| Two hundred and forty two Chinese wheat cultivars and lines from autumn-sown wheat regions were used to understand the genetic variation of the water-soluble pentosans(WSP), water-insoluble pentosans(WIP), total pentosans(TP), and SRC, analyze the difference of pentosans contents and SRC among different hardness wheats, different wheat from different winter wheat region, and different puroindoline type wheats, and attain the relationship between pentosans contents, SRC and wheat quality traits. Seventeen genotypes of soft wheat were used to investigate the effects of genotype, environment and their interaction on pentosans cintents, and determine the relationships between pentosans contents, SRC and cookie quality. Nine Chinese Spring wheat cultivars and twenty CIMMTY cultivars and lines were used to analyze the relationships between pentosans contents and steamed bread. The major results are presented as follows. 1. Significant difference was observed of pentosans contents among different genotypes, the variation of WSP, WIP, and TP contents were 0.72% ~1.81%, 2.92%~6.93%, and 4.42%~8.11%, respectively. WSP content of hard wheat is higher than that in soft wheat, WIP content of soft wheat is higher than that in hard wheat, while Slight difference was observed of TP conyents between hard wheat and soft wheat. The results showed that the difference of WSP contents between hard wheat and soft wheat were produced mainly by Pina-D1a/Pinb-D1b and Pina-D1a/Pinb-D1p mutation, and the difference of WIP contents were produced mainly by Pina-D1a/Pinb-D1d mutation. Significant difference were observed of SRC among different genotypes, the variation of Water SRC, Sodium carbonate SRC, Sucrose SRC, and Lactic acid SRC were 32.51%~79.52%, 50.00%~139.99%, 11.15%~123.06%, and 67.01%~140.96%, respectively. Hard wheat showed higher SRC than soft wheat. The difference of water SRC and sodium carbonate SRC between hard wheat and soft wheat were produced mainly by Pina-D1b/Pinb-D1a and Pina-D1a/Pinb-D1p. 2. The mean contents of WSP, WIP, and TP were 1.18%, 4.95%, and 6.12%, respectively in whole meal, and 0.92%, 1.29%, and 2.21%, respectively in flour. The results indicated that the content of pentosans in whole meal much more higher than that in flour, and the discrepancy of WIP and TP contents between whole meal and flour more larger than that of WSP. So, we can learn that the bran have more WIP and TP than endosperm, and little WSP. 3. Pentosans were mainly influenced by genotype and environment, and genotype was the most important factor of determining WSP contents. Pentosans content and SRC relate to the source of genotypes, Significant difference were observed of Pentosans content and SRC among wheats from different winter wheat region. 4. WSP, WIP, and TP contents were positively correlated with hardness, WIP and TP contents were positively correlated with SDS sedimentation, mixographic time, and mixographic tolerance, but the correlation coefficients were not high. Water SRC were positively correlated with wheat hardness and flour particle size, the correlation coefficients were 0.66 and 0.64, and Sodium carbonate SRC were also positively correlated with them, the correlation coefficients were 0.55 and 0.48, Lactic acid SRC positively correlated with SDS sedimentation volume, mixing time, and mixing tolerance, the correlation coefficients were 0.71, 0.73, and 0.62 , respectively. SRC is a new method for evaluating wheat qualities, which can be used directly for early generation selection in breeding program. 5. The mean contents of WSP,WIP, and TP of seventeen soft wheat cultivars were positively correlated with water absorption, and negatively correlated with extensibility, the correlation coefficients were 0.51, 0.55 ,0.66, -0.51,-0.52, and -0.65, respectively. WSP contents was negatively correlated with peak viscosity, hold through, final viscosity, and peak time, and the correlation coefficients were -0.72, -0.72, -0.66 and -0.70, respectively. WSP and TP contents were negatively correlated with cookie width, the co... |
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