The relative content of Pb and its correlation were investigated in endosperm, aleurone layer and pericarp respectively among different wheat varieties for specific end-uses (WVFSE) using scanning electron microscope ...The relative content of Pb and its correlation were investigated in endosperm, aleurone layer and pericarp respectively among different wheat varieties for specific end-uses (WVFSE) using scanning electron microscope (SEM) equipped with the energy dispersive X-ray spectroscope (EDS). The results showed that Pb contents in grains at different positions followed the order of endosperm > pericarp > aleurone. The differences of Pb contents varied among the WVFSE, and wheat with strong gluten had a highest average content of Pb, while wheat with medium gluten had a lowest one. There were significant third order equation correlations between Pb content in endosperm and that in aleurone layer and that in pericarp, respectively. And good correlation coefficients were obtained. However, the correlation differed at different position among WVFSE, which indicated that Pb contents in endosperm, aleurone layer and pericarp were regulated by each other.展开更多
This study was performed to identify how the different levels of nitrogen application affected the variances of gluten properties and end-use qualities and the differences of variances among Korean wheat cultivars. Pr...This study was performed to identify how the different levels of nitrogen application affected the variances of gluten properties and end-use qualities and the differences of variances among Korean wheat cultivars. Protein and dry gluten content, SDS sedimentation volume and water absorption of Mixolab increased as nitrogen application increased. This ratio of the increase was higher in Korean wheat cultivars for bread than in Korean wheat cultivars for noodles and cookies. The proportion of（α＋β）-gliadin measured by reversed-phase high-performance liquid chromatography（RP-HPLC） increased, but the proportion of ω-and γ-gliadin decreased as the protein content increased. The Korean wheat cultivars for bread showed a high proportion of（α＋β）-gliadin increase, the Korean cultivars for noodles had a high proportion of γ-gliadin decrease and the Korean wheat cultivars for cookies had a high proportion of ω-gliadin decrease. However, there was no variation of the component in the proportion of glutenin component measured by RP-HPLC, even though the protein content was increased, but all of the protein fractions measured by size exclusion（SE）-HPLC were increased. The soluble monomeric protein showed a high proportion of Korean wheat cultivars for bread by the increase of protein content. Bread loaf volume increased by the increase of protein content but there were no variances in the ratio of increase among Korean wheat cultivars. The cookie diameter decreased with the increase of protein content, and this ratio of decrease was the highest in Korean wheat cultivars for cookies. The hardness of cooked noodles also increased by the increase of protein content but there were no variations in springiness and cohesiveness. The decrease proportion of ω-gliadin affected the increase of bread loaf volume, the hardness of cooked noodles, and the decrease of cookie diameter.展开更多
With the increased pace of life and improved consumption level of people, the demand for food developed from natural resources is increasing day by day. Related researches have shown that the nutrition level of specia...With the increased pace of life and improved consumption level of people, the demand for food developed from natural resources is increasing day by day. Related researches have shown that the nutrition level of special wheat is higher than that of common wheat. Special wheat can improve the nutritional structure and diet quality of people. However, the researches on special wheat are rare at home and abroad. Compared with the common wheat, special wheat still faces many challenges in taste quality, storage stability, processing suitability as main food, etc. This paper summarized the researches on analysis and application of special wheat nutrition components at home and abroad so as to evaluate comprehensively the development prospect of special wheat.展开更多
Wheat is a staple foodfor more than 35%of the world's population,with wheatflourused to make hundreds of baked goods.Superior end-use quality is a major breeding target;however,improving it is especially time-cons...Wheat is a staple foodfor more than 35%of the world's population,with wheatflourused to make hundreds of baked goods.Superior end-use quality is a major breeding target;however,improving it is especially time-consuming and expensive.Furthermore,genes encoding seed-storage proteins(ssPs)form multigene families and are repetitive,with gaps commonplace in several genome assemblies.To overcome these barriers and efficiently identify superior wheat SSP alleles,we developed"PanSK"(Pan-SSP k-mer)for genotype-to-phenotype prediction based on an SsP-based pangenome resource.PanSK uses 29-mer sequences that represent each ssP gene at the pangenomic level to reveal untapped diversity across landraces and modern cultivars.Genome-wide association studies with k-mers identified 23 Ssp genes associated with end-use quality that represent novel targets for improvement.We evaluated the effect of rye secalin genes on end-use quality and found that removal of w-secalins from 1BL/1RS wheat translocation lines is associated with enhanced end-use quality.Finally,using machine-learning-based prediction inspired by PanSK,we predicted the quality phenotypes with high accuracy from genotypes alone.This study provides an effective approach for genome design based on ssP genes,enabling the breeding of wheat varieties with superior processing capabilities and improved end-use quality.展开更多
文摘The relative content of Pb and its correlation were investigated in endosperm, aleurone layer and pericarp respectively among different wheat varieties for specific end-uses (WVFSE) using scanning electron microscope (SEM) equipped with the energy dispersive X-ray spectroscope (EDS). The results showed that Pb contents in grains at different positions followed the order of endosperm > pericarp > aleurone. The differences of Pb contents varied among the WVFSE, and wheat with strong gluten had a highest average content of Pb, while wheat with medium gluten had a lowest one. There were significant third order equation correlations between Pb content in endosperm and that in aleurone layer and that in pericarp, respectively. And good correlation coefficients were obtained. However, the correlation differed at different position among WVFSE, which indicated that Pb contents in endosperm, aleurone layer and pericarp were regulated by each other.
基金the support of Cooperative Research Program for Agriculture Science & Technology Development, Rural Development Administration, Republic of Korea (PJ011009)
文摘This study was performed to identify how the different levels of nitrogen application affected the variances of gluten properties and end-use qualities and the differences of variances among Korean wheat cultivars. Protein and dry gluten content, SDS sedimentation volume and water absorption of Mixolab increased as nitrogen application increased. This ratio of the increase was higher in Korean wheat cultivars for bread than in Korean wheat cultivars for noodles and cookies. The proportion of（α＋β）-gliadin measured by reversed-phase high-performance liquid chromatography（RP-HPLC） increased, but the proportion of ω-and γ-gliadin decreased as the protein content increased. The Korean wheat cultivars for bread showed a high proportion of（α＋β）-gliadin increase, the Korean cultivars for noodles had a high proportion of γ-gliadin decrease and the Korean wheat cultivars for cookies had a high proportion of ω-gliadin decrease. However, there was no variation of the component in the proportion of glutenin component measured by RP-HPLC, even though the protein content was increased, but all of the protein fractions measured by size exclusion（SE）-HPLC were increased. The soluble monomeric protein showed a high proportion of Korean wheat cultivars for bread by the increase of protein content. Bread loaf volume increased by the increase of protein content but there were no variances in the ratio of increase among Korean wheat cultivars. The cookie diameter decreased with the increase of protein content, and this ratio of decrease was the highest in Korean wheat cultivars for cookies. The hardness of cooked noodles also increased by the increase of protein content but there were no variations in springiness and cohesiveness. The decrease proportion of ω-gliadin affected the increase of bread loaf volume, the hardness of cooked noodles, and the decrease of cookie diameter.
文摘With the increased pace of life and improved consumption level of people, the demand for food developed from natural resources is increasing day by day. Related researches have shown that the nutrition level of special wheat is higher than that of common wheat. Special wheat can improve the nutritional structure and diet quality of people. However, the researches on special wheat are rare at home and abroad. Compared with the common wheat, special wheat still faces many challenges in taste quality, storage stability, processing suitability as main food, etc. This paper summarized the researches on analysis and application of special wheat nutrition components at home and abroad so as to evaluate comprehensively the development prospect of special wheat.
基金STI 2030-Major Projects(2023ZD04069)the National Natural Science Foundation of China(grant no.32125030)+1 种基金the Pinduoduo-China Agricultural University Research Fund(PC2023A01003)the Major Program of the National Agricultural Science and Technology of China(NK20220601).
文摘Wheat is a staple foodfor more than 35%of the world's population,with wheatflourused to make hundreds of baked goods.Superior end-use quality is a major breeding target;however,improving it is especially time-consuming and expensive.Furthermore,genes encoding seed-storage proteins(ssPs)form multigene families and are repetitive,with gaps commonplace in several genome assemblies.To overcome these barriers and efficiently identify superior wheat SSP alleles,we developed"PanSK"(Pan-SSP k-mer)for genotype-to-phenotype prediction based on an SsP-based pangenome resource.PanSK uses 29-mer sequences that represent each ssP gene at the pangenomic level to reveal untapped diversity across landraces and modern cultivars.Genome-wide association studies with k-mers identified 23 Ssp genes associated with end-use quality that represent novel targets for improvement.We evaluated the effect of rye secalin genes on end-use quality and found that removal of w-secalins from 1BL/1RS wheat translocation lines is associated with enhanced end-use quality.Finally,using machine-learning-based prediction inspired by PanSK,we predicted the quality phenotypes with high accuracy from genotypes alone.This study provides an effective approach for genome design based on ssP genes,enabling the breeding of wheat varieties with superior processing capabilities and improved end-use quality.
