江苏省优质软麦品种品质特性与饼干加工品质的关系

doi:10.3724/SP.J.1006.2020.91050

Abstract

Abstract:

The objectives of this study were to investigate soft wheat quality traits with fertilizer management practice in southern region of the Huaihe river in Jiangsu province, and to suggest quality selection parameters in soft wheat breeding. Fifteen high quality soft wheat varieties or advanced lines were grown at three environments with the combination of location and year. High-molecular-weight glutenin subunits (HWM-GS) of tested genotypes were identified. Kernel hardness, grain and flour protein content, wet gluten content, ash content, Zeleny sedimentation value, parameters of farinograph, mixograph, and rapid viscocity analysis (RVA), solvent retention capacity (SRC), gluten protein quantification, and cookie quality were investigated. No sample met the national soft wheat quality standard (GB/T 17320-2013, GB/T 17893-1999) for protein content, wet gluten content, and farinograph stability, few samples met the standard for sedimentation value, and all samples exceeded the standard for kernel hardness and farinograph absorption. Kernel hardness, ash content, and RVA parameters were not significantly associated with cookie quality parameters. Zeleny sedimentation value, absorption and stability of farinograph, peak time and right of peak slope of mixograph, water SRC, sodium carbonate SRC, lactic acid SRC, glutenin/gliadin ratio, unextractable polymeric protein (UPP), and %UPP were significantly correlated with cookie diameter, with r = -0.657, -0.601, -0.617, -0.659, -0.676, -0.857, -0.726, -0.616, -0.546, -0.541, and -0.637, respectively (r ≤ -0.520, P < 0.05; r ≤ -0.652, P < 0.01). One multiple regression model only with water SRC as a variable could explain 73.76% of the total variation of cookie diameter, and the other regression model with both water SRC and kernel protein content as variables could explain 83.90% of the total variation. Based on the selection of grain hardness and protein content, reducing gluten strength and general water holding capacity is the main targets in soft wheat breeding program, and water SRC, lactic acid SRC and mixograph parameters are the most important selection parameters.

Key words: common wheat, Jiangsu province, high quality soft wheat, quality traits, cookie quality

ZHANG Ping-Ping,YAO Jin-Bao,WANG Hua-Dun,SONG Gui-Cheng,JIANG Peng,ZHANG Peng,MA Hong-Xiang. Soft wheat quality traits in Jiangsu province and their relationship with cookie making quality[J].Acta Agronomica Sinica, 2020, 46(4): 491-502.

Figures/Tables 6

Table 1

Supplementary table 1

Analysis of variation of quality trait parameters (mean square)"

品质性状参数 Quality trait parameter	品种 Cultivar	环境 Environment	误差 Error
籽粒硬度 Kernel hardness	111.60^**	1.00	10.90
灰分 Ash	0.02	0.04	0.02
籽粒蛋白 Kernel protein	0.51^**	0.54^**	0.08
面粉蛋白 Flour protein	0.69^**	1.03^**	0.14
湿面筋 Wet gluten	4.65^**	3.55^*	0.78
沉淀值 Sedimentation	113.68^**	9.49^*	1.77
峰值时间 Peak time	0.49^**	0.33^**	0.04
峰值高度 Peak value	9.03	8.11	8.62
衰落角 Right of peak slope	0.67	0.07	0.51
8分钟带宽 TimeX	1.96^**	1.01	0.47
水溶剂保持力 Water SRC	5.91^**	11.36^**	0.80
碳酸钠溶剂保持力 Sodium carbonate SRC	30.05^**	51.06^**	2.19
乳酸溶剂保持力 Lactic acid SRC	65.47^**	24.15^**	3.70
蔗糖溶剂保持力 Sucrose SRC	285.22^**	64.37^*	14.12
吸水率 Absorption	1.56^**	0.42	0.23
形成时间 Development time	1.01^*	0.32	0.38
稳定时间 Stability	6.90^**	3.01^*	0.67
弱化度 Weakness	949.76^**	75.76	116.37
峰值黏度 Peak viscocity	61298.41^**	88961.27^**	11235.75
低谷黏度 Through viscocity	34840.77^**	40361.17^**	5331.82
稀懈值 Break down	14300.75^**	9634.07^*	2744.39
最终黏度 Final viscocity	87186.53^**	75102.27^*	14811.95
反弹值 Set back	26011.55^**	5507.12	4451.84
峰值时间 Peak time	0.022^*	0.008	0.008
糊化温度 Pasting temperature	28.14^*	19.76	13.21
可溶性谷蛋白聚合体 EPP	1421.34^**	71.44	437.84
不溶性谷蛋白聚合体 UPP	528.05^**	518.47	186.30
谷蛋白总量 Total glutenin protein	1135.61	287.61	950.99
醇蛋白总量 Total gliadin protein	2307.44^**	2224.47^*	549.30
谷蛋白/醇溶蛋白 Glutenin/gliadin	0.026^**	0.064^**	0.004
不溶性谷蛋白聚合体百分含量 %UPP	0.003^**	0.001	0.0003
饼干直径 Cookie diameter	0.129^**	0.128^*	0.023
饼干厚度 Cookie thickness	0.191^**	0.034	0.026
直径/厚度 Diameter/Thickness	0.661^**	0.140	0.080

Supplementary table 1

Table 2

Mean and range of quality trait parameters"

品质性状参数 Quality trait parameter	总体平均值 Overall mean (N = 45)	总体变幅 Overall range (N = 45)	基因型变幅 Genotypic range (N = 15)	环境变幅 Environmental range (N = 3)	变异系数 CV (%) (N = 15)
磨粉品质Milling quality
籽粒硬度 Kernel hardness	25.5	12.4 to 36.5	14.6 to 35.0	25.2 to 25.7	23.93
灰分 Ash (%)	0.51	0.44 to 1.46	0.46 to 0.79	0.47 to 0.57	15.74
蛋白质特性Protein traits
籽粒蛋白 Kernel protein (%)	13.6	12.6 to 14.7	12.9 to 14.3	13.6 to 13.7	3.03
面粉蛋白 Flour protein (%)	11.0	9.7 to 12.7	10.2 to 11.8	10.9 to 11.1	4.36
湿面筋含量 Wet gluten (%)	31.0	28.4 to 35.3	29.1 to 32.9	30.8 to 31.2	4.01
Zeleny沉淀值 Sedimentation (mL)	26.7	18.4 to 38.6	18.9 to 36.9	26.1 to 27.3	25.09
粉质仪特性Farinograph
吸水率 Absorption (%)	53.0	51.8 to 55.8	52.0 to 54.7	52.9 to 53.2	1.48
形成时间 Development time (min)	2.2	1.3 to 4.8	1.3 to 3.3	2.0 to 2.3	26.70
稳定时间 Stability (min)	4.8	2.6 to 10.5	3.1 to 8.8	4.3 to 5.2	31.66
弱化度 Weakness (BU)	90.6	49.0 to 128.0	54.7 to 124.3	88.8 to 93.1	19.63
揉面仪特性Mxiograph
峰值时间 Peak time (min)	2.0	1.1 to 3.0	1.3 to 2.7	1.9 to 2.2	19.84
峰值高度 Peak value (%)	46.8	42.8 to 62.3	43.9 to 51.1	46.1 to 47.6	3.71
衰落角 Right of peak slope (% min^-1)	-1.4	-4.0 to -0.1	-2.4 to -0.7	-1.5 to -1.3	33.41
8分钟带宽 TimeX (%)	4.9	2.8 to 7.5	3.9 to 6.8	4.7 to 5.2	16.56
溶剂保持力Solvent retention capacity
水溶剂保持力 Water SRC (%)	58.2	54.1 to 62.8	55.6 to 60.9	57.4 to 59.2	2.41
碳酸钠溶剂保持力 Sodium carbonate SRC (%)	74.7	69.2 to 85.8	70.7 to 81.15	73.0 to 76.7	4.23
蔗糖溶剂保持力 Sucrose SRC (%)	107.5	100.3 to 124.8	102.1 to 118.4	106.2 to 108.8	4.35
乳酸溶剂保持力 Lactic acid SRC (%)	102.8	83.3 to 124.7	87.6 to 123.7	100.5 to 104.6	9.49
贮藏蛋白组分 Gluten protein fractions
可溶性谷蛋白聚合体 EPP (AU mg^-1)	262.6	202.6 to 328.2	226.9 to 303.4	260.5 to 264.9	8.29
不溶性谷蛋白聚合体 UPP (AU mg^-1)	182.5	147.6 to 222.6	159.5 to 205.8	178.4 to 189.2	7.27
不溶性谷蛋白聚合体百分含量 %UPP	41.1	33.5 to 48.4	35.7 to 46.9	40.3 to 42.0	7.80
谷蛋白总量 Total glutenin protein (AU mg^-1)	445.3	370.0 to 528.5	423.3 to 489.5	442.3 to 450.3	4.37
醇蛋白总量 Total gliadin protein (AU mg^-1)	319.7	236.1 to 408.0	260.5 to 362.2	318.5 to 321.0	8.67
谷蛋白/醇溶蛋白 Glutenin/gliadin	1.4	1.2 to 1.8	1.3 to 1.7	1.39 to 1.41	6.63
黏度仪参数 Rapid viscocity analysis
峰值黏度 Peak viscocity (RVU)	3136.3	2479.0 to 3594.0	2835.7 to 3357.8	3046.0 to 3196.6	4.56
低谷黏度 Through viscocity (RVU)	1865.4	143.1 to 2260.5	1669.1 to 2102.1	1799.9 to 1903.7	5.78
稀懈值 Break down (RVU)	1270.9	1043.0 to 1449.0	1166.5 to 1410.8	1246.2 to 1292.8	5.43
最终黏度 Final viscocity (RVU)	3328.0	2727.0 to 3990.0	3077.3 to 3743.5	3234.5 to 3383.5	5.12
反弹值 Set back (RVU)	1462.6	1145.5 to 1729.5	1253.0 to 1641.3	1434.6 to 1479.8	6.37
峰值时间 Peak time (min)	6.2	5.9 to 6.4	6.0 to 6.3	6.1 to 6.2	1.27
糊化温度 Pasting temperature (℃)	81.8	71.0 to 86.4	74.1 to 85.3	80.5 to 82.7	3.75
酥性饼干品质Sugar snap cookie
饼干直径 Cookie diameter (cm)	15.9	15.3 to 16.5	15.6 to 16.3	15.9 to 16.1	1.31
饼干厚度 Cookie thickness (cm)	3.3	2.6 to 3.9	2.8 to 3.6	3.2 to 3.4	7.86
直径/厚度 Diameter/thickness	4.9	4.0 to 6.3	4.3 to 5.9	4.9 to 5.2	9.58

Table 2

Table 3

Table 4

Table 5

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品种(系) Variety (line)	系谱 Pedigree	Glu-A1	Glu-B1	Glu-D1	黑麦易位系 Secalin
宁麦8号 Ningmai 8	扬麦5号/扬麦6号 Yangmai 5/Yangmai 6	Null	7+9	5+10	No
宁麦9号 Ningmai 9	扬麦6号/西凤 Yangmai 6/Xifeng	1	7+8	2+12	No
生选6号 Shengxuan 6	宁麦8号/宁麦9号 Ningmai 8/Ningmai 9	1	7+8	2+12	No
扬麦9号 Yangmai 9	扬鉴3/扬麦5号 Yangjian 3/ Yangmai 5	Null	7+9	2+12	No
扬麦13 Yangmai 13	扬88-84//MarisDove/扬麦3号 Yang 88-84//MarisDove/Yangmai 3	Null	7+8	2+12	No
扬麦15 Yangmai 15	扬89-40/川育21526 Yang 89-40/Chuanyu 21526	1	7+8	2+12	No
扬麦20 Yangmai 20	扬麦9号/扬麦10号 Yangmai 9/Yangmai 10	Null	7+9	2+12	No
0864	宁麦8号/宁0021^* Ningmai 8/Ning 0021^*	1	7+8/7+9	2+12	No
0865	宁麦8号/宁0076^* Ningmai 8/Ning 0076^*	Null	7+9	5+10	No
0873	扬麦9号/宁0021 Yangmai 9/Ning 0021	Null	7+8	2+12	No
0874	扬麦9号/宁0021 Yangmai 9/Ning 0021	1	7+8	2+12	No
0876	扬麦9号/宁0021 Yangmai 9/Ning 0021	1	7+8	2+12	No
0893	宁麦13^/宁麦8 号//宁0021 Ningmai 13^/Ningmai 8//Ning 0021	Null	7+8	2+12	No
0894	宁麦9号/宁0021 Ningmai 9/Ning 0021	Null	7+8	2+12	No
08107	宁麦8号/宁麦13 Ningmai 8/Ningmai 13	1	7+8	5+10	No

品质性状 Quality trait	饼干直径 Cookie diameter	饼干厚度 Cookie thickness	饼干直径/厚度 Diameter/thickness
籽粒硬度 Kernel hardness	-0.155	0.271	-0.268
灰分 Ash	0.239	-0.364	0.372
籽粒蛋白 Kernel protein	0.523^*	-0.484	0.461
面粉蛋白 Flour protein	0.398	-0.224	0.224
湿面筋 Wet gluten	0.415	-0.300	0.293
沉淀值 Sedimentation	-0.657^**	0.420	-0.462
吸水率 Absorption	-0.601^*	0.510	-0.520^*
形成时间 Development time	0.200	-0.024	0.039
稳定时间 Stability	-0.617^*	0.306	-0.367
弱化度 Weakness	0.443	-0.174	0.237
峰值时间 Peak time	-0.659^**	0.438	-0.467
峰值高度 Peak value	0.157	-0.236	0.233
衰落角 Right of peak slope	-0.676^**	0.659^**	-0.697^**
8分钟带宽 TimeX	-0.377	0.144	-0.220
水溶剂保持力 Water SRC	-0.857^***	0.682^*	-0.720^**
碳酸钠溶剂保持力 Sodium carbonate SRC	-0.726^**	0.520^*	-0.543^*
蔗糖溶剂保持力 Sucrose SRC	-0.447	0.345	-0.368
乳酸溶剂保持力 Lactic acid SRC	-0.616^*	0.357	-0.394
可溶性谷蛋白聚合体 EPP	0.511	-0.314	0.308
不溶性谷蛋白聚合体 UPP	-0.541^*	0.293	-0.322
不溶性谷蛋白聚合体百分含量 %UPP	-0.637^*	0.395	-0.404
谷蛋白总量 Total glutenin protein	0.215	-0.171	0.144
醇蛋白总量 Total gliadin protein	0.493	-0.265	0.265
谷蛋白/醇溶蛋白 Glutenin/gliadin	-0.546^*	0.266	-0.279
峰值黏度 Peak viscocity	0.106	-0.315	0.262
低谷黏度 Through viscocity	-0.019	-0.119	0.061
稀懈值 Break down	0.249	-0.466	0.448
最终黏度 Final viscocity	-0.253	0.100	-0.152
反弹值 Set back	-0.442	0.322	-0.348
峰值时间 Peak time	0.199	-0.132	0.116
糊化温度 Pasting temperature	-0.361	0.169	-0.204

品种(系) Variety (line)	饼干直径 Cookie diameter (cm)	籽粒蛋白 Kernel Protein (%, db)	Zeleny沉淀值 Sedimentation (mL)	揉面仪峰值时间 Peak time (min)	衰落角 Right of peak slope (% min^-1)	水SRC Water SRC (%)	碳酸钠 Sodium carbonate SRC (%)	乳酸SRC Lactic acid SRC (%)	粉质仪吸水率 Absorption (%)	粉质仪稳定时间 Stability (min)	不溶性谷蛋白聚合体 UPP (AU)	不溶性谷蛋白聚合体百分含量 %UPP	谷蛋白/醇溶蛋白 Glutenin/gliadin
宁麦8号 Ningmai 8	15.9	13.58	31.46	2.20	-1.20	59.01	73.73	106.61	53.07	5.20	186.02	42.11	1.43
宁麦9号 Ningmai 9	16.0	12.87	27.06	2.20	-1.31	57.25	72.84	102.31	52.53	4.90	183.80	42.71	1.48
生选6号Shengxuan 6	15.6	12.89	35.53	2.67	-1.11	60.89	81.15	116.21	54.00	6.40	200.96	46.92	1.65
扬麦9号 Yangmai 9	15.7	13.22	36.85	2.63	-0.67	58.92	76.30	111.27	54.00	6.17	196.40	46.39	1.46
扬麦13 Yangmai 13	16.3	13.93	20.46	1.67	-2.30	55.62	71.03	98.58	52.00	3.70	187.14	39.83	1.35
扬麦15 Yangmai 15	16.0	14.04	31.24	2.30	-1.17	57.74	72.52	106.12	53.00	5.47	184.13	40.78	1.33
扬麦20 Yangmai 20	15.8	13.28	20.79	1.83	-1.72	58.37	75.56	98.51	54.07	3.30	176.27	40.86	1.33
0864	16.0	14.33	18.92	1.33	-1.79	59.33	74.87	87.59	54.73	3.13	159.45	35.76	1.32
0865	15.7	13.66	36.30	2.63	-1.17	60.20	81.10	123.69	53.07	8.77	205.88	44.89	1.46
0873	15.9	13.81	24.53	1.77	-1.12	58.36	73.64	95.53	53.80	4.00	173.68	39.88	1.39
0874	16.0	13.80	19.25	1.63	-1.41	57.16	71.45	92.07	53.27	3.40	169.39	35.71	1.37
0876	16.3	13.67	24.53	1.73	-1.62	56.88	74.62	99.83	52.53	3.77	177.17	40.65	1.35
0893	16.2	13.84	20.46	1.90	-2.36	56.76	70.69	93.25	53.13	3.93	169.29	39.29	1.47
0894	16.0	13.96	33.11	1.90	-0.90	58.96	76.56	110.63	52.60	5.50	196.49	40.19	1.35
08107	16.1	13.59	20.79	2.07	-1.38	57.50	74.99	98.36	52.13	4.27	171.24	39.21	1.28

品质性状 Quality trait parameter	籽粒硬度 Kernel Hardness	籽粒蛋白 Kernel protein	沉淀值 Sedimen- tation	湿面筋 Wet gluten	吸水率 Absorption	稳定时间 Stability time	峰值时间 Peak time	衰落角 Right of peak slope	水溶剂保持力 Water SRC	碳酸钠溶剂保持力 Sodium carbonate SRC	乳酸溶剂保持力 Lactic acid SRC	不溶性谷蛋白聚合体 UPP	不溶性谷蛋白聚合体百分含量 % UPP
籽粒蛋白 Kernel protein	-0.205
沉淀值 Sedimentation	-0.066	-0.387
湿面筋 Wet gluten	-0.461	0.817^***	-0.260
吸水率 Absorption	0.159	-0.035	0.069	0.343
稳定时间 Stability time	-0.162	-0.315	0.893^***	-0.175	-0.037
峰值时间 Peak time	0.058	-0.624^*	0.856^***	-0.514	-0.007	0.869^***
衰落角 Right of peak slope	-0.015	--0.336	0.760^***	-0.205	0.176	0.590^*	0.597^*
水溶剂保持力 Water SRC	-0.016	-0.244	0.655^**	-0.233	0.607^*	0.628^*	0.524^*	0.610^*
碳酸钠溶剂保持力 Sodium carbonate SRC	-0.393	-0.379	0.666^**	-0.196	0.312	0.722^**	0.605^*	0.533^*	0.862^***
乳酸溶剂保持力 Lactic acid SRC	-0.220	-0.428	0.924^***	-0.192	-0.098	0.947^***	0.869^***	0.607^*	0.605^*	0.759^***
不溶性谷蛋白聚合体 UPP	-0.218	-0.437	0.888^***	-0.155	-0.160	0.869^***	0.798^***	0.537^*	0.480	0.653^**	0.959^***
不溶性谷蛋白聚合体百分含量 %UPP	-0.072	-0.729^**	0.833^***	-0.537^*	0.062	0.770^***	0.898^***	0.506	0.513	0.660^**	0.850^***	0.842^***
谷蛋白/醇溶蛋白 Glutenin/Gliadin	0.330	-0.652^**	0.561^*	-0.697^**	0.252	0.535^*	0.652^**	0.228	0.485	0.457	0.528^*	0.549^*	0.719^**

Soft wheat quality traits in Jiangsu province and their relationship with cookie making quality

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