Studies On The Heredity Of Starch Traits And Their Effects On Endosperm Texture And Bread Quality In Wheat

95 wheat germplasms were used to measure starch characters(amylose content, amylopectin content , starch content, swelling power and starch granule characters),Protein characters(protein content, GMP content and Zeleny sedimentation value), corneous rates and the wheat's texture weight. And to analyse the correlations between starch characters and anyother quality characters. A set of diallel crosses involving 5 wheat parents, according to the model of Griffing Methods II, was made to investigated the combining ability , heterossis,hybid vigor and heritability of amylopectin content. At different corneous rates levels select 15 wheat germplasms , use scanning electron microscope to observe starch granule, Then study the relations between quality characters and starch granule.The results indicated that:(1) The negative correlation between starch content and the main characters protein content, GMP content and Zeleny sedimentation value was extremely significant, his prove that when starch content high will decrease gluten string and intensity,lt is disadvantage to breed-making; The negative correlation between amylose content and protein content, GMP content , Zeleny sedimentation value, corneous rate was significant, increase amylose content, can decrease gluten intensity, It is disadvantage to breed-making too; The positive correlation between amylopectin content and Zeleny sedimentation value, corneous rates was significant, And the negative relation to texture weight, the positive relation to protein content and GMP content, but not significant. These indicted increase amylose content can increase gluten intensity, It is advantage to breading-making; The positive relation between swelling power and protein content, GMP content , Zeleny sedimentation value, corneous rate was significant, And the negative relation to texture weight was very small; Increase swelling power will increase gluten intensity, and it is It is advantage to breed-making; Swelling power was decided by the proportion of amylose starch and amylopectin starch, Increase amylose content can decrease amylopectin content, Increase the starch's absorbent ability and water-holding capacity, So can increase swelling powerand quality of bread-making.(2) Amylose content, amylopectin content and swelling power present basically normal distribution, And they are in large range; Showing that samples analyzed have certain representation, while cultivate fine quality wheat, we can choose the suitable parent from it.(3) In this experimentation used scanning electron microscope to observe starch granule, While observing starch granule, Through testing observation, Confirm that uses 1.1 KX comparatively suitable.