试验因素对Zeleny和SDS沉降值的影响及其与小麦品质性状关系的研究

Effects of Experimental Factors on Zeleny and SDS Sedimentation Volume and the Relationship of two Sedimentation Volume with the Quality of Wheats

选用不同面筋强度的小麦样品，分析了样品放置时间、实验室温度、样品粉碎粒度等试验因素对Ｚｅｌｅｎｙ 和ＳＤＳ沉降值的影响以及两种沉降值与小麦品质性状关系的研究。以期为Ｚｅｌｅｎｙ 和ＳＤＳ沉降试验标准化及优质小麦品种选育和品质鉴定提供依据。

Effects of sample storage time, temperature in laboratory and sample size of whole meal or flour on Zeleny and SDS sedimentation volume were analyzed for the wheat samples with various gluten strength. In the meantimes studies on the relationship between Zeleny and SDS sedimentation volume and the quality of wheat were conducted. We want to provide basis for standardization of Zeleny and SDS sedimentation volume and breeding and appraisal of high quality wheats.