小麦面包品质的麦谷蛋白亚基评定标准研究

High-molecular-weight glutenin subunits(HMW-GS) compositions play an important role in determining breadmaking quality of wheat cultivars. Payne et al. developed a HMW-GS quality scoring system assessing breadmaking quality based on the contribution of different HMW-GS to baking quality, which only accounts for 58% of the variation in breadmaking quality. Apart from HMW-GS compositions, the quantity of HMW-GS could be more important in influencing breadmaking quality, and other components such as low-molecular-weight glutenin subunits(LMW-GS ) and 1B/1R translocation should also be considered in assessing breadmaking quality with advances in related studies. In this study, Payne,s quality scoring system was modified based on GMP content in Chinese wheat for its more significant relationship with breadmaking quality than other quality parameters. In comparison with Payne,s quality scoring system, some HMW-GS in Chinese wheat varieties such as null,7,6+8,13+16,14+15,17+18,and 4+12, especially 4+12 play more important role in determining quality in the modified quality scoring system, which showed more significantly correlated with loaf volume and bread score than Payne,s. The modified quality scoring system has been used for wheat breeding program and several new wheat cultivars(lines) with high quality for breadmaking were developed in this study. Studies on the effect of nitrogen, phosphorus and potassium fertilizers on HMW-GS content and quality of High-yield-and-good-quality wheat cultivars showed that nitrogen affected HMW-GS content and quality of wheat cultivars with good quality and high yield greatly, while effect of potassium was less.

以大量的小麦种质为试材，测定籽粒麦谷蛋白亚基含量及其组分与面包烘烤品质的相关关系，并进行优化模拟，建立和完善小麦品质的谷蛋白亚基评定标准；同时在分子水平上阐明施氮以及其它栽培管理措施对谷蛋白亚基组分及其含量和面包加工品质的影响机制，为小麦品质评定和品质改良提供理论依据和手段，解决当前我国小麦生产上急需解决的难题。