中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > EMS诱变对小麦淀粉理化特性的影响 南方农业学报 2011,42 (5) 479-482
Position: Home > Articles > Effect of EMS mutagenesis on physico-chemical properties of wheat starch Journal of Southern Agriculture 2011,42 (5) 479-482

EMS诱变对小麦淀粉理化特性的影响

作  者：
张贞彩;戴双;程敦公;彭芹;邢永秀;宋健民
单  位：
广西大学农学院;作物生物学国家重点实验室/山东农业大学生命科学;山东省农业科学院
关键词：
EMS诱变;济麦20;济麦22;淀粉理化特性
摘  要：
【目的】通过对1.2%EMS(甲基磺酸乙酯)处理的济麦20、济麦22诱变群体M3单株种子理化特性的分析,为小麦淀粉品质改良提供理论和材料基础。【方法】分别利用快速粘度仪(RVA)、近红外分析仪、耐高温α-淀粉酶法对淀粉糊化特性、总淀粉、直链淀粉和抗性淀粉含量进行测定分析。【结果】济麦20、济麦22诱变材料糊化粘变异度系数分别在12.25%~25.48%和30.92%~40.61%之间;济麦22诱变材料直链淀粉平均含量低于未诱变材料,而济麦20的相差不大;济麦22诱变材料抗性淀粉平均含量明显高于济麦20。【结论】两个小麦品种诱变材料糊化粘度变异程度、变化趋势均不同,可形成不同品质、不同功能的淀粉材料。
译  名：
Effect of EMS mutagenesis on physico-chemical properties of wheat starch
作  者：
ZHANG Zhen-cai1,2, DAI Shuang 2, CHENG Dun-gong 2, PENG Qin3, XING Yong-xiu1 *, SONG Jian-min2 * (1Agricultural College, Guangxi University, Nanning 530005, China; 2 Shandong Academy of Agricultural Sciences, Jinan 250100, China; 3 State Key Laboratory of Crop Biology / College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China)
关键词：
EMS mutagenesis;Jimai 20; Jimai 22; starch; physiochemical property
摘  要：
[Objective]The present study was conducted to analyze the physico-chemical properties of starch extracted from M3 seeds, which were obtained by the artificial mutation of wheat varieties Jimai 20 and Jimai 22 by 1.2% EMS (ethyl methane sulfonate). [Method]Total starch content, amylose starch and resistant starch were analyzed using rapid viscosity analyzer, NIR analyzer and thermostable α-amylase hydrolysis. [Result]The gelatinization viscosity coefficients of mutagenized wheat varieties Jimai 20 and Jimai 22 were 12.25-25.48% and 30.92-40.61%, respectively. The average amylose starch content of Jimai 22 lowered after treatment with EMS, while it did not changed significantly in mutagenized Jimai 20. Average resistant starch content of mutagenized Jimai 22 material was significantly higher than that of Jimai 20. [Conclusion]Both the degree and trends of variation in gelatinization viscosity of mutagenized material of two varieties differed significantly, which has become the basis of different starch quality and features.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46