小麦高分子量谷蛋白亚基对加工品质影响的效应分析

Analysis on effect of high molecular weight glutenin subunits on industrial quality of wheat

分析了 2 50份小麦材料的高分子量谷蛋白亚基 (HMW- GS)组成以及其中 66份材料的加工品质及面条制作品质。回归分析表明 :HMW- GS与 1 0种加工品质性状均有显著的线性关系。不同亚基对综合品质效应的得分大小依次为 :Glu- Al,1 >2 * >null;Glu- Bl,1 4 +1 5>7+8>1 7+1 8>>7+9;Glu- Dl,5+1 0 >>2 +1 2 >4+1 2。不同基因位点对品质的贡献大小顺序为 :Glu- Dl>Glu- Al>Glu- Bl。首次提出了 HMW-

Analysed the HMW glutenin subunit composition of 250 wheat materials and ten of the industrial quality characteristics of 66 materials of them.The results of statistics indicated that there were significant linear relationships between HMW glutenin subunits and each of ten characteristics of the industrial quality.The multiple coefficients of correlation between protein content and dry gluten content and HMW glutenin subunits were at 5% lever while the multiple correlation coefficients of dough farinogram parameters,extensogram parameters and noodle quality score were at 1% lever,respectively.The HMW glutenin subunit 1,14+15 and 5+10 were all good quality subunits on their loci.Of them,subunit 1 and 14+15 had big effects on most quality characteristics.The subunit 5+10 had very big effects on sedimentation value and the dough farinogram parameters,but small effects on the gluten content and the extensogram parameters.A sequence of effects of the HMW glutenin subunit on the indusbrial quality was:Glu Al,1>2 *>null;Glu Bl,14+15>7+8>17+18>>7+9;Glu+Dl,5+10>>2+12>4+12.Other sequence of contribution of different loci to the industrial quality was:Glu Dl>Glu Al>Glu Bl.A new system of quality score of HMW glutenin subunit to the industrial quality was suggested.This system concerned a synthetic quality score of HMW glutenin subunits on 10 quality characteristics together.As a result of comparision with two other systems of quality score(payne,1987;Mao pei,1992) suggested before,the quality score system in this paper had more significant correlation to the industrial qualities.