摘要
测定了国内外 2 33份小麦面粉样品的沉降值、谷蛋白大聚体 (GMP)含量及其高分子量谷蛋白亚基(HMW GS)组成与含量。结果表明 ,国内小麦品种 (系 )A1位点亚基 1出现的频率最高 ,而亚基 2 出现的频率较低 ;B1位点 7+8亚基对出现的频率最高 ,其次是 7+9亚基对 ;D1位点 2 +12亚基对出现的频率高于其它亚基对。亚基组成与品质关系密切 ,亚基评分与HMW谷蛋白总量、沉降值和GMP含量的相关均达到极显著水平。HMW GS含量与小麦品质相关性更高 ,5 +10亚基对含量与品质的相关性明显高于其它亚基对 ,2 +12、7+8、7+9、4 +12亚基对含量与品质的相关性也达到极显著水平。GMP含量测量简单 ,用样量少 ,且与沉降值、HMW谷蛋白总量、X 型、Y 型亚基含量和多种亚基及亚基对含量呈显著正相关 ,可作为小麦品质早代选择的指标。
Sedimentation value, flour glutenin macropolymer (GMP) content, composition and content of high molecular weight (HMW) glutenin subunits of 233 flour samples were determined. Results showed that subunit 1 occurred more frequently at Glu A1, subunit pair 7+8 at Glu B1 and 2+12 at Glu D1. The significant relationship between subunit quality score and total HMW glutenin content, sedimentation value and GMP content suggested that the composition of HMW GS affected wheat quality greatly. Furthermore, the total content of HMW GS has relation with certain quality parameters more significantly. Relationship between subunit 5+10 content and quality is better than others, but 2+12, 7+8, 7+9 and 4+12 also have relation with quality significantly. The content of total HMW glutenin, X type subunits and Y type subunits have better relation with sedimentation value, flour GMP content, and subunit quality score than that of individual subunit or subunit pair. The flour GMP content, has strong relation with sedimentation value, total content of HMW glutenin, X and Y type subunits and many other quality parameters, and it is an ideal index for quality breeding programme at earlier generations for its simple determination and small scale.
出处
《中国农业科学》
CAS
CSCD
北大核心
2003年第2期128-133,共6页
Scientia Agricultura Sinica
基金
国家自然科学基金资助项目 ( 3 9970 45 6)
国家自然科学基金重点资助项目 ( 3 993 0 110 )
关键词
沉降值
谷蛋白大聚体
小麦
品质
高分子量
谷蛋白亚基
含量
Wheat
High molecular weight glutenin subunit
Sedimentation value
Glutenin macropolymer
