斯卑尔脱小麦品质性状分析

Analysis of Quality Characters of Triticum spelta L. Germplasms

对142份斯卑尔脱小麦材料进行了品质性状测定与分析。结果表明,被测性状存在较大的遗传变异,绝大多数材料为软质和角质;平均蛋白质含量16.06%,104份材料的湿面筋含量>28%,达到中筋小麦标准。56.82%材料的沉降值大于50 mL;面团吸水率>70%的材料有73份,形成时间大于7.5 min的材料有3份;筛选到蛋白含量>20%的材料3份,高沉降值(>75 mL)材料10份。6份品质性状且农艺性状均较好的斯卑尔脱小麦可望用于普通小麦品质遗传改良。

The quality characters of 142 spelt wheat accessions were detected and analyzed.The results showed that most of spelt kernels were soft and horny.Compared with common wheat,the protein content of spelt wheat was higher（the average is 16.06%）,the wet gluten content of 104 accessions was more than or equal to 28%,and the sedimentation value of 56.82% of accessions was higher than 50 mL.As far as dough rheological properties were concerned,spelt wheat had higher water absorption rate and longer development time,but showed shorter stability time,lower starch content,weaker extension and lower loaf volume.Three accessions with high protein content and ten accessions with high sedimentation value were selected.Six accessions with elite agronomic and quality characters were selected to be utilized in wheat improvement.