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作者	单位
刘素君，姚永伟，高宏欢，杜晨阳，王晨阳，方保停，李向东，谢迎新，马冬云	（1.河南农业大学农学院/国家小麦工程技术研究中心，河南郑州 450046； 2.河南省农业科学院小麦研究所，河南郑州 450002）

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中文摘要:

为了解不同小麦品种抗性淀粉含量的差异及其与其他淀粉品质性状的关系，以30个小麦品种为试验材料，分别在河南省7个地点种植，对面粉中抗性淀粉含量、淀粉组分、淀粉糊化特性、淀粉粒度分布等进行了分析。结果表明，所有被测品质性状均受环境、基因型影响，且多数指标的环境效应大于基因型效应。7个地点间比较，抗性淀粉含量及淀粉品质性状的综合表现在开封点和原阳点均优于其他地区。供试小麦品种的抗性淀粉含量为1.47%~2.28%，平均为1.88%，以赛德麦1号、百农4199、许科316等品种的抗性淀粉含量较高。经相关分析，抗性淀粉含量与直链淀粉含量、峰值粘度、低谷粘度、最后粘度呈显著正相关。以上结果说明，提高小麦抗性淀粉含量，一定程度上可以改善淀粉的糊化特性。

英文摘要:

In order to understand the variation of resistance starch content in different wheat cultivars and its relationship with other quality traits,30 wheat cultivars were planted in seven experimental sites in Henan Province. The resistant starch content,total starch and starch components content,gelatinization properties,starch particle size distribution were tested in this study. Results showed that all quality traits examined are affected by environment and genotype,with environmental effect being larger than genotype effect for most quality traits. Among the seven experimental sites,the resistant starch content and other starch quality traits had the higher value at Kaifeng and Yuanyang. The variation of resistant starch content among 30 wheat cultivars ranged from 1.47% to 2.28%,with an average of 1.88%. Moreover,cultivar Saidemai 1,Bainong 4199 and Xuke 316 had higher resistant starch content. Correlation analysis showed that the resistant starch content was significantly positively correlated with amylose content,peak viscosity and trough viscosity,indicating that the gelatinization properties of starch can be improved by increasing the resistant starch content.

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