普通小麦SGP-A1缺失对淀粉品质的影响

【目的】通过对国内外138份农家种和黑小麦材料进行SGP-A1缺失鉴定,并研究其对直链淀粉和支链淀粉含量,以及面粉糊化特性的影响,为小麦品质改良提供新种质及理论依据。【方法】采用SDS-PAGE电泳检测SGP-A1缺失情况,利用双光束双波长法测定面粉中直链和支链淀粉含量,用快速粘度测定仪(rapid viscosity analyzer,RVA)测定面粉糊化特性。【结果】供试材料中缺失SGP-A1的有26份,SGP-A1缺失显著降低籽粒中支链淀粉含量,提高直链淀粉的相对含量,并降低面粉糊化参数反弹值,但对粒重、淀粉总量及其它面粉糊化参数没有显著影响。【结论】SGP-A1缺失显著提高籽粒中直链淀粉相对含量,降低反弹值。

Effect of SGP-A1 Null on Starch Quality in Common Wheat

【Objective】 SGP-A1 null in some landraces, black wheats from China and abroad were identified, and the effects of SGP-A1 null on the contents of amylose and amylopectin and flour pasting properties were studied in order to supply with new germplasms for wheat breeding and a theoretical basis for the improvement of wheat quality. 【Method】 The identification of null lines of SGP-A1 was done by SDS-PAGE analysis, and the content of amylose and amylopectin for all tested matierials was tested by dual-wavelength spectrophotometer and flour pasting properties by rapid viscosity analyzer (RVA). 【Result】 Twenty-six materials lacking SGP-A1 were identified. The lack of SGP-A1 results in decrease of amylopectin and setback in RVA parameters, but increase of amylose and the ratio of amylose and amylopectin. However, there were no significant effects on grain weight, starch content and other flour pasting parameters. 【Conclusion】 SGP-A1 null in wheat increases amylose content and decreases setback of flour pasting properties.