小麦籽粒硬度研究进展

Wheat Grain Hardness Review

籽粒硬度是小麦重要的品质性状之一,主要影响磨粉品质和食品加工品质。为了在生化和分子水平上进一步研究籽粒硬度,加快小麦品质改良进程,从籽粒硬度理论假说、硬度测定方法、遗传学基础、生化基础、硬度与品质的关系,以及主效基因等位变异和遗传转化等方面,介绍了国内外在籽粒硬度研究中的主要研究进展,并结合中国在相关领域的研究现状进行了评述。

Grain (hardness) is one of the most (important) quality characteristics of cultivated wheat (Triticum aestivum L.) and has a profound effect on milling, baking and the quality of the end products. Further (research) in biochemistry and molecular biology of grain (hardness) should be carried out for wheat (quality) (improvements), progresses of basic (research) were briefly discussed on wheat grain (hardness) theory (hypothesis), grain (hardness) mensuration, genetics and biochemical fundament, relationship of wheat grain (hardness) and its (quality), allelic variation of grain hardness and its genetic transformation.