摘要
为快速高效地改良中国小麦品种的面包烘烤品质,将72份冬小麦品种（系）于2000-2001年度分别种植于河南郑州和山东济南,分析了它们的蛋白质品质和面包烘烤品质,评价了蛋白质含量、微量沉淀值及高、低分子量麦谷蛋白亚基组成对面包烘烤品质的作用。结果表明,总体上中国冬小麦品种的蛋白质含量和微量沉淀值中等偏高,面包烘烤品质则较差,品种间差别较大。高、低分子量麦谷蛋白亚基的等位变异与面包烘烤品质密切相关,Glu-D1位点具有5＋10亚基和Glu-B3位点具有h亚基的品种,其面包各烘烤品质参数均显著优于具有其他亚基的品种,而Glu-B3j亚基（即1B/1R易位）对微量沉淀值、比沉淀值和面包体积、颈高、外观、质地、结构、色泽、评分等品质参数均具有较大的负向作用。沉淀值对非1B/1R易位系面包体积和评分的作用远大于蛋白质含量的贡献,而单位蛋白质含量的沉淀值即比沉淀值对1B/1R易位系的面包体积和评分更重要。在育种中应针对非1B/1R易位系和1B/1R易位系采用不同的品质改良策略,对非1B/1R易位系可考虑通过提高沉淀值,对1B/1R易位系则应考虑通过提高比沉淀值来改良面包烘烤品质。
Seventy-two winter wheat varieties and advanced lines were sown at Zhengzhou of Henan province and Jinan of Shandong province in 2000-2001 wheat season. The high and low molecular weight glutenin subunits, protein properties including protein content and SDS sedimentation value, and bread making quality parameters were investigated and analyzed for improving wheat quality efficiently. On average, the varieties showed medium to high protein content and SDS sedimentation value, but poor bread making quality, and significant differences were observed for all measured traits among these varieties. Variability in bread making quality could be well explained by allele variations of high- and low molecular weight glutenin subunit. The varieties with subunit 5＋10 at Glu-D1, and Glu-B3j expressed much better bread making quality than those with the other subunits, while varieties with subunit Glu-B3j, namely 1B/1R translocation lines, expressed the poorest bread making quality including volume, spring, appearance, texture, structure, color, and total score. It suggested that different strategies should be focused in wheat quality improvement for non- and 1B/1R translocation lines, with SDS sedimentation value used for non 1B/1R translocation lines, and the ratio of SDS sedimentation value with protein content used for 1B/1R translocation lines in selection for bread making quality.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2007年第5期809-815,共7页
Journal of Triticeae Crops
基金
引进国际先进农业科学技术计划(948计划)重大国际合作项目(2003Q-01)
关键词
普通小麦
面包烘烤品质
蛋白质含量
微量沉淀值
麦谷蛋白亚基
Triticum. aestivum L.
Glutenin subunit
Protein content
SDS sedimentation value
Bread making quality
