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作物学报

作物学报 ›› 2018, Vol. 44 ›› Issue (05): 697-705.doi: 10.3724/SP.J.1006.2018.00697

• 作物遗传育种·种质资源·分子遗传学 • 上一篇    下一篇

北方冬麦区新育成优质品种的面包和馒头品质性状

赵德辉1(), 张勇1, 王德森1, 黄玲2, 陈新民1, 肖永贵1, 阎俊3, 张艳1,*(), 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济宁市农业科学研究院, 山农济宁272031
    3中国农业科学院棉花研究所, 河南安阳455000
    4 CIMMYT中国办事处, 北京100081
  • 收稿日期:2017-09-04 接受日期:2018-01-08 出版日期:2018-05-20 网络出版日期:2018-01-29
  • 通讯作者: 张艳
  • 作者简介:

    第一作者联系方式: E-mail: zhaodehuizdh@163.com, Tel: 010-82108564

  • 基金资助:
    本研究由国家自然科学基金项目(31371623), 国家国际合作专项(2016YFE0108600), 中央级公益性科研院所基本科研业务费专项(1610092016101)和中国农业科学院创新工程项目资助

Pan Bread and Steamed Bread Qualities of Novel-Released Cultivars in Northern Winter Wheat Region of China

De-Hui ZHAO1(), Yong Zhang1, De-Sen WANG1, Ling HUANG2, Xin-Min CHEN1, Yong-Gui XIAO1, Jun YAN3, Yan ZHANG1,*(), Zhong-Hu HE1,4   

  1. 1 Institute of Crop Science / National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
    2 Jining Academy of Agricultural Sciences, Jining 272031, Shandong, China
    3 Cotton Research Institute, CAAS, Anyang 455000, Henan, China
    4 CIMMYT-China Office, c/o CAAS, Beijing 100081, China
  • Received:2017-09-04 Accepted:2018-01-08 Published:2018-05-20 Published online:2018-01-29
  • Contact: Yan ZHANG
  • Supported by:
    This study was supported by the National Natural Science Foundation of China (31371623), the International S&T Cooperation Program of China (2016YFE0108600) the core budget of the Nonprofit Governmental Research Institution (1610092016101), and the Agricultural Science and Technology Innovation Program of CAAS.

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摘要：

本研究旨在了解近年北方冬麦区育成优质小麦品种的品质状况, 为优质小麦新品种选育和推广提供重要信息。2013—2014和2014—2015年度将52份国内及6份国外代表性优质品种种植于河北高邑和山东济宁, 测定粉质仪和拉伸仪参数及面包和馒头品质性状, 并分析蛋白质组分含量对面团流变学特性及面包和馒头成品品质的影响。结果表明, 大部分参试品种的粉质仪稳定时间在7 min以上, 品种间面筋强度、面包和馒头成品品质均存在显著差异。CA0493、师栾02-1、12品404、新麦26和Karl 5个品种面包品质好, 其中师栾02-1和Karl的馒头品质也较好, 可以作为兼用型品种在品质育种中应用。拉伸仪品质特性是反映强筋品种面包品质的重要指标, 建议在进行面包品质改良时, 重视拉伸特性。不溶性谷蛋白聚合体含量与面筋强度和面包品质呈显著正相关, 可作为品质育种的选种指标。

关键词: 普通小麦, 品质性状, 面包品质, 馒头品质

Abstract:

This study aimed at understanding the quality characters of newly released winter wheat cultivars and providing essential data to wheat breeding. Fifty-two improved cultivars from the Northern Winter Wheat Region of China, together with six exotic cultivars with high pan bread quality, were planted Gaoyi of Hebei province and Jining of Shandong province in the 2013-2014 and 2014-2015 cropping seasons to investigate Farinograph and Extensograph parameters, pan bread and steamed bread qualities, and their associations with the quantity of protein fractions. Most cultivars were characterized with strong gluten and Farinograph stability > 7 min. Large variations were observed in gluten strength and processing qualities of pan bread and steamed bread. Five cultivars, CA0493, Shiluan 02-1, 12-Pin-404, Xinmai 26, and Karl, had good pan bread quality. Shiluan 02-1 and Karl also had good steamed bread quality, suggesting that they can be used in quality breeding with dual purposes. Extensograph parameters, especially extensibility, play an important role in determining pan bread quality of strong-gluten wheat. SDS-unextractable polymeric protein content is an efficient parameter to screen pan bread quality because of its positive correlations with gluten and pan bread qualities (P < 0.05).

Key words: Triticum aestivum, quality characteristics, pan bread quality, steamed bread quality

表1

58份小麦品种代号及其面包和馒头评分"

代号
Code		 品种
Cultivar		 面包评分
Pan bread score		 馒头评分
Steamed bread score		 代号
Code		 品种
Cultivar		 面包评分
Pan bread score		 馒头评分
Steamed bread score
1 中优206 Zhongyou 206 73.2 78.7 30 郑5373 Zheng 5373 61.9 88.0
2 中麦996 Zhongmai 996 67.5 72.1 31 豫麦34 Yumai 34 77.4 77.8
3 中麦998 Zhongmai 998 67.5 83.0 32 中麦895 Zhongmai 895 56.9 76.8
4 中麦629 Zhongmai 629 71.7 75.1 33 中麦255 Zhongmai 255 75.6 74.1
5 中麦1062 Zhongmai 1062 62.9 80.0 34 12CA25 75.7 78.0
6 CA0493 80.3 70.7 35 12CA29 71.5 88.1
7 CA1004 79.2 68.4 36 12CA39 70.5 83.0
8 农大3615 Nongda 3615 67.8 75.7 37 13CA38 72.7 75.3
9 农大3753 Nongda 3753 78.5 79.5 38 13CA39 70.7 73.2
10 农大5363 Nongda 5363 72.4 75.1 39 13CA47 71.3 68.3
11 GY12014 71.6 85.9 40 13CA48 71.6 76.6
12 中麦29 Zhongmai 29 72.6 89.2 41 13CA66 72.4 86.0
13 师栾02-1 Shiluan 02-1 82.5 86.3 42 新麦26 Xinmai 26 88.7 79.1
14 石优17 Shiyou 17 69.1 74.1 43 新麦28 Xinmai 28 78.2 83.0
15 石优20 Shiyou 20 72.3 87.5 44 丰德存麦5号 Fengdecunmai 5 77.3 72.3
16 藁优2018 Gaoyou 2018 72.1 85.2 45 周麦24 Zhoumai 24 70.3 88.4
17 藁城8901 Gaocheng 8901 79.1 75.3 46 周麦26 Zhoumai 26 47.3 81.0
18 石4185 Shi 4185 59.0 79.0 47 周麦32 Zhoumai 32 68.3 83.7
19 济南17 Jinan 17 68.1 88.1 48 西农509 Xinong 509 70.7 71.8
20 济麦20 Jimai 20 70.3 84.7 49 西农979 Xinong 979 66.3 82.6
21 济麦22 Jimai 22 53.8 75.6 50 武农986 Wumai 986 62.9 78.8
22 济麦23 Jimai 23 67.3 75.7 51 陕627 Shaan 627 69.5 78.2
23 济麦24 Jimai 24 67.0 79.1 52 舜麦1718 Shunmai 1718 67.1 82.4
24 济麦0860229 Jimai 0860229 71.2 87.0 53 Jagger 79.3 69.9
25 12品404 12-Pin-404 83.6 76.3 54 Karl 84.8 83.0
26 洲元9369 Zhouyuan 9369 74.0 83.5 55 Baxter 74.3 74.6
27 山农11-28 Shannong 11-28 66.5 77.4 56 Livingston 71.0 78.3
28 郑麦366 Zhengmai 366 77.3 79.7 57 Ellison 71.7 82.7
29 郑麦129 Zhengmai 129 73.0 81.4 58 Sunzell 74.6 83.1

表2

58份小麦品种品质性状的平均值及其变异"

参数
Parameter		 平均值±标准差
Mean ± SD		 总变异
Total variation		 基因型间变异
Variation among genotypes		 环境间变异
Variation among environments
蛋白质组分含量 Quantity of protein fractions
麦谷蛋白 Glutenin (AU) 92±12 52-121 63-113 90-94
醇溶蛋白 Gliadin (AU) 169±21 109-242 134-229 161-177
可溶性谷蛋白聚合体含量 EPP (AU) 26.9±5.4 7.5-48.2 12.6-43.6 26.1-27.7
不溶性谷蛋白聚合体含量 UPP (AU) 65.0±11.1 37.2-91.8 39.5-82.4 63.4-66.6
不溶性谷蛋白聚合体百分含量 %UPP (%) 70.6±5.6 50.9-89.5 53.5-84.4 70.4-70.7
醇溶蛋白/麦谷蛋白 Gli/Glu ratio 1.9±0.3 1.4-2.8 1.4-2.6 1.8-1.9
粉质仪参数 Farinograph parameter
吸水率 Water absorption (%) 59.7±2.8 54.1-69.8 56.0-66.1 59.2-60.2
形成时间 Development time (min) 8.3±4.8 1.4-27.5 2.1-22.5 7.5-9.2
稳定时间 Stability (min) 15.5±8.8 1.6-46.3 1.9-35.6 14.6-16.3
拉伸仪参数 Extensograph parameter
拉伸面积 Extension area (cm2) 115±39 22-232 38-185 108-122
延展性 Extensibility (mm) 172±20 126-262 136-230 166-178
最大抗延阻力 Maximum resistance (B.U.) 517±169 91-1012 140-785 503-532
面包品质 Pan bread quality
体积 Loaf volume 697±52 553-850 596-806 691-703
外部颜色 External color 3.8±0.5 1.0-4.5 3.1-4.3 3.7-3.8
外形 Shape 3.4±0.7 0.0-4.5 1.3-4.4 3.3-3.5
心色 Internal color 3.8±0.7 1.0-5.0 2.2-4.4 3.7-3.8
光滑性 Smoothness 6.6±1.4 1.0-9.0 3.0-8.7 6.6-6.7
弹性 Spring 6.6±1.5 1.0-9.5 2.6-9.1 6.5-6.7
内部结构 Internal structure 18.5±2.3 13.0-23.0 14.1-21.7 18.3-18.7
口感 Taste flavor 3.7±0.9 1.0-5.0 1.7-4.6 3.6-3.7
总分 Total score 70.5±9.6 37.0-92.0 45.5-88.1 70.2-70.7
馒头品质 Steamed bread quality
比容 Specific volume 17.3±2.4 3.0-21.0 14.9-19.2 17.0-17.7
光滑性 Smoothness 7.0±1.4 0.0-9.0 5.5-8.0 6.7-7.2
外形 Shape 6.4±1.7 0.0-10.0 4.9-7.6 6.1-6.6
压缩张弛性 Stress relaxtion 29.0±6.0 13.0-35.0 22.5-34.2 27.5-30.4
表皮颜色 Skin color 8.6±1.9 0.0-10.0 5.1-10.0 8.6-8.7
内部结构 Internal structure 11.8±1.7 0.0-14.2 9.9-12.8 11.5-12.0
总分 Total score 80.1±11.7 18.0-97.5 66.8-89.2 77.5-82.6

表3

58份小麦品种面包和馒头总分聚类分析结果"

类别
Group		 总分
Total score		 变幅
Range		 品种代号
Code of cultivar
面包 Pan bread
PBG1 (n = 5) 84.0±3.1 a 80.3-88.7 6, 13, 25, 42, 54
PBG2 (n = 34) 73.7±2.9 b 70.3-79.3 1, 4, 7, 9, 10, 11, 12, 15, 16, 17, 20, 24, 26, 28, 29, 31, 33, 34, 35, 36, 37, 38, 39, 40, 41, 43, 44, 45, 48, 53, 55, 56, 57, 58
PBG3 (n = 15) 66.6±2.3 c 61.9-69.5 2,3, 5, 8, 14, 19, 22, 23, 27, 30, 47, 49, 50, 51, 52
PBG4 (n = 4) 54.3±5.2 d 47.3-59.3 18, 21,32, 46
馒头 Steamed bread
SBG1 (n = 24) 84.8±8.9 a 81.0-89.2 3, 4, 5, 11, 12, 13, 15, 16, 19, 20, 24, 26, 29, 30, 35, 36, 41, 43, 46, 47, 49, 52, 54, 57, 58
SBG2 (n = 26) 78.1±10.6 b 74.1-80.0 1, 4, 5, 8, 9, 10, 14, 17, 18, 21, 22, 23, 25, 27, 28, 31, 32, 33, 34, 37, 40, 42,50, 51, 55, 56
SBG3 (n = 8) 72.4±15.9 c 68.3-73.2 2, 6, 7, 38, 39, 44, 48, 53

表4

供试品种类别间的品质性状"

参数
Parameter		 PBG1
(n = 5)		 PBG2
(n = 34)		 PBG3
(n = 15)		 PBG4
(n = 4)		 SBG1
(n = 24)		 SBG2
(n = 26)		 SBG3
(n = 8)
蛋白质组分含量 Quantity of protein fractions
谷蛋白 Glutenin (AU) 100±4 a 94±10 ab 87±9 b 76±13 c 91±11 a 92±10 a 90±14 a
醇溶蛋白 Gliadin (AU) 168±13 a 167±18 a 171±13 a 171±6 a 168±14 a 170±17 a 164±18 a
可溶性谷蛋白聚合体含量 EPP (AU) 26.9±3.5 a 27.0±5.0 a 26.8±4.2 a 31.7±9.4 a 26.3±3.1 a 28.7±5.8 a 25.2±6.8 a
不溶性谷蛋白聚合体含量 UPP (AU) 74.4±3.0 a 67.0±7.7 b 60.4±7.5 b 45.4±5.0 c 65.2±10.2 a 63.5±9.2 a 65.1±9.8 a
不溶性谷蛋白聚合体百分含量
%UPP (%)		 73.3±3.3 a 71.7±4.3 a 69.8±4.0 a 60.4±5.9 b 71.3±4.2 a 79.2±5.6 a 72.6±5.3 a
醇溶蛋白/谷蛋白 Gli/Glu 1.7±0.1 c 1.8±0.2 c 2.0±0.2 b 2.3±0.3 a 1.9±0.3 a 1.9±0.2 a 1.9±0.3 a
粉质仪参数 Farinograph parameter
吸水率 Water absorption (%) 62.1±4.0 a 59.3±2.1 b 61.0±2.5 ab 59.3±2.1 b 59.5±2.4 ab 60.9±2.6 a 58.5±1.7 b
形成时间 Development time (min) 15.3±4.7 a 7.8±2.8 b 6.7±4.1 b 2.5±0.3 c 8.7±4.1 a 7.3±4.5 a 6.9±2.8 a
稳定时间 Stability (min) 20.5±5.5 a 15.8±6.9 ab 13.9±7.5 b 2.4±0.4 c 19.1±7.6 a 11.7±6.0 b 11.8±6.7 b
拉伸仪参数 Extensograph parameter
拉伸面积 Extension area (cm2) 164±16 a 122±23 b 87±13 c 42±4 d 117±33 a 104±37 a 115±27 a
延展性 Extensibility (mm) 189±15 a 175±16 b 157±14 c 167±9 b c 169±17 a 173±18 a 171±17 a
最大抗延阻力 Maximum resistance (B.U.) 696±74 a 553±117 b 426±75 c 170±23 d 540±139 a 468±174 a 528±107 a
面包品质 Pan bread quality
体积 Loaf volume 763±28 a 711±27 b 668±24 c 627±32 d
外部颜色 External color 3.9±0.1 a 3.8±0.2 a b 3.7±0.3 a b 3.6±0.3 b
外形 Shape 4.1±0.2 a 3.6±0.2 b 3.1±0.2 c 2.3±0.5 d
心色 Internal color 4.3±0.2 a 3.9±0.3 b 3.8±0.3 c 3.0±0.5 d
光滑性 Smoothness 8.3±0.5 a 7.1±0.4 b 6.3±0.3 c 4.4±0.7 d
弹性 Spring 8.5±0.5 a 7.0±0.5 b 6.2±0.5 c 4.2±0.9 d
内部结构 Internal structure 21.3±0.4 a 18.9±1.0 b 17.4±0.9 c 14.5±0.4 d
口感 Taste flavor 4.5±0.1 a 4.0±0.2 b 3.6±0.3 c 2.5±0.5 d
馒头品质 Steamed bread quality
比容 Specific volume 18.1±0.7 a 17.1±1.0 b 16.3±0.8 c
光滑性 Smoothness 7.3±0.5 a 6.7±0.5 b 6.4±0.5 b
外形 Shape 6.6±0.6 a 5.5±0.8 b 5.3±0.7 b
压缩张弛性 Stress relaxation 31.3±1.4 a 27.7±1.9 b 25.5±2.3 c
表皮颜色 Skin color 9.3±0.9 a 8.9±1.2 a 6.7±1.5 b
内部结构 Internal structure 12.3±0.4 a 11.6±0.5 b 11.0±0.3 c

表5

蛋白质组分与品质性状的相关系数"

参数
Parameter		 谷蛋白
Glutenin		 醇溶蛋白Gliadin 可溶性谷蛋白聚合体含量EPP 不溶性谷蛋白聚合体含量UPP 不溶性谷蛋白聚合体百分含量 %UPP 醇溶蛋白/
谷蛋白
Gli/Glu ratio
粉质仪参数 Farinograph parameter
吸水率 Water absorption 0.18 0.36** 0.21 0.06 -0.12 0.03
形成时间 Development time 0.34** -0.01 -0.25 0.50** 0.48** -0.33*
稳定时间 Stability 0.35** -0.19 -0.26* 0.53** 0.52** -0.49**
拉伸仪参数 Extensograph parameter
拉伸面积 Extension area 0.55** -0.18 -0.23 0.74** 0.60** -0.65**
延展性 Extensibility 0.53** 0.15 0.33* 0.44** -0.01 -0.38**
最大抗延阻阻力 Maximum resistance 0.44** -0.25 -0.37** 0.68** 0.69** -0.61**
面包品质 Pan bread quality
体积 Loaf volume 0.39** 0.19 -0.16 0.51** 0.40** -0.25
外形 Shape 0.48** -0.01 -0.19 0.61** 0.50** -0.48**
心色 Internal color 0.44** -0.17 -0.09 0.52** 0.38** -0.58**
光滑性 Smoothness 0.53** 0.02 -0.17 0.65** 0.52** -0.52**
弹性 Spring 0.54** 0.07 -0.12 0.64** 0.47** -0.50**
内部结构 Internal structure 0.53** -0.14 -0.14 0.64** 0.47** -0.60**
口感 Taste flavor 0.60** 0.03 -0.07 0.68** 0.47** -0.59**
总分 Total score 0.53** 0.06 -0.15 0.66** 0.49** -0.49**
馒头品质 Steamed bread quality
比容 Specific volume 0.19 0.26* 0.19 0.11 -0.09 0.03
外形 Shape -0.03 -0.27* -0.29* 0.13 0.27* -0.16
内部结构Internal structure 0.24 -0.10 0.14 0.20 0.01 -0.33*

图1

不溶性谷蛋白聚合体含量与面包品质的关系"

图2

拉伸面积与面包品质的关系"

表6

面团流变学特性与面包和馒头品质的相关系数"

参数
Parameter		 吸水率
Water absorption		 形成时间Development time 稳定时间Stability 拉伸面积Extension area 延展性Extensibility 最大抗延阻Maximum
resistance
面包品质 Pan bread quality
体积 Loaf volume 0.09 0.50** 0.21 0.64** 0.56** 0.51**
外形 Shape 0.13 0.57** 0.39** 0.77** 0.41** 0.72**
心色 Internal color 0.25 0.52** 0.49** 0.60** 0.09 0.65**
光滑性 Smoothness 0.26* 0.61** 0.43** 0.75** 0.32* 0.72**
弹性 Spring 0.37** 0.58** 0.40** 0.72** 0.37** 0.67**
内部结构 Internal structure 0.12 0.60** 0.50** 0.80** 0.27* 0.69**
口感 Taste flavor 0.27* 0.50** 0.40** 0.71** 0.34** 0.69**
总分 Total score 0.18 0.61** 0.39** 0.79** 0.46** 0.71**
馒头品质 Steamed bread quality
比容 Specific volume -0.28* -0.01 0.15 -0.02 0.27* -0.11
光滑性 Smoothness -0.17 0.03 0.32* 0.04 -0.32* 0.14
外形 Shape -0.05 0.27* 0.62** 0.35** -0.38** 0.51**
内部结构 Internal structure -0.06 0.14 0.51** 0.14 -0.14 0.21
总分 Total score -0.09 0.16 0.49** 0.15 -0.18 0.23
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