摘要
为了探索小麦高分子质量麦谷蛋白亚基及其组成对饺子皮品质的影响,对我国74个不同小麦品种高分子质量麦谷蛋白亚基及组成与饺子皮感官品质之间的关系进行了研究.结果表明:Glu-A1、Glu-B1、Glu-D1这3个基因位点上表现出丰富的多态性,共有13种HMW-GS等位变异,18种亚基组成类型,亚基组合形式较为分散,呈现较高的多样性.各位点亚基对饺子皮感官品质的效应可分别表示为Glu-Al,1>N>2*;Glu-Bl,20>17+18>7+8>7+9>6+8>14+15;Glu-Dl,5+10>4+12>2+12.因此,研究认为三位点分别为1或N,7+8或7+9,4+12或5+10是决定饺子皮品质优良的最佳亚基组合.
In order to study the influence of high-molecular-weight glutenin subunits （HMW-GS） and composition thereof on the sensory quality of dumpling wrapper, we studied the relationships between the HMW-GS and their composition of 74 kinds of wheat varieties and the sensory quality of the dumpling wrapper. The results showed that the subunits at Glu-A1, Glu-B1 and Glu-D1 genetic loci showed plentiful polymorphism; 13 kinds of HMW-GS generated allelic variation; 18 kinds of subunits were scattered in the subunit composition type and the subunit combination form, and had high diversity. The effects of subunits at each locus on the sensory quality of the dumpling wrapper could be represented as： Glu-Al, 1〉N〉2; Glu-BI, 20〉17＋18〉7＋8〉7＋9〉6＋8〉14＋15; Glu-D1, 5＋10〉4＋12〉2＋12. Therefore, we considered that the optimum HMW-GS composition deciding the quality of the dumpling wrapper was respectively 1 or N, 7＋8 or 7＋9, 4＋12 or 5＋10.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第3期43-46,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
科技部质检公益性行业科技专项项目(201110259)
河南工业大学校科学研究基金研究生教育创新计划项目(11YJCX27)
