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| 相同遗传背景下7+8与17+18亚基对面团流变学特性的影响 | |
| 引用本文： | 王建军,康志钰,尚勋武.相同遗传背景下7+8与17+18亚基对面团流变学特性的影响[J].西北农业学报,2007,16(3):68-71,99. |
| 作者姓名： | 王建军 康志钰 尚勋武 |
| 作者单位： | 1. 云南农业大学农学与生物技术学院,昆明,650201 2. 云南农业大学农学与生物技术学院,昆明,650201;甘肃农业大学农学院,兰州,730070 3. 甘肃农业大学农学院,兰州,730070 |
| 基金项目： | 甘肃省自然科学基金;云南省自然科学基金 |
| 摘 要： | 甘春20号与永良4号均为甘肃河西及沿黄灌区大面积推广种植的优质春小麦品种,二者品质差异较大.甘春20号含有高分子量麦谷蛋白1、7＋8、5＋10亚基,永良4号含有1、17＋18、5＋10亚基,二者的差异仅在于Glu-B1位点的高分子量麦谷蛋白亚基不同.用甘春20号和永良4号分别按正、反交组合进行杂交,在杂种F3代,选择只有7＋8亚基和17＋18亚基差异的单株,在相同遗传背景下,研究二者对面团流变学特性的影响.结果表明,对于最大压力、变形功、P/L比值等指标,高分子量麦谷蛋白7＋8亚基的贡献比17＋18亚基大,达到极显著水平.而对于面团延展性,17＋18亚基的贡献比7＋8亚基大,达到极显著水平.因此,含有7＋8亚基的小麦面团弹性较好,适于加工面包,含有17＋18亚基的小麦面团延展性较好,适于加工面条. |
| 关 键 词： | 小麦 高分子量麦谷蛋白亚基 理化品质 |
| 文章编号： | 1004-1389（2007）03-0068-04 |
| 收稿时间： | 2006-11-07 |
| 修稿时间： | 2006-11-072007-02-29 |
Affecting of HMW-GS 7+8 and 17+18 on Farinograph in Same Genetic Background |
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| WANG Jian-jun,KANG Zhi-yu and SHANG Xun-wu.Affecting of HMW-GS 7+8 and 17+18 on Farinograph in Same Genetic Background[J].Acta Agriculturae Boreali-occidentalis Sinica,2007,16(3):68-71,99. | |
| Authors: | WANG Jian-jun KANG Zhi-yu and SHANG Xun-wu |
| Institution: | 1. Agronomy and Biotechnology College, Yunnan Agricultural University, Kunming 650201, China; 2. Agronomy College, Gansu Agricultural University, Lanzhou 730070, China |
| Abstract: | The spring wheat varieties Ganchun 20 and Yongliang 4,were planted widely in wheat growing region of hexi corridor and along yellow river in Gansu province recent years.Ganchun 20 has HMW-GS 1,7 8 and 5 10,and Yongliang 4 has HMW-GS 1,17 18 and 5 10.The difference between Ganchun 20 and Yongliang 4 is the HMW-GS 7 8 and 17 18,which all located on Glu-B1.But they have different quality to processing foodstuff.A pair of reciprocal cross combination between Ganchun 20 and Yongliang 4 was made in order to make the hybrid has the same genetic background,and to study the affecting of high molecular weight glutenin subunit 7 8 and 17 18 on farinograph in wheat.The results indicated that it had significant difference between HMW-GS 7 8 and 17 18 on maximum pressure,baking strength and P/L ratio,the subunit effect was E7 8>E17 18.On extensibility,it also had significant difference between HMW-GS 7 8 and 17 18,but the subunit effect was E7 8 |
| Keywords: | Wheat HMW-GS Physical or chemical quality |
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