黑粒小麦新品种漯珍1号优异品质调优技术

漯珍1号是由漯河农科所选育出的珍稀黑粒小麦新品种，是第一个通过省级品种审定委员会审定的黑粒小麦新品种。据国家定点机构测试，该品种籽粒蛋白质含量为17．1％，18种氨基酸总和达到15．2％，对人体有利元素钙、铁、硒、磺的含量是普通小麦的1．3～3倍，具有优异的品质和极高的营养价值。随着人们对黑色食品营养价值的深入了解以及食品加工技术的发展与应用，以漯珍1号为代表的黑粒小麦种植及市场开发将具有广阔的发展前景。     

旱地黑粒冬小麦品种（系）的性状鉴定

黑粒小麦一般是种子颜色呈深紫、深蓝、紫黑品种的统称,它比白粒或红粒小麦的蛋白质和赖氨酸以及钙、铁、锌、硒等元素含量高。我国的小麦育种专家在多年的远缘杂交育种中,选育出了一些黑粒小麦．既具有较高的单产,又具有较高的营养价值和一定的营养保健功能。但是其抗逆性差、抗病性弱．尤其是抗条锈病品种缺乏等问题．有待于进一步改进。     

南阳彩色小麦籽粒性状分析初报

为给小麦新品种的种植、加工和开发利用提供科学依据，以南阳灰麦、蓝麦，普通紫麦和硬质紫麦为材料，对南阳彩色小麦品种中的籽粒形状、千粒重、容重、比重等性状指标进行了测定。结果表明，南阳彩色小麦尤其是友麦、蓝麦和硬质紫麦籽粒较长，属于瘦长型籽粒品种。千粒重属中等水平；容重除蓝麦外，其余都达不到一等小麦的要求；比重也比普通小麦偏低．因而这些性状限制了南阳彩色小麦在食品加工上的某些应用，但综合其营养价值和保健功能，这些品种在我国传统食品和功能食品上仍有较大的开发前景。     

糯小麦的开发和应用研究进展

旨在总结糯小麦的应用现状,分析制约糯小麦推广应用的关键问题,为糯小麦规模化推广应用提供参考。在糯小麦理化特性方面,重点简述糯小麦的淀粉构成及糊化特性;在糯小麦应用方面,主要对其在食品加工及其他工业生产领域的应用研究进行概述。其中,在食品改良方面,添加少量糯小麦可提升食品的口感和货架期,尤其在冷冻食品中具有独特优势;在酒精工业中,添加糯小麦可明显提升酒精转化率和白酒口感;此外,糯小麦可作为一种新材料,在新型食品开发、造纸、医药等众多工业生产领域有良好的应用潜力。糯小麦淀粉特性优异,在众多领域拥有广阔的应用前景,但目前有关糯小麦在食品加工中的应用价值研究尚未达成一致结果,且尚未见其大面积推广和成功用于商业应用的报道,这些均有待进一步研究。     

中国优质小麦生产的现状与问题分析

小麦是中国的第二大粮食作物。中国的小麦生产已基本可以满足国内市场需求,且局部地区丰年有余,出现库存积压,但中国小麦生产的品种结构性矛盾突出,专用小麦品种和优质专用商品小麦缺乏,粮食贮运成本较高。目前,中国小麦生产在稳定总产的前提下,应以品种结构调整、优质生产区划、优质专用品种选育及推广、优质生产基地建设、优质小麦分收分贮、品质快速检测、优质优价和专用品种的食品加工技术为主要任务。     

优质黑米新品种—秦稻2号的特征特性及栽培技术

秦稻2号(原名黑珍珠),是陕西省洋县黑米名特作物研究所从矮秆品种黑香粳糯大田天然变异株中选育而成的,属粳糯性中晚熟品种。与对照品种黑香粳糯和黑优粘比较,具有株型紧凑、茎秆粗壮、抗倒、耐寒抗逆性强、株高适中、米色黑、易糊化,适口性好等特点,是食用、酿酒加工的理想品种。2000年2月通过陕西省农作物品种审定委员会审定,并在陕南及同生态类型区推广种植。     

秦稻2号

秦稻2号(原名黑珍珠),由陕西省洋县黑米名特作物研究所从矮杆品种黑香粳糯大田天然变异株中选育而成,属粳糯性中晚熟品种.与对照品种黑香粳糯和黑优粘比较,具有株型紧凑、茎秆粗壮、抗倒、耐寒抗逆性强、株高适中、米色黑、易糊化、适口性好等特点,是食用、酿酒加工的理想品种.2000年通过陕西省农作物品种审定委员会审定.……     

运黑系列黑小麦营养品质分析

黑小麦是一种珍贵的黑籽粒小麦品种。为了更好地推广和利用黑小麦资源、开发黑小麦产品,本研究以白粒小麦品种良星99为对照、以4个运黑系列黑小麦新品系为研究对象,对其营养成分、面筋特性及氨基酸、酚酸、花青素含量等品质特性进行了分析。结果表明,4个黑小麦品系营养品质各异,其中,运黑164的脂肪、蛋白质含量最高,较对照分别增加29.4%、28.9%;运黑163的锌含量较对照分别增长150.6%;运黑14207的硒、铁含量最高,比对照分别高524.4%、15.5%,其他黑小麦品系的铁含量显著均低于对照。综合分析蛋白质、氨基酸含量及面筋特性,运黑161蛋白质品质最好,运黑163、运黑164次之,运黑14207蛋白质品质较低。供试黑小麦品系的总酚酸、花青素含量均高于对照,且紫色黑小麦花青素含量高于蓝色黑小麦。综上所述,运黑系列黑小麦营养品质优于对照;运黑14207适合开发黑小麦啤酒、饼干及富含微量元素的功能性食品;运黑161适合开发馒头、面条等传统食品;运黑163、运黑164适合配粉使用。     

陕西关中小麦品种(系)籽粒品质性状研究

为了给小麦品质评价、品质改良、育种目标制定、优质小麦区划和生产基地建设提供理论依据,对参加关中地区小麦品种区域试验的9年163个品种(系)的籽粒品质性状进行了研究。结果表明,关中地区小麦品种(系)籽粒的千粒重、容重、硬度、蛋白质含量、湿面筋含量均较高,但沉淀值较低,蛋白质的质量较差;面团的稳定时间短,软化度较高,评价值较低;关中地区能达到强筋小麦品种标准的品种(品系)仅占8．59％,中筋品种(系)占55．83％。关中地区的小麦品种选育工作还应在提高产量水平的同时,加强对沉淀值和面团稳定时间的选择,以满足优质小麦生产和食品加工对强筋小麦品种的需求。     

几个黑小麦品种(系)蛋白质品质特性及其与面条蒸煮品质的关系

为给黑小麦加工品质评价及相关加工企业的原料选择与质量控制提供参考依据,选用国内推广的10个黑小麦品种为原料,对其蛋白质品质、粉质参数、面条蒸煮品质及其关系进行了分析.结果表明,黑小麦的蛋白质含量、谷蛋白大聚体(GMP)、谷蛋白溶涨指数(SIG)及蛋白组分中的醇溶蛋白和谷蛋白含量均低于对照小偃6号;湿面筋含量、面筋指数、沉淀值及粉质参数均优于小偃6号.黑小麦的沉淀值、SIG值和GMP含量、评价值与面条蒸煮干物质失落率呈极显著或显著负相关,逐步回归分析表明,SIG值和GMP与面条蒸煮干物质失落率的关系最为密切,是黑小麦面条品质评价的有效预测指标.黑小麦76、黑宝石、黑小麦、ZL97(6)和贞选1号具有较好的面条加工适用性.     

小麦品种同异布局的原理与方法

为给品种合理布局提供一种新的分析手段,根据联系数学理论,提出了小麦品种同异布局分析方法,并阐述了其基本原理与方法步骤.利用河南省小麦品种区域试验资料对这种理论与方进行了应用和验证.通过与品种区域试验联合方差分析和品种灰色布局分析方法比较,证实了这种方法是可行.     

普通小麦Glu-3位点基因单元型的分离和序列分析

为了从分子水平上探讨优质小麦资源中LMW-GS等位基因与小麦品质的关系,以及在改善小麦品质方面的潜在价值,利用小麦Glu-A3和Glu-B3基因的特异引物从强筋型、中筋型和弱筋型小麦共计10份材料中分离出LMW-GS基因后进行序列分析。结果表明,共发现14个新的核苷酸变异类型和4个肽链变异类型。其中,14个新的核苷酸变异类型中,4个为Glu-A3基因变异类型,1个为Glu-B3基因变异类型,9个为Glu-D3基因变异类型。值得注意的是,有2个半胱氨酸数目特殊的亚基类型被发现,一个是来自师栾02-1含有9个半胱氨酸残基的GluA3-18基因,另一个是来自偃展4110含有7个半胱氨酸残基的GluD3-13基因。     

Quality (End-Use) Improvement in Wheat

Abstract

Wheat provides nutrients and the raw materials for industrialized food production. Recent global economic trends and increases in urban population growth have led to an increased demand for wheat-based convenience foods (fast, ready-to-eat, frozen foods, etc.) and for new wheat-based products. These factors have resulted in a greater emphasis than ever on the end-use quality of wheat. This paper reviews grain compositional aspects influencing the processing and quality attributes of the main foods produced with wheat, as well as the breeding strategies and methodologies used to achieve germplasm with desirable end-use quality. Common wheat (Triticum aestivum) is used in bread (leavened, flat, and steamed), noodles, biscuits, and cakes. Durum wheat (T. turgidum L. var. durum) is used globally in alimentary pasta and regional foods (flat breads, couscous, and burghoul) in North Africa and West Asia. Grain characteristics (grain hardness, protein content/quality, enzymatic activity, etc.) play a moderate to important role in the processing and end-use quality of wheat-based products. Among these, gluten strength and extensibility, which are determined by glutenin (HMW and LMW) and gliadin composition, are two of the main factors that determine quality. The complex and generally additive nature of inheritance of most quality traits has led to the development of several indirect tests used in early and advanced generations to increase the frequency of high yielding lines with desirable quality attributes. Additionally, characterization of HMW and LMW glutenins and gliadins allows breeders to combine protein content and quality more effectively. The use of molecular-marker-assisted selection and genetic transformation is expected to accelerate the tailoring of new wheat varieties to meet specific end-use quality requirements. Accumulating desirable quality genes will help reduce genotype X environment effects on quality-presently among the major challenges confronting breeders.     

茶叶籽油的品质化学、保健功能及应用研究进展

茶叶籽油富含不饱和脂肪酸、多酚、生育酚、植物甾醇、角鲨烯等活性成分,具有降脂减肥、抗氧化、调节免疫、保护皮肤等多种生物学功能,既是一种高营养的健康食用油,也在食品、医药、日化、农业环境、生物能源等领域具有广阔的应用前景.文章就茶叶籽油的理化性质、品质成分、保健功能、应用领域进行综述,以为今后的相关研究和应用提供参考.     

Reducing the incidence of allergy and intolerance to cereals

This paper reviews studies on allergy, intolerance and sensitivity to cereals, especially to wheat, barley, rye, maize, rice and oats with regard to reducing their incidences. Prevalence of allergy to cereals is generally low; prevalence of other cereal-related diseases are highest for wheat and lowest for oats. Compared to the other cereals, wheat (and its components wheat starch and vital gluten) are most abundantly applied in a broad range of food products world-wide, which justifies the major focus of this review on wheat. Current knowledge on diagnosis of the cereal-related diseases and on detection and characterization of the relevant proteins is discussed in the context of the development of prevention strategies. Aiming at their design and implementation, such strategies require building of knowledge frameworks at the primary, secondary and tertiary prevention levels. In this regard, selection and breeding of low-allergenic/low-intoleragenic crop varieties, application of processing and technological approaches, and the introduction of alternative safe cereal crops is discussed. Sustainable reduction of immune-related diseases in general (including cereal allergies and intolerances) is discussed with regard to eating habits and lifestyle factors, human genetic and physiological characteristics, and the role of the intestinal micro-flora.     

Discrimination of wheat grain varieties using image analysis and neural networks. Part I. Single kernel texture

The development of non-destructive methods for the evaluation of cereal grain varieties has important implications for the food processing industry. The described experiment investigated 11 varieties of spring and winter wheat of different quality class. The analysis was performed on images acquired from a flatbed scanner interfaced to a PC. Kernel images were digitalized at high resolution (2673 × 4031) with 24-bit depth and 400 dpi. The variables input into the statistical model were the textures of single kernel projections. Textures were computed separately for seven channels (R, G, B, Y, S, U, V). The results were examined with the application of discriminant analysis and neural networks. The accuracy of texture-based classification of 11 wheat varieties reached 100%. The experimental design which yielded the most satisfactory results comprised texture measurements from the combined area of 20 kernels and variables from seven channels input into the neural network. The final classification quality was not affected by the year of cultivation, moisture content or grain variety.     

Barley for food: Characteristics,improvement, and renewed interest

Barley (Hordeum vulgare vulgare L.) is an ancient cereal grain, which upon domestication has evolved from largely a food grain to a feed and malting grain. However, barley food use today remains important in some cultures around the world, particularly in Asia and northern Africa, and there is renewed interest throughout the world in barley food because of its nutritional value. This review covers basic and general information on barley food use and barley grain processing for food use, as well as an in-depth look at several major aspects/traits of interest for barley food use including kernel hardness and colour, grain starch, and β-glucan contents. These traits are described in terms of their effects on processing and nutrition, as well as their inheritance and the prospects for barley improvement through breeding. Whereas, the aspects listed above have been studied relatively extensively in barley in terms of content, form, genetics, physiology, and in some cases nutritional quality, little is know about functional properties for processing and food product development. Renewed interest in barley for food uses largely centres around the effects of β-glucans on lowering blood cholesterol levels and glycemic index. Wholegrain barley foods also appear to be associated with increased satiety and weight loss. There is great potential to utilise barley in a large number of cereal-based food products as a substitute partially or wholly for currently used cereal grains such as wheat (Triticum aestivum), oat (Avena sativa), rice (Oryza sativa), and maize (Zea mays).     

农业远程监测系统在小麦新品种盐麦1号选育中的应用

盐城市盐都区农业科学研究所小麦育种工作在制定科学育种目标、广泛引进资源、改进育种方式的基础上,以农业远程监测系统作为小麦新品种选育过程中的辅助手段,实时获取植株各种生长信息,推动选育出高产、多抗、优质、广适小麦新品种盐麦1号(审定编号:苏审麦20200005)。