新疆春小麦品种品质性状演替规律的研究

Studies on Evolution Law of Quality Traits of Spring Wheat during Cultivar Alternation in Xinjiang

50年代至今新疆春小麦品种经历了多次更替。实验对新疆50年代至今具有时期代表性的46个春小麦品种的品质性状进行了调查分析和比较。发现春小麦品种籽粒蛋白质性状更替中干、湿面筋含量增幅最大;其次是Zeleny沉降值和籽粒蛋白质含量;籽粒硬度则有下降趋势。小麦籽粒蛋白质含量和干、湿面筋含量随品种更替表现出协同增长的变化趋势。随着品种更替,各时期推广品种淀粉性状也发生了一定的变化。直链淀粉的含量50年来降低显著,下降了14%。面粉膨胀势的变化趋势与直链淀粉含量的变化正好相反,表现为随品种更替呈逐渐上升趋势。高峰黏度和最终黏度也呈现增加的趋势。但小麦总淀粉含量、崩解值和面粉糊化温度在不同时期推广品种间没有明显差异。进一步对影响品质性状的HMW-GS和Wx蛋白亚基的变化趋势研究发现,1、17+18和5+10亚基所占比例随品种更替呈明显上升的趋势。而与优质面条品质密切相关的Wx-B1亚基缺失的突变类型的比率在60年代后至70年代中和90年代后两个时期为最高。

Spring wheat eultivars have been changed many times from 1950s to now in Xinjiang. The changing trends of the quality characters of 46 spring wheat cuhivars developed in five different periods were studied. The resuits indicated that kemel protein content, dry glutenin content, wet glutenin content and Zeleny sedimentation value were increased with the altemation of cultivars, especially the dry glutenin content and wet glutenin content were increased greatly. But kemel hardness tends to become decreased with the ahemation of cuitivars. In the while,some changes were found in starch traits. The amylase content was decreased significantly, but a contrary change was observed that the flour swelling power was increased gradually with the altemation of culfivars. Peak viscosity and final viscosity of flour have been increased obviously, and total starch content, breakdown and pasting temperature have no significant difference among cultivars at different periods. The study on HMWGS and Waxy subtmits showed that the percentage of 1, 17＋ 18 and 5 ＋ 10 were increased obviously with the altemation of cuhivars, while the percentage of Wx - B1 absent closely related to the qualities of noodle was the highest from 60s end to 70 s middle and from 90 s end to present.