【作者】 钱森和；

【导师】 姚大年； 何中虎； 张文明；

【作者基本信息】 安徽农业大学 ， 作物遗传育种， 2005， 硕士

【摘要】 本文选用 242 份我国秋播小麦品种(系)为材料,对其戊聚糖含量和溶剂保持力进行了资源筛选,并研究了不同硬度类型、不同冬麦区和不同 puroindoline 类型间小麦品种戊聚糖含量和溶剂保持力的差异,分析了戊聚糖含量和溶剂保持力与小麦品质的关系;选用 17 份软麦品种,比较了基因型、环境及其互作对戊聚糖含量的影响,并分析了戊聚糖含量和溶剂保持力与饼干品质性状的关系;选用 9 份中国春小麦品种和 20 份 CIMMYT 小麦品种(系),分析了戊聚糖含量与馒头品质性状的关系。主要结果如下: 1.242 份秋播小麦品种间戊聚糖含量存在显著差异,水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量变异范围分别为 0.72%~1.81%、2.92%~6.93%和 4.42%~8.11%。硬麦水溶性戊聚糖含量显著高于软麦,软麦非水溶性戊聚糖显著高于硬麦,而硬麦和软麦的总戊聚糖含量差异不显著。硬麦与软麦水溶性戊聚糖含量的差异主要体现在Pina-D1a/Pinb-D1d 和 Pina-D1a/Pinb-D1p 两种突变类型与野生型的差异,非水溶性戊聚糖含量差异主要体现在 Pina-D1a/Pinb-D1d 突变类型与野生型的差异。 不同品种间溶剂保持力存在显著差异,水保持力、碳酸钠保持力、蔗糖保持力和乳酸保持力的变异范围分别为 32.51%~79.52%、50.00%~139.99%、11.15%~123.06%和 67.01%~140.96%。不同硬度类型小麦品种溶剂保持力存在显著差异,硬麦溶剂保持力显著高于软麦。硬麦与软麦水保持力和碳酸钠保持力的差异主要体现在Pina-D1b/Pinb-D1a(Pina 基因不表达类型)和 Pina-D1a/Pinb-D1p 两种突变类型与野生型品种间的差异。 2.小麦籽粒中水溶性戊聚糖、非水溶性戊聚糖和总戊聚糖含量的平均值分别为1.18%、4.95%和 6.12%,而面粉中三种戊聚糖含量平均值分别为 0.92%、1.29%和 2.21%,可见,籽粒中戊聚糖含量明显高于面粉,且籽粒与面粉中的总戊聚糖和非水溶性戊聚糖含量差异较大,而水溶性戊聚糖含量差异较小,说明总戊聚糖和非水溶性戊聚糖主要存在于小麦麸皮中,而水溶性戊聚糖主要存在于小麦胚乳中。 3.基因型和环境对小麦三种戊聚糖含量均有显著影响,且基因型是影响水溶性戊聚糖含量的主要因素。戊聚糖含量和溶剂保持力均与品种来源有关,不同麦区的小麦品种戊聚糖含量和溶剂保持力均存在较大差异。 4.三种戊聚糖含量均与小麦籽粒硬度呈显著正相关,非水溶性戊聚糖和总戊聚糖含量与 SDS 沉降值、和面时间和耐揉性均呈显著正相关,但相关系数总体上偏小。水保持力与籽粒硬度和面粉颗粒大小均呈显著正相关,相关系数分别为 0.66 和 0.64,碳酸钠保持力也与籽粒硬度和面粉颗粒大小呈显著正相关,相关系数分别为 0.55 和更多还原

【Abstract】 Two hundred and forty two Chinese wheat cultivars and lines from autumn-sown wheat regions were used to understand the genetic variation of the water-soluble pentosans(WSP), water-insoluble pentosans(WIP), total pentosans(TP), and SRC, analyze the difference of pentosans contents and SRC among different hardness wheats, different wheat from different winter wheat region, and different puroindoline type wheats, and attain the relationship between pentosans contents, SRC and wheat quality traits. Seventeen genotypes of soft wheat were used to investigate the effects of genotype, environment and their interaction on pentosans cintents, and determine the relationships between pentosans contents, SRC and cookie quality. Nine Chinese Spring wheat cultivars and twenty CIMMTY cultivars and lines were used to analyze the relationships between pentosans contents and steamed bread. The major results are presented as follows. 1. Significant difference was observed of pentosans contents among different genotypes, the variation of WSP, WIP, and TP contents were 0.72% ~1.81%, 2.92%~6.93%, and 4.42%~8.11%, respectively. WSP content of hard wheat is higher than that in soft wheat, WIP content of soft wheat is higher than that in hard wheat, while Slight difference was observed of TP conyents between hard wheat and soft wheat. The results showed that the difference of WSP contents between hard wheat and soft wheat were produced mainly by Pina-D1a/Pinb-D1b and Pina-D1a/Pinb-D1p mutation, and the difference of WIP contents were produced mainly by Pina-D1a/Pinb-D1d mutation. Significant difference were observed of SRC among different genotypes, the variation of Water SRC, Sodium carbonate SRC, Sucrose SRC, and Lactic acid SRC were 32.51%~79.52%, 50.00%~139.99%, 11.15%~123.06%, and 67.01%~140.96%, respectively. Hard wheat showed higher SRC than soft wheat. The difference of water SRC and sodium carbonate SRC between hard wheat and soft wheat were produced mainly by Pina-D1b/Pinb-D1a and Pina-D1a/Pinb-D1p. 2. The mean contents of WSP, WIP, and TP were 1.18%, 4.95%, and 6.12%, respectively in whole meal, and 0.92%, 1.29%, and 2.21%, respectively in flour. The results indicated that the content of pentosans in whole meal much more higher than that in flour, and the discrepancy of WIP and TP contents between whole meal and flour more larger than that of WSP. So, we can learn that the bran have more WIP and TP than endosperm, and little WSP. 3. Pentosans were mainly influenced by genotype and environment, and genotype was the most important factor of determining WSP contents. Pentosans content and SRC relate to the source of genotypes, Significant difference were observed of Pentosans content and SRC among wheats from different winter wheat region. 4. WSP, WIP, and TP contents were positively correlated with hardness, WIP and TP contents were positively correlated with SDS sedimentation, mixographic time, and mixographic tolerance, but the correlation coefficients were not high. Water SRC were positively correlated with wheat hardness and flour particle size, the correlation coefficients were 0.66 and 0.64, and Sodium carbonate SRC were also positively correlated with them, the correlation coefficients were 0.55 and 0.48, Lactic acid SRC positively correlated with SDS sedimentation volume, mixing time, and mixing tolerance, the correlation coefficients were 0.71, 0.73, and 0.62 , respectively. SRC is a new method for evaluating wheat qualities, which can be used directly for early generation selection in breeding program. 5. The mean contents of WSP,WIP, and TP of seventeen soft wheat cultivars were positively correlated with water absorption, and negatively correlated with extensibility, the correlation coefficients were 0.51, 0.55 ,0.66, -0.51,-0.52, and -0.65, respectively. WSP contents was negatively correlated with peak viscosity, hold through, final viscosity, and peak time, and the correlation coefficients were -0.72, -0.72, -0.66 and -0.70, respectively. WSP and TP contents were negatively correlated with cookie width, the co更多还原