200份小麦种质品质性状及醇溶蛋白遗传多样性分析

韩雪, 杨丹丹, 孔欣欣, 赵鹏飞, 金建猛, 苏亚中, 赵国轩, 赵国建

Genetic Diversity Analysis of Quality Traits and Gliadin in 200 Wheat Germplasm Resources

Han Xue, Yang Dandan, Kong Xinxin, Zhao Pengfei, Jin Jianmeng, Su Yazhong, Zhao Guoxuan, Zhao Guojian

表4 不同类群小麦品种（系）8个品质性状平均值

Table 4 Average values of eight quality traits of different wheat varieties (lines) in different groups

类群 Group 亚类 Subclass 蛋白含量 Protein content (%) 湿面筋含量 Wet gluten content (%) 吸水率 Water absorption (%) 粉质延伸度 Flour extensibility (mm) 沉降值 Sedimentation value (mL) 最大拉伸阻力 Maximum tensile resistance (EU) 稳定时间 Setting time (min) 形成时间 Development time (min) Ⅰ 15.73 32.68 61.55 163.58 29.56 252.07 10.07 5.04 Ⅱ Ⅱ1 17.27 36.35 62.41 180.34 35.79 366.90 9.76 6.51 Ⅱ2 16.02 33.74 61.56 169.86 31.65 458.12 8.96 5.85 Ⅲ Ⅲ1 18.60 38.76 60.47 192.45 41.23 691.43 15.22 7.76 Ⅲ2 18.27 38.32 60.96 187.42 39.88 563.67 13.21 7.37 Ⅲ3 18.58 39.00 61.35 193.42 40.88 856.02 13.91 7.75