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小麦品种主要淀粉性状及面条品质预测指标的研究
引用本文:姚大年,李保云,朱金宝,梁荣奇,刘广田.小麦品种主要淀粉性状及面条品质预测指标的研究[J].中国农业科学,1999,32(6):84-88.
作者姓名:姚大年  李保云  朱金宝  梁荣奇  刘广田
作者单位:1. 安徽农业大学农学系,合肥 230036
2. 中国农业大学植物遗传育种系
3. 北京市植物细胞工程实验室
基金项目:国家自然科学基金!(39770460),安徽省自然科学基金!(97411002)
摘    要: 从大面积生产条件下收集41个小麦品种,研究籽粒品质、直链淀粉含量、膨胀势及其与面条品质的关系。结果表明,膨胀势与面条评分间呈显著正相关(0.001水平);直链淀粉含量与面条评分间呈显著负相关(0.001水平);建立了面条评分分别依膨胀势和直链淀粉含量的回归方程。讨论了小麦品种面条品质的预测指标等问题,为小麦杂交育种早期世代面条品质筛选提供理论依据。

关 键 词:小麦  淀粉  膨胀势  面条
修稿时间:1999-01-04

Study on Main Starch Properties and Predictive Indexes of Noodle Quality in Common Wheat (Triticum aestivum)
Yao Danian,Li Baoyun,Zhu Jinbao,Liang Rongqi,Liu Guangtian.Study on Main Starch Properties and Predictive Indexes of Noodle Quality in Common Wheat (Triticum aestivum)[J].Scientia Agricultura Sinica,1999,32(6):84-88.
Authors:Yao Danian  Li Baoyun  Zhu Jinbao  Liang Rongqi  Liu Guangtian
Abstract:The grain quality, amylose contents, swelling power and their relation to noodle quality in 41 wheat varieties (Triticum aestivum) collected from the field production conitions were studied. The results showed that the correlation coefficients between swelling power (SP) and noodle score(NS) were highly significant (P<0.001).The noodle score was significantly negatively(P<0.001) correlated with amylose contents. The liner regression equations for noodle score according to swelling power and amylose contents were established, respectively. The question about the predicting indexes for noodle quality in wheat varieties were discussed. This study offered the theoretical basis for the selection of noodle quality in the early generations of wheat hybrids.
Keywords:Wheat  Starch  Swelling power  Noodle
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