小麦品种(系)籽粒LOX活性与部分品质性状关系的研究

研究10个小麦品种（系）随机区组试验的LOX活性、蛋白质、湿面筋、沉降值、籽粒硬度、直链淀粉和RVA参数等13个品质性状及其相关性。结果表明，除糊化温度之外，其余12个品质性状的品种间均达到极显著；全麦粉LOX活性与面粉LOX活性呈极显著正相关，与最后粘度、反弹值、峰值时间和直链淀粉含量呈极显著负相关，与低谷粘度呈显著负相关；面粉LOX活性与低谷粘度、最后粘度、反弹值和峰值时间呈极显著负相关，与高峰粘度和直链淀粉含量呈显著负相关。认为小麦品种（系）籽粒的LOX活性高对全麦粉和面粉的若干主要品质性状存负面的影响；就针对籽粒LOX活性的品质改良而言，认为在育种中应尽量筛选那些LOX活性较低的材料。讨论了脂肪氧化酶在小麦品质改良中的利用等问题。

Activity of LOX and relations among the relative characters in wheat varieties

The LOX activity, protein, amylose, RVA parameters and other 9 quality traits showed that, in addition to pasting temperature, the difference of the remaining 12 quality traits were highly significant among the 10 wheat varieties in random plot experiment. Correlation analysis showed that the LOX activity of whole mills was high positively correlated with that of flour, high negatively or negatively correlated with the final viscosity, set back, peak time, amylose contents and low viscosity; LOX activity of flour was high negatively or negatively correlated with low viscosity, final viscosity, set back, peak time, peak viscosity and amylose contents. The high LOX activity show negative impact on the major quality traits of the whole wheat flour and flour in the grains. Therefore, we should screen the materials of low LOX activity in the breeding. Utilization of LOX to the improvement of wheat quality was discussed.