面包面条兼用型强筋小麦品种郑麦366品质评价  

Quality Evaluation of Strong-Gluten Wheat Cultivar Zhengmai 366 that Both Bread and Noodle Can Be Used

作　　者：王美芳[1] 雷振生[1] 吴政卿[1] 杨会民[1] 林作楫[1] 杨攀[1] 何宁[1] 徐福新[1] 何盛莲[1] 李巍[1] 

机构地区：[1]河南省农业科学院小麦研究中心小麦国家工程实验室农业部黄淮中部小麦生物学与遗传育种重点实验室河南省小麦生物学重点实验室,郑州450002

出　　处：《中国粮油学报》2012年第8期1-4,10,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(30771339);河南省重大科技专项(081100110300);转基因生物新品种培育重大专项(2009ZX08002-002B)

摘　　要：通过分析郑麦366品质特性,为粮食生产、食品加工利用、品种选育等提供参考。研究结果表明,郑麦366的HMW-GS和LMW-GS组成为1、7+8、5+10和Glu-A3a、Glu-B3d,不含1B/1R,表现蛋白质含量高,面筋强度大,面包烘焙品质优异;同时郑麦366为Wx-B1基因缺失类型,具有较好的淀粉糊化特性;控制郑麦366多酚氧化酶(PPO)活性的2个主效基因PPO-2Ab、PPO-2Da均为隐性,表现很低的PPO活性,面条品质优良。郑麦366的品质在多个地区、多个年份表现稳定,为品质稳定的优质强筋小麦新品种。郑麦366集优质、高产、抗病、矮秆、农艺性状好于一体,在河南大面积种植的产量都在7 500 kg/hm2以上,百亩超高产攻关田的产量在9 750 kg/hm2以上,在周边省份进行大面积示范推广,表现突出。This paper aims to analyse the quality of Zhengmai 366, and to provide the theoretical evidence for food production, food processing and utilization, breeding, and so on. The results show that the components of HMW - GS and LMW -GS in Zhengmai 366 are 1,7 ＋ 8,5 ＋ 10 and Glu -A3a, Glu- B3d,respectively. There is null 1B/1R. It ap- pears high protein content, strong gluten strength, excellent bread baking properties. Zhengmai 366 is the null Wx -B1 type and associated with good starch paste property. The two primary polyphenol oxidase （PPO） genes are PPO - 2Ab, PPO -2Da associated with low PPO activity, therefore, the quality of noodles is good. Zhengmai 366 havs stable quality in many places in several years, so it is a new high - quality Strong - gluten wheat cultivar with stable quality. Superior quality, high yield, disease resistance, dwarf, good agronomic behavior appear simultaneously on Zhengmai 366. Its average yield is over 7 500 kg/hm2 in large area, and over 9 750 kg/hm2 in a hundred - acre super high yield ~lcl in H^nAn It i~ al^o nlanted in large area in nei^hbourin~ ~rovinces with excellent expression.

关 键 词：郑麦366 强筋 面包面条兼用 

分 类 号：S3[农业科学—农艺学]