播期对小麦籽粒储藏蛋白及加工品质的影响

为明确播期对四川中、弱筋小麦储藏蛋白组分和加工品质的影响，以指导该地区专用型中、弱筋小麦生产，本试验以4个中、弱筋小麦品种为材料，设置早播（B1）、中播（B2）和晚播（B3）3个处理开展两年两点试验。结果表明，随着播期的推迟，中、弱筋小麦品种的谷蛋白、醇溶蛋白组分含量在崇州点增加，而仁寿点总体呈先降后升的变化趋势；储藏蛋白组分比例在不同品种间变化差异较大。两种筋型小麦的粗蛋白、湿面筋含量和沉降值在早播和晚播时高于中播，形成时间、稳定时间、粉质质量指数在晚播时高于早、中播，弱化度在崇州点随播期推迟显著降低，在仁寿点则先降后升。相关性分析表明，谷蛋白大聚合体（GMP）、高分子量谷蛋白亚基（HMW-GS）和总谷蛋白（Glu）含量与加工品质性状相关性较强。主成分分析表明，HMW-GS、ω-醇溶蛋白（ω）、总醇溶蛋白（Gli）含量和高/低分子量谷蛋白亚基比（H/L）、（α/β-醇溶蛋白）/Gli(α/β)/Gli]可概括蛋白组分的主要变化信息；沉降值、稳定时间、粉质质量指数、形成时间、湿面筋含量可概括加工品质性状的主要变化信息。综合来看，四川麦区中筋小麦适当推迟播期、弱筋小麦适当提前播期可使小...

Effects of Sowing Date on Storage Protein in Wheat Grain and Processing Quality

This research was to deepen our understanding on the variations of storage protein in grains and the processing quality of medium-gluten and weak-gluten wheat under different sowing dates， and provide management practice for the production of medium-gluten and weak-gluten wheat cultivars in Sichuan province. Four common wheat cultivars with different quality parameters were used as materials to conduct field experiments under early（B1）， regular（B2） and late（B3） sowing date at two sites over two growing seasons. The results showed that the content of glutenin and gliadin fractions for medium-gluten and weak-gluten wheat cultivars increased with the delay of sowing date at Chongzhou， whereas decreased at first and then increased at Renshou. The proportion of storage protein fractions greatly varied among different cultivars. The contents of crude protein， wet gluten and sedimentation value were higher on early and late sowing date than that on regular sowing date. The formation time， stability time and powder quality index were higher on late sowing date than that on early and regular sowing date. The softness significantly decreased with the delay of sowing date at Chongzhou， but decreased at first and then increased at Renshou. The correlation analysis manifested that processing quality traits were closely related to the contents of glutenin macropolymer （GMP）， high molecular weight glutenin subunit （HMW-GS） and total glutenin（Glu）. The principal component analysis indicated that the main changes information of protein fractions could be summarized by the contents of HMW-GS， ω-gliadin（ω） and total gliadin（Gli）， high/low molecular weight glutenin subunit ratio （H/L） and （α/β?-gliadin）/Gli［（α/β）/Gli］， meanwhile， sedimentation value， stability time， powder quality index， formation time and wet gluten content could be used as the main quality characters for processing quality evaluation. In summary， it was suggested that appropriately delaying sowing date was suitable for medium-gluten wheat， and the early sowing date was suitable for weak-gluten wheat in Sichuan province， which was responsible for favorable light and temperature environment， and accumulation of storage protein was optimized， thereby improving processing quality. This study provided theoretical basis and technical guidance for improving the quality and efficiency of medium-gluten and weak-gluten wheat cultivars in Sichuan province.