Dissecting the genetic relationships among gluten-related traits is important for high quality wheat breeding. Quantita- tive trait loci （QTLs） analysis for gluten strength, as measured by sedimentation volume （SV...Dissecting the genetic relationships among gluten-related traits is important for high quality wheat breeding. Quantita- tive trait loci （QTLs） analysis for gluten strength, as measured by sedimentation volume （SV） and gluten index （GI）, was performed using the QTLNetwork 2.0 software. Recombinant inbred lines （RILs） derived from the winter wheat varieties Shannong 01-35xGaocheng 9411 were used for the study. A total of seven additive QTLs for gluten strength were identi- fied using an unconditional analysis. QGi1D-13 and QSv1D-14 were detected through unconditional and conditional QTLs mapping, which explained 9.15-45.08% of the phenotypic variation. QTLs only identified under conditional QTL mapping were located in three marker intervals： WPT-3743-GLU-D1 （1D）, WPT-7001-WMC258 （1B）, and WPT-8682-WPT-5562 （1B）. Six pairs of epistatic QTLs distributed nine chromosomes were identified. Of these, two main effect QTLs （QGi1D-13 and QSvlD-14） and 12 pairs of epistatic QTLs were involved in interactions with the environment. The results indicated that chromosomes 1B and 1D are important for the improvement of gluten strength in common wheat. The combination of conditional and unconditional QTLs mapping could be useful for a better understanding of the interdependence of different traits at the QTL molecular level.展开更多
Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addi...Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addition of SDS in wheat glutens prior to forming films significantly increased the elongation at break(E) (P<0.05) and reduced notably the water vapor permeability(WVP) (P<0.05). In contrast,a decrease in the tensile strength(TS) of the films from gluten containing-SDS was found.Moreover,a significant decrease in P_(O_2) and P_(CO_2) of films from gluten treated with SDS was noticed. Although SDS-treated gluten film was slightly more yellow and darker than control one, it was not visually detrimental. It is indicated that the treatment with SDS prior to forming films greatly enhances the mechanical properties of wheat gluten films.The obivous improvement in water vapor permeability and extensibility of gluten films means that the use of SDS is a potential choice for improving properties of gluten films. The edible film was used to preserve tomatoes. The experimental results show that the shelf life of tomatoes coated with the edible film is extended, and the nutritional quality is kept well.展开更多
基金support from the Natural Science Foundation of Shandong Province,China (ZR2015CM036)the Molecular Foundation of Main Crop Quality,the Ministry of Science and Technology of China (2016YFD0100500)+1 种基金the Project of Science and Technology of Shandong “Wheat Breeding by Molecular Design”,China (2016LZGC023)the Research Fund for Agricultural Big Data Project,China
文摘Dissecting the genetic relationships among gluten-related traits is important for high quality wheat breeding. Quantita- tive trait loci （QTLs） analysis for gluten strength, as measured by sedimentation volume （SV） and gluten index （GI）, was performed using the QTLNetwork 2.0 software. Recombinant inbred lines （RILs） derived from the winter wheat varieties Shannong 01-35xGaocheng 9411 were used for the study. A total of seven additive QTLs for gluten strength were identi- fied using an unconditional analysis. QGi1D-13 and QSv1D-14 were detected through unconditional and conditional QTLs mapping, which explained 9.15-45.08% of the phenotypic variation. QTLs only identified under conditional QTL mapping were located in three marker intervals： WPT-3743-GLU-D1 （1D）, WPT-7001-WMC258 （1B）, and WPT-8682-WPT-5562 （1B）. Six pairs of epistatic QTLs distributed nine chromosomes were identified. Of these, two main effect QTLs （QGi1D-13 and QSvlD-14） and 12 pairs of epistatic QTLs were involved in interactions with the environment. The results indicated that chromosomes 1B and 1D are important for the improvement of gluten strength in common wheat. The combination of conditional and unconditional QTLs mapping could be useful for a better understanding of the interdependence of different traits at the QTL molecular level.
文摘Films were made from the wheat glutens treated with 5%,10%,15%,20%,25% and 30%(wt% of gluten) of sodium dodecyl sulfite (SDS) in order to improve the properties of the films. Glycerol was used as a plasticizer.An addition of SDS in wheat glutens prior to forming films significantly increased the elongation at break(E) (P<0.05) and reduced notably the water vapor permeability(WVP) (P<0.05). In contrast,a decrease in the tensile strength(TS) of the films from gluten containing-SDS was found.Moreover,a significant decrease in P_(O_2) and P_(CO_2) of films from gluten treated with SDS was noticed. Although SDS-treated gluten film was slightly more yellow and darker than control one, it was not visually detrimental. It is indicated that the treatment with SDS prior to forming films greatly enhances the mechanical properties of wheat gluten films.The obivous improvement in water vapor permeability and extensibility of gluten films means that the use of SDS is a potential choice for improving properties of gluten films. The edible film was used to preserve tomatoes. The experimental results show that the shelf life of tomatoes coated with the edible film is extended, and the nutritional quality is kept well.
