春小麦谷蛋白亚基、醇溶蛋白电泳谱带及主要品质指标的主成分分析和聚类分析

Analysis of Principal Component and Cluster in Spring Wheat High-molecule-weight Glutenin Subunits and Gliadin Bands and Main Quality Traits

对18份小麦品种(系)的高分子量谷蛋白亚基、醇溶蛋白电泳谱带的组成及主要常规品质指标进行了检测,并对31个权重最大的小麦品质影响因子进行了主成分分析和聚类分析。结果表明,对小麦品质贡献大的前10个因子的先后次序为:湿面筋含量、硬度、Gli17.6、Gli22、沉淀值、Gli30、1Dx5+1Dy10、蛋白质含量、面筋指数、Gli59.0。这10个因子既相互促进,又相互制约。在小麦品质育种中要高度重视谷蛋白亚基及醇溶蛋白电泳谱带的作用。18个小麦品种可以聚成5类,10个主成分值在5类品种中的表现差异很大。因此,在小麦品质育种的亲本选配时,既要注意协调10个主要品质影响因子的关系,又要使同一组合亲本间保持一定的遗传距离。

Compositions of high-molecule-weight subunits and gliadin bands for eighteen wheat variations and mainly frequent quality criteria were identified,at the same time spring quality effect factors of the greatest weight were also used to analyse of the principal component of thirty-one clusters.The results indicated that ten factors for spring quality have greatest contribution:wet glutin,hardness,Gli17.6,Gli22,sedmentation value,Gli30,1Dx5+1Dy10 subunits,protein content,glutin index,Gli59.0.These factors were improved and acted each other.We should pay great attention to HMW subunits and gliadin electrophons bands in the spring wheat variations.There were significant differences for ten principal values in five clusters.Therefore,when selecting their parents in the spring wheat quality breeding,we shoud pay attention to the correlation of the ten mainly spring wheat quality factors.On the other hand,the same parents shoud remain some genetic distance.