| 不同筋性春小麦籽粒不同发芽程度下的品质分析 |
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| 引用本文： | 邹东月.不同筋性春小麦籽粒不同发芽程度下的品质分析[J].安徽农学通报,2012,18(3):33-35. |
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| 作者姓名： | 邹东月 |
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| 作者单位： | 黑龙江省农业科学院克山分院,黑龙江克山,161606 |
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| 基金项目： | 黑龙江省攻关资助项目（GA09B101-4）; 小麦现代产业体系东北综合试验站资助项目 |
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| 摘 要： | 为了解穗发芽不同程度下对不同筋性春小麦品种品质的影响,该实验选取强筋小麦品种克春1号、克丰6号,中筋品种克旱16、克旱21,弱筋小麦品种新克旱9、克丰9为实验材料,利用人工智能气候培养箱模拟自然环境,人为控制种子发芽程度并测定相关数据,结果表明:出粉率在萌动状态下,强筋>中筋>弱筋,随着发芽程度的加深,出粉率并未表现出与小麦筋性相关的规律性;强筋粉降落值在萌动状态下,较正常状态下降幅度大于中筋粉,中筋粉大于弱筋粉;各筋性小麦品种其湿面筋含量、干面筋含量以及面筋指数均随发芽程度的加深,而降低。
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| 关 键 词： | 穗发芽 出粉率 降落值 面筋强度 |
Quality Analysis of Different Spring Wheat Grain with Different Gluten Strength under Different Germination Conditions |
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| Zou Dongyue.Quality Analysis of Different Spring Wheat Grain with Different Gluten Strength under Different Germination Conditions[J].Auhui Agricultural Science Bulletin,2012,18(3):33-35. |
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| Authors: | Zou Dongyue |
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| Institution: | Zou Dongyue(Keshan Branch of Heilongjiang Academy of Agricultural Sciences,Keshan 161606,China) |
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| Abstract: | To understand the influence of the different levels of harvest sprouting on the qualities of spring wheats with different gluten strength,spring wheat varieties with high gluten strength selected in this experiment are Kechun 1 and Kefeng 6;the middle ones are Kehan 16 and Kehan 21;the low ones are XinKehan 9 and Kefeng 9 for the experimental material,artificial control of seed germination under the use of artificial climate incubator to simulate the natural environment,,and then measuring relevant datas,the results show that：for the flour yield in the bud state,high gluten strenth ones are higher than the middle ones which are higher than the low ones,with the deepening of germination,and flour yield is not associated with own characteristic of gluten strengh for the experimental material;compared with the nomal state,the declining rate of the land value of high gluten strength wheats in bud state,is higher than the one with the middle gluten stregth,which is higher than the one with the low gluten strength;for the wheats with different gluten strength,wet gluten content,dry gluten content and gluten index with the deepening of germination are reduced |
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| Keywords: | Harvest sprouting Flour yield Land value Gluten strength |
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