华北农学报2011，Vol.26Issue(2)：133-137,5.
小麦高分子量麦谷蛋白亚基重组对面团流变学特性的影响
Effects of Subunits Recombinaition on Dough Rheological Properties in Wheat
摘要
Abstract
A second filial generation population made by two wheat parents containing different HWM-GS and subunit combinations were used to study the relations between subuints,subunit combinations and dough stable time,developing time in 1 B loci and 1 D loci. The results indicated that the differences of above mentioned quality characters of different subunits and subunit combinations were obvious. Extreme significant positive correlations between stable time,developing time and quality scores of subunit combinations were observed. According to variance analysis,the differences of dough developing time and stable time among subunits and subunit combinations were all Extreme significant. The interaction effects of subunits for developing time and stable time in 1 B loci and 1 D loci were extreme significant and significant individually.关键词
小麦/高分子量麦谷蛋白亚基/亚基组合/品质性状Key words
Wheat/ HMW-GS/ Subunit combination/ Quality character分类
农业科技引用本文复制引用
张树华,杨学举,张彩英..小麦高分子量麦谷蛋白亚基重组对面团流变学特性的影响[J].华北农学报,2011,26(2):133-137,5.基金项目
河北省科技支撑计划项目(06220116D) （06220116D）
