不同品种小麦籽粒发芽深度对其加工品质的影响南京农业大学学报.pdf

南京农业大学学报 　2000 , 23 (2) : 9～12 　 　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　 Journal of Nanjing Agricultural University 不同品种小麦籽粒发芽深度对其加工品质的影响 1 2 1 董召荣 　柯建国 　马传喜 (1 安徽农业大学农学系 , 合肥 230036 ; 2 南京农业大学农学系 , 南京 210095) 摘要 　选用面筋强度不同的 7 个小麦品种 ( 系) 为材料 , 对不同发芽深度小麦的籽粒品质性状进行系统分析。结果表 明: 随发芽时间延长 , 加工品质逐渐降低 , 面筋强度不同的小麦品种间差异不大。随发芽程度加深 , 千粒重、出粉率、 蛋白质含量、湿面筋含量呈降低趋势。发芽小麦的角质率和硬度明显下降 , 但深度发芽时 , 小麦籽粒硬度有反弹现象。 关键词 　小麦 ; 发芽深度 ; 加工品质 ; 面筋强度 分类号 　TS2112 Effect of different germinating conditions on kernel qualities in common wheat 1 2 1 Dong Zhaorong , Ke Jianguo and Ma Chuanxi (1Dept of Agronomy , Anhui Agric Univ , Hefei 230036 ; 2 Dept of Agronomy , Nanjing Agric Univ , Nanjing 210095) ABSTRACT 　Systematic analyses were conducted on the sprouting seed quality at different germinating conditions using seven wheat vari eties ( strains) with different glutenin strength as experimental materials. The results indicated that the kernel qualities became worse grad ually following the elongation of germinating periods , but no significant difference was discovered among wheat varieties with different glutenin strength. Following the germinating procession , traits such as 1 000seed weight , powdery rate in processing , contents of protein and moist glutenin showed a tendency of declining. The vitreousness and hardness of germinating seeds decreased significantly , however , when the seeds were in the course of intensive germination , the hardness of the germinatin