Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (10): 2426-2432.DOI: 10.6048/j.issn.1001-4330.2023.10.011
• Crop Genetics and Breeding·Germplasm Resources·Molecular Genetics • Previous Articles Next Articles
LIU Na1(), Halidan Yikeremu1, LIU Lianzheng1, CAO Junmei1, ZHOU Anding1, ZHANG Xinzhong1(
), Damailijiang Hezier2
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)Supported by:
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
通讯作者:
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)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:
CLC Number:
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.
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.
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 |
Tab.1 The distribution of flour whiteness in Xinjiang wheat varieties resources
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 |
Tab.2 Performance of flour color (whiteness ) traits in 37 wheat cultivars (varieties) with different quality types
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 | ||
---|---|---|---|---|
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 |
Tab.3 Flour color and wheat kernel quality property
品质性状 Traits | 面粉白度 Flour whiteness | 面粉色泽Flour color | ||
---|---|---|---|---|
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 |
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 |
Tab.4 Stepwise regression analysis of flour color ( whiteness ) depending on wheat kenel quality property
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 | |||
---|---|---|---|---|---|---|
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 |
Tab.5 Direct path coefficient and indirect path coefficient of flour whiteness
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 | |||
---|---|---|---|---|---|---|
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 | / | / | / | / |
Tab.6 Direct path coefficient and indirect path coefficient of flour color
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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Abstract 2658
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