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作者	单位
郑文寅，黄建华，汪帆，张文明，姚大年	（安徽农业大学农学院，农业部黄淮南部小麦生物学与遗传育种重点实验室，安徽合肥 230036）

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中文摘要:

为给糯小麦品种选育及其品质改良提供参考依据，以扬麦158为对照，测定了20个糯小麦品系的主要农艺性状、蛋白质等籽粒品质性状和淀粉糊化特性。结果表明，19个近几年育成的糯小麦品系的株高等主要农艺性状均较早期育成的品系安农糯1有所改良，ANW1032、 ANW10600、ANW10601、ANW10606、ANW610、ANW10612等6个品系的农艺性状和产量已达到对照品种水平。供试糯小麦品系的直链淀粉含量为0.14%~6.95%，蛋白质含量、总淀粉含量和湿面筋含量相对较高，沉降值较低，硬度上均表现为软质小麦。糯小麦品系的峰值时间比对照品种低2.3 min以上；20个糯小麦品系中，有5个品系的高峰黏度显著高于对照品种；所有供试糯小麦品系的最后黏度和反弹值均显著低于对照品种；除安农糯1外的19个糯性系的低谷黏度均显著低于对照品种；糯小麦品系具有高稀懈值；糊化温度在糯性系间及其与对照品种间变化不大。综合分析表明，ANW1032、ANW10600、 ANW10601、ANW10606、ANW610、ANW10612等6个品系的农艺性状和品质性状表现较好。

英文摘要:

To provide reference for variety breeding and quality improvement of waxy wheat, principal agronomic traits and some quality traits such as protein content and starch gelatinization property of 20 waxy wheat lines were tested and the differences among them were analyzed. The results showed , the principal agronomic traits of most of 19 waxy wheat lines were improved when compared with Annong waxy1 that bred in early stage, among them 6 lines including ANW1032、 ANW10600、ANW10601、ANW10606、ANW610、ANW10612 reached to the performance of Yangmai158.The Amylase content of the selected waxy lines ranged in 0.14%~6.95%.All waxy lines had higher protein content, total starch content and wet gluten, but lower sedimentation volume than those of the control , as well as they were soft wheat. When starch pasting, the peak time of the lines were over 2.3 min shorter than the control variety.In these 20 waxy lines ,there were 5 lines had higher peak viscosity than the control. Final viscosity and setback of waxy lines were founded significantly lower than the control. while the breakdown were higher. All the lines except Annong waxy 1 were lower in hold through. But there were no significant difference among waxy lines, as well as between the waxy lines and the control. In addition, it can obtained from comprehensive analysis that there were six waxy wheat lines (ANW1032,ANW10600, ANW10601,ANW10606,ANW610,ANW10612)were all better in agronomic and quality traits.

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