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Glu-1和Glu-3等位变异及1BL/1RS易位与面包和面条品质关系的研究 被引量：26

Effect of Allelic Variation at the Glu-1 and Glu-3 Loci and Presence of 1BL/1RS Translocation on Pan Bread and Dry White Chinese Noodle Quality
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摘要 高分子量麦谷蛋白亚基(HMW-GS)和低分子量麦谷蛋白亚基(LMW-GS)组成和1BL/1RS易位是决定小麦加工品质的关键因素。将试验Ⅰ80份和试验Ⅱ78份国内外小麦品种分别在2种和4种环境条件下种植,研究了HMW-GS和LMW-GS的组成及1BL/1RS易位对面团流变学特性、面包和面条品质的影响。结果表明,Glu-B1、Glu-D1和Glu-B3位点对面团流变学特性、面包和面条品质的效应较大,而Glu-A3位点的效应较小。单个亚基对面筋强度和面包体积的贡献大小为,在Glu-A1位点,1>2*>N;在Glu-B1位点,7+8>7+9;在Glu-D1位点,5+10>4+12>2+12;在Glu-A3位点,Glu-A3d>Glu-A3c>Glu-A3a;在Glu-B3位点,Glu-B3d>Glu-B3f>Glu-B3b>Glu-B3j。单个亚基对延伸性和面条评分的贡献大小为,在Glu-A1位点,1>N;在Glu-B1位点,20>7+9>7+8;在Glu-D1位点,4+12>5+10≥2+12;在Glu-A3位点,Glu-A3c≥Glu-A3d>Glu-A3a;在Glu-B3位点,Glu-B3b≥Glu-B3f>Glu-B3d>Glu-B3j。1BL/1RS易位对面团流变学特性、面包和面条品质皆有极显著的负面影响。 High molecular weight glutenin subunitins (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and 1BL/1RS translocation play an important role in determining the processing quality in common wheat. 80 and 78 cultivars and advanced lines in trial Ⅰ and trial Ⅱ were sown in two and four environments, respectively. They were used to investigate the effect of HMW-GS, LMW-GS and 1BL/1RS translocation on dough rheological characteristics, pan bread and dry white Chinese noodle quality. Glu-B1, Glu-D1 and Glu-B3 loci play a determinant role in dough rheological characteristics, pan bread and dry white Chinese noodle quality and Glu-A3 locus has slight contribution to them. For gluten strength and loaf volume, at Glu-A1 locus, 1>2*>N;at Glu-B1 locus,7+8>7+9;at Glu-D1 locus,5+10>4+12>2+12;at Glu-A3 locus;Glu-A3d>Glu-A3c> Glu-A3a; at Glu-B3 locus, Glu-B3d>Glu-B3f>Glu-B3b>Glu-B3j. For extensibility and noodle score, at Glu-A1 locus,1>N;at Glu-B1 locus,20>7+9>7+8;at Glu-D1 locus,4+12>5+10≥2+12;at Glu-A3 locus,Glu-A3c≥Glu-A3d>Glu-A3a;at Glu-B3 locus, Glu-B3b≥Glu-B3f>Glu-B3d>Glu-B3j. Lines carrying 1BL/1RS translocation show significantly delerious effect on dough rheological characteristics, pan bread, and dry white Chinese noodle quality.
作者 刘丽 周阳 刘建军 何中虎 杨金
机构地区 中国农业科学院作物育种栽培研究所/国家小麦改良中心 云南省农业科学院粮食作物研究所 山东省农业科学院作物研究所 国际玉米小麦改良中心(CIMMYT)中国办事处
出处 《中国农业科学》 CAS CSCD 北大核心 2004年第9期1265-1273,共9页 Scientia Agricultura Sinica
基金 "863"计划项目(2002AA207003) "973"重大基础研究发展规划项目(2002CB101300) 北京市自然科学基金项目(5041001)资助
关键词 GLU-1 Glu-3 等位变异 1BL/1RS易位 面包 面条 品质 小麦 Common wheat HMW-GS LMW-GS 1BL/1RS translocation Dough rheological characteristics Pan bread quality Noodle quality
分类号 TS211.2 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献13

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中国农业科学
2004年 第9期

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