The swelling index of glutenin (SIG) and the protein fraction of 25 Chinese wheat varieties were studied with new protein fractions extracting method. The protein fractions compose of monomeric protein, soluble glut...The swelling index of glutenin (SIG) and the protein fraction of 25 Chinese wheat varieties were studied with new protein fractions extracting method. The protein fractions compose of monomeric protein, soluble glutenin and insoluble glutenin. The relations between other protein index, dough character, and fresh noodle quality were also discussed. The SIG results at different time is positively and highly significantly related to the insoluble glutenin content (r= 0.808 -0.867, P< 0.01). The SIG result can reflect the insoluble glutenin content. The protein content, gluten index, farinograph stability time, extensibility length and extensigram energy were positively and significantly correlated with SIG5 and SIG20 (r= 0.516 - 0.734, P<0.05, 0.01).SIG proved to be applicable in Chinese wheat dough evaluation. Fresh noodle making quality parameters were evaluated by fresh noodle length, thickness, maximum resistance to extension, extension area and extension distance, while cooked noodle texture was determined by cutting firmness, compression recovery, surface firmness and TPA by using a texture analyzer of TA.XT2i. The noodle cooking quality was significantly correlated with SIG value. The surface firmness and cutting firmness were more desirable for predicating the quality difference than TPA test and compression. Cooking loss and water absorption were negatively related to SIG value and insoluble content (r = -0.556 - - 0.787, P < 0.05, 0.01). The results showed that SIG test was also suitable in evaluating noodle making and cooking quality in very small sample size, which was very important in wheat breeding programs. Therefore, SIG test, as a small scale test, is suitable to evaluate dough rheological properties for Chinese wheat varieties, and will be helpful in cereal research and wheat breeding program, especially, in early generations.展开更多
对谷蛋白溶涨指数(swelling index of glutenin,SIG)的测定方法进行了改进,确定了试验的最佳面粉用量为0.24g,并利用小麦京771×Pm97034产生的重组自交系(RIL)群体,对SIG与几个品质性状在RIL群体中的分离和分布规律及其相关性进行...对谷蛋白溶涨指数(swelling index of glutenin,SIG)的测定方法进行了改进,确定了试验的最佳面粉用量为0.24g,并利用小麦京771×Pm97034产生的重组自交系(RIL)群体,对SIG与几个品质性状在RIL群体中的分离和分布规律及其相关性进行了研究。结果表明,这些品质性状在重组自交系群体中呈连续变异,分布频率大致接近正态分布,同时存在双向超亲分离现象。除膨胀势外,SIG与其他5个品质性状之间都具有极显著的相关性,其中与Zeleny沉淀值的相关系数最大(r=0.783),其次是面筋指数、湿面筋含量、GMP含量和碱性水保持力,多元逐步回归分析表明Zeleny沉淀值、面筋指数和碱性水保持力可以解释SIG的69.8%的表型变异。展开更多
选用33个小麦品种(系),通过谷蛋白溶涨指数(Swelling index of glutenin,简称SIG)与小麦商品品质和加工品质间的相关性分析,评价SIG在小麦育种中应用的可能性。33个供试小麦样品的SIG值与Zeleny沉淀值、W值和拉伸面积等指标相关系数分别...选用33个小麦品种(系),通过谷蛋白溶涨指数(Swelling index of glutenin,简称SIG)与小麦商品品质和加工品质间的相关性分析,评价SIG在小麦育种中应用的可能性。33个供试小麦样品的SIG值与Zeleny沉淀值、W值和拉伸面积等指标相关系数分别为0.906、0.921和0.873,均达极显著正相关水平,SIG值可预测小麦品种(系)的蛋白质质量。根据SIG值取值范围对小麦品种(系)进行品质分类,与采用国家标准具有同等效果,是一种样品用量少、操作简便快速、结果精确的小麦早代品质鉴定的有效方法。展开更多
为了评价谷蛋白溶涨指数(SIG,Swelling index of glutenin)在小麦品质育种中的应用价值,检测了不同材料的面粉、配粉以及全麦粉的Zeleny沉淀值、SDS沉淀值和SIG,并分析了SIG与Zeleny沉淀值和SDS沉淀值的相关性。结果表明,基因型和种植...为了评价谷蛋白溶涨指数(SIG,Swelling index of glutenin)在小麦品质育种中的应用价值,检测了不同材料的面粉、配粉以及全麦粉的Zeleny沉淀值、SDS沉淀值和SIG,并分析了SIG与Zeleny沉淀值和SDS沉淀值的相关性。结果表明,基因型和种植环境各不相同的160份面粉样品的SIG与Zeleny沉淀值和SDS沉淀值之间均呈显著正相关,配粉的SIG能较好地反映出样品中面筋含量和质量的差异,说明SIG是一个比较可靠的品质评价指标;纯合品种面粉的SIG、Zeleny沉淀值、全麦粉的SIG、SDS沉淀值之间的相关性均达1%显著水平,其中全麦粉SIG与Zeleny沉淀值(面粉)相关更为密切,说明全麦粉的SIG与Zeleny沉淀值一样稳定有效,可以弥补Zeleny沉淀法不能用于全麦粉测试的缺憾;在广泛分离的育种群体中验证,SIG方法可成功应用于分离世代单株全麦粉的品质筛选。展开更多
文摘The swelling index of glutenin (SIG) and the protein fraction of 25 Chinese wheat varieties were studied with new protein fractions extracting method. The protein fractions compose of monomeric protein, soluble glutenin and insoluble glutenin. The relations between other protein index, dough character, and fresh noodle quality were also discussed. The SIG results at different time is positively and highly significantly related to the insoluble glutenin content (r= 0.808 -0.867, P< 0.01). The SIG result can reflect the insoluble glutenin content. The protein content, gluten index, farinograph stability time, extensibility length and extensigram energy were positively and significantly correlated with SIG5 and SIG20 (r= 0.516 - 0.734, P<0.05, 0.01).SIG proved to be applicable in Chinese wheat dough evaluation. Fresh noodle making quality parameters were evaluated by fresh noodle length, thickness, maximum resistance to extension, extension area and extension distance, while cooked noodle texture was determined by cutting firmness, compression recovery, surface firmness and TPA by using a texture analyzer of TA.XT2i. The noodle cooking quality was significantly correlated with SIG value. The surface firmness and cutting firmness were more desirable for predicating the quality difference than TPA test and compression. Cooking loss and water absorption were negatively related to SIG value and insoluble content (r = -0.556 - - 0.787, P < 0.05, 0.01). The results showed that SIG test was also suitable in evaluating noodle making and cooking quality in very small sample size, which was very important in wheat breeding programs. Therefore, SIG test, as a small scale test, is suitable to evaluate dough rheological properties for Chinese wheat varieties, and will be helpful in cereal research and wheat breeding program, especially, in early generations.
文摘对谷蛋白溶涨指数(swelling index of glutenin,SIG)的测定方法进行了改进,确定了试验的最佳面粉用量为0.24g,并利用小麦京771×Pm97034产生的重组自交系(RIL)群体,对SIG与几个品质性状在RIL群体中的分离和分布规律及其相关性进行了研究。结果表明,这些品质性状在重组自交系群体中呈连续变异,分布频率大致接近正态分布,同时存在双向超亲分离现象。除膨胀势外,SIG与其他5个品质性状之间都具有极显著的相关性,其中与Zeleny沉淀值的相关系数最大(r=0.783),其次是面筋指数、湿面筋含量、GMP含量和碱性水保持力,多元逐步回归分析表明Zeleny沉淀值、面筋指数和碱性水保持力可以解释SIG的69.8%的表型变异。
文摘选用33个小麦品种(系),通过谷蛋白溶涨指数(Swelling index of glutenin,简称SIG)与小麦商品品质和加工品质间的相关性分析,评价SIG在小麦育种中应用的可能性。33个供试小麦样品的SIG值与Zeleny沉淀值、W值和拉伸面积等指标相关系数分别为0.906、0.921和0.873,均达极显著正相关水平,SIG值可预测小麦品种(系)的蛋白质质量。根据SIG值取值范围对小麦品种(系)进行品质分类,与采用国家标准具有同等效果,是一种样品用量少、操作简便快速、结果精确的小麦早代品质鉴定的有效方法。
文摘为了评价谷蛋白溶涨指数(SIG,Swelling index of glutenin)在小麦品质育种中的应用价值,检测了不同材料的面粉、配粉以及全麦粉的Zeleny沉淀值、SDS沉淀值和SIG,并分析了SIG与Zeleny沉淀值和SDS沉淀值的相关性。结果表明,基因型和种植环境各不相同的160份面粉样品的SIG与Zeleny沉淀值和SDS沉淀值之间均呈显著正相关,配粉的SIG能较好地反映出样品中面筋含量和质量的差异,说明SIG是一个比较可靠的品质评价指标;纯合品种面粉的SIG、Zeleny沉淀值、全麦粉的SIG、SDS沉淀值之间的相关性均达1%显著水平,其中全麦粉SIG与Zeleny沉淀值(面粉)相关更为密切,说明全麦粉的SIG与Zeleny沉淀值一样稳定有效,可以弥补Zeleny沉淀法不能用于全麦粉测试的缺憾;在广泛分离的育种群体中验证,SIG方法可成功应用于分离世代单株全麦粉的品质筛选。
