| Puroindoline b位点近等基因系对小麦面粉及面包和馒头品质的影响 |
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| 引用本文： | 马冬云,张艳,夏先春,Craig F MORRIS,何中虎.Puroindoline b位点近等基因系对小麦面粉及面包和馒头品质的影响[J].作物学报,2010,36(2):261-266. |
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| 作者姓名： | 马冬云 张艳 夏先春 Craig F MORRIS 何中虎 |
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| 作者单位： | 1.中国农业科学院作物科学研究所 / 国家小麦改良中心，北京 100081；;2.河南农业大学 / 国家小麦工程技术研究中心，河南郑州 450002；;3.USDA-ARS Western Wheat Quality Laboratory, P.O. Box 646394, Pullman, WA 99164-6394, USA；;4.国际玉米小麦改良中心中国办事处，北京 100081 |
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| 基金项目： | 国家自然科学基金项目，国家重点基础研究发展计划(973计划)项目 |
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| 摘 要： | 明确不同硬度等位基因与加工品质的关系对小麦品质改良具有重要意义。本文以7个Puroindoline b位点近等基因系为材料，研究了不同硬度等位基因对小麦面粉及面包和馒头品质的影响。结果表明，Pina-D1b/Pinb-D1a基因型的籽粒硬度值、蛋白质含量以及破损淀粉含量较高；而Pina-D1a/Pinb-D1d基因型的出粉率、面粉亮度较高，具有较好的磨粉品质。和面仪参数中的峰高、峰宽和8 min尾高均以Pina-D1b/Pinb-D1a基因型数值最高，Pina-D1a/Pinb-D1d 基因型最低，且两者之间的差异均达到显著水平；Pina-D1b/Pinb-D1a基因型的衰落角最小。Pina-D1a/Pinb-D1c和Pina-D1a/Pinb-D1d基因型具有较高馒头色泽和张弛性评分，较好的馒头制作品质；Pina-D1a/Pinb-D1e和Pina-D1a/Pinb-D1g基因型次之。Pina-D1a/Pinb-D1f基因型的面包总评分略优于其他基因型。
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| 关 键 词： | 普通小麦 Puroindoline基因 近等基因系 面粉品质 馒头品质 面包品质 |
| 收稿时间： | 2009-09-16 |
Wheat Flour, Pan Bread, and Steamed Bread Qualities of Common Wheat Near-Isogenic Lines Differing in Puroindoline b Alleles |
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| MA Dong-Yun,ZHANG Yan,XIA Xian-Chun,Craig F MORRIS,HE Zhong-Hu.Wheat Flour, Pan Bread, and Steamed Bread Qualities of Common Wheat Near-Isogenic Lines Differing in Puroindoline b Alleles[J].Acta Agronomica Sinica,2010,36(2):261-266. |
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| Authors: | MA Dong-Yun ZHANG Yan XIA Xian-Chun Craig F MORRIS HE Zhong-Hu |
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| Institution: | Institute of Crop Sciences / National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081, China; National Wheat Engineering Research Centre, Henan Agricultural University, Zhengzhou 450002, China; USDA-ARS Western Wheat Quality Laboratory, P.O. Box 646394, Pullman, WA 99164-6394, USA; CIMMYT China Office, Beijing 100081, China |
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| Abstract: | The alleles at puroindoline b (Pinb) locus affect processing quality of wheat (Triticum aestivum L.) flour. The effects of Pinb alleles have been studies using varieties with different genetic backgrounds, which may interfere in the results. In this study, seven near-isogenic lines (NILs) derived from Alpowa/Pinb allele donor parent//7* Alpowa were used to compare their qualities of flour, pan bread, and steamed bread. The NILs were grown in two environments in Xinjiang, China in 2008. The Pina-D1b/Pinb-D1a... |
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| Keywords: | Common wheat Puroindoline Near-isogenic lines Flour quality Steamed bread quality Bread quality |
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