影响面条品质的小麦品质性状及其QTLs定位的研究进展

Review of Effects of Wheat quality Characteristics on Noodle Quality and Mapping Quantitative Trait Loci in Wheat

总结了国内外近几年关于面条品质的研究资料 ,对影响面条品质的小麦品质性状 ,包括蛋白质的含量、麦谷蛋白亚基组成、直链淀粉的含量、淀粉特性、Waxy蛋白、面筋的含量、沉淀值、面团的主要特性等进行了概述 ,对这些小麦品质性状在染色体上QTLs定位的研究情况进行了综述 。

The study on effects of wheat quality characteristics on nood le quality was reviewed , including protein content, glutenin subunit, amylose con te nt, starch properties, Waxy protein, gluten content, sedimentation volume, dough properties and so on This su mmary is also given of the advances on the m apping of quantitative trait loci in wheat It is hoped that we can give some a d vice about how to select the varieties for noodle purpose and how to improve the noodle industry