不同药剂拌种对小麦茎基腐病的初步研究

小麦是我国的主要粮食作物之一,由于常年秸秆还田及连作,造成小麦茎基腐病病菌有加重趋势,本文选用不同的杀菌剂进行小麦拌种,通过在小麦返青期、灌浆期、成熟期的调查,表明用6%立克秀悬浮种衣剂进行拌种防治小麦茎基腐病效果最好。     

云南小麦品种（系）锈病和赤霉病抗性功能基因的KASP标记检测

利用5个锈病成株期抗性基因的KASP标记Sr2_ger9 3p、Lr34jagger、CSTM4_67G、Lr68-2、VPM_SNP和抗赤霉病基因Fhb1的KASP标记TaHRC-KASP,对云南省育成的42个小麦品种（系）进行检测,旨在筛选出含有目标基因的优异小麦种质,为云南省持久抗病小麦新品种（系）的选育提供材料。结果表明,4个材料含兼抗型成株抗锈病基因Lr34/Yr18/Sr57,频率为9.52%;6个品种（系）含兼抗型成株抗锈病基因Lr67/Yr46/Sr55,频率为14.29%;7个材料含抗慢叶锈病基因Lr68,频率为16.67%;含兼抗型成株抗锈病基因Sr2/Yr30和成株抗叶锈基因Lr37的材料各有1个,频率均为2.38%;未检测出含抗赤霉病基因Fhb1的品种（系）。云麦69、云麦75、云麦56、宜麦1号和宜麦3号等兼有2个成株期抗锈病基因,可作为今后云南持久抗锈病育种的抗源材料。     

水分和盐胁迫下小麦种子萌发相关性状的QTL定位

小麦萌发期对水分和盐胁迫敏感，对该时期水分和盐胁迫下种子萌发性状进行QTL定位具有重要的意义。本研究以小麦“泰农18×临麦6号” RIL群体为材料，以20%PEG-6000溶液和100 mmol·L^-1 NaCl溶液分别模拟水分和盐胁迫环境，对种子萌发期10个性状进行了QTL定位。结果表明，在正常、水分胁迫和盐胁迫3种不同处理下各性状变异较大。相关分析表明，抗旱和耐盐可能是两个独立遗传的性状，胚芽鞘长可以作为节水抗旱的鉴定指标。3种处理下共检测到10个萌发相关性状的103个QTL，其中，17个为相对高频QTL（RHF-QTL），分布在7条染色体（1A、3A、3B、4B、7A、7B和7D）上，平均贡献率为7.55%~15.97%。这些RHF-QTL形成4个QTL簇（QTL cluster,QC），分布在3A、7A和7D染色体上。其中，7A染色体上的QC2包括3个RHF-QTLs（ QSdw-7A.1、 QGf-7A.1和 QGi-7A.1），均与小麦耐盐性相关；7D染色体上的QC3包括2个RHF-QTLs（ QGi-7D.1、 QGdrc-7D.1），均与小麦节水抗旱性相关。这2个QCs增加效应均来自母本泰农18。本研究获得的RHF-QTLs和QCs，可为小麦萌发期节水抗旱和耐盐分子标记辅助选择提供理论和技术支持。     

小麦高分子量谷蛋白亚基缺失品质效应研究进展

高分子量谷蛋白亚基（high-molecular-weight glutenin subunits,HMW-GS）是小麦籽粒贮藏蛋白的重要组成成分,其数量和质量与品质密切相关。聚合优质HMW-GS可改良强筋小麦制品面包品质,相反HMW-GS缺失可能在弱筋小麦制品饼干、糕点或其他特色食品品质改良上具有重要应用价值。本文从小麦HMW-GS缺失的类型和机制、贮藏蛋白组分和蛋白体发育、面粉和面团品质效应以及食品加工品质改良等方面进行了综述,分析了当前小麦HMW-GS缺失研究利用中存在的问题,并对未来研究方向进行了展望。     

质量评价体系在小麦产业链融合发展中的作用

为给促进小麦产业链的融合发展提供参考，本文从生产、加工、消费等方面综合分析了小麦产业发展现状和存在的问题，并提出质量认可是小麦产业融合的基础。小麦产业链上下游对其质量的需求不一致或利益不关联，是小麦产业链脱节、一二三产业融合程度低的主要原因。建立一套完善和系统性强的质量评价体系，是推动我国小麦产业结构性调整和促进全产业链融合发展的关键。同时分析了小麦生产、收储、制粉、食品加工和消费等各环节对其质量的具体要求，并据此提出小麦质量综合评价体系，以及综合农艺品质、数量品质、营养品质、商品品质、加工品质、食品品质等多单元评价层次。     

利用酵母双杂交膜系统筛选与小麦蓝矮植原体免疫膜蛋白互作的异沙叶蝉蛋白

正小麦蓝矮病(Wheat blue dwarf,WBD)是我国西北麦区一种重要植原体病害,在我国西部地区危害严重。该病害由异沙叶蝉(Psammotettix alienus L.)专化性传播,介体传毒成为病害流行的重要中心环节[1]。本实验室前期通过免疫荧光标记研究发现WBD植原体免疫膜蛋白(immunodominant membrane protein, IMP)与介体异沙叶蝉肌动蛋白互作,说明IMP在植原体传播和致病过程中起关键作用。     

小麦TaCYP78A5基因的克隆及生物信息学分析

细胞色素P450(Cytochromes P450)蛋白家族含有硫羟基和血红素结构域,参与多种生物合成,CYP78A家族成员对籽粒大小形成有重要的功能。利用同源克隆的方法,分别从小麦大粒品系‘P271’和小粒材料‘中国春’中扩增到位于2AS、2BS、2DS上的TaCYP78A5-2A、TaCYP78A5-2B和TaCYP78A5-2D基因,编码534、544、549个氨基酸。通过分析发现在‘P271’和‘中国春’克隆到的TaCYP78A5序列一致,说明TaCYP78A5基因在这2个粒型的小麦中是保守的。CYP78A家族在水稻和拟南芥中具有非自主性细胞表达模式,结合对CYP78A家族的生物进化关系研究发现,CYP78A家族的各个基因在单子叶植物中是保守的。‘P271’和‘中国春’籽粒大小的差异,可能是TaCYP78A5基因在‘P271’中的基因表达量高于‘中国春’,引起种子发育过程中内表皮细胞的增殖,从而促进种子表皮增大,使得‘P271’种子大小和质量增加。     

Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough

The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using large amplitude oscillatory shear tests (LAOS) coupled with Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. Storage (G') and loss (G'') moduli rapidly decreased during aging at 25 °C. Subjecting HWD to progressively longer aging times at 25 °C caused dramatic changes in the non-linear viscoelastic properties demonstrated by strain softening (negative values of e₃/e₁) and shear thinning (negative values of v₃/v₁) behavior. Elastic Lissajous curves of the unaged control dough showed clockwise turn and wider elliptical trajectories as dough aging proceeds especially at higher temperatures. Other non-linear LAOS parameters (G'_M-G''_L, η'_M-η'_L, S and T) supported that aging process at higher temperature caused a progressive change in dough structure from strain stiffening to strain softening behavior while dough samples aged at 4 °C showed fairly close behavior with the control dough sample. FTIR spectra indicated that the relative content of β-sheet and β-turn structures decreased while the content of α-helix structure increased for all dough samples as a result of dough aging. SDS-PAGE results supported the breakdown of high molecular weight (HMW) and low molecular weight (LMW) glutenin subfractions. Aging at the higher temperature of 25 °C decreased the HMW/LMW ratio from 0.77 to 0.59, while the ratio was 0.73 for the dough aged at 4 °C which is fairly close to the control sample. Our results show that the degradation rate of gluten/starch network was triggered by aging at higher temperature, longer aging time, and natural fermentation which resulted in increasing acidity and increase in endogenous proteolytic and amylolytic activity, and also increasing gluten solubility and break down of intermolecular disulfide bonds at acid pH.     

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality

In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r² = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making.     

Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran

Wheat bran is the main by-product during wheat flour processing. Although wheat bran is rich in the bioactive compounds and antioxidant capacity, it is not widely utilized in its natural state. To improve the antioxidant and nutritional properties of wheat bran, a dominant strain, Enterococcus faecalis M2, was screened from lactic acid bacteria (LAB) isolated from various foods. Following solid state fermentation, the soluble dietary fiber content of wheat bran nearly quadrupled compared to the raw material. Total proportion of phenols, flavonoids, alkylresorcinols, along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ferulic acid content increased by 5.5 times. Additionally, the free amino acid content increased with degradation of wheat bran protein, whereas the level of anti-nutrient phytic acid decreased. The results of this study could provide an effective method for biological modification of wheat bran, which further enhance the health benefit and utilization of bran.