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沉淀值(sedimentation value)是衡量小麦面粉蛋白质品质的一个重要指标。研究表明,沉淀值与面包的体积及面包得分有最密切的相关性。可用沉淀值测定法来估价小麦面粉的品质。许多育种单位都采用沉淀值测定法作为蛋白质品质育种的早代筛选法。按照 ICC-116标准,沉淀值测定需要最少3.2g 面粉,如果要在 F_2对单株进行测定,样品量显得大了些。因而有人发展了一些微量的沉淀值测定法。作者在联邦德国进修期间,对一私人育种公司发展的一种微量测定法进行了研究,现将结果简报如下。
Sedimentation value is an important indicator of the quality of wheat flour protein. Research shows that the sedimentation value is most closely related to the bread size and the bread score. The sedimentation value can be used to estimate the quality of wheat flour. Many breeding units adopt the sedimentation value assay as an early screening method for protein quality breeding. According to the ICC-116 standard, sedimentation values require a minimum of 3.2g of flour and the sample size appears to be larger if the individual was tested at F_2. Therefore, some people have developed a small amount of sedimentation value determination. During his studies in the Federal Republic of Germany, the author studied a trace assay for the development of a private breeding company. The results are summarized below.