Glu-1不同位点对晋南小麦部分烘烤品质性状的效应分析

EFFECTS OF DIFFERENT GLU-1 LOCI ON SOME WHEAT BREAD-BAKING QUALITIES IN SOUTH SHANXI

通过测定晋南麦区近十年来主要推广的38份小麦骨干品种的HMW-GS组成及其GMP含量、膨胀势、降落值及直链淀粉含量,分析了Glu-1不同位点对部分烘烤品质性状的作用情况。结果表明,Glu-1位点对膨胀势的作用以1A位点的加性效应为主;对直链淀粉含量的作用表现为以1A和1D的加性效应为主。对降落值的作用以1B×1D的互作效应为主,伴有其他位点间的互作。对GMP的作用以1A的加性效应为主,对GMP/pro的作用表现为以1A和1B的加性效应为主。

By determining the high molecular weight （HMW） glutenin subunit compositions,GMP contents,swelling power,falling values and amylose contents of 38 wheat germplasm materials,which had been popularized in south Shanxi during recent ten years,the effects of different Glu-1 loci on some bread-baking qualities were analyzed.The results indicated that the effect of Glu-1 locus on swelling power mainly was additive effect of 1A locus;the effect on amylose contents mainly was additive effect of 1A and 1D locus;the effect on falling value mainly was interactive effect among 1B and 1D locus,coupled with interactive effect among other locus;the additive effect of 1A locus was greatly significant on GMP content;the additive effect of 1A and 1B locus was greatly significant on GMP/pro.