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作物学报 ›› 2010, Vol. 36 ›› Issue (2): 261-266.doi: 10.3724/SP.J.1006.2010.00261

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

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

马冬云1,2，张艳1，夏先春1，Craig F. MORRIS 3，何中虎1,4,*   

  1. 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；3USDA-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
  • 收稿日期:2009-09-16 修回日期:2009-12-08 出版日期:2010-02-10 网络出版日期:2009-12-21
  • 通讯作者: 何中虎, E-mail: zhhe@public3.bta.net.cn, Tel: 010-82108547
  • 基金资助:

    本研究由国家自然科学基金项目（30830072）和国家重点基础研究计划（863计划）项目（2009CB118300）资助。

Wheat Flour, Pan Bread, and Steamed Bread Qualities of Common Wheat Near-Isogenic Lines Differing in Puroindoline b Alleles

MA Dong-Yun1,2,ZHANG Yan1,XIA Xian-Chun1,Craig F. MORRIS3,HE Zhong-Hu1,4   

  1. 1 Institute of Crop Sciences / National Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081, China; 2 National Wheat Engineering Research Centre, Henan Agricultural University, Zhengzhou 450002, China; 3 USDA-ARS Western Wheat Quality Laboratory, P.O. Box 646394, Pullman, WA 99164-6394, USA; 4 CIMMYT China Office, Beijing 100081, China
  • Received:2009-09-16 Revised:2009-12-08 Published:2010-02-10 Published online:2009-12-21
  • Contact: HE Zhong-Hu,E-mail:zhhe@public3.bta.net.cn,Tel:010-82108547

PDF

1304

被引次数

19

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。

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

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 genotype possessed significantly higher values in grain hardness, protein content and starch damage than other genotypes, whereas the Pina-D1a/Pinb-D1d genotype had a better milling quality. For mixograph parameters, the Pina-D1b/Pinb-D1a genotype showed the highest peak value, peak width, and 8 min curve height, and the lowest values went to the Pina-D1a/Pinb-D1d genotype. The Pina-D1a/Pinb-D1d genotype had the lowest right of peak slope. For steamed bread quality, higher texture score was observed in the genotype Pina-D1a/Pinb-D1g. Genotypes Pina-D1a/Pinb-D1c and Pina-D1a/Pinb-D1d appeared in the best stress relaxation score and total score, followed by Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g. Genotype Pina-D1a/Pinb-D1f  had slightly superior total loaf score in comparison with other genotypes.

Key words: Common wheat, Puroindoline, Near-isogenic Lines, Flour quality, Steamed bread quality, Bread quality


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