Study on Quality Evaluation of Advanced Wheat Lines Using SDS Sedimentation Value of Whole Meal
Liu Aifeng
Cheng Dungong
Li Haosheng
Cao Xinyou
Song Jianmin
Zhao Zhendong
Liu Jianjun
Abstract：The SDS sedimentation value of whole meal of 147 advanced wheat lines were detected and its correlation with mixograph characteristics and Zeleny sedimentation value were also analyzed.The SDS sedi-mentation value was positively correlated to development time and peak width with the correlation coefficients as 0.75 and 0.46 respectively.The negative correlation between SDS sedimentation value and weakness de-gree was found with the correlation coefficient as -0.62.The significant positive correlation was showed be-tween SDS sedimentation value and Zeleny sedimentation value with the correlation coefficient as 0.77.All these indicated that the SDS sedimentation value of whole wheat meal could be used to deduce the dough flexi-bility and elasticity to a certain degree, which showed high consistent with the protein characters deduced by Zeleny sedimentation value.Therefore, the SDS sedimentation value of whole wheat meal could be used as one rapid evaluation indicator of wheat quality, especially for those progenies with small amount of seeds during the breeding process.
Keywords：SDS sedimentation valueWheat ( Triticum aestivum )BreedingAdvanced lines
Publication Date：2014-12-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 14-17 )