REN Zi-yuan,ZHANGYan-bin,ZHAO Hai-bin,et al.Study on the Quality Difference ofWheat cv.Xiaobingmai 33 with Subunits2 +12 and Xiaobingmai 33 with Subunits 5 +10 in thePlanting Density of Filed Production[J].HEILONGJIANG AGRICULTURAL SCIENCES,2009,(03):22-25.[doi:10.11942/j.isn1002-2767.2009.03.0022]
5 +10 和2+12 亚基小冰麦33 生产密度下品质差异的研究
- Title:
- Study on the Quality Difference ofWheat cv.Xiaobingmai 33 with Subunits2 +12 and Xiaobingmai 33 with Subunits 5 +10 in thePlanting Density of Filed Production
- 文章编号:
- 1002-2767(2009)03-0022-04
- 关键词:
- 小麦; 品质; 高分子量麦谷蛋白亚基(HMW-GS); 近等基因系
- Keywords:
- wheat; quality ; hig h molecular weight glutenin subunits (HMW-GS); near-isogenic lines(NILs)
- 分类号:
- S512
- 文献标志码:
- A
- 摘要:
- 为了解在黑龙江省小麦生产密度下5+10 亚基与2+12 亚基在超强筋小麦遗传背景下遗传效应的差异, 2007 ~2008 年将超强筋小麦品种小冰麦33(2* ,7 +8, 2+12)和5+10 亚基小冰麦33(2* , 7+8, 5+10)种植在黑龙江省农业科学院育种研究所的试验地内。试验设计采用对比排列, 4 次重复, 小区面积为1.2×4.4 m2 , 密度为650 株·m-2 。两年的品质分析结果表明:5 +10 亚基的小冰麦33 在蛋白质含量和干面筋含量上与小冰麦33 基本相同, 统计学上无显著差异;在面筋指数、形成时间、稳定时间、断裂时间、最大抗延阻力和拉伸面积上比2+12 亚基的小冰麦33 分别高2.4%(P=0.01)、67.3%(P<0.01)、99 .8%(P <0.01)、102.6%(P<0.01)、17.0%(P =0.01)、11.9%(P =0.05);在湿面筋、吸水率和延伸性上分别低3.5%(P=0.12), 0.5%(P =0 .31)和6.3 %(P =0.08)。以上研究结果表明, 在黑龙江省小麦生产密度下(密度为650 株·m -2), 5+10 亚基在超强筋小麦品种小冰麦33 遗传背景下对多数品质指标均有较大的改善。
- Abstract:
- To determine the differences of genetic effect between high molecular weigh g lutenin subunits (HMW-GS)2 +12and 5+10 in genetic background of ex tra-strong g luten wheat in planting density of field production in Heilongjiang , Xiaobingmai33(2* ,7 +8, 2+12)and Xiaobingmai with 5+10 subunits(2* , 7+8, 5+10)were g rown in the experimental field ofCrop Breeding Institute of Heilongjiang Academy of Ag ricultural Sciences in 2007 and 2008.The field ex periment were designedusing the method of two line-contrast arrangement with four replicates .The plot area is 1.2×4.4 m2 , and the plantingdensity is 650 plants per square meter .The results in two year s showed that the average of flour protein content and drygluten content of Xiaobingmai 33 with 5+10 subunits and Xiaobingmai 33 were basically the same and were no significantdifference statistically .However , the gluten index , development time , stability , breakdown time , maximum resistance and areain the Xiaobingmai 33 with 5+10 were increased by 2.4%(P=0.01),67.3%(P <0.01), 99.8%(P <0.01), 102.6%(P <0.01),17 .0%(P =0.01), 11.9%(P =0.05), and wet gluten content , water abso rption, and ex tensibility were decreased by3.5%(P=0.12), 0.5%(P =0.31)and 6.3%(P =0.08), respectively .The results indicated that many quality parameters ofex tra-strong gluten w heat Xiaobingmai 33 have been sig nificantly improved by 5 +10 subunits in the planting density of fieldproduction (650 plants per square meter)in Heilongjiang .
参考文献/References:
[ 1] Payne P I , Nightingale M A , Krattiger A F, et al.The relat ionshipbetw een HMW glutenin subunit composition and the bread-makingquality of British-grow n wheat varieties[ J] .J .Sci.Food Agric, 1987,40 :51-65 .
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备注/Memo
基金项目:国家自然科学基金资助项目(39770461);黑龙江省攻关资助项目(GA06B102-4-8)第一作者简介:任梓源(1982-), 女, 黑龙江省哈尔滨市人, 硕士, 主要从事小麦品质遗传研究。通讯作者:张延滨(1957-), 男, 硕士, 研究员, 主要从事小麦品质遗传及育种研究。Tel :0451-86668739;E-mail:ybzhang @mail.hrb .hl.cninfo.net 。