小麦胚乳淀粉理化特性及Wx蛋白的研究

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1、中国农业大学博士学位论文小麦胚乳淀粉理化特性及Wx蛋白的研究姓名：师凤华申请学位级别：博士专业：作物遗传育种指导教师：刘广田20070501AbstractWheatisallimportantgraincropsinchina，It’Sproduct-flourfoodsisthemainfoodofthepeopleinthenorth．Thequalityofflourfoodisconcernedwithnotonlyprotein,butalsostarchaccountedfor70％ofdryweight．It’Simportanttoenforcethestudie

2、sofstarchphysiochemicalpropertiesandtheflourfoodqualityforimprovingthedietarynutritionlevel．Theresultsaboutthepaperisasfollowedbelow：1．SurveytheWxproteincompositionof600materials．it'sfoundedthatthemutantsrateofWxproteindeficienciesrateisabout9．8％andtheWx-BIdeficienciestypeisabout97％inallsevend

3、eficiencytypes；thewheatvarietiesofthehuang-huaiandthenorthwheatgrowingregionhavealllowergelatinizationparameterandahigheramylosecontentthantheforeighhighqualityvarieties；themolecularmarkersismorereliableintheselectionofdevelopedvarietiesthanthehybridprogeny．2．QTLanalysisbycombinedcomparisonand

4、epistatictestindifferentenvironmentswithRILpopulation．AdditiveeffectsWasmaingeneticbehaviorforallstarchqualitytraits,andaddition-additionepistaticinteractionwasfoundbetweenflfferentalleliclocusconnenly．TherewasthecommonQTLintraitswithhighcorrelationcoefficients．thegeneandenvironmentvarianceare

5、bothremarkableforalIstarchtraits．3．theeffectofWxproteinonamylosecontentforthedevelopedvarietiesisthesame∞theRILprogeny．ButtheeffectonSwellingPowerandtheRVAparameterisdifferentforthematerialwithdifferentbackgroung．The36waxymaterialswithdifferentgeneticbackgroundbehaviorcommonlyinthestarchtraits

6、：thelowestamylesecontentandtheRVAparameter,notheswellingpower．11"variationcoefficientislargeinallthestarchtraits．4．WaxyflourCallchangethestarchpropertiesandthedough-theologicalpropertiesandthequalityoftheflourfood：20％waxyflourblendingcallimprovethequalityoftheinstandnoodles，15％carlimprovethequ

7、alitysteamedbreadand5％heardbread．Theeffectofdifferentwaxywheatvarietiesonthequalitiesofflourfoodissimilar．Exceptthat，thewaxyflourCanslowdowntheagingennrseofsteamedandheardbread．Thc画ngcourseoftheflourfoodiscorrelationnotonlywiththeconten