摘要
不溶性谷蛋白含量 (IG P)对小麦烘烤品质有重要决定作用。用我国秋播麦区的 2 5 1份品种和高代品系 ,CIM MYT优质小麦Pavon与澳大利亚劣质小麦Avocet的DH系 ,优质面包小麦中优 95 0 7的两个杂交组合 ,即中优 95 0 7 鲁麦 5号和中优 95 0 7 晋麦 4 5F5代 ,分析了IG P与揉面仪参数的关系。结果表明 ,IG P与和面时间及耐揉性呈极显著正相关 ,r值分别为 0 78和 0 6 0 ,IG P可作为面筋强度的早代预测指标。Glu B3位点对IG P影响较大 ,Glu B1位点的贡献较小 ,Glu D1位点的效应大小因材料而异。就单个亚基而言 ,Glu A1位点 1 >2 >N ,Glu B1位点 1 4 + 1 5 >7+ 8>1 7+ 1 8>7+9=2 0 >6 + 8,Glu D1位点 5 + 1 0 >4 + 1 2 >2 + 1 2 >3 + 1 2 ,Glu A3位点Glu A3d >Glu A3a >Glu A3c >Glu A3b >Glu A3e,Glu B3位点Glu B3d >Glu B3b >Glu B3f>Glu B3j>Glu B3h。
Insoluble glutenin content (IG/P) plays an important role in determining bread making quality Totally, 251 Chinese wheat cultivars and advanced lines from autumn sown wheat regions in China, DH population derived from poor breadmaking quality cultivar Avocet and good breadmaking cultivar Pavon, 96 F 5 lines from Zhongyou 9507/Lumai 5 and 58 F 5 lines from Zhongyou 9507/Jinmai 45, were used to investigate the effect of IG/P on Mixograph parameters, and the influence of allelic variation in Glu 1 and Glu 3 loci on IG/P IG/P was significantly associated with mixing time and mixing tolerance, with r =0 78 and 0 60, respectively Therefore, IG/P could be used as an early generation prediction parameter of gluten strength Glu B3 locus played a determinant role in IG/P and Glu B1 locus had slight contribution to it, while the role of Glu D1 locus in IG/P differed with different materials At Glu A1 , 1>2 *>N; at Glu B1, 14+15>7+8>17+18>7+9=20>6+8; at Glu D1 , 5+10>4+12>2+12>3+12; at Glu A3 , Glu A3d>Glu A3a>Glu A3c>Glu A3b>Glu A3e , at Glu B3, Glu B3d>Glu B3b>Glu B3f>Glu B3j>Glu B3h
出处
《作物学报》
CAS
CSCD
北大核心
2004年第11期1086-1092,共7页
Acta Agronomica Sinica
基金
国家 8 6 3计划 ( 2 0 0 1AA2 410 3 1和2 0 0 2AA2 0 70 0 3 )
973重大基础研究发展规划 ( 2 0 0 2CB10 13 0 0 )
北京市自然科学基金项目( 5 0 410 0 1)资助。
