‘川麦42’ב川农16’重组自交系的主要淀粉特性研究
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摘要
【目的】为了解‘川麦42’ב川农16’重组自交系主要淀粉特性差异及不同环境对淀粉特性的影响。【方法】对2015年和2016年种植于四川双流、什邡2个试验基地的包含110个株系的‘川麦42’ב川农16’重组自交系(recombinant inbred lines,RILs)群体进行膨胀势和糊化特性测定。【结果】‘川麦42’ב川农16’重组自交系在两年三点的膨胀势、糊化特性及α-淀粉酶活性均呈现很大变异,分布大致呈正态分布;膨胀势集中于9. 00～11. 00,峰值时间集中于5. 00～6. 00 min,峰值温度集中于85. 0～89. 0℃,峰值粘度集中于900～1100 BU,最低粘度集中于600～800 BU,最终粘度集中于1000～1200 BU,崩解值集中于200～400BU,回升值集中于400～500 BU;不同种植试验点对膨胀势和糊化特性的影响均大于年份的影响,种植于双流试验点的材料的膨胀势显著高于什邡试验点,α-淀粉酶活性显著小于什邡试验点。【结论】可根据育种需要选择具有适宜淀粉特性指标的材料加以利用。
【Objective】This study is to understand the difference of main starch properties in the RILs of Chuanmai 42 × Chuannong 16 and the influence of different environments on the starch properties.【Method】The swelling power and starch pasting property were measured by using a set of 110 recombinant inbred lines( RILs) derived from a Chuanmai42 × Chuannong 16 cross planted at Shuangliu and Shenfang in Sichuan province in 2015 and 2016. 【Result】In the two years and three enviroments,the swelling power,starch pasting property and α-amylase activity of RILs of Chuanmai42 × Chuannong16 showed great variation,and the distribution of which were in accrodance with normal distribution. The swelling power value ranged from 9. 00-11. 00,peak time ranged from 5. 00-6. 00 min,pasting temperature ranged from85. 0-89. 0 ℃,peak viscosity ranged from 900-1100 BU,trough viscosity ranged from 600-800 BU,final viscosity ranged from 1000-1200 BU,breakdown ranged from 200-400 BU,and setback value ranged from 400-500 BU. Comparing with planting years,locations had greater effect on difference in swelling power and starch pasting property. In addition,the RILs planted at Shuangliu had significantly higher swelling power and significantly lower α-amylase activity than Shenfang.【Conclusion】Some lines with approprite starch properties can be selected and utilized according to breeding requirents.
【Objective】This study is to understand the difference of main starch properties in the RILs of Chuanmai 42 × Chuannong 16 and the influence of different environments on the starch properties.【Method】The swelling power and starch pasting property were measured by using a set of 110 recombinant inbred lines( RILs) derived from a Chuanmai42 × Chuannong 16 cross planted at Shuangliu and Shenfang in Sichuan province in 2015 and 2016. 【Result】In the two years and three enviroments,the swelling power,starch pasting property and α-amylase activity of RILs of Chuanmai42 × Chuannong16 showed great variation,and the distribution of which were in accrodance with normal distribution. The swelling power value ranged from 9. 00-11. 00,peak time ranged from 5. 00-6. 00 min,pasting temperature ranged from85. 0-89. 0 ℃,peak viscosity ranged from 900-1100 BU,trough viscosity ranged from 600-800 BU,final viscosity ranged from 1000-1200 BU,breakdown ranged from 200-400 BU,and setback value ranged from 400-500 BU. Comparing with planting years,locations had greater effect on difference in swelling power and starch pasting property. In addition,the RILs planted at Shuangliu had significantly higher swelling power and significantly lower α-amylase activity than Shenfang.【Conclusion】Some lines with approprite starch properties can be selected and utilized according to breeding requirents.
引文
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[19]翟会生,唐珊珊,潘志芬,等.青稞籽粒主要组分对其淀粉膨胀势的影响[J].应用与环境生物学报,2017(2):193-199.
[20]Deng Z Y,Tian J C,Chen F,et al. Genetic dissection on wheatflour quality traits in two related populations[J]. Euphytica,2015,203(1):221-235.
[21]Jin Hui,Wen Weie,Liu Jindong,et al. Genome-wide QTL map-ping for wheat processing quality parameters in a Gaocheng 8901/Zhoumai 16 recombinant inbred line population[J]. Frontiers inPlant Science,2016,7(1099).
[22]石培春,王光利,王小国,等.小麦RIL群体中籽粒淀粉性状的分离与主要淀粉性状的相关分析[J].新疆农业科学,2011(10):1789-1794.
[23]石培春,王光利,王小国,等.小麦籽粒淀粉主要特性的QTL定位[J].核农学报,2012(2):210-216.
[24]Morris C F,Shackley B J,King G E,et al. Genotypic and environ-mental variation for flour swelling volume in wheat[J]. Cereal Chem-istry,1997,74(1):16-21.
[2]Cozzolino D. The use of the rapid visco analyser(RVA)in breedingand selection of cereals[J]. Journal of Cereal Science,2016,70:282-290.
[3]Pojic M,Hadnadev M,Hadnadev T D,et al. Gelatinization proper-ties of wheat flour as determined by empirical and fundamental rheo-metric method[J]. European Food Research and Technology,2013,237(3):299-307.
[4]Batey I L,Curtin B M,Moore S A,et al. Optimization of Rapid-Visco Analyser test conditions for predicting Asian noodle quality[J]. Cereal Chemistry,1997,74(4):497-501.
[5]Crosbie G B. The relationship between starch swelling properties,paste viscosity and boiled noodle quality in wheat flours[J]. Journalof Cereal Science,1991,13(2):145-150.
[6]刘锐,魏益民,邢亚楠,等.小麦淀粉与面条质量关系的研究进展[J].麦类作物学报,2013(5):1058-1063.
[7]穆培源,桑伟,庄丽,等.新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系[J].麦类作物学报,2009(6):1094-1099.
[8]He Z H,Liu A H,Pena R J,et al. Suitability of Chinese wheat cul-tivars for production of northern style Chinese steamed bread[J].Euphytica,2003,131(2):155-163.
[9]张智勇,王春,孙辉,等.小麦粉理化特性与面条评分相关性的研究[J].中国粮油学报,2012(9):10-15.
[10]Konik C M,Miskelly D M,Gras P W,et al. Contribution of starchand non-starch parameters to the eating quality of Japanese white salt-ed noodles[J]. Journal of the Science of Food and Agriculture.1992,58(3):403-406.
[11]王宪泽,阚世红,于振文.部分山东小麦品种面粉粘度性状及其与面条品质相关性的研究[J].中国粮油学报,2004(6):8-10.
[12]陈东升,Otobe C. K,徐兆华,等. Waxy蛋白缺失对小麦淀粉特性和中国鲜面条品质的影响[J].中国农业科学,2005(5):865-873.
[13]Majzlova K,Pukajova Z,Janecek S,et al. Tracing the evolution ofthe alpha-amylase subfamily GH13_36 covering the amylolytic en-zymes intermediate between oligo-1,6-glucosidases and neopullu-lanases[J]. Carbohydrate Research,2013,367:48-57.
[14]Pujadas G,Palau J. Evolution of alpha-amylases:Architectural fea-tures and key residues in the stabilization of the(beta/alpha)(8)scaffold[J]. Molecular Biology and Evolution,2001,18(1):38-54.
[15]Panozzo J F,Mc Cormick K M. The rapid viscoanalyser as a methodof testing for noodle quality in a wheat breeding programme[J].Journal of Cereal Science,1993,17(1):25-32.
[16]Crosbie G B,Lambe W J. The application of the flour swelling vol-ume test for potential noodle quality to wheat breeding lines affectedby sprouting[J]. Journal of Cereal Science,1993,18(3):267-276.
[17]Battacharya M,Corke H. Selection of desirable starch pasting prop-erties in wheat for use in white salted or yellow alkaline noodles[J].Cereal Chemistry,1996,73(6):721-728.
[18]刘晓丹,潘志芬,琚亮亮,等.α-淀粉酶对小麦糊化特性的影响[J].应用与环境生物学报,2017(6):1052-1058.
[19]翟会生,唐珊珊,潘志芬,等.青稞籽粒主要组分对其淀粉膨胀势的影响[J].应用与环境生物学报,2017(2):193-199.
[20]Deng Z Y,Tian J C,Chen F,et al. Genetic dissection on wheatflour quality traits in two related populations[J]. Euphytica,2015,203(1):221-235.
[21]Jin Hui,Wen Weie,Liu Jindong,et al. Genome-wide QTL map-ping for wheat processing quality parameters in a Gaocheng 8901/Zhoumai 16 recombinant inbred line population[J]. Frontiers inPlant Science,2016,7(1099).
[22]石培春,王光利,王小国,等.小麦RIL群体中籽粒淀粉性状的分离与主要淀粉性状的相关分析[J].新疆农业科学,2011(10):1789-1794.
[23]石培春,王光利,王小国,等.小麦籽粒淀粉主要特性的QTL定位[J].核农学报,2012(2):210-216.
[24]Morris C F,Shackley B J,King G E,et al. Genotypic and environ-mental variation for flour swelling volume in wheat[J]. Cereal Chem-istry,1997,74(1):16-21.