摘要
试验分析了关中地区主要小麦品种小偃六号、陕7859和品系7852、82(5)的营养品质和部分加工品质。结果表明:品种之间蛋白质含量变化较小,蛋白质组分差异较大;赖氨酸含量在不同蛋白质组分中不同。小偃六号和82(5)的加工品质较为突出。陕7859因含有1B/1R异源易位染色体,面团特性较差,不利于机械加工。7852的品质性状普遍较差。这一研究结果对现有品种品质的评价、育种工作选配亲本和食品加工都有一定的意义。
The nutritive and some of the processing qualities of two varieties of wheat, Xiaoyan No.6, 7859-18, and two lines: 7852, 82 (5) , were analysed. The results indicate that there were great differences in protein fractions among these varieties, whereas only litte difference in protein contents were noticed. Furthermore, there were differences in lysine contents of different protein fractions. Comparatively, the processing qualities of Xiaoyan No.6 and 82 (5) were more dominative, in contrast, the variety 7859-18 was unsuitable for mechanical processing, because of containing 1B/1R translation/substitution chromosome and therefore unfavourable flour characters. All investigated qualities of the line 7852 there generally thoronght to be less diserable. In the present study to evaluate qualities of varieties is significance for parental selection during breeding and for food precessing.
出处
《西北植物学报》
CAS
CSCD
北大核心
1992年第4期316-321,共6页
Acta Botanica Boreali-Occidentalia Sinica
关键词
小麦
营养品质
加工品质
wheat, nutritive quality, processing quality.
