小麦HMW-GS及其评分与部分品质关系的研究

STUDY ON THE RELATIONSHIP BETWEEN HIGH MOLECULAR WEIGHT SUBUNITS OF WHEAT GLUTENIN AND FLOUR QUALITY CHARACTERISTICS

通过对小麦 HMW谷蛋白亚基 (HMW-GS)与部分品质性状关系的分析结果表明 :亚基 5 +1 0对各个品质性状贡献均好 ,亚基 2 +1 2对各个品质性状贡献一般 ,亚基 3 +1 2、N表现较差。通过对 4种 HMW-GS评分方法与品质性状的相关性分析结果表明 :不同评分方法与品质性状的相关性不同 ,依据评分评价品种时 ,应根据不同品质指标采用相应的评分方法。在数量化回归的基础上 ,确定了面包体积和

The relationship was studied between high molecular weight subunits of wheat glutenin and flour quality cha racteristics, the results indicated that the wheat with subunit 5+10 was in high quality, with 2+12 was in normal quality, with N, 3+12 was in poor quality. The correlation between wheat quality and the scores of HMW GS indicated that the correlation was different with the different methods for score. Evaluating wheat quality according to the score of HMW GS should base on corresponding different methods. On the basis of quantitative regression, the quantity relation between bread volume and HMW GS was established.