摘要
为了明确灌溉麦黄水引起的小麦(Triticum aestivum)面团流变学特性劣变与籽粒贮藏蛋白聚合程度变化之间的关系,在防雨池栽条件下,以‘济麦20’为供试品种,设置花后不灌水(W0),花后灌1水(花后14d,W1)和花后灌2水(花后14d和花后28d,W2)3个处理,分析了花后灌水对籽粒产量、贮藏蛋白聚合程度相关参数及其面团流变学特性的影响。研究结果表明,籽粒产量、面团形成时间和稳定时间均以花后灌1水时达到最优,再增加一次灌水(麦黄水),导致面团形成时间和稳定时间显著缩短,筋力变弱。同时观察到谷蛋白聚合指数和谷蛋白大聚合体平均粒径也因灌麦黄水而显著降低。回归分析表明,灌麦黄水条件下谷蛋白大聚合体粒径变小是导致面团流变学特性变差和筋力变弱的主要原因。
Aims Our objective was to verify the relationship between worsening dough rheological properties caused by pre-harvest irrigation and degree of polymerization of storage protein in wheat.Methods We applied three irrigation regimes （none,14 days after anthesis and both 14 and 28 days after anthesis） to the Jimai 20 cultivar of wheat and examined effects on grain yield,parameters representing polymerization of storage protein and dough rheological properties.Important findings Grain yield was highest and both dough development time and dough stability time were longest with the single post-anthesis irrigation,while the second irrigation led to shortened dough development time and dough stability time and weakened gluten strength,as well as decreased glutenin polymerization index and average size of glutenin macopolymer （GMP）.Stepwise correlation analysis suggested that the poorer dough rheological properties and weakened gluten strength with two post-anthesis irrigations resulted mainly from reduced GMP particle size.
出处
《植物生态学报》
CAS
CSCD
北大核心
2010年第3期271-278,共8页
Chinese Journal of Plant Ecology
基金
国家重点基础研究发展计划项目(2009CB-118602)
长江学者和创新团队发展计划项目(IRT0-635)
科技支撑计划重大资助项目(2006BAD02-A09)共同资助
关键词
面团流变学特性
聚合程度
花后灌溉
贮藏蛋白
小麦籽粒
dough rheological properties
polymerization degree
post-anthesis irrigation
storage protein
wheat grain
