环境与品种对小麦淀粉理化特性和面条品质的影响

Effects of Environment and Genotype on Wheat Starch Physiochemical Properties and Noodle Quality

测定了13个小麦品种在3个地点的淀粉理化特性和面条品质,结果表明直链淀粉含量、膨胀势和面条品质主要受遗传因素的控制,品种间变异平方和分别占总变异平方和的57.5%、52.3%和58.6%,但环境因素也有重要影响。RVA主要黏度指标则有所不同,低谷黏度和最终黏度主要受品种的影响,其变异分别占总变异的40.2%和48.0%,而峰值黏度主要受地点的影响,其变异达总变异的48.7%,品种影响只占总变异的30.5%。不同环境条件下,淀粉理化特性与面条品质极显著相关,说明应用直链淀粉含量、膨胀势和RVA峰值黏度等参数可以在不同的环境条件下选育出品质优良的面条小麦品种。

Starch physiochemical properties are very important for noodle quality, and which are controlled by genetical and environmental factors. Starch physiochemical properties and noodle quality of 13 wheat cultivars at three locations were studied to improve cultivation and breeding of noodle wheat. The results showed that flour amylose content, swelling power and noodle score were mainly affected by cultivars, in which their variance were 57.5%, 52.3% and 58.6% of the total, respectively. The interaction between cultivar and location affected these parameters secondly, from which the variance was 22.2%, 30.8%, and 31.6% of the total, respectively. However, these parameters were also influenced by locations significantly. Hold trough and final viscosity among RVA pasting parameters were mainly controlled by genetical factors, which resulted in 40.2% and 48.0% of total variation, and the interaction between cultivar and location resulted in 35.3% and 38.4% of total variation, respectively. However, peak viscosity was affected mainly by location, which resulted in 48.7% of total variation, while cultivars 30.5%. Flour amylose content, swelling power and peak viscosity were correlated to noodle score at different locations, which suggested that wheat cultivars with good noodle quality could be bred using the starch physiochemical parameters above at different environments.