小麦品种戊聚糖和溶剂保持力遗传变异及其与品质性状关系的研究

Variation of Pentosans and Solvent Retention Capacities in Wheat Genotypes and Their Relationship with Processing Quality

分析了242份国内秋播麦区小麦品种(系)水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖及溶剂保持力的遗传变异及与其他品质性状的关系。结果表明,品种间戊聚糖含量存在显著差异,水溶性、非水溶性和总戊聚糖变异范围分别为0.72%～1.81%、2.92%～6.93%和4.42%～8.11%。硬麦水溶性戊聚糖含量显著高于软麦,软麦非水溶性戊聚糖显著高于硬麦,而总戊聚糖含量差异不显著。不同品种间溶剂保持力存在显著差异,水保持力、碳酸钠保持力、蔗糖保持力及乳酸保持力变异范围分别为32.51%～79.52%、50.00%～139.99%、11.15%～123.06%和67.01%～140.96%。不同硬度类型小麦品种溶剂保持力存在显著差异,硬麦显著高于软麦。水保持力及碳酸钠保持力与籽粒硬度和面粉颗粒大小均呈1%显著正相关,相关系数分别为0.66、0.55、0.64和0.48;乳酸保持力与沉降值、和面时间和耐揉性也呈1%显著正相关,相关系数分别为0.71、0.73和0.62。溶剂保持力是评价小麦品质性状的简单有效指标,可以直接用于小麦育种的早代选择。

Two hundred and forty two Chinese wheat cultivars and lines from autumn-sown wheat regions were used to analyze the genetic variation of the water-soluble pentosans (WSP), water-insoluble pentosans (WIP), total pentosans (TP), and the solvent retention capacities (SRC). The results indicated that variation of WSP, WIP and TP was 0.72%-(1.81%,) 2.92%-6.93%, and 4.42%-8.11%, respectively(Table 1). WSP content of hard wheat was higher than that of soft wheat, while WIP content of soft wheat was higher than that of hard wheat. Slight difference was observed in TP between hard wheat and soft wheat. The contents of WSP, WIP and TP were positively and significantly correlated with grain hardness, WSP and WIP were positively and significantly correlated with mixograph parameters(Table 3). Significant variation among SRC were observed of genotypes, the variation of water SRC, sodium carbonate SRC, sucrose SRC, and lactic acid SRC were 32.51%-79.52%, 50.00%-139.99%, 11.15 %-123.06 %, and 67.01%-140.96 %, respectively(Table 2). Hard wheat showed higher SRC than soft wheat. Water SRC was positively and significantly correlated with hardness and flour particle size, and sodium carbonate SRC was also positively and significantly correlated with them, and the correlation coefficients were 0.66, 0.64, 0.55 and 0.48, respectively. Lactic acid SRC was positively and significantly correlated with SDS sedimentation volume, mixing time, and mixing tolerance, the correlation coefficients were 0.71, 0.73 and 0.62, respectively(Table 4). SRC is a new method for evaluating wheat qualities, which can be directly used for early generation selection in breeding programs.