小麦单籽粒性状与品质的关系

目前测定小麦单籽粒品质的方法有单籽粒谷物品质测定法和谷蛋白溶涨指数法(SIG)。为了揭示单籽粒品质检测的作用,选用16个小麦品种(系)进行单籽粒性状的研究,结果表明,品种内单籽粒硬度、籽粒直径、单籽粒重量及SIG的变异较大,水分含量变异不大。单籽粒品质指标硬度、粒重、粒径及SIG与磨粉品质、面团流变学特性、蛋白质品质、籽粒品质部分指标呈显著或极显著相关,这些指标对于预测磨粉品质、早代株系品质筛选及食品品质具有快速、方法简单及预测能力强的优点。将单籽粒谷物品质测定参数及SIG相结合,可以有效地进行小麦育种后代筛选及品质预测。

Relationship between Wheat Single Kernel Characterization and Wheat Quality

There are just two methods, Perten SKCS 4100 and swelling index of glutenin(SIG), which can be used to evaluate wheat single (kernel) characterization until now. 16 wheat varieties were used to study the single (kernel) characteristic, the results showed: there were big variation between wheat (kernel) hardness, size, weight, and SIG, and no significantly variation between wheat (kernel) moisture content (examined) among single kernels of one cultivar. The single (kernel) characterization (quality) (index), such as (kernel) hardness, weight, size and swelling (index) of glutenin were significantly correlated with the (kernel) (quality), wheat (quality), (protein) (quality) and dough rehology (property) (indexes), these single (kernel) (quality) (indexes) can be used to (predicate) the milling performance, screen early generation and control end-use (quality) with its simple, rapid and good (predication) ability. It was recommended that combining the SKCS data and swelling (index) of glutenin should be combined together for early generation screening of wheat breading.