1BL/1RS易位对小麦加工品质的影响  

Effect of 1BL/1RS Translocation on Grain Quality and Noodle Quality in Bread Wheat

作　　者：刘建军[1] 何中虎[2] R J Pena 赵振东[1] 

机构地区：[1]山东省农业科学院作物研究所,山东济南250100 [2]中国农业科学院作物育种栽培研究所国家小麦改良中心,北京100081 [3]国际玉米小麦改良中心

出　　处：《作物学报》2004年第2期149-153,共5页Acta Agronomica Sinica

基　　金：国家自然科学基金 (3 9970 45 6);国家"863计划 (2 0 0 1AA2 410 3 1);国家重点基础研究发展计划 (2 0 0 2CB1113 0 0 )资助项目

摘　　要：分析了 138份国内小麦品种和 14份国外优质品种的 1BL 1RS易位状况和高低分子量麦谷蛋白亚基组成 ,并将其中的 78个品种连续两年在两地种植 ,研究了 1BL 1RS易位对小麦籽粒品质和面条品质的影响。结果表明 ,1BL 1RS易位品种的优质高、低分子量麦谷蛋白亚基出现频率显著低于非 1BL 1RS易位品种 ;1BL 1RS易位主要影响面团稳定时间、抗拉伸阻力、延伸性和拉伸面积等反映蛋白质质量的性状 ,使面筋质量显著降低 ,而对籽粒硬度、蛋白质含量、湿面筋含量和吸水率等主要反映蛋白质数量的性状影响较小 ,对多数淀粉性状的影响也不明显 ;1BL 1RS易位使小麦面条品质显著变劣。Totally, 152 wheat cultivars from China, Australia, and USA, were used as to identify the presence of 1BL/1RS translocation, and for the composition of HMW and LMW glutenin subunits. Seventy-eight cultivars were grown at two locations for two years to test grain quality and Chinese dry white noodle quality. HMW and LMW glutenin subunits composition in 1BL/1RS cultivars was inferior to that in non-1BL/1RS cultivars. 1BL/1RS translocation mainly affected protein quality traits such as dough stability, maximum resistance and extensibility, but it had little effect on protein quantitative traits such as grain hardness, protein content, wet gluten content and water absorption, also little effect on starch traits such as swelling volume and pasting peak viscosity. 1BL/1RS translocation caused a significant decrease in noodle-making quality.

关 键 词：1BL/1RS易位 小麦 加工品质 面筋质量 面条品质 

分 类 号：S512.103[农业科学—作物学]