摘要
利用在1B上含有14+15亚基的山农910180-3和在1B上含有7+8亚基的淄麦12进行杂交,在分离后代中得到14+15和7+8亚基的株系,分析了它们的蛋白质含量、干、湿面筋含量、沉降值和面筋指数等5个品质性状。品质性状的方差和相关性分析表明:14+15亚基对小麦加工品质有很大的贡献,好于7+8亚基,14+15亚基对沉降值的贡献比7+8亚基大18％;对14+15亚基、1亚基与面筋指数的关系也进行了探讨,结果表明,虽然14+15、1亚基对沉降值的影响是一致的,但对面筋指数的影响却不相同;在高蛋白质水平上,蛋白质含量和沉降值呈显著负相关;沉降值与面筋指数呈正相关。
Cross was made between Shannong 910180 - 3(1B14 + 15) and Zimai12(1B7 + 8), and the strains with 14 + 15 and 7 + 8 subunits were identified from their progenies. Variance and correlation analysis of quality traits showed: 14 + 15 subunit was more important to wheat flour baking quality than 7 + 8 sub-units. The contribution of sedimentation value was 18% more than that of latter.The relationship between 14 + 15,1 subunits and gluten index were determined. The results indicated that 14 + 15,1 subunits had the same effect on sedimentation value, but their effects are different on gluten index. At high protein content level, protein content and sedimentation value were significantly negative-correlated; while sedimentation value and gluten index were positive-correlated.
出处
《华北农学报》
CSCD
北大核心
2003年第3期4-7,共4页
Acta Agriculturae Boreali-Sinica
基金
国家计委山东省聊城市大型优质小麦生产基地育种科研体系项目资助([2000]1405号)
