面条、面包优质兼用小麦研究进展

Advances on Breeding of Wheat Cultivars with Both Good Noodle and Bread Making Quality

小麦是我国重要的口粮作物,面条、面包优质兼用小麦更适合我国国情,淀粉理化特性改良是当前选育优质兼用小麦品种的关键。本文综述了选育优质兼用小麦的重要性、可行性以及淀粉理化特性对面条、面包品质的影响及其调控,以期为小麦品质遗传改良提供参考。兼用优质小麦蛋白和面团特性接近优质面包小麦,淀粉理化特性明显优于优质面包小麦,与优质面条小麦相近,具体表现为直链淀粉含量较低,支链淀粉短链比例较高,中链比例较低,小淀粉粒比例较高,中型淀粉粒比例较低,淀粉糊化和膨胀特性好。淀粉理化特性主要源于品种差异,受一系列淀粉合成酶的调控,并受环境因素的巨大影响,因此应进一步加强遗传育种和栽培研究。

Wheat is a vitally important staple food crop,and the cultivars with both high noodle and bread making quality are more suitable for the specific situation in China.Improvement of starch physicochemical properties was the key for present breeding of wheat cultivars targeted towards dual utilization.In this paper,in order to advance genetic improvement of wheat quality,the importance and feasibility of breeding wheat cultivars with both superior noodle and bread processing quality,as well as the effects of starch physicochemical properties on noodle and bread qualityits biosynthetic regulation were reviewed.The protein and dough characteristics of wheat cultivars with both good quality were close to those of cultivars with superior bread making quality,while their starch physicochemical properties were significantly better and close to cultivars with high noodle processing quality,performing as relative lower amylose content,higher ratio of short chain and lower proportion of medium chain of amylopectin,more small starch granules and less medium starch granules,and better starch pasting and swelling characteristics.The physicochemical properties of starch,were mainly controlled by wheat variety,and regulated by a series of starch biosynthetic enzymes and greatly influenced by varying environments.Therefore,studies on both genetic breeding and cultivation should be further strengthened for wheat cultivars with dual end-use quality.