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本研究以京411为背景的含有不同小麦高分子量谷蛋白亚基(HMW-GS)的小麦近等基因系为材料,通过1年3点试验,研究了HMW-GS与小麦SDS-沉降值、揉混特性的关系。结果表明:1)Glu-D1,Glu-B1,Glu-A1位点对沉降值和揉混特性的影响顺序为Glu-D1>Glu-B1>Glu-A1。2)各个位点对沉降值的贡献表现为,在Glu-A1上,N=1;在Glu-B1上7+8-17+18;在Glu-D1上,5+10>2+12。3)各个位点对揉混特性的影响表现为,在Glu-A1位点上,N>1;当Glu-B1位点为17+18亚基,Glu-D1位点为2+12亚基时,但N亚基与1亚基的揉混特性没显著性差异,但是当Glu-B1位点为7+8亚基,Glu-D1位点为2+12亚基时,N亚基的揉混特性明显优于1亚基;当Glu-A1亚基都为1,Glu-D1亚基都为2+12时,Glu-B1位点上7+8亚基与17+18的揉混特性无显著差异,但当Glu-A1亚基都为N,Glu-D1亚基都为2+12时,Glu-B1位点上7+8亚基的揉混特性优于17+18亚基;在Glu-D1上,5+10>2+12。4)组合为N,7+8,5+10的小麦无论是在耐柔性上还是在面筋强度上都是最好的。研究还发现,Glu-D1位点对谷蛋白含量及揉混仪参数的加性效应最大。
In this study, wheat near-isogenic lines containing different high-molecular-weight glutenin subunits (HMW-GS) from Jing 411 were used as materials. The HMW-GS and wheat SDS- The relationship between kneading properties. The results showed that: 1) The influence of Glu-D1, Glu-B1 and Glu-A1 sites on the sedimentation and kneading properties was in the order of Glu-D1> Glu-B1> Glu- Contributions were shown for various sites at N-1 on Glu-A1; 7 + 8-17 + 18 on Glu-B1; 5 + 10> 2 + 12.3 on Glu-D1) The results showed that when the Glu-A1 locus was N> 1, when the Glu-B1 locus was 17 + 18 subunit and Glu-D1 locus was 2 + 12 subunit, However, when the Glu-B1 site was 7 + 8 and the Glu-D1 site was 2 + 12 subunit, the N-subunit’s kneading properties were obviously better than that of the 1 subunit ; When the Glu-A1 subunit was 1 and the Glu-D1 subunit was 2 + 12, there was no significant difference in the mixing characteristics between the 7 + 8 subunit and the 17 + 18 subunit at the Glu- A1 subunits are all N, Glu-D1 subunits are 2 +12, Glu-B1 site 7 +8 subunits kneading better than 17 +18 subunits; Glu-D1, 5 + 10> 2 + 12.4) The wheat combination of N, 7 + 8, 5 + 10 is the best both in flexibility and in gluten strength. The study also found that Glu-D1 sites on the gluten content and kneading instrument parameters of the maximum additive effect.