新疆春小麦品种Pins基因等位变异及其对新疆拉面加工品质的影响

相吉山,刘鹏鹏,桑伟,崔凤娟,韩新年,聂迎彬,孔德真,邹波,徐红军,穆培源

Allelic Variations of Pins Genes in Xinjiang Spring Wheat Varieties and Their Influence on Processing Quality of Xinjiang Hand-Stretched Noodles

XIANG JiShan,LIU PengPeng,SANG Wei,CUI FengJuan,HAN XinNian,NIE YingBin,KONG DeZhen,ZOU Bo,XU HongJun,MU PeiYuan

表4 Pins对新疆春小麦品种面粉品质和面团特性的影响

Table 4 Effects of Pins genes on flour quality and flour dough properties in Xinjiang spring wheat varieties

基因型组合 Genotype combination 湿面筋含量 Gluten content (%) 面筋指数 Gluten index (%) Zeleny沉淀值 Zeleny sedimentation (mL) 峰值时间 Midline peak time (min) 峰值高度 Midline peak value (%) 8分钟宽度 8 min width (%) 8分钟面积 8 min integral (%TQ*min) Pina Pina-D1a 3.43±0.64** 70.14±19.84 32.27±7.55* 2.99±2.41 54.85±3.25 29.45±10.22 127.03±50.41 Pina-D1b 3.33±0.56 74.64±16.63** 31.22±6.97 3.17±1.19* 54.77±2.56 30.20±10.21 135.59±52.85** Pinb Pinb-D1a 3.45±0.64aA 69.41±19.92bB 31.98±7.24 2.97±2.71 54.90±3.05 29.50±10.15 125.60±50.70bB Pinb-D1b 3.36±0.60bB 73.04±18.59abAB 32.30±7.84 3.06±1.12 54.73±3.40 29.67±10.31 131.88±50.10bAB Pinb-D1p 3.40±0.60abAB 75.55±16.14aA 32.87±8.26 3.38±1.26 54.66±2.63 29.49±10.68 144.84±55.71aA Pina/ Pinb Pina-D1a/Pinb-D1a 3.46±0.65abAB 68.66±20.13bB 32.06±7.30 2.95±2.82 54.90±3.11 29.41±10.16 124.23±49.65bB Pina-D1a/Pinb-D1b 3.38±0.62bB 72.86±19.04abAB 32.65±7.95 3.04±1.14 54.75±3.60 29.44±10.33 131.40±50.40abAB Pina-D1a/Pinb-D1p 3.34±0.60bB 76.23±17.12aA 33.24±8.72 3.41±1.34 54.60±2.68 30.28±10.57 145.81±58.82aA Pina-D1b/Pinb-D1a 3.32±0.61bB 76.03±16.56aA 31.32±6.65 3.23±1.37 54.85±2.47 30.34±10.12 137.70±57.98abAB Pina-D1b/Pinb-D1b 3.30±0.51bB 73.63±17.09abAB 31.15±7.38 3.11±1.05 54.68±2.66 30.43±10.23 133.46±49.24abAB Pina-D1b/Pinb-D1p 3.74±0.50aA 71.85±8.67abAB 30.89±4.91 3.20±0.80 54.98±2.43 25.16±10.66 139.59±35.75abAB