江苏省优质软麦品种品质特性与饼干加工品质的关系  

Soft wheat quality traits in Jiangsu province and their relationship with cookie making quality

作　　者：张平平[1] 姚金保[1] 王化敦[1] 宋桂成 姜朋[1] 张鹏[1] 马鸿翔[1] ZHANG Ping-Ping;YAO Jin-Bao;WANG Hua-Dun;SONG Gui-Cheng;JIANG Peng;ZHANG Peng;MA Hong-Xiang(Institute of Food Crops,Jiangsu Academy of Agricultural Sciences/Jiangsu Collaborative Innovation Center for Modern Crop Production,Nanjing 210014,Jiangsu,China)

机构地区：[1]江苏省农业科学院粮食作物研究所/江苏省现代作物生产协同创新中心

出　　处：《作物学报》2020年第4期491-502,共12页Acta Agronomica Sinica

基　　金：江苏省重点研发计划(现代农业)子项目(BE2018399-1);江苏省自然科学基金项目(BK20161375);国家自然科学基金项目(31671690);江苏省自主创新资金项目(CX(18)1001);国家现代农业产业技术体系建设专项(CARS-03)资助~~

摘　　要：明确软麦品种在大田生产中的品质表现和品质育种筛选指标,对于优质生产及提高育种效率具有重要意义。选用江苏淮南麦区15份优质软麦品种(系),鉴定其高分子量麦谷蛋白亚基(HMW-GS)组成,开展3个试验点次的大田种植,分析了小麦样本的籽粒硬度、灰分含量、蛋白质含量和质量参数、粉质仪参数、揉面仪参数、溶剂保持力、贮藏蛋白组分含量参数、黏度仪参数等品质性状和饼干加工品质。结果表明,不同类型的品质参数受基因型和环境的影响不同。所有样本的蛋白质含量、湿面筋含量、稳定时间均不达国标(GB/T 17320-2013、GB/T 17893-1999),部分品种(系)的沉淀值达标,所有样本的籽粒硬度和吸水率全部达标。相关性分析表明,籽粒硬度、灰分含量和黏度仪参数与饼干加工品质无显著相关性。沉淀值、粉质仪吸水率、粉质仪稳定时间、揉面仪峰值时间、揉面仪衰落角、水溶剂保持力、碳酸钠溶剂保持力、乳酸溶剂保持力、谷蛋白/醇溶蛋白比、不溶性谷蛋白含量和不溶性谷蛋白百分含量与饼干直径呈显著(r≤–0.520)或极显著(r≤–0.652)负相关,相关系数分别为–0.657、–0.601、–0.617、–0.659、–0.676、–0.857、–0.726、–0.616、–0.546、–0.541和–0.637。多元回归方程显示,水溶剂保持力可解释饼干直径变异的73.76%,与籽粒蛋白共同可解释饼干直径变异的83.90%。在籽粒硬度和蛋白含量选择的基础上,降低面筋强度和面粉综合吸水特性是软麦育种的主要目标,水溶剂保持力、乳酸溶剂保持力和揉面仪参数是软麦育种最重要的筛选指标。The objectives of this study were to investigate soft wheat quality traits with fertilizer management practice in southern region of the Huaihe river in Jiangsu province, and to suggest quality selection parameters in soft wheat breeding. Fifteen high quality soft wheat varieties or advanced lines were grown at three environments with the combination of location and year.High-molecular-weight glutenin subunits(HWM-GS) of tested genotypes were identified. Kernel hardness, grain and flour protein content, wet gluten content, ash content, Zeleny sedimentation value, parameters of farinograph, mixograph, and rapid viscocity analysis(RVA), solvent retention capacity(SRC), gluten protein quantification, and cookie quality were investigated. No sample met the national soft wheat quality standard(GB/T 17320-2013, GB/T 17893-1999) for protein content, wet gluten content, and farinograph stability, few samples met the standard for sedimentation value, and all samples exceeded the standard for kernel hardness and farinograph absorption. Kernel hardness, ash content, and RVA parameters were not significantly associated with cookie quality parameters. Zeleny sedimentation value, absorption and stability of farinograph, peak time and right of peak slope of mixograph, water SRC, sodium carbonate SRC, lactic acid SRC, glutenin/gliadin ratio, unextractable polymeric protein(UPP), and %UPP were significantly correlated with cookie diameter, with r = –0.657, –0.601, –0.617, –0.659, –0.676,–0.857, –0.726, –0.616, –0.546, –0.541, and –0.637, respectively(r ≤ –0.520, P < 0.05;r ≤ –0.652, P < 0.01). One multiple regression model only with water SRC as a variable could explain 73.76% of the total variation of cookie diameter, and the other regression model with both water SRC and kernel protein content as variables could explain 83.90% of the total variation.Based on the selection of grain hardness and protein content, reducing gluten strength and general water holding capacity is the main targets in soft w

关 键 词：普通小麦 江苏 优质软麦 品质特性 饼干品质 

分 类 号：S512.1[农业科学—作物学]