小麦糊化特性参数稳定性分析及其与其它品质性状关系的研究

Stability Analysis on RVA and Relationship with Major Quality Traits in Common Wheat

通过测定黄淮麦区2年度3试点13个小麦区试品种糊化特性(RVA)参数及其它主要品质性状,研究了小麦RVA参数稳定性及其与其它主要品质性状间的关系。结果表明:基因型对峰值粘度、保持粘度、稀懈值、最终粘度、回升值起主导作用,环境对糊化温度和峰值时间影响较大。峰值粘度、保持粘度、最终粘度在品种间变幅较大,分别为2055.50cp^3935.50cp、1046.42cp^2589.00cp和2412.00cp^4341.50cp,峰值粘度、保持粘度、稀懈值的变异系数较高,分别为10.74%、12.17%、21.25%。除峰值时间外,其它RVA参数品种间差异极显著。峰值粘度与保持粘度、稀懈值、最终粘度及回升值间极显著正相关。峰值粘度、保持粘度、最终粘度、回升值与蛋白质含量、湿面筋含量和Zeleny沉降值间极显著负相关。同时依据RVA参数对参试品种进行了聚类分析。峰值粘度可作为衡量小麦淀粉特性的最重要指标,由于品种间淀粉品质差异大,因此品种选育过程中应同时注重蛋白质和淀粉品质。

The purpose of this experiment is to study the paste traits variation and their relationship with other major quality traits. Thirteen wheat cuhivars and advanced lines shown in three locations for two years were used. The results showed that effects of environment on peak time and pasting temperature were greater than genotype, but effects of genotype were greater on peak viscosity, trough viscosity, breakdown, final viscosity and setback. The variation range of peak viscosity, trough viscosity and final viscosity was 2 055.50 cp - 3 935.50 cp, 1 046.42 cp - 2 589.00 cp and 2 412.00 cp -4 341.50 cp, respectively. The coefficient of variation of peak viscosity, trough viscosity and breakdown was 10.74 % , 12. 17 % and 21.25 % , respectively. There exists significant difference among varieties except peak time in RVA parameters and the relationship among peak viscosity, trough viscosity, setback, final viscosity, break-down, protein, wet gluten and Zeleny sedimentation are significantly negative. There is great difference between varieties in starch quality. Peak viscosity is an important index to evaluate wheat starch traits. Protein and starch qualities should be all paid great attention in the process of breeding varieties.