中文摘要：

普通六倍体小麦中存在为数不多的自然突变的Waxy蛋白亚基缺失小麦材料。选用自然突变形成的4种缺失1个或2个Waxy蛋白亚基的部分糯小麦材料，2种Waxy蛋白亚基全缺失的糯小麦品系，以普通中筋小麦济麦19作为对照，研究其籽粒性状和面团的粉质特性、揉混特性、拉伸和黏度特性。结果表明，糯小麦的籽粒硬度、直链淀粉含量与其他小麦相比明显偏低；部分糯小麦的直链淀粉含量比对照有不同程度的降低。面团的粉质特性、揉混特性和拉伸特性测定表明，糯小麦面团的吸水率极显著高于其他小麦，其稳定时间、断裂时间，揉混特性的中线峰值时间、峰值面积、8min尾高，拉伸特性的最大拉伸阻力、拉伸曲线面积、最大拉伸比显著低于对照，而部分糯小麦（江苏白火麦除外）的粉质参数（吸水率除外）、揉混参数、最大拉伸阻力、最大拉伸比均高于对照，达显著或极显著水平。黏度特性上，糯小麦的面团黏度、附着功、黏聚性较大，部分糯小麦（江苏白火麦除外）的面团黏度较小，均呈显著或极显著性差异。综合面团的流变学特性测定表明，糯小麦面粉的吸水率高，但面团的结构差，筋力弱；Sturdy、Satanata和IKE3个部分糯小麦的面团的耐揉性、耐搅性、面团筋力优于济麦19，也优于糯小麦；缺失Wx—D1亚基的江苏白火麦的大多数面团流变学参数与糯小麦无显著性或极显著性差异。

英文摘要：

There are a few natural wheat mutants with Waxy protein deficiency in the hexaploid wheat. 4 lines of partial waxy wheat with 1 or 2 Waxy protein subunit deficiency and 2 lines of waxy wheat with all Waxy protein subunit deficiency were used to study their grain traits and dough rheological characteristics in farinogram, mixogram, extensogram and dough stickiness;Jimai 19 was used as control. Results indicate that the waxy wheat lines have lower grain hardness and lower amylose content than the others. The partial waxy wheat lines exhibit lower amylose content at various extents than the control. The results of farinogram, mixogram and extensogram show that the waxy wheat lines have significantly higher water absorption than the others; the rheological parameters, such as dough development time, breakdown time, dough mid - line peak time, peak integral, 8min curve width, dough max - resistance, area F - T and Rmax/Extensibility of the waxy wheat lines are significantly lower than the control. Three partial waxy wheat lines （Sturdy, Satanta and IKE） exhibit reverse trends in above parameters. The waxy wheat lines exhibit significantly higher dough stickiness, work of adhesion, and cohesiveness. The partial waxy wheat lines show significantly lower dough stickiness. The results of most rheological characteristics of dough indicate the waxy wheat lines have high water absorption, poor dough structure and low dough strength. The three partial waxy wheat lines, Sturdy, Satanata and IKE, have higher dough strength than Jimai 19, and also than the waxy wheat. Most rheological characteristics of Jiangsu Baihuo wheat with Wx - D1 deficiency show no significant difference with the waxy wheat.