小麦磨粉品质的高分子量麦谷蛋白亚基评分系统研究

Establishing of the Score System of HMW-GS on Milling Quality in Wheat

为了给优质小麦选育和栽培提供一定的参考,选用100个春小麦品种测定了其高分子量麦谷蛋白亚基(HMW-G S)以及出粉率、降落数值、面粉白度和面粉黄度等4项磨粉品质,通过数量化理论及统计学鉴评方法研究了HMW-G S与小麦磨粉品质的关系,得到了4个多元回归方程(决定系数均在0.97以上),能准确预测4项小麦磨粉品质;建立了针对不同小麦磨粉品质的HMW-G S评分系统。总体来看,1、2*、7、5+10亚基和10亚基对小麦磨粉品质而言,属于优质亚基。但对不同的品质指标,各亚基的贡献不尽相同:10亚基有利于出粉率的提高;1亚基除了能改善面粉黄度外,还可以提高降落数值;5+10亚基是公认的优质亚基,2+10、2+12亚基是公认的劣质亚基,但对于面粉白度而言,2+10和2+12亚基评分较高,而5+10亚基评分反而最低。因此,不能仅根据某一项指标对亚基进行评分。

100 spring wheat varieties were selected to study the relationship between HMW-GS and milling quality, such as flour yield, falling number, flour whiteness and flour yellowness through quantity theory and statistics estimation. 4 multiple regression equations were established and could be used to forecast the four physical or chemical quality indexes, because the determination coefficient were all upwards of 0. 97. The score system of HMW-GS on physical or chemical quality was established in wheat. The HMW-GS 1, 2^＊, 7, 5＋10 and 10 were good quality subunits for milling quality in wheat, but different subunits possess different effect on different physical or chemical qualities. For example, HMW-GS 10 was benefital to increase flour yield and HMW-GS 1 to increase flour yellowness and falling number. It was recognized that HMW-GS 5＋10 was good subunit and HMW-GS 2＋10 and 2＋12 were bad subunits, but to flour whiteness, the score of HMW-GS 2＋10 and 2＋12 were very high, but the score of HMW-GS 5＋10 was the lowest. So, it was not reasonable to appraise the HMW-GS according to one subunits.