四川小麦主栽品种的品质性状表现及其稳定性

2006—2008连续3年,在5个生态点考察了7个四川省代表性小麦品种在两种氮水平下的品质状况及其稳定性,以期为四川小麦品质定位、品质改良和生产指导提供依据。结果表明,3年均值,籽粒容重777 g L^-1,籽粒蛋白质含量12.3%,湿面筋含量25.1%,Zeleny沉降值32.9 mL,降落值326 s,面粉吸水率56.5%,面团形成时间3.0 min、稳定时间4.5 min,面条评分78.5分、面包评分62.2分。几乎所有品质性状均存在显著的基因型、环境及其互作效应。籽粒容重、沉降值、降落值、面粉吸水率和面条评分的年份效应大于地点效应,而籽粒蛋白质含量、湿面筋含量、面团形成时间、稳定时间和面包评分则地点效应大于年份效应。增施氮肥对籽粒蛋白质含量、湿面筋含量、沉降值、面团形成时间、稳定时间和面包评分都有显著的增效作用,但对降落值、面粉吸水率和面条评分无明显影响。品种品质的稳定性因品质性状不同而异,川麦39面包评分高而稳定,川麦37面条总评分高而稳定,二者可被用于四川小麦品质改良。     

在一对面包小麦杂交后代中Glu—Bl控制的麦谷蛋白亚基17＋18对烘烤品质…

将两个优质面包小麦品种安农８４５５和ＹｅｃｏｒａＲｏｊｏ进行杂交，测定其Ｆ３代重组株系的高分子量麦谷蛋白亚基组成、；ＳＤＳ沉降值、伯尔辛克值、蛋白质含量和籽产量以及收获指数。利用方差分析，协方差分析和回归分析说明了，１７＋１８亚对面包品质的作用明显优于７＋８亚基，两者的，品质差异随着蛋白质含量的增加而增大，文中讨论了１７＋１８亚基在培育较高的包品质潜力的小麦品种中的利用价值。     

基因型、地点及其互作对内蒙古小麦主要品质性状的影响

选用来自我国春播麦区高、中、低3种筋力类型的9个品种, 于2003和2004年分别种植在内蒙古6个代表性地点, 研究了不同品种在年份和地点间籽粒硬度、蛋白质含量、和面仪参数和淀粉糊化特性等主要品质性状的变化规律。结果表明, 所测品质性状受基因型和地点效应的影响均达极显著水平, 除籽粒蛋白质含量外, 其他品质性状受基因型和地点互作效应的影响达显著或极显著水平。强筋类品种的蛋白质含量、灰分含量、沉降值、和面时间、耐揉性和峰值黏度均较高, 出粉率和稀澥值中等。中筋类品种出粉率、和面时间和耐揉性较高, 灰分含量、峰值黏度和稀澥值较低。弱筋类品种的灰分含量、峰值黏度和稀澥值较高, 籽粒硬度、蛋白质含量、出粉率、沉降值、和面时间、耐揉性低。所有品种品质性状在地点间存在较大差异, 乌海市灰分含量、和面时间和耐揉性高, 籽粒硬度、沉降值、峰值黏度和稀澥值较低。杭锦后旗出粉率高, 蛋白含量和沉降值较低, 其他性状表现中等。呼和浩特市籽粒硬度、蛋白含量、面粉灰分、沉降值、和面时间和耐揉性高, 出粉率、峰值黏度和稀澥值低。赤峰市多数性状表现中等。通辽市籽粒硬度、蛋白质含量、峰值黏度、稀澥值和耐揉性较高, 其他性状表现中等。额尔古纳市蛋白含量和沉降值较高, 和面时间和耐揉性低。初步认为强筋和中筋类品种较适于种植在呼和浩特市与乌海市, 不适于种植在额尔古纳市; 2个弱筋类品种在6个地点均不太适宜种植。     

河南省小麦品种的品质性状分析

利用１９９９年河南省４０个小麦品种的品质测定结果,对河南省小麦品种的品质性状进行了分析。结果表明,①河南省目前推广和新育成的小麦品种品质性状差异较大,其中变异较大的是面团形成时间、稳定时间、弱化度,其次是沉降值、面粉质量评价值、面包体积和面包评分。这些小麦品种中中筋粉品种占７５％以上;强筋粉品种约占２０％;弱筋粉品种不足５％。②强筋小麦品种豫麦３４,４７,１４号,宛７９８,豫麦４９号和弱筋品种豫麦５０,６０号等品种基本解决了高产与优质的矛盾,而且稳产性好、适应性广,适宜黄淮南片麦区广泛种植。③郑州９０２３、小偃５４、漯育麦、陕优２２５、高优５０３等一年初步测定达强筋粉品种标准,洛旱２号达弱筋粉品种标准。④小麦品种的品质性状易受环境条件影响,特别是蛋白质含量、沉降值、面团的物理特性如形成时间、稳定时间、评价值等受     

小麦品质性状与面包和面条品质关系分析

改良面包和面条品质是北方冬麦区的主要育种目标,了解二者的品质异同有助于提高育种效率。本研究以81份冬小麦品种品系为材料,比较了小麦品质性状与面包和面条品质表现的关系。结果表明,籽粒硬度、蛋白质含量、SDS沉降值、形成时间、稳定时间、拉伸面积和抗延阻力是影响面包和面条品质的共同性状,但它们对面包、面条品质     

冀中南强筋小麦品种品质性状稳定性差异及地域和气候因子效应

通过多年多地试验研究了河北省中南部优质强筋小麦的品质特点、品质性状稳定性及地域和气候因子的影响。结果表明,参试小麦品种蛋白质含量和稳定时间均达到强筋麦标准,吸水率和湿面筋部分达标,而沉降值均偏低。地点间品质性状稳定性顺序是吸水率>蛋白质含量>湿面筋>沉降值>形成时间和稳定时间。不同品种不同品质性状的稳定性有很大差异,以藁9415是品质性状和品质稳定性较好。蛋白质、湿面筋含量和吸水率随纬度降低而降低,沉降值、形成时间和稳定时间则相反。说明河北南部较中部更适宜强筋小麦种植。开花至成熟期间平均最高气温与形成时间和稳定时间正相关,与蛋白质,沉降值、湿面筋负相关;日照时数和蛋白质含量显著正相关,与形成时间和稳定时间显著负相关;降水量与沉降值显著正相关。因此,灌浆期相对较低气温、较短日照时数和较多降水有利于品质性状的综合提高。沉降值和稳定时间是改善强筋小麦品质的主要限制性状,是育种和栽培上应进一步研究的问题。     

农艺措施对中优9507小麦蛋白组分和加工品质的调节效应

通过不同栽培措施对小麦蛋白质组分及面包加工品质影响的研究,结果表明,在小麦生长中、后期减少浇水次数,可以提高球蛋白、谷蛋白质和总蛋白含量,并可提高沉降值,延长面团形成时间和稳定时间,使面包体积有所增加.增施氮、磷肥使谷蛋白和总蛋白含量有所增加.适当叶面喷氮可以增加球蛋白、谷蛋白和总蛋白含量,并可提高籽粒硬度     

冬小麦烘烤品质与其它一些品质性状及产量性状间的相互关系

1984-1985和1985-1986年度在郑州分别以34个和15个冬小麦品种进行试验。结果表明,蛋白质含量与产量呈极显著负相关,容重、面包体积和面包评分与产量相关均不显著,沉淀值与产量只有一年呈显著负相关。蛋白质含量与湿面筋含量和沉淀值呈显著正相关,与面包体积和面包评分只有一年相关达显著水平,与面团流变学特性的相关多不显著     

脱脂和重组对面粉理化特性和烘焙品质的影响

选用3个筋力不同的小麦品种（系）,通过比较其采用脱脂面粉、重组面粉和原面粉,研究了小麦脂类对面团揉混特性和面包加工品质的影响。结果表明,（1）3个品种（系）面粉脱脂前后蛋白质含量、沉淀值和灰分含量无显著性差异,但脱脂后面粉白度显著提高。（2）脱脂后3个品种（系）揉混仪峰高和峰宽增大,衰落角变小。（3）面粉脱脂后面包加工品质有所改善,其作用大小与蛋白质的质量和蛋白质间的互作有关。脱脂面粉加入起酥油对面包品质无明显改善作用,起酥油是通过面粉脂类对面包品质产生作用的。     

兰州拉面专用粉对小麦品质的要求 Ⅰ. 拉面食用评价与小麦粉常规品质的关系

用72个小麦品种(系)研究了面粉品质与兰州拉面品质之间的关系。结果表明，小麦粉蛋白质含量、湿面筋含量、SDS沉淀值都与拉面评分呈极显著正相关，相关系数分别为0.61、0.50和0.60。面团流变学特性中的面团筋力（W）、弹性指数（I.e.）、膨胀指数（G）、面团弹性（L）、面团韧性（P）与拉面最终评分呈极显著正相关，其中W值与     

Additive and epistatic effects of allelic variation at the high molecular weight glutenin subunit loci in determining the bread-making quality of breeding lines of wheat

Summary The relation has been studied between the high molecular weight glutenin (HMWg) subunit alleles and the bread-making quality of 226 lines of winter wheat (T. aestivum L.), grown in The Netherlands. The lines represented a wide range of genetic backgrounds, and had not been selected for quality, in contrast to the established varieties used by other authors.The variation in HMWg subunit genotypes accounted for about 20% of the total variation in loaf volume among the lines. Most important was the allelic variation at the Glu-D1 locus. The Glu-D1 allele encoding the subunits 5+10 was superior to its allelic counterpart, encoding 2+12. The difference in average of loaf volume between groups of lines containing 5+10 or 2+12 was negatively related with protein content of the flours. When protein content was below 9.2%, no effect of allelic variation at the Glu-D1 locus was present. Epistatic effects between the Glu-I loci also contributed to the variation in loaf volume of the lines: i.e. the effect of allelic variation at Glu-A1 and Glu-B1 depended on the allele present at the Glu-D1. The contribution of the epistatic effects was about half the contribution of the additive effects, and should therefore be included in predictive models for bread-making quality.     

在一对面包小麦杂交后代中Glu—B1控制的麦谷蛋白亚基17 18对烘烤品质的影响

将两个优质面包小麦品种安农8455(含Glu-Bl控制的7 8亚基)和Yecora Rojo(含Glu-Bl控制的17 18亚基)进行杂交,测定了其F_3代重组株系的高分子量麦谷蛋白亚基组成、SDS沉降值、伯尔辛克值、蛋白质含量和籽粒产量以及收获指数。利用方差分析、协方差分析和回归分析说明了,17 18亚基对面包品质的作用明显优于7 8亚基,两者的品质差异随着蛋白质含量的增加而增大。文中讨论了17 18亚基在培育较高面包品质潜力的小麦品种中的利用价值。     

Quality studies in wheat

Summary Eleven wheat lines were derived by five backcrossings and five selfings with Thatcher as the recurrent and Selkirk as the donor parent during backcrossings. The lines and parents were subjected to mixogram and loaf volume studies.Out of eleven backcross lines five were similar to Thatcher, two needed longer mixing time and four were less elastic than Thatcher.Eight of eleven backcross lines had similar loaf volume profiles and two lines were, to a certain extent, similar to Thatcher in loaf volume. One line was quite different from and definitely inferior to Thatcher.It is suggested that the backcross method is a useful tool in quality breeding. In view of the fact that a backcross line with a quality quite different from the recurrent parent may appear in the population, quality evaluation at pre-release stage is strongly advocated.     

Mixolab参数与粉质、拉伸参数及面包烘烤品质的关系

根据仪器测定的面粉品质特性预测面包烘烤品质是进行小麦品质改良的重要方法。法国肖邦公司(Chopin Technologies, France)最新推出的Mixolab分析仪可以同时测定面粉加水后恒温揉混及面团升温后蛋白质弱化和淀粉糊化特性,明确其与现有相似仪器如粉质仪和拉伸仪等的关系对小麦品质测试具有重要意义。利用 Mixolab分析仪、粉质仪、拉伸仪测定了41份高代育种品系的有关参数和面包烘烤品质,并分析了Mixolab与粉质仪和拉伸仪相关参数的关系及预测面包品质的可靠性。结果表明,可以用Mixolab的形成时间、稳定时间、面团受热后蛋白质弱化值(C2值)和到达淀粉糊化反弹值的时间(C4时间)来预测粉质仪和拉伸仪的品质参数,可解释其变异的74%~90%;可以直接用C2值预测面包体积、外观、结构和总分,决定系数分别为52%、73%、70%和68%;预测面包质地和弹性的参数不仅包含Mixolab稳定时间和C2值,还有表示淀粉糊化特性的C3时间、C4和C5值及C5温度。用Mixolab分析仪既可以了解蛋白质特性和面包烘烤品质的关系,又明确了淀粉品质对面包品质的显著影响,在品质测试中有其独特之处。Mixolab、粉质仪和拉伸仪各参数对预测小麦面包体积、内部质地结构等烘烤品质性状的贡献不同。     

Genotype by environment interactions in wheat quality breeding programs in southeast Europe

The objective of this study was to determine genotype × environment interactions (GEI) obtained in wheat production in southeast Europe for protein content, sedimentation value, and loaf volume. Twenty wheat genotypes divided in two groups with different combinations of high molecular weight glutenin subunits (HMW-GS) were analyzed in 15 environments (E). In a combined analysis of variance, effects of genotype, environment, and their interaction (GEI) were highly significant for almost all the analyzed traits. All the three traits were influenced more by location than by year, with protein content and sedimentation value being more responsive to changes in environmental conditions than loaf volume. The genotypes with high protein content had the regression coefficient value (b) close to 1, indicating that they did not react to extreme environmental conditions as was the case with genotypes with high sedimentation and loaf volume values. There were no significant differences in average values for the analyzed traits and adaptability parameters between the two groups of genotypes. It means that, concerning wheat quality improvement, genotypes with different HMW-GSs on the Glu-1D locus could be recommended for growing in southeast Europe. It is necessary to take into account the differences in adaptability of protein content to either positive or negative environmental changes that were observed between the groups.     

济麦20面团流变学特性和面包加工品质稳定性及与蛋白质组分的关系分析

以优质强筋小麦新品种济麦20在2005—2006年度山东省及天津24个地点的样品为材料,分析了磨粉品质、面团流变学特性和面包品质,并用反相高效液相色谱（RP-HPLC）和凝胶色谱法（SE-HPLC）对其贮藏蛋白组分进行了量化。结果表明,济麦20的多数品质指标较稳定,面包品质较好,体积较大,仅籽粒硬度、形成时间、稳定时间和面包颈高的变异系数较大。容重、蛋白质含量和籽粒硬度是影响面团流变学特性和面包加工品质变异的重要因素,籽粒硬度与拉伸面积和最大抗延阻力的相关系数分别为0.53（P<0.01）和0.47（P<0.05）,籽粒蛋白质含量与吸水率、形成时间和延伸性的相关系数分别为0.46（P<0.05）、0.71（P<0.001）和0.77（P<0.001）。容重和籽粒硬度与面包总分极显著和显著正相关,相关系数分别为0.62（P<0.01）和0.50（P<0.05）;籽粒蛋白质含量与面包体积极显著正相关（r=0.55,P<0.01）。贮藏蛋白组分含量显著影响面团流变学特性,谷蛋白、醇溶蛋白、SDS可溶性谷蛋白聚合体、HMW-GS以及LMW-GS含量与面团形成时间和延伸性极显著正相关（r=0.55~0.79,P<0.01或P<0.001）,高分子量与低分子量谷蛋白亚基含量比例（HMW/LMW）与面团延伸性呈显著正相关（r=0.46,P<0.05）。HMW-GS含量和HMW/LMW与面包体积均极显著正相关,相关系数分别为0.66和0.64（P<0.001）,SDS不溶性谷蛋白聚合体百分含量与面包结构和总分极显著和显著正相关,相关系数分别为0.53（P<0.01）和0.48（P<0.05）。上述信息对理解和改良小麦品质的稳定性有重要意义。     

Baking quality of hard winter wheat: Response of cultivars to environment in the Great Plains

Inconsistency of wheat end-use quality has long been a problem for the milling and baking industries, which require high levels of uniformity for modern, high speed, processing. Extensive research was conducted to characterise genetic, environmental, and biochemical factors that contribute to variation in wheat quality. Samples from 17 locations of trials with 30 cultivars grown over two years were evaluated for grain quality, milling yield, mixograph parameters and baking properties. Protein quality and composition of flour samples were determined by SDS sedimentation and size-exclusion chromatography. Test sites were monitored for soil fertility, and meteorological data was collected hourly during grain fill. Additional grain samples and data were collected from six cultivars grown at 11 locations in 1993. Significant variation in end-use quality was observed among samples; variation was attributed to environmental effects, genotype, and their interactions. For many mixograph and baking parameters, variation attributed to environmental effects was of greater magnitude than for genotype. Increasing levels of low molecular weight (LMW) saline soluble proteins were related to a general decline in dough mixing properties and loaf characteristics. However, correlations of protein components with baking parameters were generally low, suggesting limited predictive value. Hours of high temperature stress (>32 °C) during grain fill were associated with loaf volume and SDS sedimentation volume, although in a curvilinear fashion. Increasing temperature stress initially had a positive influence on loaf volume and protein quality; however, when temperature stress exceeded 90 hours, there was a strong negative influence on baking quality. Variation among cultivars for environmental stability was indicated and cultivar responses to temperature stress varied. Relationships with meteorological data suggest opportunities to predict wheat end-use quality through environmental modelling. This revised version was published online in August 2006 with corrections to the Cover Date.     

和面仪参数与粉质仪、拉伸仪及面包成品加工品质主要参数的关系

在育种早期世代应用和面仪测定加工品质是提高品质改良效率的重要手段。以2002—2009年度种植于北京、济南、安阳和郑州的241份北方冬麦区主栽品种和高代品系为材料,采用逐步回归法建立了和面仪参数对粉质仪、拉伸仪和面包烘烤品质主要参数的预测模型。结果表明,可以用和面仪峰值带高、带宽和曲线面积、8 min带高及尾带带高等参数有效预测粉质仪稳定时间、拉伸仪最大抗延阻力、拉伸面积和面包评分,解释其变异的61.0%~68.0%,其中和面仪参数对粉质仪稳定时间和拉伸仪拉伸面积的回归模型拟合度达0.83和0.95。可以用和面仪峰值带高、带宽和曲线面积、峰后带高和曲线面积、8 min曲线面积等参数预测粉质仪吸水率和形成时间、拉伸仪延伸性和面包体积,解释其变异的46.0%~55.0%。和面仪峰值曲线面积可分别解释拉伸仪最大抗延阻力和拉伸面积变异的58.7%和59.7%。峰值曲线面积和峰值带高是和面仪的重要品质参数。