小麦2+12和5+10亚基近等基因系间面粉品质差异的研究  

Flour Quality Differences between Near-isogenic Lines with HMW Glutenin Subunits 2+12 and 5+10 in Wheat

作　　者：张延滨[1] 辛文利[1] 孙连发[1] 肖志敏[1] 祁适雨[1] 

机构地区：[1]黑龙江省农业科学院作物育种研究所,黑龙江哈尔滨150086

出　　处：《作物学报》2003年第1期93-96,共4页Acta Agronomica Sinica

基　　金：国家自然科学基金 (3 9770 461);黑龙江省自然科学基金 (C960 5 )资助项目

摘　　要：分析和研究了小麦栽培品种克旱九、垦大四和龙麦 2 0的高分子量麦谷蛋白亚基 (HMW- GS)近等基因系的面粉品质。这些近等基因系是通过 5～ 6次连续的选择性回交获得的。结果表明 ,在蛋白质和干面筋含量上 ,近等基因系间的差别不显著。在湿面筋与干面筋的比值 (湿面筋 /干面筋 )上 5 +10亚基的近等基因系比带有 2 +12亚基的近等基因系要小 4 .7%～ 5 .9% ,差异达极显著水平 (P<0 .0 1) ,在 Zeleny沉降值与干面筋的比值 (沉降值 /干面筋 )上要高9.9%～ 14 .7% ,差异极显著 (P<0 .0 1)。The flour qualities of near isogenic lines (NILs) of HMW glutenin subunits 2+12 and 5+10 of wheat cultivars Kehan 9, Kenda 4 and Longmai 20 were analysed. These NILs were obtained by 5 6 consecutive selective backcrosses. These NILs showed no significant differences in protein content and dry gluten. On the other hand, ratios of wet gluten to dry gluten and Zeleny sedimentation to dry gluten in 5+10 NILs are 4.7%～5.9% lower and 9.9%～14.7% higher than that in 2+12 NILs,respectively; and the difference are statistically significant(P<0.01).

关 键 词：小麦 5+10亚基 近等基因系 面粉品质 

分 类 号：S512.1[农业科学—作物学]