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陕西近年来育成小麦品种（系）的品质分析与评价 总被引：8，自引：0，他引：8
采用国际标准分析方法,以小偃６号,小偃１０７等小麦品种为对照,对陕西省近年来育成的１５个小麦品种（品系）的籽粒品质,蛋白质品质,磨粉品质,粉质参数及烘烤品质进行了系统分析,依据小麦品种品质鉴评原理和方法,将１５个小麦品种（品系）分为３类（优质,中等,一般）５级,结果表明,高优５０３,小偃６号和陕优２２５为优质小麦品质中等小偃１０７,荔丰３号和陕３５４为低筋粉专用小麦品种。 相似文献
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为了给优质小麦品种的生产、示范和推广提供依据,以国家审定品种小偃503为材料,以陕西关中平原岐山县10个小麦主产乡镇示范点为基地,研究小偃503的生产优势、籽粒品质变化,分析其示范效果.结果表明,示范田生产的小麦达到了国家优质强筋小麦标准,籽粒品质整体优于农户田间样品和当地商品小麦,且性状相对均匀一致,有利于加工企业加工优质产品;小偃503的品质性状在年度之间和地点之间变异系数较大.这些结果说明,不能忽视优质小麦的生产管理措施;通过优质小麦生产示范,可以大批量生产优质小麦原料. 相似文献
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小偃6号及其衍生品种(系)遗传多样性的SSR分析 总被引：3，自引：0，他引：3
为深入了解小偃6号及其衍生品种(系)的遗传特性,为育种工作中合理利用小麦育种骨干亲本提供理论依据,利用22对SSR引物分析了小偃6号及其衍生品种(系)共54份材料的遗传多样性。在54份材料中共检测到133个等位变异,等位变异数目在3~15个之间,每个位点上平均有6.05个等位变异。22对引物多态性信息含量(PIC)变化幅度为0.2606~0.8579,平均为0.6529。54份材料间的遗传相似性系数(GS)在0.549~0.962之间,平均为0.747,表明品种间遗传差异较小。用非加权配对算术平均法UPGMA将54份材料分为四类,聚类结果较好地反映了品种(系)间的亲缘关系。 相似文献
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2006-2016年河南省小麦区域试验品种（系）的品质性状分析 总被引：2，自引：0，他引：2
为了解近年来河南省小麦品种的品质现状及变化规律,对2006-2016年河南省小麦区域试验的749个参试小麦品种（系）的籽粒品质和面粉加工品质指标进行分析。结果表明,参试小麦材料的籽粒容重、蛋白质含量、湿面筋含量平均值均较高,能达到或接近强筋小麦的要求,但是稳定时间相对偏低。随年份的推移,容重、蛋白质含量和湿面筋含量平均值均呈下降趋势,硬度、吸水率、稳定时间和沉淀指数均呈上升趋势,说明河南省参试小麦品种（系）籽粒的蛋白质质量在逐渐提高。容重、硬度、蛋白质含量和湿面筋含量达到国家强筋和中强筋小麦标准的品种较多,稳定时间达到弱筋和中筋标准的品种较多,说明供试小麦品种品质结构发展不平衡。河南省2006-2016年度区试品种（系）以中筋品种为主,其次为中强筋、强筋和弱筋。因此,当前河南省小麦品质改良的重点仍是蛋白质质量的改良、各品质性状平衡协调发展。 相似文献
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2006-2014年我国小麦品质在年度和品质区之间的变化 总被引：2，自引：0，他引：2
为了解我国小麦在年度间和品质区之间的品质变化,对2006-2014年我国10个品质区637个小麦品种6 339份样品的籽粒品质、面粉品质和面团流变学特性进行测定与分析.结果表明,(1)我国小麦籽粒蛋白质含量较高,平均达13.94％,湿面筋平均含量为30.4％;但蛋白质质量一般,沉淀指数平均值为32.1mL,稳定时间平均值为5.8 min,相对美国硬红冬小麦较低.(2)年度间小麦品质呈规律性偏态分布,平均值在年度间变化无规律;从品质类型看,强筋、弱筋小麦比例在减少,中筋小麦比例在增加.(3)品质区之间小麦质量差异较大,东北、北部和西北春麦区、华北北部强筋麦区、黄淮北部强筋与中筋麦区、黄淮南部中筋麦区蛋白质数量性状高于长江中下游中筋与弱筋麦区、四川盆地中筋与弱筋麦区和云贵高原麦区;蛋白质质量性状表现较为复杂,其中长江中下游中筋与弱筋麦区小麦稳定时间一般,但最大拉伸阻力较高,华北北部强筋麦区、黄淮北部强筋与中筋麦区和黄淮南部中筋麦区小麦稳定时间较高,但最大拉伸阻力一般;各品质区以中筋小麦为主.我国小麦总体质量表现为中等水平.小麦品种类型结构的变化是导致年度间小麦质量以及品质区小麦质量变化的重要原因,北方强筋麦区优质强筋小麦品种和南方弱筋麦区优质弱筋小麦品种减少,反映了强调产量、大力推广高产品种的生产实际情况. 相似文献
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为了从小麦种质资源、品质改良与种质创新中获得抗奈锈病的后代材料，采用条中31、条中32、水源11—14、Hybrid46—7和Hybrid46—8等条锈菌多小种混合菌系，对18份由不同省份引进的优质专用小麦品种及63份云南地方小麦分别进行3年和2年的成株期人工接种鉴定，并对其抗性进行评价。结果表明，丰优2号、鲁植79—1、辽春10号、新春5号、皖麦18、安农2号、小偃6号和中优16号等8个国内引进的优质专用小麦品种表现出高度慢锈特性，可作为云南小麦育种与地方小麦品质改良的优异抗源亲缘材料；63份云南地方小麦中，33份表现免疫，1份表现高抗，1份表现中抗，27份表现高度慢锈，1份表现中度慢锈。 相似文献
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陕西关中小麦品种（品系）的品质分析 总被引：14，自引：1，他引：13
采用国际标准分析方法,以优质小麦品种６号为对照,对陕西关中近年来育成的１３个小麦品种（品系）的籽粒性状、蛋白质品种、磨粉品质、粉质参数及烘烤品质进行了系统分析。依据小麦品种品质鉴评和方法,将１３个品种分为３类５级。结果表明,小偃６号、陕１６０、小偃６号变种、大粒８７８为优势１级小麦品种３－４为优势２级小麦品种,未发现品质性状明显优于小偃６号的新品种或新品系。 相似文献
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《Journal of Cereal Science》1999,30(1):61-70
Hearth bread was made from 12 blends of four flours, which varied in protein content (10·2–14·3%) and protein quality, by a straight dough baking procedure. Doughs were mixed using a Farinograph operated at 63 rpm for variable mixing times (5–25 min), and proof times were also varied (35–60 min). Loaf volume was strongly positively related to protein content (r=0·95), Farinograph dough development time (FDT) (r=0·88) and Farinograph dough stability (FDS) (r=−0·97), but not to Zeleny sedimentation volume, SDS sedimentation volume or Mixograph peak time (MPT). Similar observations were found for the form ratio of loaves. The positive relationships between protein content on the one hand and loaf volume and form ratio on the other were only observed at medium (15 min) and long (25 min) mixing times, but not after a short mixing time (5 min). Furthermore, loaf characteristics were strongly affected by the process parameters, giving independent effects on loaf volume vs. form ratio. 相似文献
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为明确黄淮砂姜黑土区强筋小麦品质现状及基因型与环境对品性状质的影响,于2011-2013连续3年对黄淮五省砂姜黑土区不同强筋小麦品种进行品质性状分析。结果表明,黄淮砂姜黑土区强筋小麦不同品质性状的变异程度不同,其中,籽粒容重的变异系数最小,不完善粒的变异系数最大。不同省份小麦籽粒各项品质指标均值均达到国家强筋小麦标准,江苏省小麦的沉降值最大,山东省小麦的面筋指数和降落数值均最高。不同省份小麦的不同品质指标的达标率不同,其中,硬度指数平均达标率最高（91.4%）,吸水率平均达标率最低（58.7%）;从平均达标率来看,江苏最高（81.5%）。采用AMMI模型对不同区域不同小麦品种籽粒蛋白质含量、沉降值、面团形成时间及稳定时间的基因型与环境效应进行分析,结果表明,对蛋白质含量和沉降值来说,济麦20稳定性较好,衡观35和郑麦366对环境比较敏感;周口点对小麦品质鉴别力最大;新麦19和郑麦366形成时间较稳定,郑麦7698和郑麦366的稳定时间变异较小;潍坊和滨州点对形成时间和稳定时间的鉴别力较大。 相似文献
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基于RIL群体的小麦籽粒性状与品质特性关系分析 总被引：2，自引：0，他引：2
为了探究预测小麦品质的方法,利用以小麦品种川农17与绵阳11为亲本构建的重组自交系群体为研究材料(共169个家系),分析了其籽粒性状和品质特性及二者之间的关系。结果表明,小麦粒长与降落值、面团形成时间和面团稳定时间呈极显著负相关,粒宽与沉降值、湿面筋含量和面筋指数呈极显著负相关,千粒重与降落值、沉降值、面团形成时间和面团稳定时间呈极显著负相关,容重与降落值、面团形成时间和面团稳定时间呈极显著正相关,与沉降值、湿面筋含量和面筋指数呈极显著负相关。粒长、千粒重和容重决定了降落值总变异的77.9%,粒长和千粒重决定了沉降值总变异的35.0%,容重和千粒重决定了面团形成时间总变异的50.7%,容重和千粒重决定了面团稳定时间总变异的49.3%,粒长、粒宽和容重决定了湿面筋含量总变异的51.0%,容重决定了面筋指数总变异的45.7%。说明在小麦品质育种中,粒长、粒宽、千粒重和容重可作为预测小麦品质优劣的选择指标。 相似文献
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《Journal of Cereal Science》2003,38(2):157-165
Clear correlations exist for glutenin macropolymer (GMP) quantity and rheological properties vs. wheat quality and dough rheological properties, but real insight in understanding these links is still missing. The observation that GMP consists of glutenin particles opens up new possibilities to reveal the underlying mechanism linking glutenin network properties with dough preparation. GMP was isolated from flour of three wheat varieties: Estica, Soissons and Baldus, strongly varying in their mixing requirements (expressed as time-to-peak, TTP). Decrease of GMP quantity and G′ vs. mixing energy was confirmed. More detail was obtained by studying the changes in GMP particles when mixing flour into dough. Mixing leads to a decrease in the average size of the particles. Interestingly, the TTP coincided with the work-input at which all particles just became soluble in SDS. At TTP, the average size of the GMP particles was the same for each variety. During mixing particles lost their globule shapes and appeared ruptured. Particle size analysis confirmed that particles were still present near TTP. Analysis of the change in particle size vs. energy input using physical principles revealed the following: (1) mixing energy is the predominant actuator in decreasing GMP particle size; (2) the initial GMP particle size in flour strongly determines the practical mixing requirements; and (3) the derived mixing energy vs. GMP particle size relationship was shown to be applicable for both Mixograph and Farinograph mixing. Our results demonstrate that, for the flour samples used, glutenin particle size determines TTP and GMP rheology, showing that glutenin particle properties could be a new key to understand the link between GMP and dough properties. 相似文献
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豫北小麦籽粒质量性状空间变异特征 总被引：1，自引：0，他引：1
为探索区域小麦籽粒质量性状空间变异特征,给小麦收贮和加工企业提供区域小麦籽粒质量信息,筛选可用于优质小麦生态区域划分的参考性状,以2008-2012年豫北地区新乡市、鹤壁市和安阳市9个县(区)27个乡镇定点采集的405份农户大田小麦样品为材料,采用GS+9.0软件分析小麦籽粒质量性状半方差函数,以ArcGis9.3软件地统计分析模块绘制研究区域小麦籽粒质量性状空间分布图。结果表明,豫北小麦籽粒蛋白质含量和面团稳定时间较高,湿面筋含量和沉淀值较低。小麦千粒重、容重空间分布呈现由东北至西南方向递减的趋势;籽粒蛋白质含量、湿面筋含量、沉淀值和面团稳定时间呈现由东北至西南方向递增趋势。小麦千粒重、籽粒蛋白质含量、沉淀值和面团稳定时间年际间表现为强或中等程度空间相关性;容重和面粉湿面筋含量空间相关性年际间变化较大。由以上分析可知,豫北地区具有生产强筋小麦的潜在优势。新乡市的小麦籽粒质量优于鹤壁市和安阳市。面团稳定时间、千粒重和沉淀值可以作为优质强筋小麦生态区划的重要参考性状。 相似文献
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为了解小麦种质资源的品质状况,并给小麦品质改良提供参考,以来源于国外及国内不同麦区的230个小麦品种(系)为材料,研究小麦面团揉混特性参数的变异和分布特点及与其他品质性状的相关性.结果表明,参试品种(系)面团揉混参数间均存在极显著差异(P＜0.01),除峰值高度、尾高和8 min尾高外,其他揉混参数的变异系数均在30％以上.同时,在本试验中,国外引进品种的面团揉混参数均高于国内品种,多数参数的差异达到显著水平(P＜0.05);来源于北方春麦区的品种(系)面团揉混参数值较高,来源于华南冬麦区的品种(系)各揉混参数均最低,且部分参数达显著差异(P＜0.05).同时筛选出一批揉混参数值极高或极低的材料,可作为小麦品质育种的优选亲本.相关性分析结果表明,多数揉混参数与籽粒硬度、蛋白含量、吸水率、形成时间、稳定时间、粉质质量指数和干、湿面筋含量呈显著或极显著相关. 相似文献
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《Journal of Cereal Science》2001,33(2):205-212
Using selected Chinese and Australian wheats, flour protein content and composition of high-molecular-weight (HMW) glutenin subunits were studied in relation to northern style Chinese steamed bread quality. Flour protein content had a significant impact on Chinese steamed bread quality. The Chinese wheats were characterised by shorter Farinograph dough development time and stability in comparison with the Australian wheats. Dough stickiness in the Chinese wheat cultivars was a significant factor deteriorating Chinese steamed bread quality. A significant negative correlation was found between Farinograph stability time and steamed bread quality in Australian wheats while a significant and positive correlation existed in Chinese wheats. It would be necessary to increase the dough strength of Chinese wheat cultivars in order to improve their steamed bread making quality. 相似文献
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The Farinograph time-to-peak is an important wheat flour quality parameter. It is well-established that insoluble glutenins correlate with the strength of the gluten network and dough mixing time. To learn more about the physical changes at the mesoscopic level, dough samples were prepared in the Farinograph for study with diffusion wave spectroscopy. It was confirmed that a space-filling network was formed by wheat gluten proteins (mainly glutenin). At peak development (9.0 min) it was shown that the starch granules were confined in the gluten network. After the time-to-peak, dough resistance weakened, showing an increase of the starch granule movement. Kneading disrupts insoluble glutenin particles, the disrupted glutenin becomes part of the Sodium Dodecyl Sulfate (SDS)-extractable proteins. Both soluble and insoluble wheat protein extracts have been characterized by light scattering techniques. The results derived from light scattering of the wheat protein fractions: particle radii, apparent molar mass and geometrical shapes, suggests that the disrupted glutenin aggregate shape and glutenin size heterogeneity could be more important for gluten network bulk consistency, connectivity and resistance at dough peak, than the apparent molar mass of the solubilized glutenins, reaching a maximum after dough peak. 相似文献
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《Journal of Cereal Science》2005,42(2):261-266
One hundred and ninety-two wheat genotypes including 150 released varieties and 42 germplasm lines were evaluated for solvent retention capacity (SRC) tests using 1 g of flour and 1 g of wholemeal to determine relationships with mixing properties of their doughs. Strong positive correlations (p<0.001) were observed between different SRCs (using both wholemeal as well as flour) and Farinograph water absorption (FWA). In multiple regression analysis, flour water SRC explained 41.2%, sodium carbonate SRC 24.6%, sucrose SRC 20.7% and protein content 13.5% of the total variability (multiple r=0.91) in FWA. The data demonstrated that water absorption is governed mainly to starch damage and pentosan content of the flour. Based on multiple regression analysis an equation was developed to predict FWA and a very high positive correlation (r=0.91) was observed between predicted FWA and actual FWA. LASRC exhibited significant positive correlations (p<0.001) with Farinograph and Mixograph parameters related to gluten strength such as the Farinograph peak time and mixing tolerance index and the mixograph peak time and peak dough resistance. Wholemeal flour SRCs accounted for 48% of the variation in FWA and was highly significant (p<0.001). The average values of FWA of corresponding clusters made using wholemeal and flour SRCs were not significantly different. This demonstrates that wholemeal SRCs together with grain protein content can be used to screen early generation lines for FWA. Since large numbers of diverse genotypes were used in the estimation of various parameters, high correlations observed between SRCs and functional properties including water absorption have obvious implications in breeding programs for the improvement of wheat cultivars. 相似文献
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为掌握近十年来黄淮麦区小麦遗传改良的进展和性状间的遗传差异,选用黄淮麦区骨干亲本周麦22及其衍生的22个小麦新品种为材料,研究其产量性状和品质指标,并对其衍生方式、遗传进展进行分析。结果表明,周麦22衍生系的平均产量和穗数分别较周麦22提高598.7kg·hm~(-2)和12.6个·m~(-1),遗传增益分别为10.1%和17.6%,差异均达显著水平;而周麦22衍生系的千粒重、穗粒数和株高与周麦22均无显著差异。通过周麦22培育出4个优质强筋小麦品种,占衍生品种总数的18.2%。周麦22衍生系的籽粒蛋白质含量、湿面筋含量、SDS沉淀值和吸水率较周麦22均显著降低,遗传增益分别为-4.6%、-11.1%、-5.2%和-1.7%;面筋指数和面团稳定时间较周麦22均显著提高,遗传增益分别为148.2%和41.2%;籽粒硬度和面团形成时间较周麦22略有降低,但差异均未达显著水平。周麦22衍生品种产量的提高主要来源于穗数和千粒重的提高,蛋白质质量性状在遗传改良中有所提高,但蛋白质数量性状呈下降趋势。加强蛋白质质量与数量性状的协调改良已成为当前小麦品质改良的重点和难点。 相似文献