糯性普通小麦的产生及其淀粉特性研究

以江苏白火麦（缺失Wx-Dl)和关东107（缺失Wx-Al和Wx-Bl）为亲本配制杂交组合，采用花粉和籽粒剖面染色、蛋白质电泳进行筛选和鉴定，人工创造得到自然界不存在的糯性小麦，并对其直链淀粉含量及淀粉品质性状进行研究。结果表明，所得到的两个糯性小麦吕系直链淀粉含量很低（小于1％），其糊化特性、膨胀势特性亦与普通小麦品种不同；RVA高峰粘度明显低于其亲本，其高峰粘度出现较快，而且反弹值不明显；其淀粉膨胀能力远大于亲本。

Production of Waxy Common Wheat and Its Starch Properties

Two common wheat varities, Jiangsu Baihuomai (lacking Wx D1) and Kanto 107 (lacking Wx A1 and Wx B1) wre used to obtain the novel common wheat with waxy endosperm, by iodine reagent reaction and protein SDS PAGE. The amylose contents and starch qualities of two waxy lines were analyzed. The results showed that the two waxy wheat lines contain less than 1% amylose in endosperm and the visco properties and swelling power differed greatly from their parents. Additionally, peak viscosity of both waxy wheat lines was far lower than their parents, but the swelling power seemed to be enormous in comparison with the parents.