| 20个安农糯小麦品系的主要农艺性状和品质分析 |
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| 引用本文： | 郑文寅,黄建华,汪 帆,张文明,姚大年.20个安农糯小麦品系的主要农艺性状和品质分析[J].麦类作物学报,2012,32(4):757-721. |
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| 作者姓名： | 郑文寅 黄建华 汪 帆 张文明 姚大年 |
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| 作者单位： | 安徽农业大学农学院,农业部黄淮南部小麦生物学与遗传育种重点实验室,安徽合肥230036 |
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| 基金项目： | 国家自然科学基金项目（31071404）；教育部高校博导基金项目（20103418110002）；安徽省高等学校省级自然科学研究项目（KJ2012Z105）；安徽省自主创新项目（11Z0101080）。 |
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| 摘 要： | 为给糯小麦品种选育及其品质改良提供参考依据,以扬麦158为对照,测定了20个糯小麦品系的主要农艺性状、蛋白质等籽粒品质性状和淀粉糊化特性。结果表明,19个近几年育成的糯小麦品系的株高等主要农艺性状均较早期育成的品系安农糯1有所改良,ANW1032、ANW10600、ANW10601、ANW10606、ANW610、ANW10612等6个品系的农艺性状和产量已达到对照品种水平。供试糯小麦品系的直链淀粉含量为0.14%～6.95%,蛋白质含量、总淀粉含量和湿面筋含量相对较高,沉降值较低,硬度上均表现为软质小麦。糯小麦品系的峰值时间比对照品种低2.3min以上;20个糯小麦品系中,有5个品系的高峰黏度显著高于对照品种;所有供试糯小麦品系的最后黏度和反弹值均显著低于对照品种;除安农糯1外的19个糯性系的低谷黏度均显著低于对照品种;糯小麦品系具有高稀懈值;糊化温度在糯性系间及其与对照品种间变化不大。综合分析表明,ANW1032、ANW10600、ANW10601、ANW10606、ANW610、ANW10612等6个品系的农艺性状和品质性状表现较好。
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| 关 键 词： | 糯小麦 农艺性状 品质 淀粉糊化特性 |
Analysis on Principal Agronomic and Quality Traitsin 20 Annong Waxy Wheat Lines |
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| ZHENG Wen yin,HUANG Jian hu,WANG Fan,ZHANG Wen ming,YAO Da nian.Analysis on Principal Agronomic and Quality Traitsin 20 Annong Waxy Wheat Lines[J].Journal of Triticeae Crops,2012,32(4):757-721. |
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| Authors: | ZHENG Wen yin HUANG Jian hu WANG Fan ZHANG Wen ming YAO Da nian |
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| Institution: | (College of Agronomy,Anhui Agricultural University,Key Laboratory of Wheat Biology and Genetic Breeding in Southern Huanghuai Wheat Region,Ministry of Agriculture,Anhui,Hefei 230036,China) |
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| Abstract: | To provide reference for variety breeding and quality improvement of waxy wheat,principal agronomic traits and some quality traits such as protein content and starch gelatinization property of 20 waxy wheat lines were tested and the differences among them were analyzed.The results showed,the principal agronomic traits of most of 19 waxy wheat lines were improved when compared with Annong waxy1 that bred in early stage,among them 6 lines including ANW1032、 ANW10600、ANW10601、ANW10606、ANW610、ANW10612 reached to the performance of Yangmai158.The Amylase content of the selected waxy lines ranged in 0.14%~6.95%.All waxy lines had higher protein content,total starch content and wet gluten,but lower sedimentation volume than those of the control,as well as they were soft wheat.When starch pasting,the peak time of the lines were over 2.3 min shorter than the control variety.In these 20 waxy lines,there were 5 lines had higher peak viscosity than the control.Final viscosity and setback of waxy lines were founded significantly lower than the control.while the breakdown were higher.All the lines except Annong waxy 1 were lower in hold through.But there were no significant difference among waxy lines,as well as between the waxy lines and the control.In addition,it can obtained from comprehensive analysis that there were six waxy wheat lines(ANW1032,ANW10600,ANW10601,ANW10606,ANW610,ANW10612)were all better in agronomic and quality traits. |
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| Keywords: | Waxy wheat Agronomic traits Quality Starch gelatinization property |
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