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作者	单位
肖龙飞，张培文，李文阳，李浩杰，雍玉东，张士雅，张晓，闫素辉	(1.安徽科技学院农学院，安徽凤阳 233100； 2.江苏里下河地区农业科学研究所/农业部长江中下游小麦生物学与遗传育种重点实验室，江苏扬州 225007)

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中文摘要:

为了解沿淮地区小麦籽粒淀粉粒度分布特征及其与糊化特性的关系，于2020-2021年度和2021-2022年度，以沿淮地区44个小麦品种为材料，分析了小麦籽粒淀粉粒度分布特征、糊化特性及其相互关系。结果表明，沿淮地区小麦籽粒B型淀粉粒体积占比22.45%~45.06%，A型淀粉粒体积占比54.94%~77.55%；B型淀粉粒表面积占比69.18%～84.45%，A型淀粉粒表面积占比15.55%~30.82%；B型淀粉粒数目占比99.76%~99.90%，A型淀粉粒数目占比0.10%~0.24%。2021年和2022年44个小麦品种的峰值黏度平均值分别为888.24和985.64 cP，变异系数分别为18.11%和17.98%；低谷黏度平均值分别为593.56和753.61 cP，变异系数分别为17.35%和18.52%；最终黏度平均值分别为1 215.37和1 486.40 cP，变异系数分别为15.20%和15.91%。小麦糊化参数变异系数均大于10%，其中稀懈值变异系数最大，两个年度分别为38.10%和41.96%。经相关分析，B型淀粉粒体积占比与峰值黏度呈极显著负相关（P<0.01）；A型淀粉粒体积占比与峰值黏度、稀懈值及低谷黏度呈极显著或显著（P<0.05）正相关。通过主成分分析，A型淀粉粒体积占比、B型淀粉粒体积占比对44个小麦品种PC1和PC2成分均有较高的贡献率。聚类分析，44个小麦品种可分为三类，第一类小麦品种B型淀粉粒体积占比最小，峰值黏度最高，最终黏度次于第三类，包括扬麦13、生选6号2个品种；第二类小麦品种B型淀粉粒体积占比最大，峰值黏度、最终黏度均低于第一类和第三类，包括西农979、鲁原502等11个品种；第三类小麦品种B型淀粉粒体积占比介于第一类和第二类之间，峰值黏度、最终黏度较高，包括扬麦20、德研8号等31个品种。

英文摘要:

In order to understand the relationship between starch particle size distribution and pasting properties of wheat grains, 44 wheat varieties were used as materials in 2020-2021 and 2021-2022 to analyze the characteristics of starch particle size distribution, pasting properties and their relationship in wheat grains along the Huai River. The results showed that the volume of B-type starch granules accounted for 22.45%—45.06%, and the volume of A-type starch granules accounted for 54.94%—77.55% in wheat grains along the Huai River. The surface area of B-type starch granules accounted for 69.18%—84.45%, and the surface area of A-type starch granules accounted for 15.55%—30.82%. The number of B-type starch granules accounted for 99.76%—99.90%, and the number of A-type starch granules accounted for 0.10%—0.24%. The average peak viscosity of wheat in 2020—2021 and 2021—2022 were 888.24 and 985.64 cP, respectively, and the coefficient of variation were 18.11% and 17.98%, respectively. The average trough viscosity were 593.56 and 753.61 cP, respectively, and the coefficient of variation were 17.35% and 18.52%, respectively. The average values of final viscosity were 1 215.37 and 1 486.40 cP, and the variation coefficients were 15.20% and 15.91%, respectively. The coefficient of variation of wheat pasting parameters was greater than 10%, and the coefficient of variation of breakdown was the largest, which was 38.10% and 41.96%, respectively. Correlation analysis showed that the volume proportion of B-type starch granules was significant negatively correlated with peak viscosity(P<0.01). The volume proportion of A-type starch granules was significant positively correlated with peak viscosity, breakdown and trough viscosity(P<0.05). The results of principal component analysis showed that the proportion of A-type starch granule volume and B-type starch granule volume had a higher contribution rate to PC1 and PC2 components of the 44 wheat varieties. The results of cluster analysis showed that the 44 wheat varieties can be divided into three categories. The volume proportion of B-type starch granules in the first category of wheat varieties was the smallest, while the peak viscosity was the highest, and the final viscosity was second to the third category, including Yangmai 13 and Shengxuan 6. The second type of wheat varieties accounted for the largest proportion of B-type starch granule volume, and the peak viscosity and final viscosity were lower than those of the first and third types, including 11 wheat varieties such as Xinong 979 and Luyuan 502. The proportion of B-type starch granule volume in the third type of wheat varieties was between the first and second types, and the peak viscosity and final viscosity were higher, including 31 wheat varieties such as Yangmai 20 and Deyan 8.

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