以我国和CIMMYT的41份春小麦品种（系）为材料，研究了puroindoline基因型、SKCS硬度指数、出粉率、面粉灰分含量、面粉色泽（L*、a*和b*）、吸水率、总戊聚糖和水溶性戊聚糖含量以及馒头和面条品质之间的关系。结果表明，5份为Pina-D1a/Pinb-D1a类型，28份为PINA蛋白缺失（Pina-D1b/Pinb-D1a）类型，7份为Pina-D1a/Pinb-D1b类型，1份（青春533）为Pina-D1a/Pinb-D1c类型。籽粒硬度与面粉吸水率呈极显著正相关，相关系数为0.80，而与面粉亮度L*呈极显著负相关，相关系数为－0.77。Puroindoline突变型的硬度值、出粉率、吸水率及馒头重量、体积、宽度和总分均显著高于野生型，PINA蛋白缺失类型（Pina-D1b/Pinb-D1a）的籽粒硬度、面粉灰分含量、面粉a*绝对值和水溶型戊聚糖含量均显著高于Pina-D1a/Pinb-D1b类型，而馒头外观分和面条软硬度分值则显著低于后者。Pina-D1a/Pinb-D1a类型的面条L*值、L*－b*值和软硬度分值显著高于PINA蛋白缺失类型，而馒头外观颜色和面条b*值则显著低于后者。综合分析表明，Pina-D1a/Pinb-D1b类型馒头和面条品质略优于Pina-D1a/Pinb-D1a和Pina-D1b/Pinb-D1a。
Grain hardness, controlled by hardness gene (Ha) on the short arm of chromosome 5D, is one of the most important quality characteristics and serves as a basis for classification and marketing of bread wheat (Triticum aestivum L.) quality. A total of 41 wheat cultivars (lines) from Chinese spring wheat region and CIMMYT were used to investigate variation of SKCS hardness index, puroindoline alleles, milling yield, flour ash content, water absorption, flour color (L*, a* and b*), total pentosans and water-soluble pentosans contents, steamed bread and noodle processing qualities. Five Pina-D1a/Pinb-D1a (wild type), 28 Pina-D1b/Pinb-D1a, seven Pina-D1a/Pinb-D1b and one (Qingchun 533) Pina-D1a/Pinb-D1c genotypes were observed in surveyed wheats. Grain hardness showed significantly positive correlation with water absorption (r=0.80), while significantly negative correlation with flour brightness L* (r= －0.77). Means of SKCS hardness index, milling yield, water absorption, and steamed bread weight, volume, width and total score in genotypes with mutational puroindoline allele were significantly higher than those in wild type. Means of SKCS hardness index, flour ash content, flour a* absolution value and water-soluble pentosans content in genotypes with PINA null (Pina-D1b/Pinb-D1a) were significantly higher than those of Pina-D1a/Pinb-D1b, while surface score of steamed bread and firmness of noodle is significantly lower than those of Pina-D1a/Pinb-D1b. In addition, means of noodle brightness L*, L*－b* value and firmness in wild genotype (Pina-D1a/Pinb-D1a) were significantly higher than those in PINA null (Pina-D1b/Pinb-D1a) type, while surface color of steamed bread and yellowness of noodle was significantly lower than those in PINA null type. This indicated that the performance of steamed bread and noodle from Pina-D1a/Pinb-D1b type is slightly superior to that from wild type and PINA null. This study provides useful information for improving Chinese wheat quality.
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