小麦品系干白面条品质特性的遗传差异研究  

Genetic Variation of Dry White Noodle Quality Characteristics in Common Wheat

作　　者：刘仲齐[1] 雷激[2] 

机构地区：[1]四川省农科院作物研究所,成都610066 [2]四川工业学院生物工程系,成都610039

出　　处：《麦类作物学报》2004年第1期18-21,共4页Journal of Triticeae Crops

基　　金：国家高技术研究发展计划(863计划)项目(2001AA241031)。

摘　　要：对四川58份小麦品系的面条品质进行了系统测试和分析,旨在研究不同基因型与面条加工品质的关系,为优质面条小麦品种的选育提供理论依据。研究结果表明,多数品种(系)的面条品质特性在基因型间存在显著差异,其中面条咬劲、延伸性和最佳烹调时间具有很大的遗传选择潜力。面条的口感与咬劲、最佳烹调时间、吸水率、弹性和白度显著相关,r值分别为-0.480、0.735、-0.807、0.423和-0.312,用最佳烹调时间和吸水率可较好反映面条的口感。In order to investigate the relationship between genotypes and (noodle) quality, the quality traits of dry (noodles) from 58 wheat lines were studied. The results showed that most (noodle) quality traits had (significant) (difference) among genotypes. There were great genetic potentials for improving toughness, (extensibility) and (cooking) time. Taste was significantly related to chewness, cooking (time), water (absorption), elasticity and whiteness (r=-0.480,0.375, -0.807,0.423 and -0.312, respectively). It (indicated) that cooking (time) and water absorption could be used to measure (noodle) taste.

关 键 词：小麦 干白面条品质 遗传差异 品系 感官评分 基因型 

分 类 号：S512.1[农业科学—作物学]