摘要
明确不同硬度等位基因与加工品质的关系对小麦品质改良具有重要意义。本文以7个Puroindoline b位点近等基因系为材料,研究了不同硬度等位基因对小麦面粉及面包和馒头品质的影响。结果表明,Pina-D1b/Pinb-D1a基因型的籽粒硬度值、蛋白质含量以及破损淀粉含量较高;而Pina-D1a/Pinb-D1d基因型的出粉率、面粉亮度较高,具有较好的磨粉品质。和面仪参数中的峰高、峰宽和8min尾高均以Pina-D1b/Pinb-D1a基因型数值最高,Pina-D1a/Pinb-D1d基因型最低,且两者之间的差异均达到显著水平;Pina-D1b/Pinb-D1a基因型的衰落角最小。Pina-D1a/Pinb-D1c和Pina-D1a/Pinb-D1d基因型具有较高馒头色泽和张弛性评分,较好的馒头制作品质;Pina-D1a/Pinb-D1e和Pina-D1a/Pinb-D1g基因型次之。Pina-D1a/Pinb-D1f基因型的面包总评分略优于其他基因型。
The alleles at puroindoline b （Pinb） locus affect processing quality of wheat （Triticum aestivum L.） flour. The effects of Pinb alleles have been studies using varieties with different genetic backgrounds, which may interfere in the results. In this study, seven near-isogenic lines （NILs） derived from Alpowa/Pinb allele donor parent//7^＊ Alpowa were used to compare their qualities of flour, pan bread, and steamed bread. The NILs were grown in two environments in Xinjiang, China in 2008. The Pina-Dlb/Pinb-Dla genotype possessed significantly higher values in grain hardness, protein content and starch damage than other genotypes, whereas the Pina-Dla/Pinb-Dld genotype had a better milling quality. For mixograph parameters, the Pina-Dlb/Pinb-Dla genotype showed the highest peak value, peak width, and 8 min curve height, and the lowest values went to the Pina-Dla/Pinb-Dld genotype. The Pina-Dla/Pinb-Dld genotype had the lowest right of peak slope. For steamed bread quality, higher texture score was observed in the genotype Pina-Dla/Pinb-Dlg. Genotypes Pina-Dla/Pinb-Dlc and Pina-Dla/Pinb- Did appeared in the best stress relaxation score and total score, followed by Pina-Dla/Pinb-Dle and Pina-Dla/Pinb-Dlg. Genotype Pina-Dla/Pinb-Dlf had slightly superior total loaf score in comparison with other genotypes.
出处
《作物学报》
CAS
CSCD
北大核心
2010年第2期261-266,共6页
Acta Agronomica Sinica
基金
国家自然科学基金项目(30830072)
国家重点基础研究发展计划(973计划)项目(2009CB118300)资助
