小麦高代育种品系的蛋白质含量和淀粉组分与面粉糊化特性相关性分析  

Correlation Analysis of Wheat Protein and Starch Components to Flour Gelatinization Characteristics Using Advanced Breeding Lines

作　　者：潘秋晓 彭莉[1,2] 陈建省 于海霞[1] 邓志英[1] 王延训[2] 杨明 孙学振 PAN Qiu-xiao;PENG Li;CHEN Jian-sheng;YU Hai-xia;DENG Zhi-ying;WANG Yan-xun;YANG Ming;SUN Xue-zhen(Agronomy college of Shandong Agricultural University,Stage Key Laboratory of Crop Biology,Group of Wheat Quality Breeding,Tai’an,Shandong 271018,China;Shandong Tianze Taitian Seed Technology Co.,Ltd.,Tai’an,Shandong 271000,China)

机构地区：[1]山东农业大学农学院,作物生物学国家重点实验室,小麦品质育种研究室,山东泰安271018 [2]山东天泽泰田种业科技有限公司,山东泰安271000

出　　处：《粮油食品科技》2021年第2期34-40,共7页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点基础研究发展规划“973”课题(2009CB118301);国家自然科学基金(31171554);山东省自然科学基金重大基础研究项目(ZR2019ZD15)。

摘　　要：蛋白质和淀粉是小麦的主要成分,其组分、比例和相关关系是面粉品质和加工用途的决定要素。以100份小麦高代材料为研究对象,进行蛋白质含量、湿面筋、粉质参数、淀粉组分与面粉糊化特性的表型、变异系数和相关性分析,以选育多品质指标协调、适宜某些特殊食品加工利用的新品种。结果表明:小麦蛋白质含量和湿面筋含量与面粉糊化特性参数的相关性不显著;面粉直链淀粉含量与峰值粘度和衰落值的相关系数分别为–0.214和–0.322,分别达显著和极显著负相关;支链淀粉含量与低谷粘度相关系数为0.324,达极显著正相关;总淀粉含量与低谷粘度和衰落值分别达极显著正相关和显著负相关,相关系数分别为0.255和–0.258;小麦灰分含量与面粉糊化特性相关参数均呈显著负相关,是影响淀粉糊化特性的重要因素,在品种改良中应该给予关注。通过研究发现面筋数量和质量的改良存在显著的负相关矛盾,需要协调进行改良;而淀粉和蛋白质的品质改良相关性相对较小,易于实现协同改良。同时,通过研究筛选到了WDP77、WDP2和山农102、山农116-8等强筋新品系和低峰值粘度的新品系,可作为特异新材料进行特殊用途研究和使用。研究结果为优质小麦新品种的培育和加工利用提供了参考依据。Protein and starch are the main components of wheat,and their composition,proportion and correlation are the decisive factors on flour quality and processing use.In this study,the effects of protein content,wet gluten,farinograph parameters and starch components on flour gelatinization characteristics were analyzed using 100 wheat high-generation materials,in order to breed new varieties with multi-quality index and suitable for processing and utilization of some special foods.The results showed that there was no significant correlation between wheat protein content and wet gluten content and flour gelatinization characteristic parameters.The correlation coefficients between amylose content and peak viscosity and breakdown value of flour were–0.214 and–0.322,which reached significant and extremely significant level respectively.The correlation coefficient between amylopectin content and trough viscosity was 0.324,the positive correlation reached an extremely significant level.The total starch content was positively and negatively correlated with the trough viscosity and the trough viscosity,with the correlation coefficients of 0.255 and–0.258,respectively.Ash content was negatively correlated with flour gelatinization properties,which are the important factors influencing the starch gelatinization characteristics and should be given more attention in variety improvement.Through the study,we found that the content and quality of gluten exist significant negative correlation,which need to be modified and coordination to improve both of them.The correlation between starch and protein quality improvement is relatively small,and it is easy to achieve collaborative improvement.At the same time,new lines like WDP77,WDP2 and shannon 102,shannon 116–8 with strong gluten and low peak viscosity were selected which can be used for a specific research and new materials for special processing purpose.The results provide a reference basis for wheat quality improvement and breeding of new wheat varieties.

关 键 词：高代育种品系 小麦 蛋白质 淀粉组分 糊化特性 粉质参数 协同改良 

分 类 号：TS202.1[轻工技术与工程—食品科学]