Study On Primary Starch Quality Traits And Identification Of Waxy Protein In Wheat

In order to find out the pasting parameters of wheat in our country, 125 original material wheat varieties were selected and planted in the farm of Anhui Agriculture University in years 2003 ~ 2004. The pasting parameters were determined by Rapid viscosity analyzer(RVA) and the correlation of them among the seven pasting traits was researched. The result shown:⑴Peak viscosity, holding strength and final viscosity have higher coefficient variation than 30%. The coefficient variation of pasting temperature was the lowest one in these parameters and it was only 1.31%. The ranges of peak viscosity and final viscosity were higher than any other pasting parameters.⑵In seven pasting traits, significant correlation was achieved among the six pasting traits except pasting temperature. Peak viscosity had high correlation with holding strength,breakdown, final viscosity, peak time and setback, the correlation coefficient was 0.957,0.758,0.938,0.888 and 0.835, respectively. Holding strength also had high correlation with breakdown, final viscosity, peak time and setback, the correlation coefficient was 0.563,0.986,0.938 and 0.895, respectively.⑶Basis on peak viscosity and breakdown, Longchun 26, LH2002-2, Annong 98203-3, 97001-52-9, 97001-78-11 maybe have good noodle quality potential.In order to research the detection method of Waxy protein, 50 wheat varieties were selected and planted in the farm of Anhui Agriculture University in years 2004~ 2005. The types of Waxy protein were identified by SDS-PAGE method. The amylose content, wholemeal swelling power were determined and the pasting traits were also tested by Rapid viscosity analyzer (RVA). Analysis of variance was used between varieties for estimating the difference of amylose content, wholemeal swelling power and pasting characteristics. Correlation among the nine starch qualities was researched. The result shown:⑴Types of Waxy protein of 50 wheat varieties or lines were identified by SDS-PAGE method. Variety #445 was identified to be the type with null of Wx-A1 protein, four with null of Wx-B1, such as Yangmai 13, Federatiaon, Chuan96003 and Jining 14.⑵The best prominence difference was achieved among nine starch qualities. The variation coefficient of wholemeal swelling power was the largest at 20.77% and the range was 2.38-8.88. The pasting temperature had the lowest coefficient variation of 1.34%. The ranges of peak viscosity and final viscosity were higher and the value was 3167cp-4265cp and 3126cp-4225cp, respectively. ⑶Amylose content had high correlation with holding strength, final viscosity, setback and peak time. Peak viscosity had high correlation with holding strength, breakdown, final viscosity and setback. It also had correlation with pasting temperature. Wholemeal swelling power had high correlation with peak viscosity, holding strength, final viscosity and pasting temperature and it had correlation with breakdown and peak time.⑷Basis on peak viscosity, amylose content and swelling power, Yangmai 13, AN0310, Erandu, Xinmai 9408, Yanfu 188 and 02P67 maybe have good noodle quality potential.