내한 다수성 백립계 제면용 밀 신품종 한백밀

• 영문명: A New White Wheat Variety, Hanbaek with Good Noodle Quality, High Yield and Resistant to Winter Hardiness
• 발행기관: 한국육종학회
• 저자명: 박철수(Chlul Soo Park) 허화영(Hwa Young Heo) 강문석(Moon Suk Kang) 김홍식(Hong Sik Kim) 박형호(Hyung Ho Park) 박종철(Jong Chul Park) 강천식(Chon Suk Kang) 김학신(Hag Sin Kim) 정영근(Young Keun Cheong) 박기훈(Ki Hun Park)
• 간행물 정보: 『한국육종학회지』Vol.41 No.2, 130~136쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.06.30

국문 초록

국립식량과학원에서 내재해성이 강한 국수용 밀 품종 육성을 목적으로 1996년도에 Shann7859/금강밀을 모본으로 하고 Guamuehill을 부본으로 인공교배하여 YW2970 조합을 육성 하였다. 집단재배 후 계통을 전개하여 초형, 수형이 양호하고 내한성이 강한 계통인 YW2970-B-8-2-1-1-1-1을 2004~2005년도 2년간 생산력검정을 거쳐 익산314호 로 계통명을 부여하였다.

영문 초록

Hanbaek , a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross Shan7859/Keumkang // Guamuehill during 1996. Hanbaek was evaluated as Iksan314 in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial between 2006 and 2008. Hanbaek is an awned, semi-dwarf and hard winter wheat, similar to Keumkang (check cultivar). The heading and maturing date of Hanbaek were similar to that of Keumkang . Culm and spike length of Hanbaek were 89 cm and 9.0 cm, which longer culm length and spike length than Keumkang (80 cm and 7.9 cm, respectively). Hanbaek had lower test weight (797 g) and higher 1,000-grain weight (47.7 g) than Keumkang (813 g and 44.9 g, respectively). Hanbaek showed resistance to winter hardiness and susceptible to pre-harvest sprouting, which lower withering rate on the high ridge (4.4%) and higher rate of pre-harvest sprouting (47.9%) than Keumkang (21.9% and 30.4%, respectively). Hanbaek had similar flour yield (74.4%) to Keumkang (74.1%) and higher ash content (0.45%) than Keumkang (0.42%). Hanbaek showed lower lightness (89.13) and similar redness and yellowness (-0.87 and 10.93) in flour color than Keumkang (90.02, -1.23 and 9.28, respectively). It showed similar protein content (12.8%) SDS-sedimentation volume (63.0 ml) and gluten content (10.8%) to those of Keumkang (11.9%, 62.3 ml and 10.2%, respectively). It showed lower water absorption (59.6%) and mixing time (3.8 min) in mixograph and higher fermentation volume (1,350 ml) than those of Keumkang (60.6%, 4.7 min and 1,290 ml, respectively). Amylose content and pasting properties of Hanbaek were similar to those of Keumkang . Hanbaek showed same compositions in high molecular weight glutenin subunits (HMW-GS, 2‡, 13+16, 2+12), granule bound starch synthase (Wx-A1a, Wx-B1a, and Wx-D1a) and puroindolines (Pina-D1a/Pinb-D1b) compared to Keumkang . Hanbaek showed lower hardness (4.22N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) to those of Keumkang (4.65N, 0.93 and 0.64, respectively). Average yield of Hanbaek in the regional adaptation yield trial was 5.98 MT/ha in upland and 5.05 MT/ha in paddy field, which was 8% and 6% higher than those of Keumkang (5.55 MT/ha and 4.77 MT/ha, respectively). Hanbaek would be suitable for the area above the daily minimum temperature of -10℃ in January in Korean peninsula.

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키워드

Wheat Hanbaek Noodle Winter Hardiness Pre-harvest Sprouting