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.

Accumulation of Protein Fractions during Grain Filling of Wheat Genotypes Differing in Protein Content and Baking Quality

The accumulation of protein fractions was analyzed on developing and mature wheat grains of three cultivars differing in protein content and baking quality. There was a slight difference in the accumulation of cytoplasmic proteins in the cultivars used. The high yield but low protein cultivar showed a consistent decline of protein content during grain filling but the high - protein cultivars increased their psotein contant after 25 days post-anthcsis. The accumulation of storage proteins was different from that of cytoplasmic protein, and there were also cultivar variations. However, all cultivars reached their, maximum-synthesizing capacity for storage proteins at maturity. The relationship between the protein fractions or their ratio and baking quality was also discussed.

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.

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.

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.

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.

小麦发芽对面粉质量与加工产品品质的影响

【目的】小麦在收获季节若遇连续的阴雨天气,将会导致籽粒萌动,甚至发芽,从而影响小麦的产量和品质。将正常小麦与发芽小麦以不同比例混合、制粉,评价其对加工成品的烘焙/蒸煮品质的影响,探讨利用轻微程度芽麦的可能性,为减少粮食损失提供参考。【方法】基于郑麦583(郑583)和科成麦6号(科6)制备含芽麦比例分别为30%、50%和100%的混合小麦。以降落值、沉降值、干面筋含量、湿面筋含量、面团形成时间和面团稳定时间评估混合小麦面粉的劣化程度;从感官评分及品质参数综合评估混合小麦面粉制作的面包、饺子皮、馒头、海绵蛋糕、面条和饼干的烘焙或蒸煮特性。【结果】随着芽麦占比的增加(30%、50%和100%),郑583面粉的面团形成时间呈先增加再降低的趋势,面团稳定时间逐渐降低;但科6的2个参数变化趋势均为先降低再增加,最后降低;2个品种面粉的降落数值、湿面筋含量、干面筋含量和沉降值指标均呈逐渐降低的趋势。郑583馒头的比容先增加后降低,科6馒头的比容逐渐降低;郑583海绵蛋糕的比容逐渐增加,科6海绵蛋糕的比容保持不变。2个品种的面包比容、饼干面积、面条蒸煮损失、饺子汤浑浊参数(A*)均呈相同的梯度变化。与郑583和科6的对照(无芽麦)相比,100%芽麦占比的郑583、科6的面包比容分别降低11.33%和17.44%,饼干面积分别增加24.10%和7.49%,面条蒸煮损失率分别增加29.85%和9.69%,饺子汤A*值分别增加8.93%和13.32%。当芽麦占比为30%时,2个品种所制作的面包、馒头和饺子皮均出现显著劣化,郑583面条也出现显著劣化;当芽麦占比达到50%时,2个品种的海绵蛋糕和饼干出现显著劣化;当芽麦占比达100%时,科6的面条也表现为显著劣化。【结论】发芽小麦严重影响面包、饺子皮、馒头、海绵蛋糕、面条和饼干的蒸煮或烘焙特性。不同品种小麦受影响也有差异,但是总体趋势一致。当发芽程度较轻时,对饼干和蛋糕的加工品质影响较小。

面包烘焙品质与小麦品质性状的相关性

为了了解适宜的面包小麦的品质指标范围,对58个小麦品种(系)的面包烘焙品质与小麦品质性状的相关性进行了分析与研究,将58个品种(系)的面包总评分分为三个梯度与小麦品质性状进行比较,结果表明,面包总评分和面包体积与蛋白质含量、湿面筋含量、沉淀值、吸水率、延伸性呈显著正相关,与抗延阻力相关不显著,面包芯平滑度与蛋白质含量、湿面筋含量、沉淀值、形成时间呈显著正相关;纹理结构与蛋白质含量、湿面筋含量、沉淀值、延伸性呈显著正相关;面包弹柔性与蛋白质含量呈显著正相关,与其它指标相关性不显著。

栽培措施对面包小麦产量及烘烤品质的调控效应

通过肥水及化控试验对优质面包小麦的产量和加工品质影响的研究 ,结果表明 :肥水措施对产量和品质均有重要影响 ,具体表现为在相同施氮量和相同浇水的条件下 ,施氮时期后移和重施拔节肥使产量明显增加 ,蛋白质含量、湿面筋含量、沉降值和面包体积有所增加 ,面团稳定时间有所延长。随浇水次数增加产量有所提高 ,而籽粒蛋白质含量和面包体积有所减少。起身期适当叶面喷施壮丰安可以有效地降低株高 ,防止倒伏。而且主要是缩短穗下节间以下的节间 ,对穗下节间无明显影响 ,形成良好的株型 ,并可增加成穗数 ,但穗粒数有所减少。在一般中等土壤肥力条件下增施氮肥可以有效地增加产量 ,增施氮磷肥对面包体积有显著影响 。

农艺措施对中优9507小麦蛋白组分和加工品质的调节效应

通过不同栽培措施对小麦蛋白质组分及面包加工品质影响的研究 ,结果表明 ,在小麦生长中、后期减少浇水次数 ,可以提高球蛋白、谷蛋白质和总蛋白含量 ,并可提高沉降值 ,延长面团形成时间和稳定时间 ,使面包体积有所增加。增施氮、磷肥使谷蛋白和总蛋白含量有所增加。适当叶面喷氮可以增加球蛋白、谷蛋白和总蛋白含量 ,并可提高籽粒硬度和湿面筋含量 ,增加面包体积和面包评分。

氮肥用量对安农9192面包小麦加工品质的影响

通过田间试验和室内分析研究氮肥用量对安农9192 面包小麦加工品质的影响。结果表明, 该品种的优良性状要在较高氮肥用量下才能较充分表达。氮肥用量 (N) 为270～360 kg/hm 2 的处理, 面粉蛋白质和面筋含量及沉降值均比270kg/hm 2 以下处理的高, 粉质仪测定的评价值达58～64 分, 拉伸仪测定的R5/E为4.1～3.1, 曲线面积超过250 cm 2, 面包体积达810～815 m L, 比容5.3～5.4 m L/g, 面包烘焙质量评分超过92.0 分。

37个小麦品种面包烘烤品质的评价和聚类分析

1990和1991年,15个国内和22个国外品种,同时在北京、石家庄(河北)、安阳(河南)南北相距500余公里的3个地点种植,对其粒重、硬度和面包烘烤品质进行了评价,并研究了性状间和品种间的关系。结果表明:国内品种的千粒重比国外品种高,硬度则不相上下,但面包烘烤品质除了8131外,国内品种比美国中西部品种显著地差;蛋白质含量和单位蛋白质含量的面包体积决定了面包体积总变异的99.7％和面包总分总变异的89.1％;环境和基因型对不同的品质性状其相对贡献不一样,但基因型的相对贡献显著地超过基因型×环境互作的作用;蛋白质含量、沉淀值以及面团形成时间与面包体积、面包总分有显著的正相关。在主成分分析的基础上,把37个品种聚成4类,根据类间表型性状值和类间平均遗传距离,可为利用美国中西部品种的优良面包烘烤品质性状来改良国内品种在这方面的不足提供依据,综合相关、回归、聚类分析的结果表明,面包烘烤品质改良应该考虑沉淀值,面团形成时间、蛋白质含量和粒重等目标性状。最后对我国今后小麦面包烘烤品质改良的方向、途径等进行了讨论。

17+18亚基对黑龙江省小麦品种烘烤品质影响的初步研究

利用生化标记和选择性回交方法(5次)将17+18亚基转移到了黑龙江省主栽小麦品种克旱9、克丰3和龙麦20之中。试验结果表明:同一品种的7+8或7+9亚基类型与其相应的17+18亚基类型相比,其Zeleny沉降值与干面筋比值除龙麦20略高外,其它品种均有较大程度下降。3个品种的17+18亚基类型的面团稳定时间和最大抗延阻力与7+8或7+9亚基类型相比均有较大降低。

基因型和环境对小麦烘烤品质的影响

利用12个小麦品种在5个地点的试验结果,分析了品种、环境以及品种与环境的互作对小麦烘烤品质的影响,结果表明:品种、环境以及品种与环境的互作对小麦烘烤品质都有显著影响,品种和地点的互作效应在同一品种不同地点间是不同的,在较差的环境下,也有表现好的品种。不同环境下,烘烤品质指标的变化大于籽粒蛋白质含量的变化,小麦品种品质的评价,不仅应考虑其蛋白质含量在不同地点之间的变化,更重要的是研究最终加工品质的变化规律。

小麦籽粒蛋白质组分与面包烘焙品质性状关系的研究

利用３８个小麦种质材料，研究了小麦蛋白质组分与面包烘焙品质性状的关系。发现清蛋白或球蛋白与主要面包品质性状呈负相关，其中清蛋白含量与Ｚｅｌｅｎｙ沉降值呈显著负相关。醇溶蛋白或谷蛋白与面包品质性状呈正相关，谷蛋白与烘焙品质呈显著正相关。利用通径分析明确了不同蛋白组分对面包加工品质的直接作用和间接作用。据此提出改良面包加工品质及协调营养品质和面包加工品质的途径。

普通小麦胚乳蛋白质与面包烘烤品质关系的研究与利用 (I)蛋白质及其各组分的含量与烘烤品质的关系研究

普通小麦籽粒蛋白质的含量和质量是影响面包烘烤品质的决定性因素。本文综述了国内外学者对小麦蛋白质及其组分的含量和比例与烘烤品质的相关关系的研究 ,指出一定的粗蛋白含量是烘烤品质的基础。与粗蛋白含量相比 ,谷蛋白的相对含量 ,尤其是高分子量谷蛋白亚基的相对含量及谷蛋白大聚合体的相对含量对面包烘烤品质的影响更大。

配麦面包烘烤品质变化规律的研究

以８个品质性状差异较大的原料小麦按不同比例掺混组成１８个配麦样品。这些样品的蛋白质含量、湿面筋含量、沉降值、粉质图吸水率、面包评分等性状可由原料小麦的加权平均数预测，而粉质图形成时间、稳定时间、软化度、评价值和面包体积等性状则较复杂，不同原料小麦间常表现出互作效应。

小麦高分子量麦谷蛋白亚基组成及其对小麦烘烤品质的影响

采用SDS-PAGE方法分析了386份CIMMYT小麦材料的高分子量麦谷蛋白亚基(HMW-GS)组成,并测定了其微量SDS沉降值,同时评估了各亚基对小麦烘烤品质的贡献.电泳结果发现,供试材料所包含的亚基种类和组合非常丰富,共有14条不同亚基和25种不同的亚基组合.A组染色体编码的HMW-GS有Null、Ax1和Ax2,其频率分别为79.50%、16.32%和4.15%;B组染色体编码的亚基按频率由高到低排序为Bx7、Bx7+By9、Bx7+By8、By22、Bx20、Bx14+By15、Bx6+By8,它们的频率分别为42.75%、21.24%、17.36%、13.47%、3.89%、1.04%、0.26%;D组染色体编码的亚基为Dx5+Dy10、Dx2+Dy12、Dx5+Dy12、Dx2+Dy10,其中Dx5+Dy10和Dx2+Dy12亚基为主要类型,频率分别为76.42%和22.00%,含有Dx5+Dy12或Dx2+Dy10亚基的材料非常少,含有Dx5+Dy12亚基的仅有4份,含有Dx2+Dy10亚基的仅有2份,但它们用于研究D染色体编码的等位亚基的遗传和对小麦烘烤品质的贡献将具有重要作用.亚基组合1(Null+5+10+7)出现的频率最高,为34.20%;其次是组合3(Null+5+10+7+9),其频率为11.40%;组合16～25仅分布在1～2份材料中.各亚基对沉降值的影响结果显示,各位点编码的等位基因变异对小麦烘烤品质影响显著.Glu-A1位点上的1亚基的作用显著大于2和Null亚基,2与Null亚基间的差异不显著.Glu-B1位点上的7+8和22亚基显著优于7+9,而7、20和7+9亚基间有差异,但差异不显著,同样,7+8和22亚基间有差异,但差异不显著.5+10和2+12亚基对品质贡献与前人研究一致,5+10亚基显著优于2+12亚基.自然界十分稀少的材料———拥有2+10和5+12亚基的材料的收集对评价Glu-D1位点单个亚基或亚基联合对小麦品质的影响具有十分重要的意义.

冬小麦烘烤品质与其它一些品质性状及产量性状间的相互关系

1984-1985和1985-1986年度在郑州分别以34个和15个冬小麦品种进行试验。结果表明,蛋白质含量与产量呈极显著负相关,容重、面包体积和面包评分与产量相关均不显著,沉淀值与产量只有一年呈显著负相关。蛋白质含量与湿面筋含量和沉淀值呈显著正相关,与面包体积和面包评分只有一年相关达显著水平,与面团流变学特性的相关多不显著。湿面筋含量与烘烤品质性状相关多不显著。因而当前品质育种应在一定蛋白质含量基础上着重改良蛋白质和面筋的质量。沉淀值较之蛋白质含量与面包评价的关系更为密切,且遗传力较高,故可用于早代大量品系的筛选。