温度和光照时间对小麦品种淀粉糊化特性的影响

Effects of Temperature and Illumination Time on Grain Paste Property in Different Wheat Cultivars

以6个不同筋力小麦品种为材料,利用人工气候室,在灌浆前、中、后期分别采取不同的温度处理,同时在灌浆全期施以不同的光照时间处理。利用淀粉快速黏度分析仪(RVA)研究灌浆期温度和光照时间对籽粒淀粉糊化特性的影响。结果表明:小麦淀粉糊化参数受基因型、温度、光照时间、及其互作的影响。峰值黏度、谷值黏度、最终黏度、稀懈值和回复值主要受环境因素中温度和光照时间的影响,受基因型的影响相对较小;糊化温度主要受环境因素与基因型互作的影响。灌浆后期经过高温30℃处理可显著提高淀粉的黏度值。灌浆后期不同温度处理下淀粉黏度值变异最大,是淀粉糊化品质形成的关键时期。光照时间14 h下的淀粉各黏度值最高,光照时间过长或过短都会降低淀粉黏度值。

Six wheat cultivars with different gluten were used to investigate the effect of temperature and illumi- nation time on wheat paste property at different filling stages with fast viscosity analyzer （RVA）. The results showed that genotype, temperature,illumination time and their interactions all have a very significant impact on wheat paste property. Peak viscosity, trough viscosity ,final viscosity, breakdown and setback is mainly affected by environment of temperature and illumination time, the influence from genotype is relatively minor. Pasting time is mainly effected by interactions of genotype and environment factors. At late filling stage temperature under 30 ~C got the highest viscosity value. Late filling stage is the critical stage to grain paste property formulation, during which we got the biggest varia- tion under different temperature treatments. Under illumination of 14 hours, we got the highest viscosity value, time too long or too short all have a negative effect on wheat paste property.