冬性面包小麦品系88-137种子蛋白抗虫性的研究

通过生物测定,观察面包小麦花培品系88-137及对照品系76-2抗虫情况,结果表明:(1)88-137麦粒对花斑皮蠹确有致死及抑制其生长发育的作用,并且主要是蛋白质起抑虫作用.(2)88-137粗提蛋白质对棉蚜、棉铃虫、二化螟的生长发育也有一定抑制作用,其中用25;硫酸铵沉淀的粗提蛋白质抑制棉铃虫、棉蚜作用最明显.(3)76-2、88-137饲喂黄粉虫的平均体重均较麦麸的高,说明这两个品系对黄粉虫没有毒性.     

新春9号面包强筋小麦的主要特点、品质状况和优质高产栽培

通过执行"新春9号面包强筋小麦生产技术体系试验示范"项目,将对新疆优质春小麦品种的引进、选育、推广和生产品种优质化,以及小麦定单农业的发展起到积极推动作用.对新春9号品种的主要特点、品质状况和优质高产栽培技术进行了介绍和探讨.     

Inheritance of excised-leaf water loss and relative water content in bread wheat (Triticum aestivum)

Little information is available on the genetics of excised leaf water loss and relative water content in wheat. An experiment conducted on the F₁ generation from a half-diallel set of crosses involving two drought tolerant, two moderately tolerant and two sensitive varieties was initiated to investigate the inheritance of excised-leaf water loss and relative water content. This experiment was conducted under glass-house and field conditions at tillering and anthesis stages of plant development. Additive gene action, in general, played a major role in determining the inheritance of these traits. General combining ability (GCA) was the main source of genetic variation among crosses, while specific combining ability (SCA) was negligible. Strong phenotypic correlations existed between per se performance and GCA effects in the majority of cases. Heterosis was unimportant. Genotype-environmental interactions and/or differential gene expression appeared to account for different results found between environments and growth stages, respectively. Selection for relative water content appeared to be more effective at anthesis, while for excised-leaf water loss at both stages of plant growth. In addition to drought resistance, wide differences for morphological characters and relative positions of parental arrays revealed the possibility of obtaining desirable segregants for drought stress conditions from the cross Kharchia 65 × WH 147. This revised version was published online in August 2006 with corrections to the Cover Date.     

Studies on somaclonal variants for resistance to scab in bread wheat (Triticum aestivum L.) through in vitro selection for tolerance to deoxynivalenol

This study was conducted to develop an efficient in vitro selection system for scab resistance by using in vitro screening for tolerance to deoxynivalenol (DON). Immature embryos of two wheat varieties, a scab-resistant variety Sumai 3 and a susceptible variety Mianyang 11, and their reciprocal F₁ hybrids were cultured on MS medium supplemented with 2,4-D 2 mg/l and 0.6 × 10^-4 M DON for callus induction. The responses of callus induction and plant regeneration to 0.6 × 10^-4 M DON differed significantly between resistant and susceptible varieties, according to observed scab resistance levels at the plant level in the field. The percentage of callus formation of resistant variety Sumai 3 on induction medium containing DON was higher than that of susceptible variety Mianyang 11. Regeneration of DON-tolerant calli on DON-containing differentiation medium differed significantly between Sumai 3 and Mianyang 11. Averaged across the DON-tolerant calli of two varieties and their reciprocals, regeneration of DON-tolerant calli was decreased 3-fold on DON-containing medium. By an inoculation test with conidiospores of Fusarium graminearum Schw, we obtained several resistant lines from progenies of regenerated plants from DON-tolerant calli. These somaclonal lines had lower disease scoring (reaction index, infected spikelets and disease incidence), shorter plants and better yield components than Sumai 3, a famous Chinese resistant variety. This revised version was published online in July 2006 with corrections to the Cover Date.     

The Role of Gluten Proteins in the Baking of Arabic Bread

Fractionation and reconstitution/fortification techniques were utilised to study the role of gluten in Arabic bread. Glutens from two wheat cultivars of contrasting breadmaking quality were fractionated by dilute HCl into gliadin and glutenin. Gluten, gliadin and glutenin doughs from the good quality flour had higher G ′ and lower tan δ values than those from the poor quality flour at all the frequencies examined. Interchanging the gliadin and glutenin fractions between the reconstituted flours showed that the glutenin fraction is largely responsible for differences in the breadmaking performance. Fortification of an average quality flour with the gliadin and glutenin fractions from the poor and good quality flours, at the levels of 1% and 2% (protein to flour mass), induced marked differences in the mechanical properties of bread. The resilience of the loaves was not adversely affected by the addition of gliadins and increased, with a concomitant significant (p<0·05) improvement in quality, at the 2% level of fortification with gliadins from the good quality flour. Addition of glutenin resulted in loaves with leather-like properties that became particularly apparent at the higher level of fortification; the observed deterioration in quality paralleled the increase in the elastic character of the doughs. It is suggested that highly-elastic doughs are not compatible with the rapid expansion of gases at the high-temperature short-time conditions employed in the baking of Arabic bread and that there exists a threshold in dough elasticity beyond which a rapid decline in quality takes place.     

安徽麦区软质小麦籽粒品质和终端制品品质评价

为明确安徽大田生产环境下软质小麦籽粒和终端产品品质表现,评价优质软麦品种的加工适用性,本研究选取该区当前推广种植的24个软质小麦品种,对其籽粒和面粉的主要品质性状及其制品南方馒头和曲奇饼干的品质进行差异性、相关性分析,并以美国软白麦近五年的主要品质性状平均值为理想指标进行灰色关联度比较。结果表明,供试材料的硬度、面粉色泽b^*、湿面筋含量、面团形成时间、稳定时间等籽粒品质性状变异系数较大,而容重、面粉L^*值和吸水率变异系数较小。南方馒头品质性状中,白度差异最小,比容差异最大;曲奇饼干品质性状中,感官评分变异系数较大,饼干直径均值和变异系数都较小。蛋白质含量、湿面筋含量、稳定时间均符合弱筋标准(GB/T 17320-2013)的样品数为0。相关分析表明,容重、降落值、面粉L^*、b^*、白度与大部分性状间相关性不显著;籽粒硬度与水SRC和乳酸SRC均呈显著正相关,与湿面筋含量和面粉a^*值均呈显著负相关。蛋白质含量与面粉a^*值等7个指标均呈显著正相关,与面粉b     

部分徐麦品种（系）馒头的挥发性物质和质构分析

为明确不同徐麦品种（系）馒头制品的挥发性物质和质构特征,本研究利用顶空固相微萃取(HS-SPME)技术结合气相色谱-质谱法(GC-MS)对5个徐麦品种（系）馒头制品的挥发性物质进行分析,并利用TMS-PRO质构仪进行了TPA检测。结果表明,馒头中挥发性成分有41种,包括醇类（1种）、醛类（2种）、酯类（13种）、烷类（10种）、烯类（4种）、苯类（8种）、酮类（2种）以及醚类（1种）化合物。含有挥发性物质种类最多的品种是徐麦178（29种）,最少的品种是徐麦39（22种）。TPA检测数据显示,徐麦178制作的馒头具有较高的硬度、弹性和粘性;徐麦39的质地较为柔软。不同品种（系）馒头因为挥发性物质间的相互作用、种类数、含量以及硬度、弹性和粘性等的不同具有了独特的风味和口感。     

一种新型富硒面包的研制及顾客满意度调查

以猴头菇粉与高筋小麦粉为主要原料,加入富硒酵母进行发酵烘焙制作猴头菇富硒面包。通过单因素试验探究猴头菇粉添加量、富硒酵母添加量、白砂糖添加量和食盐添加量对面包感官品质的影响,并基于单因素试验结果设计正交试验,得出猴头菇富硒面包最佳配方为：高筋小麦粉100 g,猴头菇粉7 g,富硒酵母1.4 g,白砂糖24 g,食盐0.7 g,黄油8 g,水60 g,改良剂1.2 g;烘烤温度设置为上火200℃,下火160℃,烘烤时间15 min。此工艺配方下制得的猴头菇富硒面包具有猴头菇特有的香气和滋味,与市面上普通的猴头菇面包相比,有机硒含量提高了96.2%,粗纤维含量提高了54.4%。通过建立模糊数学模型分析得出,顾客感官评分为80.02分,为非常满意。     

信阳绿茶主食面包的研制

将信阳毛尖绿茶研磨成粉添加到主食面包中制备信阳绿茶主食面包,研究不同绿茶粉添加量对主食面包比容、感官品质、水分含量及酸度的影响。结果表明,绿茶粉最佳添加量为面包粉质量的3%,此时得到的绿茶主食面包比容为5.75 m L/g,感官品质评分98分,水分含量32.7%,茶多酚含量0.386 g/100 g,酸度2.98°T;绿茶面包表皮完整且丰满,无焦斑,色泽均匀,稍有茶叶的黄绿色,组织紧密有弹性、耐咀嚼,有茶叶的清香,无茶苦味,且具有较好的营养保健功能,市场前景广阔。     

Molecular and phenotypic characterization of Chinese wheat (Triticum aestivum) cultivars for resistance to Fusarium head blight

To identify excellent cultivars resistant to Fusarium head blight (FHB), 104 wheat cultivars were tested by single-flower inoculation using two prevalent pathogens from 2018 to 2020. Agronomic traits were also investigated. Six FHB-resistance quantitative trait loci (QTL), Fhb1, Fhb2, Fhb4, Fhb5, Fhb7 and Qfhb.crc-2D, have been assessed using previously reported DNA markers. A diagnostic marker has been used for Fhb1, and indicative markers linked to the other QTL were used. Results showed that (i) 12 (11.5%) cultivars were resistant to two pathogens in 3 years; among them, ‘Shengxuan 6’, ‘Wanhongbian 759’, ‘Yunong 903’ and ‘Yunong 901’ had good agronomic traits. (ii) Among cultivars with one resistance QTL, the severities of cultivars carrying Fhb1 and Qfhb.crc-2D were 2.2 and 2.8, respectively, whereas those of cultivars with Fhb2 or Fhb7 were 3.6. Among cultivars with two resistance QTL, the severities of cultivars with Fhb1 + Fhb4, Fhb1 + Fhb7 and Fhb4 + Fhb5 were 2.2, 3.0 and 3.6, respectively. The severity of five cultivars possessing three or four resistance QTL was below 2.5. Fhb1 and Qfhb.crc-2D showed better resistance effects than other resistance QTL.