春小麦抗性淀粉含量与其它品质相关性状的相关分析

Correlation Analysis between Resistant Starch Content and Other Qualityrelated Traits in Spring Wheat

本研究选取172份春小麦种质资源并对其籽粒抗性淀粉含量分别与总淀粉含量以及直链淀粉含量、膨胀势、RVA黏度的峰值和低谷黏度、Zeleny沉降值、湿面筋含量及干面筋含量8个品质性状进行了相关性分析,其中与抗性淀粉含量呈极显著正相关关系的是直链淀粉含量(r=0.60);呈显著正相关关系的分别为峰值黏度(r=0.27)、膨胀势(r=0.28)和总淀粉含量(r=0.31);抗性淀粉含量与湿、干面筋含量间呈不显著负相关(r=-0.16,r=-0.03)。经逐步回归分析,结果表明,在这八个品质性状中对小麦抗性淀粉含量影响较大的依次为直链淀粉的含量、总淀粉含量、高峰黏度及膨胀势,这一结果可以解释抗性淀粉42.2%的表型变异。

In this research,we conducted correlation analysis between resistant starch content and quality related indexes,including total starch content,amylose content,swelling power,Zeleny-sedimentation value,peak viscosity and low viscosity,wet and dry gluten content,respectively,by employing 172 spring wheat germplasms.The results showed that the amylase content significantly positive correlated with resistant starch content（r=0.60）;The resistant starch content also positively correlated with total peak viscosity（r=0.27）,swelling power（r=0.28）,starch contentand（r=0.31）;However,it did not significantly negative correlated with dry gluten content（r=-0.03） and wet gluten content（r=-0.16）;The order among the eight quality traits greatly influencing the content of wheat resistant starch followed with theamylase content,total starch content,peak viscosity,and swelling power based on the analysis of stepwise regression.This results could explain 42.2% of the phenotypic variation of resistant starch in 172 selected spring wheat.