【作者】 赵京岚；

【导师】 李斯深；

【作者基本信息】 山东农业大学 ， 作物遗传育种， 2005， 硕士

【摘要】 本研究采用两套试验材料,一套材料为我国黄淮麦区的110 个品种(系),测定其蛋白质性状、淀粉性状、HMW-GS 组成和中国干面条的加工品质和质构仪参数,对中国干面条加工品质和质构特性与小麦品质性状的关系进行较全面分析,探讨HMW-GS 亚基和亚基组合与面条加工品质的关系,并期望获得适于制作优质干面条的小麦品质指标;另一套材料为稳定的F8 重组自交系群体——RIL-8,共测定80 个系。测定其小麦品质和面条品质性状,对面条品质进行QTL 分析。主要结果如下: 1 我国黄淮麦区小麦品种(系)的品质概况黄淮麦区小麦品种(系)的HMW-GS 变异类型共有16 种,Glu-A1主要是1 和N 亚基,GLu-B1 以7+8、7+9 和14+15 亚基为主,Glu-D1 主要是2+12、5+10 和4+12 亚基。HMW-GS 亚基组合有26 种,以(1,7+9,2+12)、(1,7+8,2+12)、(N,7+8,2+12)和(N,7+9,2+12)等4 种亚基组合类型为主。小麦品种(系)间蛋白质和淀粉性状的变异均较大。蛋白质性状中,粉质仪参数和拉伸仪参数的变异系数都在60%以上;淀粉性状中,除支链淀粉和糊化时间以外,其余各指标都在10%以上。面条的感官品质指标和质构仪指标中,各项指标的变异系数都在10%以上。2 中国干面条品质与小麦品质的关系HMW-GS 对面条适口性、韧性、粘性和总分的影响比较大,而对色泽、食味和表观状态的影响较小;Glu-B1 对面条品质的作用程度较大, Glu-D1 次之,Glu-A1 最小。含14+15 亚基的品种制作的面条,各项品质指标均好,总分最高;含4+12 亚基的品种制作的面条仅光滑性较差;含5+10 亚基和含1 亚基的品种制作的面条仅粘性较差。因此14+15、4+12、5+10、1 亚基都是制作优质面条的较好亚基。(1,14+15,2+12)、(N,14+15,2+12)、(1,7+8,更多还原

【Abstract】 This study was based on two sets of materials. The first set was composed of one hundred and ten Chinese varieties and advanced lines planted mainly in Huang-hai wheat area and their protein traits, starch traits, HMW-GS composition and processing and texture qualities of Chinese Dry noodle were measured, which was used to determine the influences of wheat qualities on processing Characteristics and textural properties of Chinese dry noodles, to study the relation between HMW-GS composition and processing Characteristics of noodles, and to conclude the wheat quality traits for making high-quality Chinese dry noodles. The second set of material was a population of recombinant inbred lines (RILs) of F8, of which, the wheat qualities and noodle qualities were investigated and the aim was to locate noodle qualities by QTL mapping. The major results were presents below: (1)Investigation on the quality of wheat varieties and advanced lines planted in Huang-huai wheat area shows that there were sixteen types of subunit varieties in Glu-1 loci. Null and 1 were the main varieties of Glu-A1.7+8, 7+9 and 14+15 were the main varieties of Glu-B1. 2+12, 5+10, and 4+12 were the main varieties of Glu-D1. There were 26 kinds of subunits combinations, and (1, 7+9, 2+12), (1, 7+8, 2+12), (N, 7+8, 2+12 ), (N, 7+9, 2+12) were the main types. Protein traits, starch traits and noodle quality traits were significant different among the varieties. The variation coefficients of most protein traits were above 60%. To starch traits, the most were above 10% except amylopectin and pasting temperature. The processing quality traits and textural properties of noodles were significant differences, which variation coefficients were above 10%. (2) Association between wheat quality and Dry Chinese noodle quality was invested. HMW-GS influenced noodle palate, elasticity, stickiness and total score significantly, however, little effect on noodle appearance, color, and taste. The effect of Glu-B1 on noodle quality is more important than Glu-D1 and Glu-A1. We found that noodle made by wheat varieties with subunit 14+15 had good qualities and its total score was the biggest one. The noodle made by wheat varieties with subunit 4+12 only had bad appearance, and the noodle that had subunit 5+10 or 1 had only bad stickiness. So the high molecular weight glutenin subunits (HMW-GS) 14+15, 5+10, 4+12, and 1 were suitable for making high-quality of noodle. For different subunit combinations, (1,14+15,2+12), (N,14+15,2+12), (1,7+8,5+10), (1,7+8,4+12)and (1,7+8,2+12) were good subunit combinations for making high-quality of noodle. The results of simple correlation analysis showed that most protein traits were significantly and positively associated with noodle elasticity, stickiness, smoothness and taste, and significantly and negatively associated with color, appearance and palate of noodle; among the starch traits, Amylose content, peak time were significantly and negatively associated with noodle stickiness and smoothness, peak viscosity was significantly and positively associated with noodle elasticity, stickiness, and total score, breakdown was significantly and positively associated with noodle elasticity, stickiness, smoothness and total score. The results of step by step multiple regression and path coefficient analysis indicated that noodle quality, except for taste which was mainly influenced by protein traits, were effected by both protein traits and starch traits. And protein traits influenced noodle quality mainly by direct effect, while starch traits impacted noodle by the co-action of direct effect and indirect effect. The noodle quality was also tested by Texture Analyzer. The instrumental parameters got from shear experiment could be used as the typical parameters to evaluate noodle elasticity and stickiness; The instrumental parameters got from extension experiment could be used as the typical parameters to evaluate noodle palate; The results of simple correlation analysis showed that most protein traits were significantly and positively correlated with textural properties of noodle, and negative correlation coefficient was significant when amylose content was correlated with breaking strength and firmness of textural properties of noodle. Falling number positively correlated with the instrumental parameters got from shear experiment. But breakdown was significantly and negatively associated with noodle elasticity and firmness. (3) The quality criterions of good noodle-making quality of wheat were invested. Results of simple correlation analysis and step bystep multiple更多还原