|
Study on Protein Quality and Starch Pasting Characteristic of Spring Wheat in Xinjiang
LU Jing, LIANG Xiao-dong, ZENG Chao-wu, LI Jian-jiang, ZHOU An-ding, ZHANG Xin-zhong, HUANG Tian-rong, CAO Jun-mei, GAO Yong-hong, LIU Lian-zheng, WU Xin-yuan
2018, 55(2):
197-209.
DOI: 10.6048/j.issn.1001-4330.2018.02.001
【Objective】 To study variations in protein quality and starch pasting characteristic of spring wheat in different ecological districts in the hope of providing valid information for wheat variety improvement and making full use of ecological dominance to plant high quality wheat.【Method】Eight spring wheat varieties of three quality types were planted in 17 experimental sites in Xinjiang to measure the protein quality and starch quality index and the characteristics of protein quality and starch gelatinization of different quality types of spring wheat in different ecological types of Xinjiang were studied by variance and cluster analysis.【Result】All parameters of seed quality, dough rheological properties and starch pasting characteristic displayed significant or very significant difference in different genotypes and environments, other quality characters also showed significant difference in different genotype and environment; the seed protein content and Zeleny of 3 different type varieties had significant difference, and strong gluten variety had a better performance; the wet gluten content between strong gluten variety and medium-weak gluten variety had no significant difference, but it had significant difference between medium-strong gluten and strong gluten variety; the dough rheological properties had different difference in different gluten type variety, other parameters had significant difference in 3 gluten types variety besides water absorption; the difference analysis results of starch pasting characteristic in different gluten type variety showed that final viscosity, the resuscitation value and peak time had significant difference in 3 gluten types variety, and the order of average value was medium-weak gluten type > strong gluten type >medium-strong gluten type; the peak viscosity, breakdown, and peak time between strong gluten variety and medium-weak gluten variety had no significant difference, but it had significant difference between strong gluten and medium-weak gluten variety; the results of cluster analysis indicated the strong gluten spring wheat variety was suitable to be planted in Qitai, Hutubi, Luntai and Hami; the medium-strong gluten spring wheat variety was suitable to be planted in Turpan, Tacheng's 164th regiment farm, Yanqi, Gongliu, Tacheng, Wenquan and arid land of Jibuku town in Qitai; the medium-weak gluten spring wheat variety was suitable to be planted in Zhaosu, Balikun, Altay, Qinghe, Xinyuan and irrigation land of Jibuku town of Qitai.【Conclusion】The seed quality, dough rheological properties and starch pasting characteristics of spring wheat in Xinjiang were significantly different in genotype and environment. The quality of strong gluten type variety was better than those of the medium-strong and medium-weak types; the cluster analysis results showed that the strong gluten and medium-strong gluten type spring wheat variety was suitable to be planted in Hami-Turpan-Changji-Bazhou-Yining-Bole area along the Tianshan Mountain fringe; The medium-weak gluten type spring wheat variety was suitable to be planted in Zhaosu, Balikun, Altay, Qinghe, Xinyuan and irrigation land in Jibuku town of Qitai.
|