Qualitative Difference Between HMW-GS 5+10 and 2+12 NILs of Four Spring Wheat Cultivars with High-Quality Genetic Background

To investigate the effect of high molecular weight glutenin subunits (HMW-GS) 5+10 inhigh quality spring wheat, four near-isogenic lines (NILs) developed by 6 consecutivebackcrosses sharing the same genetic background and differing only at the Glu-D1 locusin each pair were employed in this study. The results showed that gluten indexes were allincreased by 3.1-27.7% (P<0.01) after the 5+10 subunits introduced into the fourcultivars. Their stability time was increased by 128, 104, 233 and 36%, where the maximumresistance raised by 130, 56.04, 95.10 and 16.33% in Kefeng6, Longmai20, Longfumai10and Xiaobingmai33, respectively.

Effect of HMW-GS 6 + 8 and 1.5 + 10 from Synthetic Hexaploid Wheat on Wheat Quality Traits

To determine the effect of 6 ＋ 8 and 1.5 ＋ 10 HMW-GS of synthetic hexaploid wheat （SHW） on main quality parameters of wheat, a set of recombinant inbred lines （RILs） derived from the cross between a SHW with N, 6 ＋ 8, 1.5 ＋ 10 HMW-GS and a cultivar Chuanyu 12-1 （CY 12-1） with 1, 7 ＋ 8, 2 ＋ 12 were planted in three environments in 2005 and 2006 and totally 16 quality parameters were tested for each line. Significant differences in all tested quality parameters but flour yield were observed between the two parents. The mean values of the RILs were intermediate to the parents for grain and protein parameters and some farinograph parameters, flour water absorption （FWA）, and farinograph softening （SOF） but beyond parents at dough stability time （DST）, breakdown time （BRT）, quality number （QN）, noodle score （NS）, and loaf volume （LOV）. All of the quality traits, especially in grain hardness （GH）, zeleny sedimentation volume （SED）, and most of farinograph parameters had significant difference between the different HMW-GS components. The effects of different alleles of HMW-GS at same locus （Glu-A1 or Glu-B1 or GIu-D1） on the different quality parameters were also different and affected by the other two loci. For most of parameters tested, 6 ＋ 8 was better than 7 ＋ 8 and there was no difference between 1.5 ＋ 10 and 2 ＋ 12. End-use quality was greatly influenced by components of HMW-GS. The components of 1, 6 ＋ 8, 1.5 ＋ 10 had the highest LOV and bread score （BS） values, whereas the components of 1, 7＋ 8 and 1.5 ＋ 10 had the highest NS values. Noodle score performed a positive linear relationship with falling number （FN） and its relationships to other quality parameters were affected by environments. Loaf volume had a significant negative relationship to SOF and positive associations with most of quality parameters. It could be concluded that HMW-GS 6＋ 8 from SHW had better overall quality characteristics than 7 ＋ 8, whereas the effects of 1.5 ＋ 10 on quality was different in respect to quality parameters and the HMW-GS components. Synthetic hexaploid wheat with subunits 6 ＋ 8 and 1.5 ＋ 10 had the potentials to improve the end-use quality of wheat cultivars.

Development and characterization of wheat–Aegilops kotschyi 1U^(k)(1A)substitution line with positive dough quality parameters

Exploring novel high molecular weight glutenin subunits(HMW-GSs)from wild related species is a strategy to improve wheat processing quality.The objective of the present investigation was to identify the chromosomes of the wheatalien introgression line N124,derived from the hybridization between Triticum aestivum with Aegilops kotschyi,and characterize the effects on quality-related traits.Fluorescence in situ hybridization karyotypes showed that N124 is a disomic 1U^(k)(1A)substitution line.Sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)and reversedphase high-performance liquid chromatography verified N124 expressed two HMW-GSs of the Ae.kotschyi parent.PacBio RNA sequencing and phylogenetic analysis confirmed that the two HMW-GSs were U^(k)x and U^(k)y.Compared to the wheat parent,the substitution line had no obvious agronomic defects except fewer grains per spike but improved several major quality parameters.It can be served as a donor or bridge material for wheat quality improvement.

Analysis of HMW-GS in Pedigree of Longdong Dryland Winter Wheat Varieties

The composition of high molecular weight glutenin subunits( HMW-GS) was analyzed using SDS-PAGE with 70 Longdong dryland winter wheat germplasm resources as experimental materials.The results showed that Longdong dryland winter wheat germplasm resources had N,7 + 8,2 + 12 as the dominant HMW-GS composition( 42.86%),while the dominant HMW-GS composition in the introduced germplasms was N,7 + 9,2 + 12( 36.84%).On the Glu-B1 locus of Longdong dryland germplasms,subunit 7 + 8 had the highest frequency,accounting for 65.71%,and on the Glu-B1 locus of the introduced germplasms,subunit7 + 9 had the highest frequency,accounting for 57.89%.Whether subunit 7 + 8 is related to drought resistance in varieties still needs further study.On Glu-D1 locus,high-quality subunit 5 + 10 appeared in the introduced resources for 5 times,accounting for 13.16% of all the introduced lines,and appeared in Longdong dryland winter wheat germplasm resources for 2 times,only accounting for 2.86% of all the resources,suggesting that Longdong dryland germplasms lack high-quality subunits and need further improvement.

Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties

The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The dough rheological properties of development time(DT), stability time(ST), and farinograph quality number(FQN)were evaluated, as well as the flour quality traits of protein(PC), wet gluten content(WGC), and sedimentation value(SV). The coefficients of variation of DT(40.5%), ST(58.1%), and FQN(42.4%) were higher than those of PC(9.1%), WGC(10.1%), and SV(15.3%). Normal distributions were observed for the flour quality indices but not for the rheological parameters. SV was strongly correlated with the three rheological parameters and accordingly might be used as a primary indicator for dough rheological property evaluation. Our results showed that there has been marked improvement in dough rheological properties for Chinese wheat varieties released since 1986, while flour quality has remained stable.

利用花粉管通道法将编码优质HMW-GS基因导入小麦进行品质改良的研究

利用花粉管通道法将编码麦谷蛋白HMW-GS 1Dx和1Dy10基因导入了小麦,经抗PPT筛选、PCR检测和HMW-GS组成分析等,选出了高产优质的转基因品系21K867。此外还讨论了提高花粉管通道法导入目的基因的遗传转化率和转基因系性状多样性等问题。

Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines

High-molecular-weight glutenin subunits（HMW-GSs） play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines with different HMW-GS deletions and compositions at the Glu-A1 and Glu-D1 loci in Yangmai 18 background were used for quality analysis. Deletion in Glu-D1 showed much weaker gluten quality and dough strength than null Glu-A1 genotype and wild genotype（WT）, based on the measurements of sodium dodecyl sulfate（SDS）-sedimentation, lactic acid solvent retention capacity（SRC）, gluten index, development time, stability time, and alveograph P and L values. The deletion of Glu-D1 did not significantly affect grain hardness, grain protein content, water SRC, sodium carbonate SRC, and sucrose SRC. Double null genotype in Glu-A1 and Glu-D1 and single null genotype in Glu-D1 showed significantly higher cookie diameter, crispness, and lower cookie height compared with single null genotype in Glu-A1 and WT. These indicate that the null Glu-D1 genotype is useful for improvement of biscuit quality, and use of this germplasm would be a viable strategy to develop new wheat varieties for biscuit processing.

近20年来中国小麦品种产量和品质性状变化分析

高产优质是中国小麦生产发展方向,及时总结中国小麦育种进展对明确小麦产量和品质能否协同提高至关重要,也可为未来小麦育种提供借鉴。本研究对1999-2020年中国审定的646个小麦品种的产量和品质进行了整理与分析。结果表明,1999-2020年,中国春麦区、黄淮冬麦区和长江冬麦区的小麦产量显著上升,年均增长率分别为2.58%、 1.13%和1.49%;而北部冬麦区小麦产量变化不明显。各区域平均产量以黄淮冬麦区最高(7 606 kg·hm^(-2)),春麦区最低(4 669 kg·hm^(-2))。中国春麦区和长江冬麦区小麦产量提高主要是由于穗数和穗粒数显著增加,而黄淮冬麦区小麦产量提高主要是由于穗数和千粒重显著增加。小麦籽粒蛋白质含量在春麦区显著降低,且与产量呈极显著负相关;其余区域蛋白质含量均无显著变化,且与产量均无显著相关性。各区域湿面筋含量与蛋白质含量均呈显著正相关,但与产量相关不显著。

麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展

麦麸的存在易导致全麦粉及其制品的口感、稳定性等欠佳。基于麦麸预处理技术可有效改善全麦粉及其制品的品质特性,对常见的麦麸预处理技术进行综述,分析其对全麦粉加工性能、营养特性和贮藏稳定性的影响,并探讨这些技术在改善全麦制品(如馒头、油条、面包和面条)食用品质方面的应用。认为,粉碎处理(石磨、辊磨、超微磨等)可增加营养物质的生物可及性,降低植酸等抗营养物质的含量,但不会改变其化学组成;热处理(干热处理、湿热处理和过热蒸汽处理)和挤压处理虽能使麦麸中高活性内源酶失活,进而延长其贮藏期,但会导致酚类物质降解、脂肪酸热氧化及色泽暗淡;生物处理(酶解和发酵)能增加可溶性膳食纤维含量,改善全麦粉的加工特性和营养特性,但不能满足高纤维面制品的多样化需求。未来应进一步优化麦麸预处理技术的工艺参数,联合单一预处理技术的优点,以市场需求和工业化生产为导向,精准调控联合处理的方式和顺序,提升全麦粉及其制品的品质特性,并为麦麸预处理技术的调控机制研究提供参考。

小麦胚芽的灭酶稳定化及其在烘焙制品中的应用

小麦胚芽是小麦颗粒中营养密度最高的部分,富含膳食纤维与抗氧化物质,具有强抗氧化、降血糖血脂和通便等功效。随着人们健康意识提升,小麦胚芽逐渐从动物饲料向高值食品原料转型,用于开发全谷物及粗粮制品。但小麦胚芽本身具有强内源酶活性,易在贮藏中氧化变味,严重影响后续加工。该文综述了小麦胚芽的主要营养成分和活性,以及作为原料的加工特性,对其在粗粮烘焙制品开发利用中面临的主要问题和相关作用机理进行解释,并介绍了国内外灭酶稳定化创新技术,重点阐述了使用物理、化学、生物等方式抑制酶活性并提高抗氧化性的工作,展望了麦胚在未来功能性烘焙制品中的应用,为其工业化应用提供重要参考。

小麦联合收获机清选技术及装置的研究

随着农业机械化水平的不断提高,小麦联合收获机在农业生产中发挥着越来越重要的作用。针对小麦联合收获机清选技术,介绍了小麦联合收获机的工作原理和清选过程,重点探讨了清选技术在小麦收获过程中的作用和意义,分析了目前常见的清选装置及其优缺点,探讨了清选装置在提高小麦收获效率和质量方面的应用前景。最后展望未来小麦联合收获机清选技术的发展趋势,提出了进一步优化和改进清选装置的建议,以促进小麦联合收获机在现代农业生产中的更广泛应用和更高效率的实现。

Quality differences between NILs of wheat variety Long 97-586 possessing HMW-GS 7+8 and 7

The high molecular weight glutenin subunits (HMW-GS) 7+8 were introduced into the Long 97–586 (1,7,2+12) wheat variety (Triticum aestivum) by 5 consecutive backcrosses with biochemical marker–assisted selection.Nearly isogenic lines (NILs) of HMW-GS 7 and 7+8 were obtained,and the NILs were planted in the experimental field at the Crop Breeding Institute of Heilongjiang Academy of Agricultural Science in 2004–2006.The field experiments were designed using the two-column contrast arrangement method with six replicates in 2004–2005 and four replicates in 2006.The result of three years experiments showed that the differences between NILs of Long 97–586 with subunit 7 and those with subunits 7+8 in the quality parameters of flour protein content and dry gluten content were negligible (P】0.1).However,the differences in some of the quality parameters were remarkably significant (P【0.01),including wet gluten content,ratio of wet gluten/dry gluten,gluten index,Zeleny sedimentation,ratio of sedimentation/dry gluten,and the farinogram parameters of water absorption,development time,stability,breakdown time and degree of softening.The difference between NILs with subunits 7+8 and subunit 7 was significant (P【0.05) on the alveogram W value and had a critical value (P=0.05) on the alveogram P value in 2006.The results show that HMW-GS 7+8 is far superior to HMW-GS 7 in terms of baking quality.The possibilities of using subunits 7+8 and subunit 7 in breeding strong and weak gluten wheat varieties are discussed in this paper.

Glu-D1d与Wx-B1b基因聚合在强筋小麦育种中的利用

Glu-D1d与Wx-B1b基因遗传效应是面包面条兼用型强筋小麦的主要遗传基础,二者聚合可实现蛋白质(面筋)质量和淀粉特性的同步改良,并拓宽和提升强筋小麦的加工用途和商品价值。本文总结了Glu-D1d与Wx-B1b基因及其聚合对强筋小麦品质的影响,并对两个基因聚合育种策略和注意事项进行探讨,以期为面包面条兼用型强筋小麦育种提供理论依据和实践经验。

糯小麦淀粉结构特征和理化品质研究

为解析糯小麦淀粉结构特征和理化品质,以4个糯小麦为试验材料,3个不同筋力的非糯小麦为对照,测定其淀粉组分及含量、X射线衍射特性、结晶度、粒度分布、链长分布和热力学特性。结果表明,糯小麦的总淀粉、直链淀粉含量分别为66.04%~67.84%、0.07%~1.73%,显著低于非糯小麦,而支链淀粉含量则相反。糯小麦A型淀粉颗粒的表面积比、体积比和数量比分别为26.17%~35.16%、52.45%~62.89%、2.11%~3.19%,显著低于非糯小麦;B型淀粉除数量比外,表面积比和体积比都显著高于非糯小麦;C型淀粉的表面积比、体积比和数量比均显著高于非糯小麦,其中中科糯麦1号的C型淀粉数量比和表面积比最高。X射线衍射图表明,衍射角2θ在15°、17°、18°、23°附近出现了较强的波谱峰,在20°处非糯小麦有较弱波谱峰,但糯小麦几乎没有。糯小麦结晶度在25.16%~26.78%之间,显著高于非糯小麦,其中中科糯麦1号结晶度最高。糯小麦与非糯小麦在链长分布上整体无显著差异,除扬糯麦1号外,糯小麦较长的B3链和平均链长略高于非糯小麦。糯小麦的起始温度、峰值温度、终止温度、热焓值分别为58.62~59.14℃、63.47~64.93℃、70.69~71.84℃、10.13~11.51 J·g^(-1),其中峰值温度、终止温度显著高于非糯小麦,起始温度与非糯小麦间无显著差异;除扬麦13外,糯小麦热焓值高于非糯小麦。综上所述,糯小麦直链淀粉含量较低,C型淀粉颗粒比例、淀粉结晶度、淀粉热力学峰值温度和终止温度较高。本研究结果为糯小麦用于小麦品质改良提供了理论基础。

全国小麦品种品质检测报告

根据１９９０年对来自全国１７个地区９８个优选小麦品种的籽粒性状及其制粉品质，面粉理化性质，面团流变学性质以及面包烘烤品质的测定的结果，分析了我国小麦品质现状。

江苏省小麦品质现状及品质改良研究

分析测定了当前江苏省大面积推广和新选育的 1 8个小麦品种 (品系 )的理化性质和面团流变学特性。各性状的平均值为 :容重 786.7g/L,出粉率 68.6%,蛋白质含量 1 2 .7%,湿面筋含量 3 2 .7%,沉淀值 3 6.0ml,面团吸水率 60 .6%,形成时间 2 .7min,稳定时间 4 .2 min,软化度 1 0 5.3 B.U.,评价值 4 5.4。总地看来 ,江苏省小麦品种 (品系 )的容重和出粉率稍高 ,蛋白质、面筋含量和沉淀值中等 ,但面团形成时间和稳定时间偏短 ,均达不到高筋粉的要求 ,属中、弱筋粉范畴。弱筋小麦新品种宁麦 9号各项品质指标符合加工制作优质饼干、糕点食品的要求。文中还对优质小麦育种、栽培。

我国冬小麦品种品质现状与问题

20 0 0 / 2 0 0 1年度全国冬小麦 7个试区 79个参试品种 (系 )品质性状测试结果表明 :当前我国冬小麦品种各品质性状的平均水平为蛋白质含量 14 1g/ kg,沉淀值 2 7.1m L ,面粉吸水率 6 0 .8% ,面团形成时间 2 .7m in,面团稳定时间 3.1m in,软化度 117BU ,粉质评价值 4 4。各品质性状在地域表现上都有明显的北高 (优 )南低 (差 )趋势。综合品质性状达到强、中、弱筋小麦品质标准的分别有 3,14和 9个品种 ,其中北部旱地组强筋 1个、中筋 3个 ,北部水地组强筋 1个、中筋 3个 ,黄淮旱地组强筋 1个、中筋 2个、弱筋 1个 ,黄淮北片组中筋 1个 ,黄淮南片组中筋5个、弱筋 1个 ,长江中下游组弱筋 2个 ,长江上游组弱筋 5个。面筋蛋白质质量差是我国冬小麦当前品种品质的主要问题。

黄淮冬麦区小麦品种品质改良现状分析

为了解近年来黄淮冬麦区小麦品质改良状况,对2000-2009年黄淮冬麦区324个区试品种(系)的容重、蛋白质含量、湿面筋、沉降值、吸水率、稳定时间、拉伸面积和最大抗延阻力等品质性状进行了分析。结果表明,黄淮冬麦区小麦籽粒蛋白质和湿面筋平均含量较高,黄淮南片冬水组、春水组和黄淮北片水地组三组参试品种在这两个指标上都达到强筋小麦国家审定标准,但面筋强度较差,蛋白质质量不高,表现为稳定时间、沉降值、拉伸面积和最大抗延阻力等性状的值都偏低,特别是黄淮北片在这几个性状值上都低于黄淮南片。近年来黄淮冬麦区加强了对这4个性状的改良,各性状值稳中有升。因此,当前黄淮麦区小麦品质改良的重点是加强蛋白质质量的改良,使各性状综合平衡发展。

中国冬小麦品质改良研究进展

小麦是中国第三大粮食作物,在农业生产和食品工业中占有重要地位。随着中国经济和社会的发展,消费者的生活需求正在发生变化,工业化和城市化使食品工业,特别是传统食品工业化加速发展。与此同时,食品工业对食品原料的专用化和规模化,即品种的质量、规格和数量,提出了更高的要求。如何研究和解决这一矛盾,已成为小麦产业和食品工业可持续发展的新问题。本文以国内发表的论著为基础,整理、分析了小麦品质改良历史、研究进展、存在问题;讨论了小麦产业链和食品加工业的可持续发展对优质小麦的需求;结合农业生产和食品工业的发展趋势提出建议,供小麦育种、生产、收贮、食品加工等部门和研究人员参考。

小麦品质特性的分类及相对重要性分析

为了进一步提高小麦品质育种中品质选择指标的有效性和简便性,以品质特性各异的35个小麦品种为材料,对15个小麦品质特性进行了分类及相对重要性分析。结果表明,在15个品质特性的105个线性相关系数中,达到极显著水平和显著水平的分别为88个和6个,说明绝大多数品质特性之间存在着程度不等的线性相关。采用因子分析方法将15个品质特性分为4类:①蛋白质及面筋数量类,包括蛋白质含量、湿面筋含量和干面筋含量;②面筋质量特性和面包特性类,包括面筋指数、形成时间、稳定时间、和面时间、8min尾高8、min尾宽、面包体积、面包纹理和面包评分;③耐揉指数和弱化度;④衰落值。对面包烘焙特性的逐步回归表明,干面筋含量、面筋指数、形成时间和耐揉指数为小麦品质特性的重要选择性状。35个品种的聚类分析结果支持了本研究关于小麦品质特性相对重要性的分析结论。