摘要
为了解小麦品质对面条品质的影响,以RIL群体为材料,对小麦品质性状与面条品质间的关系进行了全面的分析。简单相关分析表明,面团形成时间和稳定时间与面条品质指标呈显著正相关,除了峰值粘度与胶凝值外,其它的RVA参数均与面条的光滑度呈显著相关。但蛋白质含量、GMP含量、湿面筋含量、干面筋含量、沉淀值、直链淀粉含量、支链淀粉含量、降落值、膨胀势、峰值粘度等多数性状与面条品质相关均不显著。回归分析结果表明,影响面条品质的小麦品质性状主要有蛋白质含量、GMP含量、沉淀值、面团形成时间、稳定时间和稀懈值,并建立了面条品质与以上性状的回归方程。通过通径分析明确了蛋白质含量、面团形成时间、稳定时间以及稀懈值对面条品质的作用主要以直接作用为主,GMP含量和沉淀值通过直接效应和间接效应的共同作用来影响面条品质。面团稳定时间是衡量面条加工品质的最重要的性状。
The relationship between wheat quality and Chinese dry noodle quality was studied using a population of recombinant inbred lines (RILs). The results of simple correlation analysis showed that dough development time and stability time were significantly and positively associated with some noodle quality traits. All the parameters of RAV were correlated with smoothness of noodles except peak viscosity and setback. The simple correlation coefficients between protein content, GMP content, wet gluten content, dry gluten content, sedimentation value, amylose content, amylopetin content, falling number, swelling power, peak viscosity and noodle quality traits were not significant. The results of stepwise multiple regression indicated that protein content, GMP content, sedimentation value, break down, development time and stability time played an important role on quality traits of noodles, and the linear regression equations were also established between them. The path coefficient analysis suggested that protein content, break down, development time and stability time effected noodle qual- ity directly, but GMP content and sedimentation value effected noodle quality directly and indirectly. Dough stability time is the most important trait affecting noodle quality.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2008年第2期227-231,共5页
Journal of Triticeae Crops
基金
国家科技支撑计划项目(2006BAD01A02-15)
关键词
小麦
品质
重组自交系
相关分析
Wheat
Quality
Recombinant inbred lines (RILs)
Simple correlation analysis