小麦遗传背景对糯性品质的影响

The Influence of Genetic Background on Waxy Endosperm Quality in Wheat(Triticum aestivum L.)

测试了5个遗传背景不同的糯小麦品系和1个非糯小麦品种的直链淀粉含量和RVA参数。糯小麦品系的直链淀粉含量大幅度地低于非糯小麦,糊化温度及高峰粘度、低谷粘度、最终粘度、崩解值、反弹值、峰值时间也显著低于非糯小麦,糯与非糯小麦品系间直链淀粉含量和各RVA参数存在正相关的趋势。糯小麦品系间直链淀粉含量与RVA参数也存在显著性差异,不同糯小麦品系表现出独特的糊化特性,但直链淀粉含量与各RVA参数间没有相关关系。结果表明,小麦的糯性除了受3对独立遗传的隐性基因支配外,糯小麦品系间的直链淀粉含量和糊化特性还受遗传背景的影响。

The amylose contents and RVA parameters of a non-waxy wheat line and 5 waxy wheat lines with different genetic background were tested. The amylose contents of the waxy wheat lines are much less than the non-waxy wheat line, the pasting temperature , peak viscosity, valley viscosity, final viscosity,break-down value, setback value and peak time were all less than the non-waxy wheat line, there was a positive correlativity between the amylose contents and RVA parameters. Among the waxy wheat lines, the amylose contents and RVA parameters were significantly different, but there was no correlativity between them. The results showed that the amylose content and paste property of waxy wheat lines were influenced by genetic background besides controlling Waxy Endosperm by 3 pairs of recessive genes.