近年来山东省小麦育种骨干亲本材料品质特性鉴评

近几年来随着小麦育种目标的多样化,优异亲本材料的数量越来越多,类型也越来越丰富。利用籽粒品质、面粉品质和淀粉RVA糊化特性对448份近年来山东省小麦育种骨干亲本材料的品质特性进行了详细分析评价。结果表明,这批骨干亲本材料的品质变异类型非常丰富。籽粒硬度主要集中在大（65~85）、小（30~45）两个正态区域,籽粒蛋白和面粉蛋白含量均呈正态分布,筛选出籽粒品质和蛋白品质较好的材料山农267、济037042、山农7081、济南17、DH155、耷拉头、济20061594、ME2IQ02和中作8131-1等。湿面筋含量、干面筋值和面筋指数变异丰富,面筋品质类型多,筛选出济046368、抗秆锈38和6F6-155等适用于选育弱筋小麦的杂交亲本材料,以及山农267、济麦20、济884187、泰麦1号、济056760、PH82-2、济995071、济038186、临汾6410、CP20-3、ME2IQ2-3和ME2IQ2-6等用于高蛋白强筋类小麦选育的优异材料。峰值黏度、稀懈值和回生值等基本呈正态分布,糊化温度呈两极分化,反映了这批材料的淀粉RVA糊化特性,筛选出了烟农24、泰山24、济0541167、济0040919、烟0469、济035354、济056743、郑农19、扬麦5号、Rh6、郑麦366、百农4805、百农64、优选1号、wheatear、B.Rock、CD70E、Kukrj70E、27thESWYTL等RVA糊化特性优良的材料,可用于小麦淀粉品质改良和面条小麦新品种培育。

Quality Characteristics of Main Parent Materials for Shandong Wheat Breeding in Recent Years

The number and type of outstanding materials increased with the increasing of the wheat breeding objectives in recent years.The grain and flour qualities and starch RVA gelatinization characteristics of 448 main parent materials for Shandong wheat breeding in recent years were analyzed and evaluated detailedly in this paper.The results showed that their quality variation types were abundant,the grain hardness concentrated between 65～85 and 30～45,the protein contents of grain and flour both showed normal distribution,Shannong 267,Ji 037042,Shannong 7081,Jinan 17,DH155,Dalatou,Ji 20061594,ME2IQ02 and Zhongzuo 8131-1 were selected as the materials with high grain traits and good protein quality.The wet gluten content,dry gluten weight and gluten index had plentiful variations,the gluten quality had many types,Ji 046368,Kgx 38 and 6F6-155 were selected as the hybrid parent with weak gluten,while Shannong 267,Jimai 20,Ji 884187,Taimai 1,Ji 056760,PH82-2,Ji 995071,Ji 038186,Linfen 6410,CP20-3,ME2IQ2-3 and ME2IQ2-6 were selected to breed the wheats with high protein and strong gluten.The peak viscosity,breakdown and setback also showed normal distribution,while the gelatinization temperature showed polarization,which reflected the starch RVA gelatinization characteristics,and Yannong 24,Taishan 24,Ji 0541167,Ji 0040919,Yan 0469,Ji 035354,Ji 056743,Zhengnong 19,Yangmai 5,Rh6,Zhengmai 366,Bainong 4805,Bainong 64,Youxuan 1,wheatear,B.Rock,CD70E,Kukrj70E and 27thESWYTL were selected with good starch RVA gelatinization characteristics and could be used to improve the starch quality and select the new noodle wheat variety.