| 软质小麦品质的辅助选择 |
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| 引用本文： | 周淼平,吴宏亚,余桂红,任丽娟,马鸿翔.软质小麦品质的辅助选择[J].麦类作物学报,2007,27(3):445-450. |
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| 作者姓名： | 周淼平 吴宏亚 余桂红 任丽娟 马鸿翔 |
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| 作者单位： | 1. 江苏省农业科学院农业生物技术研究所,江苏南京,210014
2. 江苏里下河地区农业科学研究所,江苏扬州,225007 |
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| 基金项目： | 江苏省高技术研究发展计划项目 |
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| 摘 要： | 为建立软质小麦品质的筛选和评价体系,对黄淮麦区和长江下游麦区20个不同硬度小麦品种的Puroindoline基因型以及全麦粉和面粉的部分相关品质性状进行了检测.结果表明,20个品种中,2个品种为Pina-D1b硬质突变型,6个品种为Pinb-D1b硬质突变型,其余12个品种为软质小麦;硬、软质小麦的全麦粉硬度和SDS沉淀值的差异均达到极显著水平,但碱水保持力差异不显著;硬、软质小麦面粉的碱水保持力和溶剂保持力均达到极显著差异.性状间的相关分析表明,全麦粉硬度与SDS沉淀值、面粉的碱水保持力、水溶剂保持力、碳酸钠溶剂保持力、蔗糖溶剂保持力均呈极显著相关,相关系数分别为0.64、0.94、0.94、0.91和0.81,SDS沉淀值与乳酸溶剂保持力相关也极显著,相关系数0.80.这些结果说明Puroindoline基因型检测、全麦粉硬度和SDS沉淀值检测可以作为软质小麦的早代筛选方法.
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| 关 键 词： | 小麦 硬度 Puroindoline基因 品质 软质小麦 小麦品质 辅助选择 Wheat Soft Quality Selection 方法 早代筛选 基因型检测 乳酸 相关系数 蔗糖 碳酸钠 分析表 溶剂保持力 小麦面粉 碱水 水平 差异 |
| 文章编号： | 1009-1041（2007）03-0445-06 |
| 收稿时间： | 2006-09-14 |
| 修稿时间： | 2006-11-26 |
Assistant Selection on Quality of Soft Wheat |
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| ZHOU Miao-ping,WU Hong-y,YU Gui-hong,REN Li-juan,MA Hong-xiang.Assistant Selection on Quality of Soft Wheat[J].Journal of Triticeae Crops,2007,27(3):445-450. |
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| Authors: | ZHOU Miao-ping WU Hong-y YU Gui-hong REN Li-juan MA Hong-xiang |
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| Institution: | 1. Institute of Agricultural Biotechnology, Jiangsu Academy of Agricultural Sciences, Nanjing,Jiangsu 210014, China; 2. Institute of Agricultural Sciences of Lixiahe Districts, Yangzhou, Jiangsu 225007, China |
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| Abstract: | To develop selection and evaluation methods for quality of soft wheat,twenty wheat varities from Huanghuai and Yangze river wheat regions were used to identify the puroindoline genotype and analyze the quality of their whole meal and flour.The results showed that two and six of twenty varieties were Pina-D1b and Pinb-D1b genotypes,respectively,the other varieties were soft wheats.Significant variation was observed in hardness and SDS sedimentation volume of whole meal between hard wheat and soft wheat but slight variation in alkaline water retention capacity(AWRC) of wheat meal.Significant variation was also observed in AWRC and the solvent retention capacities(SRC) of flour between hard wheat and soft wheat.The whole meal hardness was positively and significantly correlated with AWRC,water SRC,sodium carbonate SRC,sugar SRC of flour and SDS sedimentation volume of whole meal,and the correlation coefficients were 0.94,0.94,0.91,0.81 and 0.64, respectively.SDS sedimentation volume of whole meal was positively and significantly correlated with lactic acid SRC of flour,the correlation coefficients was 0.80.These results indicated that the detection of puroindoline genotype,whole meal hardness and SDS sedimentation volume of wheat could be used for early generation selection of soft wheat breeding. |
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| Keywords: | Wheat Hardness Puroindoline gene Quality |
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