17+18亚基对黑龙江省小麦品种烘烤品质影响的初步研究  

Preliminary Studies of HMW-GS 17+18 on the Baking Quality of Leading Wheat Cultivars Grown in Heilongjiang

作　　者：张延滨[1] 辛文利[1] 孙连发[1] 宋庆杰[1] 张春利[1] 赵海滨[1] 肖志敏[1] 

机构地区：[1]黑龙江省农业科学院作物育种研究所,哈尔滨150086

出　　处：《麦类作物学报》2004年第1期40-43,共4页Journal of Triticeae Crops

基　　金：国家自然科学基金项目(39770461);黑龙江省科学计划项目(GB01B102-04-07)。

摘　　要：利用生化标记和选择性回交方法(5次)将17+18亚基转移到了黑龙江省主栽小麦品种克旱9、克丰3和龙麦20之中。试验结果表明:同一品种的7+8或7+9亚基类型与其相应的17+18亚基类型相比,其Zeleny沉降值与干面筋比值除龙麦20略高外,其它品种均有较大程度下降。3个品种的17+18亚基类型的面团稳定时间和最大抗延阻力与7+8或7+9亚基类型相比均有较大降低。HMW-GS 17+18 was introduced to three leading wheat cultivars (Kehan 9), (Kefeng 3) and Longmai 20 through 5 consecutive backcrosses and biochemical marker assisted selection. The effects of HMW-GS 17+18 on the baking quality of those cultivars were studied. The results showed that in the improved lines of Kehan 9 and (Kefeng) 3 containing HMW-GS 17+18, the ratio of Zeleny sedimentation volume to dry gluten content was lower than that of the original varieties or lines containing HMW-GS 7+9 or 7+8, except the improved lines of (variety) Longmai 20. The stability in farinogram and the maximum resistance in extensogram of those improved lines having 17+18 were lower than that of the original (varieties) or lines containing HMW-GS 7+9 or (7+8).

关 键 词：小麦 烘烤品质 17+18亚基 回交 高分子量麦谷蛋白亚基 

分 类 号：S512.1[农业科学—作物学]