长期定位施肥对不同筋力型小麦品质的影响

为了解长期施肥对小麦品质的作用,在33年长期定位施肥试验的基础上,分析了不同施肥条件下强筋小麦品种徐麦32和弱筋小麦品种宁麦13蛋白及淀粉相关品质特性。结果表明,有机肥、无机肥以及有机肥与品种的互作对小麦大部分蛋白和淀粉特性参数有显著或极显著影响。施肥对徐麦32和宁麦13蛋白质含量、干面筋含量、湿面筋含量、SDS沉淀值及面粉糊化特性参数影响基本一致。单施氮肥处理的蛋白质含量显著高于其他处理,单施有机肥处理显著低于其他处理,其他处理间无显著差异。干、湿面筋含量、SDS沉淀值与蛋白质含量呈较明显的正相关。施有机肥处理的峰值黏度、低谷黏度、最终黏度及峰值时间均显著高于不施有机肥处理,说明有机肥能显著改善小麦面粉的糊化特性;而无论施有机肥与否,施用无机肥不能显著改善面粉糊化特性。综上所述,长期有机、无机肥配合施用有利于弱筋小麦品质的改善,而对强筋小麦品质的改善不利。大田生产中应根据不同专用品种对品质的不同要求施用不同种类的肥料。     

灌浆期涝渍害对弱筋小麦籽粒产量及品质的影响

长江中下游是我国主要的弱筋小麦产区,该区小麦生育后期涝渍害频发,严重影响小麦的高产和稳产。为探明涝渍害对弱筋小麦产量及品质的影响,以优质弱筋小麦品种扬麦13、扬麦15、扬麦22为材料,采用人工模拟涝渍害的田间试验方法,研究了灌浆期涝渍害对弱筋小麦籽粒产量及其构成要素、蛋白质含量、湿面筋含量、SDS沉淀值、吹泡仪参数、溶剂保持力SRC和粉质仪参数等主要品质指标的影响。结果表明:(1)灌浆期涝渍害导致小麦产量显著下降,有效穗数和穗粒数降低是引起扬麦13减产的主要因子,扬麦15和扬麦22的有效穗数、穗粒数和千粒重均降低导致减产。(2)涝渍害处理的扬麦13和扬麦22的湿面筋含量较对照显著上升,蛋白质含量和SDS沉淀值在处理间无显著差异。涝渍害处理7 d对供试小麦吹泡仪参数影响较大,扬麦13和扬麦15的L值和W值在涝渍害处理7 d后均显著提升,扬麦13的水SRC较对照显著下降。涝渍害处理7 d对供试小麦的粉质仪参数无显著影响。(3)供试的3个弱筋小麦品种籽粒品质受基因型的影响大于涝渍害。     

优质强筋小麦新品种龙辐麦12品质特性的研究

为了给农场(户)和制粉企业提供龙辐麦12较全面的品质信息,作者研究了龙辐麦12的籽粒、磨粉、蛋白质品质、粉质仪参数和拉伸仪参数等性状。结果表明,龙辐麦12的容重、硬度、角质率、出粉率和籽粒与面粉颜色等品质均优于参照的优质小麦品种。蛋白质含量、湿面筋含量、沉淀值、面团粉质仪与拉伸仪特性以及烘焙特性等11项品质指标中,除形成时间较参照的优质品种短1min以及最大抗延阻力小42EU外,其余指标皆高于参照的优质品种。分析了2000年～2002年103个点次龙辐麦12及其参照优质品种的主要品质指标的变异。结果表明,龙辐麦12的蛋白质含量、湿面筋含量、沉淀值和稳定时间均高于参照优质品种(除克丰6号的湿面筋含量之外),而且蛋白质含量、稳定时间的变异系数小于各参照品种。表明该品种品质优异且品质稳定性较好。     

我国冬小麦品种(系)主要品质性状的表现及其相关性

为给优质小麦品种选育提供依据，利用2002～2004年度我国冬小麦品种区域试验的品质测定结果，对185份小麦样品主要品质性状的表现和性状间的相关性进行了研究。结果表明，近二年所选育的新品种（系）容重基本达标，蛋白质含量并不低于国外小麦，但蛋白质质量和面筋质量较差，品质性状不太协调，多数属于中筋或中弱筋类型。蛋白质与湿面筋、沉淀值呈极显著正相关。强筋组和总样品中蛋白质含量和稳定时间相关不显著，表明强筋小麦改良更应注重提高蛋白质的质量。沉淀值与蛋白质含量、湿面筋含量、形成时间、稳定时间、抗延阻力、拉伸面积大多呈极显著正相关；形成时间、稳定时间与抗延阻力、拉伸面积闭大多呈显著正相关。因此认为沉淀值可作为品质育种早代选择的主要指标。     

氮肥形态对不同HMW-GS类型春小麦主要品质指标的调控效应

为探讨氮肥形态对不同HMW-GS类型春小麦主要品质指标的调控效应,以12个具有不同HMW-GS组成类型的春小麦为材料,在同一氮素水平条件下研究了不同形态氮肥对春小麦籽粒蛋白质含量、干面筋与湿面筋含量、面筋指数、降落数值和SDS沉淀值6项品质指标的影响.结果表明,各项品质指标的适宜氮肥形态具有一定差异.不同品种(系)的不同品质指标对氮素形态的反应不同.氮肥形态对籽粒蛋白质含量、面筋指数和降落数值的影响较小;SDS沉淀值明显受氮肥形态影响,各处理间差异极显著,其中铵态氮的影响最大.     

优质小麦重要性状的相关分析

利用7个优质小麦品种（品系），分析了优质小麦籽粒产量与品质性状的关系，以及品质性状之间的关系。结果表明，籽粒产量与蛋白质含量、湿面筋含量和干面筋含量等营养品质性状呈极显著或显著负相关，与Zeleny沉淀值、面团形成时间和稳定时间等加工品质性状相关不显著。蛋白质含量与湿面筋含量和干面筋含量逗号地极显著正相关，湿面筋含量与干面筋含量呈极显著正相关。Zeleny沉淀值与面团形成时间和稳定时间呈显著或极显著正相关，面团形成时间与稳定时间呈极显著正相关。据此提出优质高产结合改良的重点是协调好粒产量与加工质量，充分利用蛋白质优质基组合。     

圆锥小麦地方品种面筋和面团流变学特性研究

为了拓宽小麦品质育种遗传资源,对27份圆锥小麦地方品种的面筋和面团流变学特性进行了分析.结果表明,供试品种间存在较大差异,其面筋指数平均为63.02%,变幅为23.58%～99.78%;湿面筋含量平均为41.19%,变幅为30.21%～49.66%;干面筋含量平均为13.07%,变幅为10.09%～15.77%;蛋白质含量平均为13.80%,变幅为10.11%～16.06%.其粉质仪参数表现为吸水率较高,形成时间、稳定时间和断裂时间较短,公差指数表现一般与形成时间和稳定时间均值分别为3.1min(变幅为1.2～7.5min)和3.9min(变幅为0.6～11.4min).蛋白质与湿面筋和干面筋含量之间表现为极显著正相关,与形成时间呈显著正相关.面筋各参数相互之间,以及粉质仪各参数相互之间存在不同显著程度的相关,但两类参数之间相关不显著.分析表明圆锥小麦地方品种中可能具有普通小麦品质改良所需的优异基因资源,对于品质育种具有重要利用价值.     

不同品质类型小麦籽粒淀粉与加工品质的关系

以江苏省具有代表性的三个不同品质类型小麦品种为材料，分析了籽粒淀粉和加工品质的关系，以明确淀粉对小麦加工品质的作用以及优质小麦的具体淀粉指标。结果表明，淀粉含量与降落值、湿面筋含量、沉淀值、面团形成时间、稳定时间等加工品质指标呈显著负相关，而蛋白质含量与上述指标呈极显著正相关，说明中、强筋小麦不宜追求过高的淀粉含量，而弱筋小麦则应提高淀粉含量。在淀粉粘度特性7个参数中，以峰值粘度和糊化温度变异度最大。总淀粉和直链淀粉含量与蛋白质含量、湿面筋含量、面团稳定时间均呈显著的线性负相关关系。以优质专用小麦符合国标（GB／T17892—1999、17893—1999）蛋白质含量、湿面筋含量、面团稳定时间为条件的淀粉指标被初步提出：一等强筋小麦籽粒总淀粉含量应≤68．8％，直链淀粉含量应≤13．5％；二等优质强筋小麦籽粒总淀粉含量应≤71．1％，直链淀粉含量应≤14．5％；优质弱筋小麦籽粒总淀粉含量应≥78．5％，直链淀粉含量应≥17．3％。     

兰州拉面品质与面粉品质及面团特性的关系

为了给兰州拉面专用粉评价指标的筛选和专用小麦品种的培育提供理论依据,以甘肃河西地区曾主栽推广的15个春小麦品种（品系）和10个市场拉面专用粉为材料,研究了面粉主要品质性状和面团特性间及其与拉面品质之间的关系。结果表明,蛋白质含量、干面筋含量分别与面团筋力、面团弹性、弹性指数、面团形成时间和面团稳定时间呈显著或极显著相关;面筋指数、沉淀值除了分别与面团弹性和面团配置比相关不显著外,与其它面团特性均呈显著或极显著相关;面团跌落值与其它因子均呈显著或极显著负相关;面粉品质和面团品质特性均与拉面品质密切相关。影响拉面品质总评分的直接作用因素是面粉灰分和面团配置比,间接作用因素是面团跌落值、面团筋力、面团稳定时间和沉淀值。建立了兰州拉面品质评价回归模型,建议用面团筋力和弹性指数为主的面团品质特性评价拉面专用粉适应性和选育专用小麦。     

面粉理化品质性状与兰州拉面品质关系的研究

为了给拉面型小麦品种的科学选育及面粉加工企业的配麦提供科学依据和理论指导，建立快速、简捷的拉面粉评价方法．以甘肃省河西地区近几年推广、试种及新培育的小麦品种(品系)为材料，测定了各个材料的面粉理化性状，分析了面粉主要品质性状与拉面品质之间的关系。研究结果表明，拉面粉的主要理化品质性状对拉面品质的影响在各个方向及作用的大小不同；面筋指数、干面筋含量、蛋白质含量及沉淀值等理化性状与兰州拉面的感官总评分极显著正相关．可作为拉面粉选育、品质评价的理化指标，但蛋白质和沉淀值是影响拉面品质的主要理化品质性状；优质兰州拉面要求较高的面筋指数、干面筋含量、湿面筋含量、蛋白质含量和沉淀值，较低的灰分含量和较高的白度值。     

中国弱筋小麦育种进展及生产现状

优质弱筋小麦适合制作饼干、糕点、南方馒头等食品。随着我国经济高速发展,饼干、糕点的需求量快速增长,与此相适应,优质弱筋小麦的需求量也将持续增加。经过十几年的工作,我国已育成了一批优质弱筋小麦品种应用于生产,形成了以江苏沿江沿海为重点的优势区域。本文总结了我国弱筋小麦育种进展和生产现状,分析了当前存在的主要问题,提出了相应的发展策略与建议,以期推动我国弱筋小麦产业的稳健发展。     

不同温光型专用小麦品种花后旗叶生理与籽粒淀粉积累特性

为探索不同温光型专用小麦籽粒淀粉的积累规律及其与植株生长状况的关系,在大田条件下,以2类温光型和3种筋型的小麦品种为材料,研究花后旗叶的生理特性和籽粒淀粉及组分积累情况。结果表明,旗叶中叶绿素含量在灌浆前期(0~21d)维持较高,后期迅速下降,但2个弱筋型品种下降速度缓慢;半冬性品种旗叶中可溶性蛋白含量均大于弱春性品种,而丙二醛(MDA)含量小于弱春性品种,差异均达极显著水平(P0.01)。不同筋型籽粒淀粉组分和总淀粉的积累动态以弱筋型品种最具优势,其直链淀粉含量均在花后14d进入快速增长期,支链淀粉和总淀粉含量在花后28d仍在持续增加,最终以半冬性弱筋品种的籽粒产量和淀粉产量最高(P0.01)。灌浆前期(0~21d),叶绿素、可溶性蛋白含量与直链淀粉、支链淀粉和总淀粉含量呈显著和极显著的相关性(P0.01,P0.05);灌浆后期(21~28d),与直链淀粉的相关性不显著,而叶绿素含量与支链淀粉含量的相关性增大。由此可见,旗叶维持较高的叶绿素、可溶性蛋白含量,较低的丙二醛含量在灌浆前期有利于直链淀粉的积累,后期有利于支链淀粉的积累。     

Relationship Between Gliadin Alleles and Dough Strength in Italian Bread Wheat Cultivars

Dough strength, as determined by Alveograph W, was studied in Italian bread wheat cultivars grown at several locations over 21 years of testing. Broad sense heritability of Alveograph W was found to range between 0·40 and 0·82, variation in this parameter being affected by genotype×year interactions. Standardised Alveograph W values (Wst) across 40 environments (location–year combinations) were computed for 54 cultivars with reference to the long-term control (cv. Mec), and a quality score based on the Wst value was given to each gliadin allele occurring in at least four of the 54 cultivars analysed. Significant differences in Wst values were observed at theGli-B1,Gli-B2andGli-A2loci. AllelesGli-B1b,Gli-B2candGli-A2bwere significantly related to high gluten strength. An overall quality score based on allelic composition at these loci explained 41% of the observed Wst variation in the 54 cultivars used for the score definition, and 23% to 48% of W value variation in three sets of independent data. The combination of this score with a quality score based onGlu-1alleles coding for highM_rglutenin subunits could explain, on average, about 50% of gluten strength variation.     

分子标记结合表型鉴定选育兼抗赤霉病、白粉病和条锈病弱筋小麦新品种扬麦38

长江中下游麦区是中国弱筋小麦优势产业带,小麦赤霉病、白粉病和条锈病是该麦区主要病害,当前弱筋小麦主导品种综合抗性较弱,影响其生产安全。为培育多抗优质弱筋小麦品种,以高产中筋小麦品种扬麦16为轮回亲本,以兼抗白粉病、条锈病的软质小麦92R137为供体亲本,构建了BC₁群体,利用分子标记在BC₁F₂代基础农艺性状较优良的株行中筛选抗白粉病基因 Pm21、抗条锈病基因 Yr26和软质麦相关基因 Pinb-D1a均纯合的单株,并鉴定BC₁F₆代对赤霉病、白粉病和条锈病的抗性,同时检测籽粒硬度、湿面筋含量、面团形成时间、稳定时间等重要品质指标以及小区产量,最终育成高抗赤霉病、免疫白粉病和高抗条锈病的弱筋小麦新品种扬麦38,于2022年通过国家农作物品种审定委员会审定。     

Stress–Relaxation Properties of Mixograph Semolina–Water Doughs from Durum Wheat Cultivars of Variable Strength in Relation to Mixing Characteristics,Bread- and Pasta-making Performance

Stress–relaxation behaviours of Mixograph semolina–water doughs prepared from Canadian durum wheat cultivars with diverse gluten strength were investigated and related to mixing characteristics, large deformation properties, and bread- and pasta-making quality. Semolina from «strong» (S) and «moderately strong» (MS) durum wheat cultivars required a longer Mixograph mixing time (4–5 min) and higher work input (140–196 Arbitrary Units) to mix to peak dough resistance (PDR) than «weak» (W) and «very weak» (VW) durum cultivars (2–3 min and 80–117 AU). Extensigraph maximum resistance to extension (R_max/E ratio) and Alveograph P/L (tenacity to length ratio) values were higher for doughs from S cultivars than for MS, W, and VW cultivars. Doughs from S cultivars exhibited higher storage modulus (G′) and lower tan δ values at all frequencies, and slower rates of stress relaxation as compared to MS, W, and VW cultivars. Stress relaxation (times to relax 50% (t₅₀) and 75% (t₇₅) of initial stress) indicated that stronger doughs, which had higher proportions of glutenins, took longer to reach these iso-relaxation states, regardless of their initial relaxation modulus value. The parameters t₅₀and t₇₅were also strongly correlated with dough mixing properties, Extensigraph R_max/E, Alveograph P/L, mixing energy, mixing time and loaf volume obtained by a long and a short bread-making process. However, for S cultivars loaf volume was 10 to 20% lower than that expected of bread wheat of comparable protein content. Stress relaxation data demonstrated no simple correlation to pasta cooking quality indicating that stronger gluten did not translate into a superior pasta cooking quality. Results are interpreted in the context of multimodal networks and transient networks with reversible crosslinks.     

夏大豆籽粒成熟期根叶衰老特性的研究

以在冀中南地区夏播表现相对高产和低产的6个大豆品种为材料,通过测定鼓粒始期至成熟期根系和叶片的生理性状,探讨了大豆籽粒成熟期根、叶衰老之间的关系。结果表明:根、叶生理参数之间高度相关,不同产量类型大豆品种根系可溶蛋白含量、可溶糖含量、SOD活性衰退幅度均小于叶片,表明在生育后期叶片衰老先于根系;不同产量类型间比较,相对高产品种较相对低产品种根、叶各生理指标衰退速率慢,相对高产品种根系较叶片衰老的进程显著落后于相对低产品种。应在栽培上重视养根护叶及育种中加强根系生理性状的选择,延缓衰老进程进而获得高产。     

小麦抽穗至灌浆期蚜虫防治技术研究

为了系统研究小麦大田麦蚜防治技术,以弱筋小麦扬麦13为材料,调查了抽穗至灌浆期麦蚜与天敌的数量动态,研究了阿维菌素、吡虫啉、毒死蜱和乐果四种农药对麦蚜的防治效果和对天敌的影响以及麦蚜的防治适期.结果表明,天敌量随麦蚜密度的波动而波动,两者关系达极显著水平(r=0.93**);所选四种农药对麦蚜的防治效果均较好,但生物农药阿维菌素和选择性杀虫剂吡虫啉对天敌的杀伤率较低;在抽穗开花期至花后7 d即麦蚜发生初盛期进行一次性施药防治,可获得较好的防治效果;麦田治蚜对灰飞虱有一定兼治作用,但效果不理想.     

An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology

Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55–95 °C and 13–19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture-temperature combination for the highest dry gluten, Zeleny sedimentation, Alveograph W and bread volume values were estimated as 14%-63 °C for Tosunbey and 19%-55 °C for Bayraktar samples. Alveograph W seems to be a good indicator of baking quality for wheats treated at higher temperatures. In order to describe the relationship between the dependent and independent variables (moisture, temperature), the response values were fitted by second order polynomial models. Significance analysis showed that the effect of both moisture and temperature on dry gluten content, sedimentation and falling number values for Tosunbey; falling number and damaged starch values for Bayraktar were significant (p < 0.05). The effect of temperature on Farinograph water absorption, W and P/G, bread volume and firmness values were significant for both cultivars (p < 0.05). It can be concluded that improvement in baking quality can be achieved and flours with different properties can be produced by heat-moisture treatments on wheat.     

Influence of cultivar and environment on quality of Latin American wheats

Wheat consumption is growing, with processors asking for wheat-based products showing better and more consistent quality. Genotype, environment and their interaction (G × E) play an important role in the final expression of quality attributes. An international research consortium was developed in order to evaluate the magnitude of genotype, environment and G × E effects on wheat quality of cultivars developed for different agro-ecological zones in Latin America. Genotypes released in Argentina, Brazil, Chile, Mexico, Paraguay and Uruguay, were cultivated in twenty different environments within the participating countries. Each environment was characterized for cultural practices, soil type and climatic conditions. Grain yield and analyses of test weight, protein, ash, gluten, Alveograph, Farinograph, Falling Number, SDS sedimentation and flour color were determined. Allelic variations of puroindolines and glutenins were determined in all the genotypes evaluated. Both puroindoline and gluten protein alleles corresponded to genotypes possessing medium to very good bread making quality. Large variability for most quality attributes evaluated was observed, with wider ranges in quality parameters across environments than among genotypes; even for parameters known to be largely determined by genotype. The importance of growing environment on grain quality was proved, suggesting that breeders’ quality objectives should be adapted to the targeted environments.     

Effects of Rice Variety and Growth Location in Cambodia on Grain Composition and Starch Structure简

The effects of variety and growth location on grain composition and starch structures were investigated using three rice (Oryza sativa L.) cultivars (Phka Romduol, Sen Pidao and IR66) with different amylose contents. All the three cultivars were planted in three different agro-climatic zones (Phnom Penh, Coastal and Plateau) of Cambodia. The protein content of polished grains increased when rice was planted at a location with higher average temperature, but their lipid content decreased. The amylose content and degree of branching were not greatly affected by the minor temperature differences among the growing locations. Starch fine structures characterized by the chain-length distribution were significantly different among the cultivars, but not significantly among different locations. The results suggested that protein and lipid biosyntheses were more sensitive to the environmental temperature than that of starch in rice grains.