摘要
小麦粉色泽是小麦磨粉品质的主要指标。利用小麦RIL群体进行了小麦粉白度、亮度指标的变异分析及高分子质量谷蛋白亚基和Wx蛋白亚基对其的影响。结果表明,群体中白度平均值为79.20,变幅为71.00～84.30,b*值平均值为7.38,变幅为5.31～9.95,小麦粉蛋白含量平均值为12.41%,变幅为8.81%～16.50%。白度和L*值呈极显著正相关,与b*值呈极显著负相关,L*值和b*值呈极显著负相关,白度和蛋白质含量呈极显著负相关;当Glu-A1位点为1时比null利于提高RIL群体白度、籽粒蛋白含量和小麦粉蛋白含量;单个Wx亚基位点缺失时,Wx-B1亚基位点缺失比Wx-A1和Wx-D1缺失时利于提高RIL群体籽粒蛋白含量和小麦粉蛋白含量;而Wx-B1、Wx-A1亚基位点同时缺失能使籽粒蛋白含量上升、小麦粉蛋白含量下降,当三个亚基位点全缺失时能使色泽指标a*值降低。
Flour color is one of the key factors influencing the quality of flour. In this study, whiteness and color of flour were determined using wheat RIL population from Gaocheng 8901 with strong gluten and Nuomai 1 with three Wx protein subunits deleted, and effects of HMW - GS and Wx protein subunits on them were also analyzed. The results showed that the mean value of whiteness was 79.20,ranging from 71.00 to 84.30;the mean value of b＊ was 7.38,ranging from 5.31 to 9.95;protein content ranged from 8.81% to 16.50% with the mean value 12.41%. Whiteness was significantly positively correlated with L ＊ values, but was significantly negatively correlated with the b ＊ value, so did L＊ value. Flour whiteness was significantly negatively correlated with protein content. The whiteness of flour at Glu -A1 locus showed better than that of null, so did protein content. Protein content at Wx -B1 deleted was higher that at Wx -A1 and Wx -D1 ,respectively. When both Wx -A1 and Wx -B1 protein deleted,grain protein content appeared increased, but flour protein content decreased. The materials with three protein loci deleted showed lower a ＊ value.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第3期15-19,共5页
Journal of the Chinese Cereals and Oils Association
基金
973计划(2009CB118301)
国家自然科学基金(30971764
31171554)
山东省自然科学基金(ZR2009DQ009)
山东省农业良种工程([2008]和[2010)]
山东农业大学青年科技创新(23402)
