八倍体小偃麦营养品质及主要品质特性分析  

Analysis of Nutritional Quality and Major Quality Properties of Octoploid Trititrigia

作　　者：孙玉[1] 唐朝晖[2] 李洪杰[3] 闫文泽[1] 刘少翔[1] 闫贵云[1] 郭庆[1] 孙善澄[1] 

机构地区：[1]山西省农业科学院作物科学研究所,太原030032 [2]山西省农业科学院农业生物技术研究中心,太原030031 [3]中国农业科学院作物科学研究所农作物基因资源与基因改良国家重大科学工程,北京100081

出　　处：《中国粮油学报》2013年第12期5-10,共6页Journal of the Chinese Cereals and Oils Association

基　　金：山西省国际科技合作(2012081006-1)

摘　　要：分析了5个八倍体小偃麦中1、中2、中3、中4、中5和高蛋白优质小麦品种晋麦67的营养品质与几个主要的品质特性。结果表明,八倍体小偃麦的蛋白质、氨基酸、矿物元素均显著高于对照晋麦67,并且其加工品质较好,例如中2面团稳定时间达到17.2 min时,面包评分达90.5分,可制作优质面包,克服了营养品质提高,加工品质下降的矛盾。中1和中2具有1,7+8,5+10高分子量谷蛋白亚基,中3、中4、中5具有2*,7+9,5+10高分子量谷蛋白亚基。In the study, we focadopted on characterization of the nutritional quality and major quality properties in the five octoploid trititrigia Zhong 1, Zhong 2, Zhong 3, Zhong 4, and Zhong 5. A newly developed wheat cuhivar with high protein content, Jinmai 67,was also included as the control group. The results demonstrated that protein, a- mino acid, and mineral element contents of these octoploid trititrigia accessions were significantly higher than that of the control without exception. Meanwhile,better processing quality was identified in the octoploid trititrigia lines. For instance, dough stabilizing time of Zhong 2 was 17.2 min and the score of proposed to be an appropriate option for producing high quality bread. Thq rior nutritional quality but also high processing quality. The compositions of high molecular weight glutenin subunits （ HMW - GS） of Zhong 1 and Zhong 2 were 1,7 ＋ 8, and 5 ＋ 10 ; and Zhong 3, Zhong 4, and Zhong 5,2 ＊ ,7 ＋ 9, and 5＋10.

关 键 词：八倍体小偃 麦营养品 质高分子量谷蛋白亚基 加工品质 

分 类 号：S512.103.5[农业科学—作物学]