冬小麦高、低分子量麦谷蛋白亚基形成时间和积累强度及其与沉降值的关系

采用6个不同品质类型冬小麦品种研究高、低分子量麦谷蛋白亚基形成时间和积累强度及其与沉降值的关系。结果表明, 在籽粒形成过程中,各品种的高分子量谷蛋白亚基（HMW-GS）开始形成时间及形成速度不同,低分子量谷蛋白亚基（LMW-GS）B区在花后10 d基本形成;随着籽粒发育,HMW-GS和LMW-GS的类型和积累量都逐渐增多。强筋小麦     

Genetic improvement trends in agronomic performances and end-use quality characteristics among hard red winter wheat cultivars in Nebraska

Evaluation of wheat cultivars from different eras allows breeders to determine changes in agronomic and end-use quality characteristics associated with grain yield and end-use quality improvement over time. The objective of this research was to examine the trends in agronomic and end-use quality characteristics of hard red winter wheat cultivars grown in Nebraska. Thirty historically important and popular hard red winter wheat cultivars introduced or released between 1874 and 2000 were evaluated at Lincoln, Mead and North Platte, Nebraska in 2002 and 2003. An alpha lattice design with 15 incomplete blocks of two plots and three replications was used at all locations. Agronomic (days to flowering, plant height, spike length, culm length, grain yield and yield components, and grain volume weight) and end-use quality (flour yield, SDS-sedimentation value, flour protein content, and mixograph time and tolerance) traits were measured in each environment. Highly significant differences were observed among environments, genotypes and their interactions for most agronomic and end-use quality characteristics. Unlike modern cultivars, older cultivars were low yielding, and less responsive to favorable environments for grain yield and yield components. Semidwarf cultivars were more stable for plant height than traditional medium to tall cultivars. All cultivars had high grain volume weight since it is part of the grading system and highly selected for in cultivar release. Modern cultivars were less stable than older cultivars for SDS-sedimentation and mixing tolerance. However, the stability of older cultivars was attributed to their having weak mixing tolerance and reduced SDS-sedimentation values. The reduced protein content of modern cultivars was offset by increased functionality, as measured by mixograph and SDS sedimentation. In conclusion, breeders have tailored agronomic and end-use quality traits essential for hard red winter wheat production and marketing in Nebraska.     

在一对面包小麦杂交后代中Glu—B1控制的麦谷蛋白亚基17 18对烘烤品质的影响

将两个优质面包小麦品种安农8455(含Glu-Bl控制的7 8亚基)和Yecora Rojo(含Glu-Bl控制的17 18亚基)进行杂交,测定了其F_3代重组株系的高分子量麦谷蛋白亚基组成、SDS沉降值、伯尔辛克值、蛋白质含量和籽粒产量以及收获指数。利用方差分析、协方差分析和回归分析说明了,17 18亚基对面包品质的作用明显优于7 8亚基,两者的品质差异随着蛋白质含量的增加而增大。文中讨论了17 18亚基在培育较高面包品质潜力的小麦品种中的利用价值。     

Pan bread and dry white Chinese noodle quality in Chinese winter wheats

Improvements in pan bread quality and Chinese dry white noodle (DWCN) quality are the major breeding objectives in the north China winter wheat region. Eighty-one wheat cultivars and advanced lines were sown in two locations in the 2000–2001 season to evaluate the quality of winter wheat germplasm and investigate the association between pan bread quality and DWCN quality. Significant variability was observed for grain, pan bread, and DWCN quality attributes. Six cultivars and lines showed very good pan bread quality, 23 showed excellent DWCN quality in both locations, and the cultivars Yumai 34 and Sunstate showed superior quality for both food products. Protein content and grain hardness were significantly associated with pan bread quality, while the gluten quality-related parameters SDS-sedimentation value, Farinograph stability, and Extensograph maximum resistance, were significantly associated with pan bread quality score, and accounted for 59.3–72.3% of its variation. Yellow colour (b, CIE Lab) showed a strong negative association with pan bread and DWCN quality largely due to the strong and negative association between yellow colour and gluten strength parameters in this germplasm pool. Flour ash content and polyphenol oxidase (PPO) had a negative moderate effect on noodle colour, while protein content and grain hardness were negatively associated with noodle colour, appearance, and smoothness. The association between SDS-sedimentation volume, Farinograph stability, and Extensograph maximum resistance and DWCN score fitted a quadratic regression model, accounting for 31.0%, 39.0%, and 47.0% of the DWCN score, respectively. The starch pasting parameters, peak viscosity and paste breakdown, contributed positively to DWCN quality, with r = 0.57 and 0.55, respectively. Quality requirements for pan bread and DWCN differ in colour, gluten strength, and pasting viscosity. It is suggested that PPO, yellow pigment, SDS sedimentation volume, and peak viscosity are parameters that could be used to screen for DWCN quality in the early generations of a wheat-breeding program.     

Deficiency of individual high molecular weight glutenin subunits affords flexibility in breeding strategies for bread-making quality in wheat Triticum aestivum L.

High-molecular-weight (HMW) glutenin subunits in wheat Triticumaestivum L., allelic variation for which affects bread-making quality, areencoded by Glu-1 homoeoloci located on the homoeologous group1 chromosomes. Many alleles at Glu-B1 and Glu-D1 producetwo subunits, an x-type of low electrophoretic mobility in polyacrylamidegels, and a y-type of high mobility. In the current study, a combination ofnear isogenic lines of cultivar `Sicco' has been used to characterise theeffect upon quality of the absence of individual subunits 7 (Glu-B1x-type), 12 (Glu-D1 y-type) and, assuming an additive model ofsubunit action, 2 (Glu-D1 x-type). Absence of subunit 7 gave amoderate reduction in SDS-sedimentation volume, indicating its associationwith lower gluten strength (confirmed by Farinogram and Extensogramstudies), yet, from a full mixing input bake, a moderate increase in loafvolume and a considerable improvement in loaf score (an overall evaluationof loaf quality). Absence of subunit 12 gave a slightly larger reduction inSDS-volume, yet no change in loaf volume or score. Absence of bothsubunits 2+12 gave a larger reduction again in SDS-volume, a moderatereduction in loaf volume and a large reduction in loaf score. Absence ofsubunit 2 alone is therefore predicted to reduce SDS-volume, loaf volumeand score such that loss of this x-type subunit would lead to larger changesin quality parameters than loss of y-type subunit 12. A general conclusionof the study is that, while deficiency for HMW glutenin subunits generallyleads to reduced gluten strength and viscoelasticity, the resultantintermediate gluten strength may on occasions lead to improvements in loafperformance in situations where the base gluten strength is high. Theremay, then, be contexts in breeding programmes where selection fordeficiency would be a possible strategy for improving bread-making quality,adding to the flexibility available to the breeder. Somewhat unexpectedly,additional analysis found that, in the genetic background of cultivar `Sicco'used in this study, subunits 7+8 at Glu-B1 were indistinguishablefrom their allelic counterparts subunits 7+9 for virtually all characters, andthat subunits 2+12 at Glu-D1, while inferior in performance formixing properties compared to subunits 5+10, were associated with goodloaf characteristics.     

绵阳系列小麦籽粒蛋白质含量及其组分与SDS-沉降值关系的研究

以14个绵阳系列小麦品种为材料,研究不同品种籽粒蛋白质含量、蛋白组分和SDS-沉降值的变化规律,以及籽粒蛋白质含量及其组分与SDS-沉降值的关系,为绵阳系列小麦品种的选育提供理论依据。研究结果表明,不同小麦品种籽粒蛋白质含量不同,变幅为7.30%~13.09%,多数品种属于低蛋白质含量类型。多数品种的SDS-沉降值分布在20~30 mL范围内。不同品种籽粒蛋白组分各异。籽粒蛋白质含量、贮藏蛋白含量、谷蛋白和醇溶蛋白含量都与SDS-沉淀值成极显著的正相关关系。高的籽粒蛋白质含量和谷蛋白与醇溶蛋白含量是绵阳系列小麦品种获得较好烘烤品质的前提。     

山东省普通小麦醇溶蛋白Gli-1和Gli-2位点等位基因的遗传变异

采用酸性聚丙烯酰胺凝胶电泳(A-PAGE),分析了山东省种植面积较大的37个小麦品种醇溶蛋白Gli-1和Gli-2位点等位基因的组成特点。结果表明,山东小麦在醇溶蛋白Gli-1 (Gli-A1、Gli-B1和Gli-D1) 和Gli-2 (Gli-A2、Gli-B2和Gli-D2) 位点存在多样性,共鉴定出58个等位基因,出现频率较高的有6个,分别为Gli-A1a (48.6 %)、Gli-B1l (35.1%)、Gli-D1k (35.1%)、Gli-A2b (35.1％)、Gli-B2g (35.1％)和Gli-D2a (29.7％),其中Gli-B1l出现频率较高,表明1BL/1RS易位系在山东小麦中存在比较普遍。醇溶蛋白6个主要位点的遗传变异系数较高,平均为0.7930,变幅为0.7297～0.8269,其中Gli-D2位点遗传多样性最高,Gli-A1最低。对具有优质醇溶蛋白等位基因Gli-B1b或Gli-A2b的品种进行了高分子量谷蛋白亚基的组成分析,表明烟农15、烟优361、山农98-1和山农93-52同时含有优质谷蛋白5＋10亚基,在小麦育种中可利用这些优质亚基基因。     

Relationship between Quality, Colour of Glume and Gliadin Electrophoregrams in Durum Wheat

Gliadin electrophoregrams, protein content and SDS-sedimentation values from the modified SDS-sedimentation test were obtained from six Greek cultivars of Triticum durum and 98 biotypes (78 with white glumes, 20 with red glumes). Our results provide wheat breeders with the tool TO predict the cooking quality of durum wheat from early generation breeding lines, since we were able to correlate the colour of the glume with the presence or absence of gliadin bands 42/45. All red glume biotypes lacked gliadin band 45 and possessed gliadin band 42. Furthermore, their SDS sedimentation values were around 27 (weak gluten), indicating poor cooking quality. Yet, the electrophoregrams of the gliadin proteins allowed an identification of the wheat cultivars examined, since for each cultivars the pattern was different. No correlation was found between the colour of the glume and the amount of total gram protein.     

Effects of Mediterranean climate on wheat bread-making quality

The unpredictability of the Mediterranean climate causes a large fluctuation in wheat yield and quality but offers the opportunity for the production of high quality wheats which are lacking in the European Union.

This paper describes the effects of nitrogen fertilization rate and timing on five Triticum aestivum L. cultivars differing in bread-making quality, cultivated in six representative Italian sites (years/locations). Nitrogen was applied at each location at two rates, the first corresponding to the amount estimated to maximize grain yield, the second 30% higher. Three timings of nitrogen applications were tested including a late application at the boot stage. Bread-making quality was evaluated with the Chopin alveograph and each sample was assigned to the following qualitative classes of the Italian market: Class 1, improver wheat; Class 2, for direct bread-making; Class 3, ordinary wheat.

Cultivars differed significantly in all agronomic and qualitative traits. Grain yield was highest in the northern location (7.1 t ha⁻¹) and lowest in the south of the Italian peninsula (2.61 ha⁻¹), while in Sicily abundant rains in both years enabled a yield of 6.41 ha⁻¹ to be obtained. As far as bread-making quality is concerned, the greatest proportion of grain samples belonging to Class 1 was obtained from the northern location. The year of cultivation strongly affected quality, particularly with regard to gluten tenacity, in all locations, though the quality ranking of the cultivars remained substantially stable across locations. Nitrogen applications greater than those considered optimal to maximize yield, combined with a better distribution during the life cycle, significantly improved bread-making quality.

It was concluded that high quality wheats can be obtained in a wide range of growing conditions in the Mediterranean climate. However the likelihood of genotype × environment interactions, statistically significant for both yield and quality, call for a more precise management of nitrogen fertilization in relation to the cultivars chosen and the climatic features of each site.     

Prediction of parental combination for introduction of stay-green associated loci in wheat

In wheat, the increase of yield and stability associated traits can be achieved by combining parents containing the stay-green trait and favorable alleles for grain yield. The aim of this work was to analyze the genetic dissimilarity between wheat lines from stay-green and synchronized maturation groups and elite cultivars. Moreover, to propose promising combinations seeking the selection of high-grain yield and high bread-making quality genotypes containing stay-green trait. The experiment was conducted in a randomized block design with three replications in 2003, 2004, and 2005, using sister-lines with the presence and absence of stay-green trait and elite cultivars. Genetic variability exists among wheat strains from the synchronized stay-green maturation group and elite cultivars. Genotypes of maturation group stay-green obtained an average performance superior to the synchronized group. Crosses between stay-green lines and the CEP 29 and BRS 177 cultivars are promising in the selection of genotypes carrying the stay-green trait with high yield and bread-making quality.     

Additive and epistatic effects of allelic variation at the high molecular weight glutenin subunit loci in determining the bread-making quality of breeding lines of wheat

Summary The relation has been studied between the high molecular weight glutenin (HMWg) subunit alleles and the bread-making quality of 226 lines of winter wheat (T. aestivum L.), grown in The Netherlands. The lines represented a wide range of genetic backgrounds, and had not been selected for quality, in contrast to the established varieties used by other authors.The variation in HMWg subunit genotypes accounted for about 20% of the total variation in loaf volume among the lines. Most important was the allelic variation at the Glu-D1 locus. The Glu-D1 allele encoding the subunits 5+10 was superior to its allelic counterpart, encoding 2+12. The difference in average of loaf volume between groups of lines containing 5+10 or 2+12 was negatively related with protein content of the flours. When protein content was below 9.2%, no effect of allelic variation at the Glu-D1 locus was present. Epistatic effects between the Glu-I loci also contributed to the variation in loaf volume of the lines: i.e. the effect of allelic variation at Glu-A1 and Glu-B1 depended on the allele present at the Glu-D1. The contribution of the epistatic effects was about half the contribution of the additive effects, and should therefore be included in predictive models for bread-making quality.     

Quality evaluation of D-zone omega gliadins in wheat

One-hundred and eighty-one wheat cultivars and breeding lines of diverse origin, together with 409 and 540 Swedish spring and winter wheat breeding lines, respectively, were analysed by electrophoretical methods for D-zone omega gliadins. Correlations were calculated between the D-zone omega gliadin and high-molecular-weight (HMW) glutenin subunit patterns, with Zeleny volume or specific Zeleny volume. The results showed that simultaneous screening of D-zone omega gliadins and HMW subunits of glutenin was possible, and that the variation in Zeleny volume was attributed approximately equally between these protein groups. Both protein patterns can be used as parameters when breeding for bread-making quality. Positive relationships were found between gliadins d7 and d2 d4, and the specific Zeleny volume. Gliadins d11 d12 and the null allele of chromosome IB showed indications of negative relationships. Common D-zone omega gliadin patterns in the Swedish winter-wheat breeding lines were d2d4 and d11 d12 (67% of the lines), and the null allele of chromosome IB and d11 d12 (in 25%). Greater variation was documented in the spring breeding lines than in the winter lines.     

Yielding ability, yield stability, and quality of exotic durum wheat germplasm in Sicily

A set of 20 accessions of durum wheat (Triticum turgidum L., durum group), which mostly included exotic landraces from various Mediterranean countries, and four Italian improved varieties were evaluated for grain yield in five environments and for quality traits in two environments of Sicily. Glutenin composition was also assessed electro-phoretically on six seeds per entry. The cultivars differed (P ≤ 0.01) for yield, protein content and sodium dodecyl sulphate (SDS-sed) sedimentation volume, in the presence of significant (P ≥ 0.001) genotype-environment interaction effects. These effects were large for yield and moderately large for protein content relative to genotype main effects following estimation of variance components. Most exotic cultivars yielded comparably with, and some of them showed greater stability than, the best yielding Italian variety 'Simeto. Some exotic cultivars combined outstanding yield, protein content and SDS-sedimentation values and represent therefore extremely valuable germplasm sources to broaden the local genetic base. The glutenin composition LMW-2 and HMW 7 + 8 was positively associated with gluten quality. Six entries showed heterogeneous electrophoretic patterns, suggesting the presence of different genotypes within the cultivar.     

河南省21个小麦品种(系)高分子量麦谷蛋白亚基的电泳分析

用十二烷基硫酸钠－－聚丙烯酰胺凝胶电泳（SDS－PAGE）对河南省21个小麦新品种（系）麦谷蛋白高分子量（HMW）亚基构成、不同等位基因间亚基变异及出现频率进行了系统分析，并计算了品质得分。结果表明，河南省现有小麦新品种（系）的高分子量麦谷蛋白亚基构成中以2＋12亚基居多，5＋10亚基的品种数量较少，对今后河南省小麦品质改良提出了建议。     

Introduction to bread wheat (Triticum aestivum L.) and assessment for bread-making quality of alleles from T. boeoticum Boiss. ssp. thaoudar at Glu-A1 encoding two high-molecular-weight subunits of glutenin

Two alleles, Glu-A1r encoding high-molecular-weight (HMW) glutenin subunits 39+40 and Glu-A1s encoding HMW glutenin subunits 41+42, were introgressed to bread wheat (Triticum aestivum L.) cv. Sicco from two accessions of T. boeoticum Boiss. ssp. thaoudar (A genome species, 2n=2x=14). Alleles at Glu-A1 in current commercial bread wheats encode zero or one subunit, and alleles at the homoeoloci Glu-B1 and Glu-D1 encode a maximum of two subunits; hence the maximum number of subunits found in commercial wheats is five, whereas the lines incorporating Glu-A1r and Glu-A1s carry six. Using near-isogenic lines, the current results demonstrated that the introduction of Glu-A1r resulted in diminished dough stickiness and improved stability during mixing compared with Glu-A1a encoding subunit 1, and a small improvement in gluten strength as shown by the SDS- sedimentation test. The introduction of Glu-A1a also resulted in a small improvement in gluten strength predicted by the SDS-sedimentation test. Thus the alleles are of potential value in breeding programmes designed to improve bread-making quality.     

高分子量麦谷蛋白亚基组成与小麦烘烤品质关系研究

用SDS-PAGE方法测定了全国9个小麦主产省、市163个小麦品种和11个引进品种的高分子量麦谷蛋白亚基（HMW-GS）组成及其含量、沉降值和面粉GMP含量。结果表明，不同HMW-GS及其组合形式对小麦品质的影响显著不同，某些HMW-GS对我国小麦烘烤品质的影响不同于其他国家，如4+12亚基影响较大，而7+8亚基影响偏小。但单个亚基品质评分     

Effect of environment and genotype on bread-making quality of spring-sown spring wheat cultivars in China

Improvement of end-use quality in bread wheat depends on a thorough understanding of current wheat quality and the influences of genotype (G), environment (E), and genotype by environment interaction (G × E) on quality traits. Thirty-nine spring-sown spring wheat (SSSW) cultivars and advanced lines from China were grown in four agro-ecological zones comprising seven locations during the 1998 and 1999 cropping seasons. Data on 12 major bread-making quality traits were used to investigate the effect of G, E, and G × E on these traits. Wide range variability for protein quantity and quality, starch quality parameters and milling quality in Chinese SSSW was observed. Genotype and environment were found to significantly influence all quality parameters as major effects. Kernel hardness, flour yield, Zeleny sedimentation value and mixograph properties were mainly influenced by the genetic variance components, while thousand kernel weight, test weight, and falling number were mostly influenced by the environmental variance components. Genotype, environment, and their interaction had important effects on test weight, mixing development time and RVA parameters. Cultivars originating from Zone VI (northeast) generally expressed high kernel hardness, good starch quality, but poor milling and medium to weak mixograph performance; those from Zone VII (north) medium to good gluten and starch quality, but low milling quality; those from Zone VIII (central northwest) medium milling and starch quality, and medium to strong mixograph performance; those from Zone IX (western/southwestern Qinghai-Tibetan Plateau) medium milling quality, but poor gluten strength and starch parameters; and those from Zone X (northwest) high milling quality, strong mixograph properties, but low protein content. Samples from Harbin are characterized by good gluten and starch quality, but medium to poor milling quality; those from Hongxinglong by strong mixograph properties, medium to high milling quality, but medium to poor starch quality and medium to low protein content; those from Hohhot by good gluten but poor milling quality; those from Linhe by weak gluten quality, medium to poor milling quality; those from Lanzhou by poor bread-making and starch quality; those from Yongning by acceptable bread-making and starch quality and good milling quality; and those from Urumqi by good milling quality, medium gluten quality and good starch pasting parameters. Our findings suggest that Chinese SSSW quality could be greatly enhanced through genetic improvement for targeted well-characterized production environments.     

硫对不同类型春小麦湿面筋和沉降值及氨基酸的效应

以6个不同品质类型春小麦为材料,在不同氮水平下,研究施硫对湿面筋、沉降值及氨基酸的调节效应。结果表明,高氮条件下（施尿素128 kg/hm2）,施硫可提高湿面筋含量和沉降值,对高蛋白品种作用更明显。低氮（施尿素60 kg/hm2）条件下施硫,除辽10的湿面筋和沉降值均降低外,其它品种表现湿面筋含量降低而沉降值提高。高蛋白     

东北春小麦及部分外引小麦高分子量谷蛋白亚基组成分析

利用SDS-PAGE法分析了72份东北春小麦品种(系)和外引小麦品种HMW-GS组成及分布,结果表明:在Glu-A1位点上的3种变异类型null,1和2*亚基中,东北春小麦1和2*亚基出现的频率最高,均为36.1%,外引品种中null出现的频率最高,为41.7%;在Glu-B1位点上,检测到的6种变异类型(7,6 8,7 8,7 9,14 15,17 18)中7 8亚基类型的出现频率最高,东北春小麦为66.7%,外引品种为44.4%;在Glu-D1位点上的3种变异类型(2 12,2 10,5 10)中5 10出现频率最高,东北春小麦为55.6%,而外引品种高达72.2%。所有参试材料中共出现19种组合类型,其中出现频率最高的是1,7 9,5 10和null,7 8,2 12,均为19.4%。根据Payne的品质评分标准对部分材料进行评定,发现达到10分的材料出现了23份。这些材料可能成为东北春麦区小麦品质改良的宝贵资源。     

The high-molecular-weight glutenin subunit composition of Soviet wheat varieties

Summary One hundred and twenty-eight wheat varieties bred in the Soviet Union were screened for the composition of high-molecular-weight (HMW) subunits of glutenin. In general, variability was low compared to that seen in varieties from other countries. However, varieties from different regions showed distinctive patterns, in some cases clearly due to the use of particular parents in certain breeding programmes, but in others possibly due to the adaptive value of particular alleles to the environmental conditions under which the varieties were bred. For example, among spring varieties, the Glu-D1 allele encoding subunits 2+12 was more common in varieties from areas with limited rainfall than was the allele encoding subunits 5+10.The pattern of HMW glutenin subunits amongst varieties with superior bread-making quality showed few differences from that amongst bread-making varieties of lower quality.Abbreviations BMQ bread-making quality - HMW high-molecular-weight - LMW low-molecular-weight - SDS-PAGE sodium dodecyl sulphate-polyacrylamide gel electrophoresis