摘要
本文利用在河南种植的72个小麦品种面包烘烤品质指标的试验资料,借助于灰色关联分析法,对11种高分子量麦谷蛋白亚基进行了综合评估.结果表明:等权关联度与加权关联度分析结果基本吻合;Glu-1D5+10亚基对小麦烘烤品质的贡献最大;各亚基的关联度排序与其实际烘焙功能相一致.同时认为,采用多个品质指标的综合评估结果制定HMW麦谷蛋白亚基的评分系统,可能比用单一指标制定的评分方法更可靠.
Mathematical method of the relational grade analysis of the grey system theory and its application in assessing eleven kinds of HMW glutenin subunits were studied with a set of data from indexes of bread baking quality of 72 wheat cultivars grown in Henan Province.The results indicated that the equal relational grade analysis was similar to the weighted relational grade analysis in assessing the actual expression of the baking function of HMW glutenin subunits,and Glu-1D5+10 subunits had the biggest contribution to bread making quality.For working out the score system of HMW glutenin subunits,the evaluation by multiple quality indexes may be more reliable than that by a single index.
出处
《粮食储藏》
1993年第1期18-24,共7页
Grain Storage
关键词
小麦
麦谷蛋白
关联度
综合评估
wheat baking quality glutenin relational grade analysis multifactory evaluation
