| 小麦谷蛋白聚合体粒度分布与面粉揉面特性关系的研究 |
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| 引用本文： | 赵惠贤,郭蔼光.小麦谷蛋白聚合体粒度分布与面粉揉面特性关系的研究[J].西北农业学报,2001,10(3):27-31. |
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| 作者姓名： | 赵惠贤 郭蔼光 |
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| 作者单位： | 西北农林科技大学生命科学学院, |
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| 基金项目： | 陕西省自然科学基金资助项目(编号:99SM-1);杨凌农业科技开发基金(97J-16). |
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| 摘 要： | 选用在谷蛋白 Glu-1和 Glu-3的 5个位点 (除 Glu-A1位点外 )上均带有不同等位基因的小麦品种 Suneca和Cook的杂交 F4 代群体中谷蛋白各亚基位点均为纯合基因的 60个系 ,测定基因型不同的系间谷蛋白聚合体粒度分布和面粉揉面特性的变异 ,研究小麦谷蛋白聚合体粒度分布与面粉揉面特性的关系。结果表明 :不同的谷蛋白基因型 ,其谷蛋白聚合体粒度大小相对分布 (即 UPP% )和面团形成时间 (即揉面曲线图峰值的和面时间 ,简写 PTM)均有显著差异。面粉的揉面曲线形状与其 UPP%值密切相关 ,UPP%与 PTM呈极显著正相关 ,与揉面曲线图峰高 (PHM)呈显著负相关 ;与面粉蛋白质含量 (FP% )相比 ,UPP%对 PTM和 PHM的影响更大些 ,可作为育种早代品质性状选择的一个指标
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| 关 键 词： | 麦谷蛋白聚合体 粒度分布 揉面特性 |
| 文章编号： | 1004-1389(2001)03-0027-05 |
| 收稿时间： | 2000/11/15 0:00:00 |
| 修稿时间： | 2000年11月15 |
Study on Relation between Size Distribution of Glutenin Polymeric Protein and Wheat Flour Mixing Properties |
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| ZHAO Hui-xian and GUO Ai-guang.Study on Relation between Size Distribution of Glutenin Polymeric Protein and Wheat Flour Mixing Properties[J].Acta Agriculturae Boreali-occidentalis Sinica,2001,10(3):27-31. |
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| Authors: | ZHAO Hui-xian and GUO Ai-guang |
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| Institution: | College of Life Science, Northwest Sci Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China;College of Life Science, Northwest Sci Tech University of Agriculture and Forestry, Yangling Shaanxi 712100, China |
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| Abstract: | Parental varieties Suneca and Cook had contrasting alleles at each of the five glutenin subunit loci (Glu B1, Glu D1, Glu A3, Glu B3, and Glu D3), a set of 60 lines homozygous at these loci from the F 4 progeny population of Suneca X Cook was chosen to analyze the variation of the size distribution of glutenin polymeric protein (measured by SE HPLC) and flour mixing properties of these lines and study relationship between the size distribution of glutenin polymeric protein and wheat flour mixing properties. The results showed that there were very significant differences among the relative size distributions of glutenin polymeric protein (i.e. percentage of unextractable polymeric protein in the total polymeric protein, or UPP%) and dough development times (i.e. peak time of mixograph, or PTM) of different homozygous lines, respectively. Flour mixograph shape was closely related to UPP% value. The results also indicated that UPP% was very strongly positive correlation with PTM and negative correlation with peak height of mixograph(PHM). Comparing with flour protein content (FP%), UPP% had greater effect on PTM and PHM, i.e. flour mixing properties, and it could be considered as one of index for quality selection from early generation of breeding program. |
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| Keywords: | Glutenin polymer Size distribution Mixing properties |
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