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《小麥胚乳淀粉理化特性及Wx蛋白的研究》由會員上傳分享，免費在線閱讀，更多相關(guān)內(nèi)容在學(xué)術(shù)論文-天天文庫。
1、中國農(nóng)業(yè)大學(xué)博士學(xué)位論文小麥胚乳淀粉理化特性及Wx蛋白的研究姓名：師鳳華申請學(xué)位級別：博士專業(yè)：作物遺傳育種指導(dǎo)教師：劉廣田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畫ngcourseoftheflourfoodiscorrelationnotonlywiththeconten
