摘要： 以14个绵阳系列小麦品种为材料, 研究不同品种籽粒蛋白质含量、蛋白组分和SDS-沉降值的变化规律, 以及籽粒蛋白质含量及其组分与SDS-沉降值的关系, 为绵阳系列小麦品种的选育提供理论依据。研究结果表明, 不同小麦品种籽粒蛋白质含量不同, 变幅为7.30%~13.09%, 多数品种属于低蛋白质含量类型。多数品种的SDS-沉降值分布在20~30 mL范围内。不同品种籽粒蛋白组分各异。籽粒蛋白质含量、贮藏蛋白含量、谷蛋白和醇溶蛋白含量都与SDS-沉淀值成极显著的正相关关系。高的籽粒蛋白质含量和谷蛋白与醇溶蛋白含量是绵阳系列小麦品种获得较好烘烤品质的前提。

关键词: 小麦, 籽粒蛋白质含量, 蛋白组分, SDS-沉降值

Abstract: The changes of the contents of grain protein and its fractions and SDS-sedimernation value from 14 cultivars in wheat of Mianyang, and the relaionships of the contents of grain protein and its fractions with SDS-sedimentation were studied. The aim was to provide the theoretical evidence for wheat improvement of Mianyang. The results showed that the grain protein contents in the different cultivats were different. The range of grain protein content was from 7.30% to 13.09%. Most of eultivats belonged to the type of low protein content.The range of SDS-sedimentation value in most of cultivars was from 20 to 30 mL. The content of grain protein fractions in all cultivars were different. The relationships of grain protein content and storage protein content and gluten in content and gliabin content with SDS-sedimentation value were signfficantly positive. The high contents of storage protein and glutenin and gliabin were the basis of obtaining the high baking quality in wheat of Mianyang.

Key words: Wheat, Grain protein content, Protein fractions, SDS-sedimentation value

中图分类号: 

• S512.101