新疆小麦品种面粉色泽(白度)的变异及其影响因素分析

doi:10.6048/j.issn.1001-4330.2023.10.011

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (10): 2426-2432.DOI: 10.6048/j.issn.1001-4330.2023.10.011

• 作物遗传育种·种质资源·分子遗传学 • 上一篇下一篇

新疆小麦品种面粉色泽(白度)的变异及其影响因素分析

刘娜¹(), 哈力旦·依克热木¹, 刘联正¹, 曹俊梅¹, 周安定¹, 张新忠¹(), 达买力江·合孜尔²

1.新疆农业科学院粮食作物研究所,乌鲁木齐 830091
2.阜康市水磨沟乡农业(畜牧业)发展服务中心,新疆昌吉 831500

收稿日期:2023-02-24 出版日期:2023-10-20 发布日期:2023-11-01
通信作者: 张新忠(1969-),男,甘肃民乐人,研究员,硕士,研究方向为小麦育种与品质改良,(E-mail)zxinzhong1031@163.com
作者简介:刘娜(1990-),女,河南方城人,副研究员,博士,研究方向为小麦育种与品质改良,(E-mail)416549170@qq.com
基金资助:
新疆维吾尔自治区自然科学基金项目“新疆小麦骨干亲本新冬18号及其衍生品种(系)的遗传解析”(2019D01B29)

Variation of flour color (whiteness) of Xinjiang wheat varieties and its influencing factors

LIU Na¹(), Halidan Yikeremu¹, LIU Lianzheng¹, CAO Junmei¹, ZHOU Anding¹, ZHANG Xinzhong¹(), Damailijiang Hezier²

1. Research Institute of Food Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2. Agriculture (Animal Husbandry) Development Service Center, Shuimogou Township of Fukang City, Changji Xinjiang 831500, China

Received:2023-02-24 Online:2023-10-20 Published:2023-11-01
Correspondence author: ZHANG Xinzhong(1969-),born in Gansu Province, research fellow,master,. research direction is wheat breeding and quality improvement,(E-mail)zxinzhong1031@163.com
Supported by:
Natural Science Fund Project of Xinjiang Uygur Autonomous Region "Genetic Analysis of Xinjiang Wheat Backbone Parent Xindong18 and Its Derived Varieties (Lines)"(2019D01B29)

摘要/Abstract

摘要：

【目的】 研究新疆小麦品种面粉色泽(白度)的变异及其影响因素,为提高新疆小麦品种的面粉白度及选育具有优良面粉色泽的小麦品种提供参考。【方法】 以新疆小麦育成品种和自育成品种(系)为材料,研究新疆小麦面粉白度的分布规律;以37个新疆不同品质类型的冬小麦品种(系)为材料,分析小麦相关品质性状与面粉白度和色泽的相关性及影响。【结果】 71份新疆小麦品种资源的面粉白度平均值的分布范围较大,筛选出13份面粉白度值超过80的小麦种质;面粉的吸水率、籽粒硬度与白度呈极显著的负相关,籽粒硬度、吸水率、淀粉含量和延伸度共同决定了面粉白度变异的 63.3%。籽粒蛋白质含量与面粉白度相关性不显著,仅与面粉色泽红度(a^*值)呈极显著正相关。【结论】 新疆小麦育成品种和自育成品种(系)中高白度种质少。

关键词: 小麦; 白度,色泽; 品质性状; 相关性

Abstract:

【Objective】 Variation of flour color (whiteness) of Xinjiang wheat varieties and its influencing factors,to improve the flour whiteness of Xinjiang wheat varieties and provide theoretical reference for breeding wheat varieties with excellent flour color in Xinjiang wheat breeding job in the future.【Methods】 In this study, Xinjiang wheat cultivars (lines) were used as materials to understand the distribution law of wheat flour whiteness in this region and then 37 winter wheat varieties (lines) of different quality types in Xinjiang were used as materials to preliminarily explore wheat related quality traits.【Results】 The average distribution range of flour whiteness of 71 Xinjiang wheat variety resources was large, and 13 wheat materials had whiteness values higher than 80; The water absorption rate, grain hardness of flour and whiteness were extremely significantly negatively correlated, and grain hardness, water absorption, starch content and elongation jointly determined 63.3% of flour whiteness variation.There was no significant correlation between grain protein content and flour whiteness, but a very significant positive correlation with flour a^* value.【Conclusion】 There are few germplasms of medium and high whiteness in Xinjiang wheat cultivars (lines).

Key words: wheat; whiteness; color; quality property; correlation

中图分类号:

S512

刘娜, 哈力旦·依克热木, 刘联正, 曹俊梅, 周安定, 张新忠, 达买力江·合孜尔. 新疆小麦品种面粉色泽(白度)的变异及其影响因素分析[J]. 新疆农业科学, 2023, 60(10): 2426-2432.

LIU Na, Halidan Yikeremu, LIU Lianzheng, CAO Junmei, ZHOU Anding, ZHANG Xinzhong, Damailijiang Hezier. Variation of flour color (whiteness) of Xinjiang wheat varieties and its influencing factors[J]. Xinjiang Agricultural Sciences, 2023, 60(10): 2426-2432.

图/表 6

参考文献 19

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白度值 Whiteness	品种(系)数 No.of varieties	占总数的百分率 Percentage of total(%)
<65	1	1.41
65~70	14	19.72
70~75	22	30.98
75~80	21	29.58
>80	13	18.31

白度值 Whiteness	品种(系)数 No.of varieties	占总数的百分率 Percentage of total(%)
<65	1	1.41
65~70	14	19.72
70~75	22	30.98
75~80	21	29.58
>80	13	18.31

品质 Quality characteristics	平均值 Average	变幅 Range	变异系数 CV Variation coefficient (%)
面粉白度(R457) Flour whiteness	76.02	69.2~84.8	5.57
面粉L^值 Flour L^	92.166	90.855~94.01	0.99
面粉a^值 Flour a^	-0.366	-1.055~0.16	-76.84
面粉b^值 Flour b^	9.718	7.17~13.17	14.37
容重 Test weight(g/L)	801.735	764.21~825.43	1.75
籽粒硬度 Grain Hardness	63.324	50.62~72.96	9.56
籽粒蛋白含量 Grain protein content (%)	13.893	10.3~16.72	10.79
湿面筋含量 Wet gluten content (%)	33.082	21.12~44.03	16.18
沉降值 Sedimentation value (mL)	26.012	8.27~40.14	26.67
吸水率 Water absorption (%)	60.668	52.51~68.1	6.42
形成时间 Developing time (min)	4.8	1.4~23.7	96.42
稳定时间 Stability time (min)	9.96	1.2~37.8	104.68
弱化度 Softness (BU)	64.098	10~148	50.79
粉质质量指数 Farinograph quality number	139.463	24~700	129.47
最大拉伸阻力 Maximum tensile resistance (BU)	338.761	70.9~721.7	53.67
拉伸面积 Stretching area	79.534	16.2~143	44.26
淀粉含量 Starch content(%)	72.083	69.49~74.96	1.77
延伸度 Extension(BU)	178.081	117.2~229.8	12.48
面筋指数 Gluten index(%)	79.915	35.27~99.3	23.64

品质 Quality characteristics	平均值 Average	变幅 Range	变异系数 CV Variation coefficient (%)
面粉白度(R457) Flour whiteness	76.02	69.2~84.8	5.57
面粉L^值 Flour L^	92.166	90.855~94.01	0.99
面粉a^值 Flour a^	-0.366	-1.055~0.16	-76.84
面粉b^值 Flour b^	9.718	7.17~13.17	14.37
容重 Test weight(g/L)	801.735	764.21~825.43	1.75
籽粒硬度 Grain Hardness	63.324	50.62~72.96	9.56
籽粒蛋白含量 Grain protein content (%)	13.893	10.3~16.72	10.79
湿面筋含量 Wet gluten content (%)	33.082	21.12~44.03	16.18
沉降值 Sedimentation value (mL)	26.012	8.27~40.14	26.67
吸水率 Water absorption (%)	60.668	52.51~68.1	6.42
形成时间 Developing time (min)	4.8	1.4~23.7	96.42
稳定时间 Stability time (min)	9.96	1.2~37.8	104.68
弱化度 Softness (BU)	64.098	10~148	50.79
粉质质量指数 Farinograph quality number	139.463	24~700	129.47
最大拉伸阻力 Maximum tensile resistance (BU)	338.761	70.9~721.7	53.67
拉伸面积 Stretching area	79.534	16.2~143	44.26
淀粉含量 Starch content(%)	72.083	69.49~74.96	1.77
延伸度 Extension(BU)	178.081	117.2~229.8	12.48
面筋指数 Gluten index(%)	79.915	35.27~99.3	23.64

品质性状 Traits	面粉白度 Flour whiteness	面粉色泽Flour color
品质性状 Traits	面粉白度 Flour whiteness	L^*值	a^*值	b^*值
面粉a^值 Flour a^	-0.02	-0.389^*
面粉b^值 Flour b^	-0.84^**	-0.652^**	-0.348^*
容重 Test weight (g/L)	-0.386^*	-0.436^**	0.139	0.414^*
硬度 Hardness (%)	-0.554^**	-0.734^**	0.326^*	0.519^**
籽粒蛋白含量 Grain protein content (%)	0.012	-0.224	0.427^**	-0.018
湿面筋含量 Wet gluten content(%)	-0.114	-0.39^*	0.226	0.11
沉降值 Sedimentation value (mL)	-0.036	-0.312^*	0.335^*	0.034
吸水率 Water absorption (%)	-0.53^**	-0.646^**	0.233	0.442^**
形成时间 Developing time (min)	-0.143	-0.272	0.454^**	-0.108
稳定时间 Stability time (min)	-0.07	-0.17	0.537^**	-0.143
弱化 Softness (BU)	0.241	0.353^**	-0.583^**	0.04
粉质质量指数 Farinograph quality number	-0.085	-0.218	0.436^**	-0.071
最大拉伸阻力 Maximum tensile resistance (BU)-0.058	-0.019	0.474^**	-0.181
拉伸面积 Stretching area	-0.03	-0.06	0.562^**	-0.209
淀粉含量 Starch content(%)	0.003	0.305	-0.519^**	0.098
延伸度 Extension(BU)	0.128	-0.053	0.009	0.006
面粉指数 Gluten index(%)	-0.092	-0.016	0.345^*	-0.13

新疆小麦品种面粉色泽(白度)的变异及其影响因素分析

Variation of flour color (whiteness) of Xinjiang wheat varieties and its influencing factors

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参考文献 19

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Metrics

因变量 Dependent variable	回归方程 Regression equation	决定系数 Coefficient of determination
面粉白度(Y₁) Flour whiteness	Y₁=227.351-0.35X₂-0.691X₆-1.364X₁₃+0.063X₁₄	0.633
面粉L^值(Y₂) Flour L^ value	Y₂=102.185-0.081X₂-0.115X₆+0.012X₁₄	0.679
面粉a^值(Y₃) Flour a^ value	Y₃=8.738-0.003X₉-0.131X₁₃+0.006X₁₅	0.606
面粉b^值(Y₄) Flour b^ value	Y₄=-42.253+0.209X₂-0.014X₁₂-0.552X₁₃	0.57

自变量 Argument	相关系数 Correlation coefficient	直接通径系数 Direct path coefficient	间接通径系数Indirect path coefficient
自变量 Argument	相关系数 Correlation coefficient	直接通径系数 Direct path coefficient	籽粒硬度(X₂) Hardness	吸水率(X₆) Water absorption	淀粉含量(X₁₃) Starch	延伸度(X₁₄) Extension
籽粒硬度(X₂) Hardness	0.554	-0.471		-0.357	0.207	0.069
吸水率(X₆) Water absorption	0.644	-0.626	-0.27		0.211	0.156
淀粉含量(X₁₃) Starch	0.751	-0.403	0.242	0.328		-0.164
延伸度(X₁₄) Extension	0.795	-0.325	-0.099	-0.23	0.204

	X₂-Y₂	X₆-Y₂	X₁₄-Y₂	X₉-Y₃	X₁₃-Y₃	X₁₅-Y₃	X₂-Y₄	X₁₂-Y₄	X₁₃-Y₄
X₂	/	0.295	0.062	/	/	/	/	0.118	0.183
X₆	0.28	/	0.139	/	/	/	/	/	/
X₉	/	/	/	/	-0.099	-0.18	/	/	/
X₁₂	/	/	/	/	/		0.203	/	0.04
X₁₃	/	/	/	-0.051	/	0.111	-0.442	-0.057	/
X₁₄	-0.109	-0.235	/		/	/	/	/	/
X₁₅	/	/	/	0.147	-0.174	/	/	/	/

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