谷蛋白溶涨指数在小麦品质评价中的应用价值分析

为了评价谷蛋白溶涨指数（SIG，Swelling index of glutenin）在小麦品质育种中的应用价值，检测了不同材料的面粉、配粉以及全麦粉的Zeleny沉淀值、SDS沉淀值和SIG，并分析了SIG与Zeleny沉淀值和SDS沉淀值的相关性。结果表明，基因型和种植环境各不相同的160份面粉样品的SIG与Zeleny沉淀值和SDS沉淀值之间均呈显著正相关，配粉的SIG能较好地反映出样品中面筋含量和质量的差异，说明SIG是一个比较可靠的品质评价指标；纯合品种面粉的SIG、Zeleny沉淀值、全麦粉的SIG、SDS沉淀值之间的相关性均达1％显著水平，其中全麦粉SIG与Zeleny沉淀值（面粉）相关更为密切，说明全麦粉的SIG与Zeleny沉淀值一样稳定有效，可以弥补Zeleny沉淀法不能用于全麦粉测试的缺憾；在广泛分离的育种群体中验证，SIG方法可成功应用于分离世代单株全麦粉的品质筛选。

Application of Swelling Index of Glutenin for Wheat Quality Evaluation

In order to evaluate if the quality test method of SIG(Swelling Index of Glutenin) was applicable in wheat breeding program for quality plants screening,various wheat flours,blended flours and whole-meals from different varieties or lines were tested by means of Zeleny sedimentation value,SDS sedimentation value and SIG,and the correlations among the three parameters were analyzed.The result indicated that among 160 flour samples from various genotypes and growing environments,SIG results were positively and significantly correlated with Zeleny sedimentation value and SDS sedimentation value,and SIG results could sensitively reflect the slight changes in gluten quality and quantity in blended flours,indicating that SIG was the best reliable quality parameter.The relations between SIG and Zeleny sedimentation value of flour of pure lines,SIG and SDS sedimentation value of whole-meal all reached the significance level of 1%.SIG results of whole-meal had even closer relations with Zeleny sedimentation value than with SDS sedimentation value.This indicated SIG could be used for whole-meal quality assessment and reflect the similar nature to Zeleny sedimentation value,which can not be used in whole-meal testing.Testing study also demonstrated that the method of SIG testing with whole-meal was applicable in screening quality plants in segregating populations.