新疆春小麦蛋白品质特性与淀粉糊化特性研究  

Study on Protein Quality and Starch Pasting Characteristic of Spring Wheat in Xinjiang

作　　者：芦静[1] 梁晓东[1] 曾潮武[1] 李建疆[1] 周安定[1] 张新忠[1] 黄天荣[1] 曹俊梅[1] 高永红[1] 刘联正[1] 吴新元[1] LU Jing;LIANG Xiao-dong;ZENG Chao-wu;LI Jian-jiang;ZHOU An-ding;ZHANG Xin-zhong;HUANG Tian-rong;CAO Jun-mei;GAO Yong-hong;LIU Lian-zheng;WU Xin-yuan(Research Institute of Crain Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)

机构地区：[1]新疆农业科学院粮食作物研究所,乌鲁木齐830091

出　　处：《新疆农业科学》2018年第2期197-209,共13页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区研究与技术开发计划重大专项(201230116-1);新疆维吾尔自治区高技术研究发展项目"农业部西北地区小麦抗旱耐盐生物学科学观测实验站建设性项目"(201411101)~~

摘　　要：【目的】明确不同生态类型区春小麦蛋白品质特性与淀粉糊化特性的变异,为小麦品种改良和充分利用生态优势合理布局种植优质小麦提供有效信息。【方法】选用3种品质类型8个春小麦品种在新疆17个试验点种植,测定其蛋白品质与淀粉品质指标;利用方差和聚类分析,对新疆不同生态类型区内不同品质类型春小麦蛋白品质特性与淀粉糊化特性进行研究。【结果】籽粒品质、面团流变学特性、淀粉糊化特性所有参数在基因型、环境间均差异显著或极显著,除降落数值外,其余品质性状在基因型×环境互作间也差异显著;3种不同品质类型品种的籽粒蛋白质含量、沉降值均差异显著,且强筋类品种表现较好;强筋类和中弱筋类的湿面筋含量差异不显著,与中强筋类差异显著;不同筋型品种面团流变学特性差异不同,除吸水率外,其他所有参数在3种筋型间均差异显著;不同筋型品种淀粉糊化特性差异分析可知,三种筋型品种的最终粘度、回生值、峰值时间均差异显著,且平均值大小顺序为中弱筋类>强筋类>中强筋类;强筋类与中强筋类的峰值粘度、稀懈值、峰值时间差异不显著,而与中弱筋类差异显著;聚类分析可知,奇台试验站、呼图壁、轮台、哈密市适合种植强筋类春麦品种;吐鲁番、塔城164团、焉耆、巩留、塔城、温泉、奇台吉布库旱地适合种植中强筋春麦品种;昭苏、巴里坤、阿勒泰、青河、新源、奇台吉布库水地适合种植中弱筋春麦品种。【结论】新疆春小麦籽粒品质、面团流变学特性、淀粉糊化特性在基因型、环境间均差异显著或极显著;强筋类春麦品种的品质性状明显好于中强筋类和中弱筋类;聚类分析可知,强筋类、中强筋类春麦品种主要适合种植在沿天山边缘一带哈密-吐鲁番-昌吉-巴州-伊宁-博乐等地区;中弱筋类春麦品种适合种植在昭苏、巴里坤【Objective】To study variations in protein quality and starch pasting characteristic of spring wheat in different ecological districts in the hope of providing valid information for wheat variety improvement and making full use of ecological dominance to plant high quality wheat.【Method】Eight spring wheat varieties of three quality types were planted in 17 experimental sites in Xinjiang to measure the protein quality and starch quality index and the characteristics of protein quality and starch gelatinization of different quality types of spring wheat in different ecological types of Xinjiang were studied by variance and cluster analysis.【Result】All parameters of seed quality,dough rheological properties and starch pasting characteristic displayed significant or very significant difference in different genotypes and environments,other quality characters also showed significant difference in different genotype and environment;the seed protein content and Zeleny of 3 different type varieties had significant difference,and strong gluten variety had a better performance;the wet gluten content between strong gluten variety and medium-weak gluten variety had no significant difference,but it had significant difference between medium-strong gluten and strong gluten variety;the dough rheological properties had different difference in different gluten type variety,other parameters had significant difference in 3 gluten types variety besides water absorption;the difference analysis results of starch pasting characteristic in different gluten type variety showed that final viscosity,the resuscitation value and peak time had significant difference in 3 gluten types variety,and the order of average value was medium-weak gluten type>strong gluten type>medium-strong gluten type;the peak viscosity,breakdown,and peak time between strong gluten variety and medium-weak gluten variety had no significant difference,but it had significant difference between strong gluten and medium-weak gluten variety;the results of cluster

关 键 词：春小麦 小麦类型 生态环境 品质性状 淀粉糊化特性 

分 类 号：S512[农业科学—作物学]