基因型与生态环境对小麦籽粒品质与蛋白质组分的影响

通过2年3点试验，研究了40个小麦(Triticum aestivum)品种(品系)籽粒品质性状和蛋白质组分含量的变异。结果表明，籽粒品质和蛋白质组分在基因型间存在较大的差异；根据小麦籽粒品质的综合性状，可将40个小麦品种(品系)分为6组不同的品质类型，在本试验点的生态环境条件下。基本以中筋及弱筋小麦为主；生态环境对小麦籽粒的容重、沉降值、湿面筋含量、蛋白质含量、赖氨酸含量与蛋白质组分含量均有极显著的影响，而面筋指数、淀粉含量和直链淀粉含量对环境反应不敏感，适宜的生态环境条件有利于形成合理的谷蛋白／醇溶蛋白比。面粉面筋质量好，基因型与生态环境的互作对小麦籽粒品质。谷蛋白与醇溶蛋白及两者的比值有显著影响，对球蛋白影响不大，而面粉蛋白质含量、面筋含量、沉降值及千粒重主要受基因的表达和环境的独立影响，蛋白质组分含量在基因型间和环境间的变化与小麦籽粒烘烤品质密切相关。

Effects of genotype and environment on wheat grain quality and protein components

The variations of grain qualities and protein components of 40 wheat ( Triticum aestivum ) varieties were studied at three sites in 1998 and 1999. The results showed that there were significant differences among the genotypes in all the quality characters and protein components. The 40 wheat varieties were divided into 6 groups by comprehensive characters, which mainly included semi-hard and soft wheat in the experimental environment. The effects of environment were significant on grain test weight, sedimentation value, and on contents of wet gluten, protein, lysine and protein components, while contents of starch, amylose and gluten index were insensitive to environment. The rational proportion of glutenin to gliadin could be formed under proper environments. The effects of genotype X environment were significant on grain quality, contents of glutenin and gliadin and the proportion of glutenin to gliadin, while not on globulin. Genotype and environment had more effects on flour protein content, gluten content, sedimentation value and 1000-kernel weight than genotype x environment. The differences of protein components among genotypes and environments reflected the variation of grain baking quality in wheat.