小麦籽粒蛋白质组分的变异及其与面粉品质的关系

为了探究小麦籽粒蛋白质组分的变异及其相对比例的变化对小麦籽粒品质的影响,在两个不同的小麦品质生态区,选用大面积推广的40个小麦品种(系)为材料,研究了小麦籽粒蛋白质各组分在基因型与环境间的变异,以及蛋白质组分与面粉品质的关系。结果表明,小麦籽粒蛋白质各组分含量在基因型间差异显著,而在环境间各组分含量的变异是一种非比例的增减,导致了籽粒蛋白质质量在环境间的显著差异。徐州点生态环境利于谷蛋白的合成,谷醇比显著大于南京点。在蛋白质各组分的关系中,清蛋白含量的增加降低了谷蛋白和醇溶蛋白含量,球蛋白含量的增加则降低了谷醇比,从而降低了沉淀值。蛋白质各组分含量及比例与面粉品质密切相关,是理想的品质微量评价指标。在高蛋白品种中,当谷醇比为1.3左右时,面粉面包烘烤品质较好。

Relations between Grain Quality Traits and Variaiton of Protein Components among Genotypes in Wheat (Triticum aestivum L.)

To explore the difference of grain protein content between (genotypes) and environment, and the effect of the variation of protein components on grain (quality) in wheat, forty wheat cultivars (widely) grown in eastern China were grown in two sites to study the diversity of protein components, and the (relationships) between protein components and grain (quality) traits. The results showed that there were (significant) difference in the (contents) of each protein components among (genotypes), significant variations of both the (contents) of protein components and the ratios between them resulted in difference of protein (quality) between environments. At Xuzhou the environment favored the formation of glutenin so that the ratio of glutenin/gliadin was significantly larger than at Nanjing. The (increase) of albumin (content) reduced the (contents) of glutenin and gliadin while the ratio of glutenin/gliadin decreased with globulin (content) (increased) so that sedimentation value decreased. Favorable bread baking (quality) was obtained at 1.3 of the ratio of glutenin/gliadin which is an ideal trace (indicator) to evaluate grain (quality) in the (genotypes) with high protein (content).