| 姜小苓，李 淦，董 娜，李小军，冯素伟，胡铁柱，茹振钢.小麦面团揉混特性的遗传变异及与其他品质性状的相关性[J].麦类作物学报,2013,33(4):806 |
| 小麦面团揉混特性的遗传变异及与其他品质性状的相关性 |
| Genetic Variation of Dough Mixograph Characters and Their Relationships with Other Quality Traits in Wheat |
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| DOI：10.7606/j.issn.1009-1041.2013.04.032 |
| 中文关键词: 小麦 揉混 变异 品质性状 |
| 英文关键词:Wheat Mixograph Variation Quality trait |
| 基金项目:国家科技支撑计划项目（2011BAD07B02）；河南省重大科技专项（11110011010）；河南科技学院引进高层次人才科研启动项目（201010610004）。 |
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| 中文摘要: |
| 为了解小麦种质资源的品质状况，并给小麦品质改良提供参考，以来源于国外及国内不同麦区的230个小麦品种（系）为材料，研究小麦面团揉混特性参数的变异和分布特点及与其他品质性状的相关性。结果表明，参试品种（系）面团揉混参数间均存在极显著差异（P<0.01），除峰值高度、尾高和8 min尾高外，其他揉混参数的变异系数均在30%以上。同时，在本试验中，国外引进品种的面团揉混参数均高于国内品种，多数参数的差异达到显著水平（P<0.05）；来源于北方春麦区的品种（系）面团揉混参数值较高，来源于华南冬麦区的品种（系）各揉混参数均最低，且部分参数达显著差异（P<0.05）。同时筛选出一批揉混参数值极高或极低的材料，可作为小麦品质育种的优选亲本。相关性分析结果表明，多数揉混参数与籽粒硬度、蛋白含量、吸水率、形成时间、稳定时间、粉质质量指数和干、湿面筋含量呈显著或极显著相关。 |
| 英文摘要: |
| To make better use of existing wheat germplasm and improve wheat quality, 230 wheat varieties (lines) from different regions were used to study the variation and distribution of dough Mixograph characters and their relationship with other quality traits in wheat. Results showed that very significant differences were found in different varieties (lines) (P<0.001). The coefficient of variation for Mixograph peak value, tail vale and time×value were more than 10%, and that of the other parameters were more than 30%. Moreover, the Mixograph characters of varieties (lines) imported from aboard were higher than that of domestic varieties (lines), and most of the parameters were significant at higher level (P<0.05), and varieties (lines) from Northern Spring Wheat Region also had higher parameter values. However, the lowest values were found in varieties (lines) from South China Winter Wheat Region, and some parameters significantly lower than the varieties (lines) from other regions (P<0.05). Moreover, some materials with very high or low mixograph parameter values were screened, which could be used as optimizing parents during wheat quality breeding. Correlation results showed that significant and very significant differences were found between most Mixograph parameters and hardness, protein content, absorption, development, stability, FQN, wet and dry gluten content. |
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