小麦品质性状的灰色关联分析

本文利用灰色关联分析方法对15个小麦品种的蛋白质与若干加工品质性状、沉淀值与粉质仪测定值、不同氨基酸与蛋白质的关系进行了研究。结果表明:在出粉率、湿面筋、沉淀值和白度这几个品质性状中,以出粉率与蛋白质的关联度最大,以沉淀值与蛋白质的关联度最小;6个粉质仪测定值中,以稳定时间、评价值、带宽与沉淀值关联度最大,而面团形成时间与之关联度较小。15种氨基酸与蛋白质的关联度相似,人体必需的8种氨基酸大多与蛋白质关系密切。另外,本文还对灰色关联分析方法在研究作物性状间相互关系的应用问题作了讨论。

GREY RELATIONAL QRADE ANALYSIS OF QUALITY CHARACTERS WHEAT

The relations between protein content and processing quality characters, sedimentation value and farinogram values, and amino acid contents and protein content were studied for five Wheat varieties by using Grey Relational Grade Analysis Technique.The results indicated that the relational grade (RG) between flour yield and protein content was greatest and RG between sedimentation value and protein content was smallest among flour yield,wet gluten content,sedimentation value and whiteness;Maximum and minimum of RG were found between stability, volorimeter value, width of curve and sedimentation value, and between dough development and sedimentation value, respectively,among six farinogram values; Relational grades between amino acids and protein content were similar, and closer relations were found between most of eight essential amino acids and protein content. Application of grey relational analysis in studying interrelations between characters of crop was also discussed.