In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of st...In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of steamed bread and the basic physical and chemical indexes of wheat,and investigated important factors that affect the evaluation indexes of steamed bread,including flour extraction rate,protein content,amylose content,protein,added amount of yeast,fermentation time and other aspects.According to the study results,it was shown that different factors had different effect on steamed bread quality,with both positive correlation and negative correlation.展开更多
The QTLs for quality traits of Chinese dry noodle （CDN） were mapped based on a population of recombinant inbred lines （RILs） derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shann...The QTLs for quality traits of Chinese dry noodle （CDN） were mapped based on a population of recombinant inbred lines （RILs） derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shannong 483. Sensory quality traits of CDN were tested according to the standard of Ministry of Commerce of P.R.China （SB/T 10137-93）, and the textural property traits were detected using a texture analyser （TA.XTplus）. We have obtained 8 putative QTLs for 6 sensory quality traits and 2 QTLs for textural property of CDN with a single QTL explainning 4.07-75.67% of phenotypic variations on chromosomes 1A, 1 D, 3D, 4A, and 6D. A cluster of 3 QTLs for palate, elasticity and smoothness of CDN was found near the Glu-D I locus on chromosome 1D with high contributions, The increasing effect come from Chuan 35050, and the relationship between the QTLs were positive. On chromosome 4A, co-location QTLs for stickiness and total score were detected in the region of Xwmc420-Xswes620-Xswes615. Their contributions were high and the increasing effects come from Shannong 483. A taste QTL QStas.sdau-4A.1 was obtained in Xsrap18-Xswes624c-Xissr25b-Xissr23b on chromosome 4A with the highest contribution of 75.67%. This QTL was a major gene and the increasing effects come from Shannong 483.展开更多
To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaoche...To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaocheng 8901 （Gc8901）, was used. The RILs were tested in three different environments to determine the role of environmental effects on quantitative trait loci （QTL） analysis. A total of 45 QTLs with additive effects for 17 noodle sensory and textural properties under three environments were mapped on 15 chromosomes. These QTLs showed 4.23-42.68% of the phenotypic variance explained （PVE）. Nineteen major QTLs were distributed on chromosomes 1 B, 1 D, 2A, 3B, 3D, 4A, and 6A, explaining more than 10% of the phenotypic variance （PV）. Clusters were detected on chromosomes 2B （3 QTLs）, 3B （11 QTLs） and 4A （5 QTLs）. The cluster detected on chromosome 4A was close to the Wx-B1 marker. Five co-located QTLs with additive effects were identified on chromosomes 2B, 3D, 4A, 6A, and 7B. The two major QTLs, Qadh.sdau-3B. 1 and Qspr.sdau-3B. 1, in cluster wPt666008-wPt5870 on chromosome 3B were detected in three different environments, which perhaps can be directly applied to improve the textural properties of noodles. These findings could offer evidence for the selection or development of new wheat varieties with noodle quality using molecular marker-assisted selection （MAS）.展开更多
文摘In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of steamed bread and the basic physical and chemical indexes of wheat,and investigated important factors that affect the evaluation indexes of steamed bread,including flour extraction rate,protein content,amylose content,protein,added amount of yeast,fermentation time and other aspects.According to the study results,it was shown that different factors had different effect on steamed bread quality,with both positive correlation and negative correlation.
基金supported by the National Key Technique Program for Regulation of Agricultural Structure,China (06-02-04B)
文摘The QTLs for quality traits of Chinese dry noodle （CDN） were mapped based on a population of recombinant inbred lines （RILs） derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shannong 483. Sensory quality traits of CDN were tested according to the standard of Ministry of Commerce of P.R.China （SB/T 10137-93）, and the textural property traits were detected using a texture analyser （TA.XTplus）. We have obtained 8 putative QTLs for 6 sensory quality traits and 2 QTLs for textural property of CDN with a single QTL explainning 4.07-75.67% of phenotypic variations on chromosomes 1A, 1 D, 3D, 4A, and 6D. A cluster of 3 QTLs for palate, elasticity and smoothness of CDN was found near the Glu-D I locus on chromosome 1D with high contributions, The increasing effect come from Chuan 35050, and the relationship between the QTLs were positive. On chromosome 4A, co-location QTLs for stickiness and total score were detected in the region of Xwmc420-Xswes620-Xswes615. Their contributions were high and the increasing effects come from Shannong 483. A taste QTL QStas.sdau-4A.1 was obtained in Xsrap18-Xswes624c-Xissr25b-Xissr23b on chromosome 4A with the highest contribution of 75.67%. This QTL was a major gene and the increasing effects come from Shannong 483.
基金supported by the National Natural Science Foundation of China (31301315 and 31171554)the Natural Science Foundation of Shandong Province,China (ZR2013CM004)+2 种基金the State Key Laboratory of Crop Biology Foundation,China (2013KF06)the Creation and Utilization of Agriculture Biology Resource of Shandong Province,China (2013 No.207)the Shandong Provincial Agriculture Liangzhong Project Foundation of China (2014 No.96)
文摘To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaocheng 8901 （Gc8901）, was used. The RILs were tested in three different environments to determine the role of environmental effects on quantitative trait loci （QTL） analysis. A total of 45 QTLs with additive effects for 17 noodle sensory and textural properties under three environments were mapped on 15 chromosomes. These QTLs showed 4.23-42.68% of the phenotypic variance explained （PVE）. Nineteen major QTLs were distributed on chromosomes 1 B, 1 D, 2A, 3B, 3D, 4A, and 6A, explaining more than 10% of the phenotypic variance （PV）. Clusters were detected on chromosomes 2B （3 QTLs）, 3B （11 QTLs） and 4A （5 QTLs）. The cluster detected on chromosome 4A was close to the Wx-B1 marker. Five co-located QTLs with additive effects were identified on chromosomes 2B, 3D, 4A, 6A, and 7B. The two major QTLs, Qadh.sdau-3B. 1 and Qspr.sdau-3B. 1, in cluster wPt666008-wPt5870 on chromosome 3B were detected in three different environments, which perhaps can be directly applied to improve the textural properties of noodles. These findings could offer evidence for the selection or development of new wheat varieties with noodle quality using molecular marker-assisted selection （MAS）.
