部分新疆小麦材料的醇溶蛋白组成及其对品质性状的影响

为研究小麦醇溶蛋白的遗传变异及其对小麦品质性状的影响,利用酸性聚丙烯酰胺凝胶电泳(A-PAGE)分析了82份新疆小麦材料的醇溶蛋白遗传变异情况,测定了供试材料的理化品质和面团流变学特性.结果表明82份小麦材料共出现38条迁移率不同的电泳谱带,有26条带与39项次理化品质相关性达显著或极显著水平,其中有6条带与蛋白质含量、湿面筋和沉淀值等品质性状呈极显著正相关;有14条带与38项次面团流变学特性的相关性达显著或极显著水平,其中有10条带与面团的形成时间、稳定时间和最大拉伸阻力等好的团流变学特性呈极显著或显著正相关.

Gliadin Composition in Xinjiang Wheat and Their Effect on Quality Properties

In order to investigate the effects of gliadin variation on wheat quality characters, the genetic variation of gliadin in 82 wheat cultivars from Xinjiang were analyzed by Acid Polyacrylamide Gel Electrophoresis (A PAGE), moreover, their physical chemistry qualities and farinograph were tested. The results showed that 38 kinds of bands with different relative mobility were observed in 82 wheat cultivars. Significant or extremely significant correlation were found between 26 of the 38 bands and 39 kinds of wheat physical quality characters, and extremely positive correlations were found between 6 bands and quality characters of protein content, gluten content and sedimentation value, etc. The correlations between 14 of the 38 bands and 38 kinds of wheat farinograph characters were significant or extremely significant, and the positive correlative or extremely positive correlation were between 10 bands and good farinograph characters of dough development time, stable time and resistance max, etc.