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为了研究不同硬度等位基因与小麦籽粒淀粉组分含量及特性的关系,为小麦品质改良提供依据,以7个硬度Puroindoline b位点近等基因系为试材,研究了不同硬度基因型对小麦籽粒淀粉组分含量及特性的影响。结果表明,Pina-D1b/Pinb-D1a基因型的籽粒硬度值、支链淀粉含量最高;Pina-D1b/Pinb-D1a基因型的淀粉溶解度最高,而Pina-D1a/Pinb-D1d溶解度最低,两者差异达显著水平;不同基因型之间籽粒淀粉酶解力没有显著差异;冻融失水率以基因型Pina-D1a/Pinb-D1b最低,表明Pina-D1a/Pinb-D1b基因型冻融稳定性最好,可能较适宜冷冻食品的制作;对于抗性淀粉,Pina-D1a/Pinb-D1b基因型的抗性淀粉含量最高、Pina-D1a/Pinb-D1d最低,表明Pina-D1a/Pinb-D1b基因型有助于籽粒中抗性淀粉含量的提高。
In order to study the relationship between different hardness alleles and the content of starch components in wheat grain and provide the basis for the improvement of wheat quality, seven isogenic lines with the hardness of Puroindoline b were used as materials to study the effect of different hardness genotypes on wheat Effect of Grain Starch Components Content and Characteristics. The results showed that Pina-D1b / Pinb-D1a genotype had the highest grain hardness and amylopectin content, Pina-D1b / Pinb-D1a genotype had the highest starch solubility and Pina-D1a / Pinb-D1d had the lowest solubility, The difference of starch digestibility between different genotypes had no significant difference. The lowest Pina-D1a / Pinb-D1b loss rate was found in freeze-thaw, indicating that the Pina-D1a / Pinb-D1b genotype freeze-thaw stability The best Pina-D1a / Pinb-D1b genotypes had the highest resistant starch content and the lowest Pina-D1a / Pinb-D1d genotypes for resistant starch, indicating that the Pina-D1a / Pinb-D1b gene The type helps to increase the resistant starch content in the grain.