小麦品种主要淀粉性状及面条品质预测指标的研究

从大面积生产条件下收集41个小麦品种，研究籽粒品质、直链淀粉含量、膨胀势及其与面条品质的关系。结果表明，膨胀势与面条评分间呈显著正相关（0.001水平）；直链淀粉含量与面条评分间呈显著负相关(0.001水平)；建立了面条评分分别依膨胀势和直链淀粉含量的回归方程。讨论了小麦品种面条品质的预测指标等问题，为小麦杂交育种早期世代面条品质筛选提供理论依据。

Study on Main Starch Properties and Predictive Indexes of Noodle Quality in Common Wheat (Triticum aestivum)

The grain quality, amylosecontents, swelling power and their relation to noodle quality in 41 wheat varieties(Triticum aestivum) collected from the field production conitions were studied. Theresults showed that the correlation coefficients between swelling power (SP) and noodlescore(NS) were highly significant (P<0.001).The noodle score was significantlynegatively(P<0.001) correlated with amylose contents. The liner regression equationsfor noodle score according to swelling power and amylose contents were established,respectively. The question about the predicting indexes for noodle quality in wheatvarieties were discussed. This study offered the theoretical basis for the selection ofnoodle quality in the early generations of wheat hybrids.