摘要
小麦ＨＭＷ麦谷蛋白亚基组成不同是造成品种间烘烤品质差异的主要原因。不同研究者分别依赖亚基间沉淀值（Ｐａｙｎｅ等，１９８７）评价值（傅宾孝等，１９８９），抗延伸力（赵友梅等，１９９０）以及包括沉淀值在内的多个性状（赵和等，１９９４）的差异，先后建立了各自的评分系统，比较研究结果表明，前３种亚基评分系统对亚基的质量评分具有一定的共性，个别亚基的评分则存在差异。
The composition of HMW glutenin subunits was the main cause of variation of bread - making quality among wheat cultivars. Based on the differances of sedimentation value (Payne et al., 1987), valorimeter value (Fu B. X. et al., 1989), resistance to extension (Zhao Y. M. et al., 1990), and multiple traits involving sedimentation valtle (Zhao H. et al ., 1994) among HMW glutenin subunits, different reseachers proposed 4 kinds of Glu - 1 quality score systems. Comparative studies indicated that the first three Glu - 1 quality score systems gave the same or similar quality scores to most HMW glutenin subunits with a few exceptions. The quality score system suggested by Zhao H. et al. (1994), mainly paying great attention to the key effects of HMW glutenin subunits controlled by chromosome 1D and showing little interest to those controlled by chromosome 1A and 1B, had a big variation with other three quality score methods. Correlation analysis showed that the quality score system built by Chinese researchers was better than that by Payne et al. (1987) in evaluating the quality of Chinese wheat cultivars. Most quality characters, except test weight, ash content. etc., had significant or high significant correlations with HMW glutenin subunit.
出处
《粮食储藏》
1998年第1期24-28,共5页
Grain Storage
关键词
小麦
麦谷蛋白亚基
评分系统
烘烤品质
wheat, HMW glutenin subunits, quality score system, bread-making quality
