不同品质类型小麦戊聚糖含量及其与品质的关系

The Pentosans Contents and Their Relationships with Quality Traits of Different End-use Wheat Varieties

为给小麦品质的遗传改良提供依据,选用不同品质类型的7个小麦推广品种和1个密穗小麦,研究了戊聚糖含量及其与品质的关系。结果发现,中强筋小麦品种具有比弱筋小麦品种更高的戊聚糖含量,且不同筋力的推广品种戊聚糖含量表现出较大差异。弱筋小麦的水溶性戊聚糖含量与延展性、饼干直径呈极显著和显著负相关;非水溶性戊聚糖、总戊聚糖与饼干直径亦呈极显著负相关;与吹泡示功仪参数、RVA参数也具有较为丰富的相关性。本研究进一步证实宁麦9号和扬麦13具有良好的饼干品质。密穗小麦具有较低的戊聚糖含量,同时其饼干直径、厚度、直径/厚度均与弱筋小麦品种相近,可能是一个优良的弱筋、低戊聚糖含量的饼干小麦资源。

The objective of this paper is to establish the basis for wheat improvement of quality traits. Seven wheat varieties and an accession of Triticum cornpactum were used to elucidate the relationship between pentosens contents and their end-use qualities. The pentosans contents were different among these cultivats, with higher pentosans content in high-gluten wheat varieties than that in the low-gluten varieties. In low-gluten varieties, an inverse correlation between the content of water-soluble pentosan and the ductility and the biscuit diameter was observed. The water-insoluble pentosan and the total pentosans content also showed a remarkable inverse correlation with the biscuit diameter besides a higher relevance with Alveograph parameters and the RVA parameters. This research also confirmed that Ningmai 9 and Yangmai 13 had good biscuit-making quality. In addition, the biscuit diameter, thickness, diameter/thickness of T. compacturn was similar as those of Ningmai 9 and Yangmai 13, while T. compactum had lower pentosan content and higher protein content. Thus, the T. compactum could be a new resource for high protein content and biscuit making quality.