全麦粉面筋指数法在小麦育种中应用条件的研究  

The Application Conditions of Whole Wheat Flour Gluten Index in Wheat Breeding

作　　者：宋昱[1] 谢三刚[1] 于章龙[1] 谢飒英[1] 任文斌[1] 宋虹[1] 

机构地区：[1]山西省农业科学院棉花研究所,山西运城044000

出　　处：《安徽农业科学》2015年第8期248-251,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为了更加灵活、方便地对小样本小麦品种进行品质测定,采用全麦粉面筋指数法代替面粉面筋指数法进行研究。[方法]选用适合山西省南部小麦种植的高、中、低筋型10个小麦品种(系)为试验材料,对不同温度、湿度条件下小麦全麦粉面筋指数(简称小麦面筋指数)与面粉的沉降值、稳定时间的相关性,小麦面筋指数与面粉面筋指数的相关性进行分析研究。[结果]通过试验可以得出,小麦面筋指数测定条件以温度20℃,湿度50%左右最适宜,且小麦面筋指数与面粉面筋指数高度相关,小麦湿面筋含量与面粉湿面筋含量高度相关,相关系数均在0.9以上。[结论]利用小麦面筋指数法可以代替面粉面筋指数法指导小麦育种、仓储及面粉和食品加工等。[ Objective ] In order to determine the qualities of small samples of wheat varieties more flexibly and conveniently, this research re- placed the flour gluten index by whole wheat flour gluten index. [ Method] This study selected ten experimental materials of high, medium and low gluten type wheat varieties which suitable for growing in the south of Shanxi Province. The correlations between the whole wheat flour gluten index （wheat gluten index） and the flour sedimentation value, as well as the stability time under different temperatures and humidities were ob- served. And the correlation between wheat gluten index and flour gluten index was also analyzed. [ Result ] The results showed that the wheat gluten index determination was optimal at 20℃ and humidity around 50%. Under this conditions, the wheat gluten index and flour gluten index were highly correlated, as well as the wheat wet gluten content and flour wet gluten content, both correlation coefficients were above 0.9. [ Con- clusion] So the wheat gluten index method was feasible in the application of wheat breeding, storage and food processing, etc.

关 键 词：全麦粉 面筋指数 稳定时间 沉降值 小麦育种 

分 类 号：S511[农业科学—作物学]