| 基因型、环境对新疆冬小麦品种蛋白质品质的影响 |
| |
| 引用本文： | 刘鹏鹏,桑伟,徐红军,崔凤娟,韩新年,聂迎彬,孔德真,邹波,穆培源.基因型、环境对新疆冬小麦品种蛋白质品质的影响[J].新疆农业科学,2022,59(1):45-54. |
| |
| 作者姓名： | 刘鹏鹏 桑伟 徐红军 崔凤娟 韩新年 聂迎彬 孔德真 邹波 穆培源 |
| |
| 作者单位： | 1.新疆农垦科学院作物研究所,新疆石河子 8320002.谷物品质与遗传改良兵团重点实验室,新疆石河子 832000 |
| |
| 基金项目： | 国家重点研发计划“七大农作物育种”专项(2017YFD0101003);兵团重点领域科技攻关(2019AB021);兵团重点领域科技攻关(2016AC027);国家自然科学基金(31560391);国家自然科学基金(U1178306) |
| |
| 摘 要： | 【目的】研究基因型和环境对新疆冬小麦品种蛋白质品质性状的影响。【方法】选用762份新疆冬小麦品种种植于新疆3个地点,检测籽粒蛋白质含量、湿面筋含量、面筋指数、沉淀值以及面团揉合特性等8个蛋白质品质性状。【结果】新疆冬小麦品种的籽粒蛋白质含量为14.44%,湿面筋含量为32.37%,面筋指数为61.86%,Zeleny沉淀值为26.25 mL,峰值时间为2.67 min,峰值高度为53.09%,8 min宽度为15.30%,8 min面积为107.16%TQ×min,多数品种属中筋类型。不同地点间小麦蛋白质品质性状存在差异,蛋白质数量性状表现为阿克苏点>石河子点>伊宁点,蛋白质质量性状表现为伊宁点>石河子点>阿克苏点,3个地点间的蛋白质质量性状表现出显著差异。基因型、环境及G×E互作效应对蛋白质品质性状均有影响,但作用大小不同,环境为47.62%~68.94%,G×E为23.34%~41.38%,基因型为7.71%~11.00%。不同类型的蛋白质品质性状稳定性不同,其中籽粒蛋白质含量、湿面筋含量、Zeleny沉淀值、峰值时间、8 min宽度和8 min面积稳定性表现为石河子点>阿克苏点>伊宁点,峰值高度稳定性表现为伊宁点>石河子点>阿克苏点,面筋指数稳定性表现为阿克苏点>伊宁点>石河子点。【结论】基因型、环境及G×E对新疆冬小麦品种蛋白质品质性状均有显著影响作用,依次为环境>G×E>基因型;新疆小麦品种多属中筋类型,除籽粒蛋白质含量和湿面筋含量外,其他蛋白品质性状均未达到国标优质强筋的标准,且强筋小麦品种较少;不同地点的蛋白质品质特性不同,阿克苏点蛋白质数量性状总体优于石河子点与伊宁点,伊宁点蛋白质质量性状表现总体优于石河子点和阿克苏点;不同品质性状的稳定性不同,籽粒蛋白质含量、湿面筋含量、Zeleny沉淀值、峰值时间、8 min宽度和8 min面积在石河子点稳定性较好,峰值高度在伊宁点稳定性较好,面筋指数在阿克苏点稳定性较好;小偃54号、小偃22号、百农68、中优206、中麦175等,可供新疆冬小麦蛋白质品质改良利用。
|
| 关 键 词： | 小麦 种质资源 基因型 环境 蛋白品质 |
| 收稿时间： | 2021-01-13 |
Effects of Genotype and Environment on Protein Qualities of Winter Wheat in Xinjiang |
| |
| LIU Pengpeng,SANG Wei,XU Hongjun,CUI Fengjuan,HAN Xinnian,NIE Yingbin,KONG Dezhen,ZOU Bo,MU Peiyuan.Effects of Genotype and Environment on Protein Qualities of Winter Wheat in Xinjiang[J].Xinjiang Agricultural Sciences,2022,59(1):45-54. |
| |
| Authors: | LIU Pengpeng SANG Wei XU Hongjun CUI Fengjuan HAN Xinnian NIE Yingbin KONG Dezhen ZOU Bo MU Peiyuan |
| |
| Institution: | 1. Institute of Crop Sciences, Xinjiang Academy of Agri-Reclamation Sciences, Shihezi Xinjiang 832000, China2. Key Lab for Cereal Quality Research and Genetic Improvement of Xinjiang Production and Construction Corps, Shihezi Xinjiang 832000, China |
| |
| Abstract: | 【Objective】 To study the effects of genotype and environment on Xinjiang winter wheat protein quality characters. 【Method】 8 protein quality traits including grain protein content, wet gluten content, gluten index, sedimentation value and kneading properties parameters of dough etc. had been tested,which were from 762 winter wheat varieties at 3 representative sites in Xinjiang. 【Result】 Results showed that the grain protein content, wet gluten content, gluten index, sedimentation value, peak time, peak height, 8min width and 8min area of Xinjiang winter wheat varieties were 14.44%, 32.37%, 61.86%, 26.25 mL, 2.67 min, 53.09%, 15.30% and 107.16%TQ*min, respectively,and most varieties were medium gluten wheat. There were differences in protein quality of wheat in different environments. The wheat protein quantitative traits were Aksu> Shihezi> Yining, the wheat protein quality traits were Yining > Shihezi>Akesu, and there were significant differences in protein quality between the three environments. Genotype, environment and G×E interaction had effects on protein quality traits, but the effects were different, the environmental effects varied from 47.62% to 68.94%, the G×E interaction effect 23.34% to 41.38%, and the genotype effects 7.71% to 11.00%. The stability of different wheat protein quality traits were different, the stability of grain protein content, wet gluten content, sedimentation value, peak time, 8min width and 8min area were Shihezi > Akesu > Yining, the stability of peak height was Yining > Shihezi>Akesu, the stability of gluten index was Akesu > Yining > Shihezi. 【Conclusion】 Genotype, environment and G×E interaction had significant effects on protein quality traits of Xinjiang winter wheat varieties,showing environment >G×E > genotype. The quality of Xinjiang wheat was mainly of medium gluten type, except grain protein content and wet gluten content, protein quality traits of Xinjiang winter wheat varieties did not meet the national standard of high quality and strong gluten wheat, and the wheat varieties that meet the standard of strong gluten were less. The protein quality characteristics and stability of Xinjiang winter wheat varieties were different in different locations, the protein quantity traits of Aksu were generally better than those of Shihezi and Yining, and the protein quality traits of Yining were generally better than those of Shihezi and Aksu. The grain protein content, wet gluten content, sedimentation value, peak time, 8min width and 8min area were stable in Shihezi, peak height in Yining, and gluten index in Aksu. The selected materials, such as Xiaoyan 54, Xiaoyan 22, Bainong 68, Zhongyou 206 and Zhongmai 175 can be used to improve the protein quality of Xinjiang winter wheat. |
| |
| Keywords: | wheat germplasm genotype environment protein quality |
|
| 点击此处可从《新疆农业科学》浏览原始摘要信息 |
| 点击此处可从《新疆农业科学》下载免费的PDF全文 |
|
