Exogenous application of allelopathic water extracts helps improving tolerance against terminal heat and drought stresses in bread wheat (Triticum aestivum L. Em. Thell.)

The allelopathic water extracts (AWEs) may help improve the tolerance of crop plants against abiotic stresses owing to the presence of the secondary metabolites (i.e., allelochemicals). We conducted four independent experiments to evaluate the influence of exogenous application of AWEs (applied through seed priming or foliage spray) in improving the terminal heat and drought tolerance in bread wheat. In all the experiments, two wheat cultivars, viz. Mairaj‐2008 (drought and heat tolerant) and Faisalabad‐2008 (drought and heat sensitive), were raised in pots. Both wheat cultivars were raised under ambient conditions in the wire house till leaf boot stage (booting) by maintaining the pots at 75% water‐holding capacity (WHC). Then, managed drought and heat stresses were imposed by maintaining the pots at 35% WHC, or shifting the pots inside the glass canopies (at 75% WHC), at booting, anthesis and the grain filling stages. Drought stress reduced the grain yield of wheat by 39%–49%. Foliar application of AWEs improved the grain yield of wheat by 26%–31%, while seed priming with AWEs improved the grain yield by 18%–26%, respectively, than drought stress. Terminal heat stress reduced the grain yield of wheat by 38%. Seed priming with AWEs improved the grain yield by 21%–27%; while foliar application of AWEs improved the grain yield by 25%–29% than the heat stress treatment. In conclusion, the exogenous application of AWEs improved the stay green, accumulation of proline, soluble phenolics and glycine betaine, which helped to stabilize the biological membranes and improved the tolerance against terminal drought and heat stresses.     

Development of a kompetitive allele‐specific PCR marker for selection of the mutated Wx‐D1d allele in wheat breeding

Waxy (Wx) protein is a key enzyme for synthesis of amylose in endosperm. Amylose content in wheat grain influences the quality of end‐use products. Seven alleles have been described at the Wx‐D1 locus, but only two of them (Wx‐D1b, Wx‐D1e) were genotyped with codominant markers. The waxy wheat line K107Wx1 developed by treating ‘Kanto 107’ seeds with ethyl methanesulphonate carries the Wx‐D1d allele. However, no molecular basis supports this nomenclature. In the present study, DNA sequence analysis confirmed that a single nucleotide polymorphism in the sixth exon of Wx‐D1 changed tryptophan at position 301 into a termination codon. Based on this sequence variation, a PCR‐based KASP marker was developed to detect this point mutation using 68 BC₈F₁ plants and 297 BC₈F₂ lines derived from the cross ‘Ningmai 14’*9/K107Wx1. Combined with codominant markers for the Wx‐A1 and Wx‐B1 alleles, waxy and non‐waxy near‐isogenic lines were distinguished. The KASP marker was efficient in identifying the mutant allele and can be used to transfer waxiness to elite lines.     

Whole wheat bread: Effect of bran fractions on dough and end-product quality

Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran was postulated as the major problem in whole wheat breadmaking. In this study, four major bran components including lipids, extractable phenolics (EP), hydrolysable phenolics (HP), and fiber were evaluated for their specific functionality in flour, dough and bread baking. The experiment was done by reconstitution approach using the 2⁴ factorial experimental layout. Fiber was identified as a main component to have highly significant (P < 0.05) and negative influence on most breadmaking characteristics. Although HP had positive effect on farinograph stability, it was identified as another main factor that negatively impacted the oven spring and bread loaf volume. Bran oil and EP seemed to be detrimental to most breadmaking characteristics. Overall, statistical analysis indicates that influence of the four bran components are highly complex. The bran components demonstrate multi-way interactions in regards to their influence on dough and bread-making characteristics. Particularly, Fiber appeared to have a high degree of interaction with other bran components and notably influenced the functionality of those components in whole wheat bread-making.     

汽蒸荞麦干燥参数对单位耗热量影响的试验

通过单因素试验以及二次正交旋转组合试验，研究了温度、风速、厚度对单位耗热量的影响。建立了各因素与单位耗热量的回归数学模型。利用非线性优化理论与方法得到了汽蒸荞麦干燥的最优工艺参数为温度105℃、风速3．3m／s、厚度52mm。     

Nitrogen application method for improving yield and protein content of “Kitanokaori”, a new variety of winter wheat for bread use in Hokkaido

(Jpn. J. Soil Sci.Plant Nutr., 77, 273–281, 2006)

“Kitanokaori” is a new variety of winter wheat (Triticum aestivum L.) for bread use bred at the National Agricultural Research Center for Hokkaido Region. The grain protein content of wheat for bread use should be higher than 120 g kg?1. Much nitrogen application is necessary to obtain high grain protein content. Therefore, it is necessary to determine the optimum amount of nitrogen to obtain the required protein content and to prevent nitrogen from remaining in the soil. Field experiments were conducted for four years from sowing in 2000 to study the effect of the amount of nitrogen and the time of top-dressing. In the experiment in which sowing was carried out in 2003, nitrogen treatments were 40, 40–60, 40–60–0–60, 40–60–0–60–30, 40–60–0–60–60, 40–60–60–60, 40–60–60–60–30, 40–60–60–60–60, 40–60–30–30, 40–60–30–30–30 and 40–60–30–30–60 (each value showing the amount of applied nitrogen at sowing · re-growing stage · panicle formation stage · flag leaf stage · full heading stage, kg ha?1). The experiments were conducted in Andosol, which has moderate nitrogen fertility, and in Histosol, which is fertile soil.

Kitanokaori did not lodge with high-applied nitrogen, and both yield and protein content increased with an increase in applied nitrogen. In a moderate climate, Kitanokaori reached a protein content of 120 g kg?1 when the amount of absorbed nitrogen was about 190 kg ha?1, and the yield was about 7·8 Mg ha?1 at that time.

The top-dressing at the panicle formation stage was effective to raise the yield and the top-dressing at the full heading stage was effective to raise the grain protein content. It is recommended that the amount of applied nitrogen should be 160 kg ha?1 until the flag leaf stage, and additional nitrogen should be applied at the full heading stage to obtain a grain protein content of more than 120 g kg?1. Nutritional diagnosis at the full heading stage will be necessary to determine whether more nitrogen is needed to achieve the required protein content.

When the amount of total applied nitrogen did not exceed 220 kg ha?1, the amount of absorbed nitrogen was over 90% of applied nitrogen, and there was little inorganic nitrogen in the soil after harvest. Therefore, it was considered that the residue of nitrogen in the soil was small within 220 kg ha?1 of nitrogen application, while favorable growth and high yield were obtained.     

Development of a standard test for dough-making properties of oat cultivars

Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes.     

南方馒头加工中的辅料配比优化研究

为给改进实验室馒头制作和评价方法提供参考依据,以3种弱筋面粉(市售美玫牌面粉;磨自弱筋小麦品种宁麦9号和生选6号的面粉)为基础粉,采用响应面法中心组合试验设计,研究了酵母、糖、起酥油和泡打粉含量对南方馒头加工品质的影响,并建立了南方馒头感官得分与因素变量的二次回归模型方程,该模型回归显著。响应面分析结果表明,南方馒头加工中的最佳辅料配比条件为:酵母含量1.0%、糖含量15.0%、起酥油含量1.8%、泡打粉含量1.0%。在此配比条件下,3种弱筋粉制作南方馒头的感官得分预测值分别为86.5、88.3和84.5分,验证值分别为86.1、87.8和83.7分,与预测值的相对误差分别只有0.46%、0.57%和0.95%。     

乳酸菌发酵豆渣酸面团对馒头面团特性和馒头品质的影响

为促进大豆副产物资源利用,开发新型营养面制品,本试验以豆渣为原料,利用柠檬明串珠菌E12为发酵剂制作豆渣酸面团,探究不同豆渣酸面团添加量(0%、20%、30%和40%)对馒头面团(对应编号分别为S0、S20、S30和S40)发酵活力、动态流变特性、抗氧化特性以及膳食纤维含量的影响,并研究豆渣酸面团馒头(对应编号分别为CS0、CS20、CS30和CS40)的感官品质,以及在贮藏期间馒头质构和水分含量的变化。结果表明,添加豆渣酸面团会降低馒头面团的弹性、黏性和综合黏弹性。馒头面团的抗氧化特性以及膳食纤维含量随着豆渣酸面团添加量的增加而显著增加;当添加量为40%时,S40馒头面团的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)自由基清除率分别达到15.61%和79.59%,比S0增加了5.10和15.02个百分点,总膳食纤维含量达到3.91 g·100g^-1,比S0增加了138.79%。豆渣酸面团的添加量为20%时,CS20馒头的比容和延展率与CS0相比无显著差异,但对馒头的外观、色泽、风味和口感产生了积极影响,整体可接受度达到7.8。在贮藏5 d后,CS0的硬度、咀嚼性和胶着性分别增加了180.85%、69.62%和98.08%,而CS40分别增加了76.19%、30.88%和33.96%,与CS0相比增加量显著减小,且在贮藏期间CS40的水分含量始终高于CS0,表明豆渣酸面团有利于减缓馒头的老化。本研究为实现豆渣资源的合理化应用以及新型营养的酸面团产品开发提供了一定的理论基础。     

The degree of phenotypic similarity of near-isogenic lines of the wheat cultivar Centana with their recurrent parent

Summary The degree of phenotypic similarity of Centana and its near-isogenic lines (NILs) has been investigated. Some NILs have a disease reaction, a gliadin pattern and a yield level which differs from Centana. This means that they still possess many donor genes. One of the NILs, Shortana, must be a derivative of a backcross line crossed with an unknown genotype resulting in a good yielding variety.     

The degree of phenotypic resemblance of the near-isogenic lines of the wheat cultivar thatcher with their recurrent parent

Summary Thatcher, 16 of its near-isogenic lines (NIL) and 8 donors were investigated for the degree in which the NILs phenotypically resembled their recurrent parent. In general the NILs have a good phenotypic resemblance. In a few NILs characters occur that are not seen in Thatcher. In some cases these are found in the donor indicating the presence of donor genes other than the marker gene in the NIL. In other cases a character possessed by a NIL is not present in Thatcher or in its donor. In such cases either inhibitor genes may play a part, or the donor accession that accompanies the set of NILs may not be the donor used to breed the NIL. Two causes are possible. One is that the donor was a mixture of genotypes, the other is contamination.The presence of donor genes other than the marker Lr gene(s) in a NIL may lead to unexpected results or, what is worse, to wrong conclusions.