小麦籽粒硬度及淀粉糊化特性研究

通过对422个小麦品种（系）2 a籽粒硬度与淀粉糊化特性检测，研究了不同籽粒硬度类型对淀粉糊化特性的影响。结果表明：参试品种硬质麦107个，软质麦114个，混合麦201个；稀懈值与低谷黏度品种间变异较大，峰值时间变异系数最小。除稀懈值外，硬质小麦其余各项参数变异系数均小于软质小麦；软质小麦峰值黏度、低谷黏度、稀懈值及糊化温度等参数的平均值均高于硬质小麦，最终黏度、回升值、峰值时间略低于硬质小麦。RVA参数间的相关性分析结果表明，峰值时间与稀懈值呈极显著负相关，糊化温度与硬度指数、最终黏度、回升值也呈极显著负相关，硬度指数与稀懈值及糊化温度呈极显著负相关。在所有参试品种（系）中选择峰值黏度>3 000 CP、稀懈值>1 000 CP，且回升值高于稀懈值的38个品种，适用于制作品质较好的面条。

Study on kernel hardness and starch pasting properties in common wheat

In order to know the distribution of kernel hardness and starch pasting properties in common wheat， 422 varieties （or lines） were planted in two years and the quality traits were tested. The results showed that there were 107 hard varieties （or lines）， 114 soft varieties （or lines）， and 201 mixed varieties （or lines）. Breakdown and low viscosity showed relatively significant differences among varieties; while peak time had the smallest variable coefficient. Except breakdown， variable coefficients of different parameters of hard wheat were all smaller than those of soft wheat. The mean values of peak viscosity， low viscosity， breakdown and pasting temperature of soft wheat were all higher than those of hard wheat， but the final viscosity， setback and peak time were slightly lower than those of hard wheat. Correlation analysis of RVA parameters showed that peak time had extremely significant negative correlation with breakdown; pasting temperature had extremely significant negative correlation with hardness index， final viscosity and setback; hardness index showed extremely significant negative correlation with breakdown and pasting temperature. Among the experimental materials， 38 varieties were selected， whose peak viscosity was higher than 3 000 CP， breakdown was higher than 1 000 CP and setback was higher than breakdown. These varieties were suitable for making high quality noodles.