施氮量对强筋小麦产量、氮素利用率和品质的影响

为探明协同提高强筋小麦产量、氮素利用率和品质的施氮量,以强筋小麦品种济麦20（中穗型）和洲元9369（大穗型）为材料, 研究了180、240和300 kg·hm^-2三个氮肥水平（分别用N180、N240和N300表示）对强筋小麦产量、氮素利用率、品质及其相关指标的影响。结果表明,相同施氮量下,洲元9369的产量、氮素利用率、面团形成时间、面团稳定时间、面包体积和面包评分均高于济麦20。当施氮量由N180增至N240时,2个品种的产量无显著变化,但沉降值、面团形成时间、面团稳定时间、面包体积和面包评分均显著提高;施氮量增至N300后,2个品种的产量和品质又都显著下降,籽粒总蛋白含量、谷蛋白含量、SDS-不可溶性谷蛋白含量、醇溶蛋白含量和谷蛋白聚合指数均明显降低,而SDS-可溶性谷蛋白含量和谷醇比却表现为上升趋势。经相关分析,SDS-不可溶性谷蛋白含量、谷蛋白聚合指数与面团形成时间、面团稳定时间、面包体积和面包评分均呈显著正相关。以上结果表明,谷蛋白聚合程度降低是过量施氮条件下强筋小麦品质下降的主要原因。综合考虑小麦产量、氮素利用率和籽粒品质,240 kg·hm^-2为本研究条件下的最佳施氮量。     

新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系

为了给优质面包、馒头、面条专用品种选育提供品质辅助选择指标,以30份新疆冬小麦品种(包括自育品种和引进品种)为材料,分析了新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系.回归分析结果表明,小麦籽粒性状、面粉品质、面团特性、淀粉糊化特性以及面粉色泽对新疆冬小麦品种面包、馒头和面条加工品质均有显著影响;面粉灰分、湿面筋、稀懈值、亮度和红度是影响面包、馒头和面条加工品质的共同品质性状;形成时间、稳定时间、延展度是影响面包和面条加工品质的共同品质性状;而籽粒性状仅对新疆冬小麦品种馒头加工品质有显著影响.相关分析结果表明,千粒重、形成时间、稳定时间、拉伸面积、最大拉伸阻力、红度和黄度与面包总分呈显著相关关系,相关系数分别为0.460、0.516、0.537、0.719、0.707、0.534和-0.403;籽粒蛋白质含量、面粉蛋白含量和湿面筋含量与馒头总分呈显著相关关系,相关系数分别为-0.397、-0.458和-0.552,面团延展度、稀懈值与面条总分呈显著相关关系,相关系数分别为0.438和0.432.从以上结果可以看出,面包与面团流变学特性,馒头与蛋白质和面筋数量,面条与面团流变学特性及淀粉糊化特性的关系更为密切,这些品质性状可以作为新疆冬小麦品种面包、馒头、面条加工品质改良时的辅助选择指标.     

Baking quality of emmer-derived durum wheat breeding lines

Durum wheat (Triticum turgidum L. var. durum) is used predominantly for pasta products, but there is increasing interest in using durum for bread-making. The goal of this study was to assess the bread-making potential of 97Emmer19, an Emmer wheat (Triticum turgidum L. var. dicoccum) and in breeding lines derived from crosses of 97Emmer19 with adapted durum wheat cultivars. 97Emmer19 and its progeny were evaluated in 2005 and 2006 along with five durum wheat cultivars. Three bread wheat (Triticum aestivum L.) cultivars were included as checks to provide a baseline of bread making quality observed in high quality bread wheat cultivars. 97Emmer19 exhibited higher LV than all the durum wheat checks and approached the LV achieved with the bread wheat cultivar ‘AC Superb’. Breeding lines derived from 97Emmer19 had higher LV than those of the durum wheat checks, confirming that this trait was heritable. In general, durum wheat cultivars with elevated gluten strength and/or increased dough extensibility were noted to have higher LV. Dough extensibility appeared to be a more critical factor as gluten strength increased. These results indicate that there is potential to select for genotypes with improved baking quality in durum breeding programs.     

Purification and Characterization of a Glutenin Hydrolysing Proteinase from Wheat Damaged by the New Zealand Wheat Bug, Nysius huttoni

A glutenin hydrolysing enzyme (bug proteinase), present in New Zealand wheat damaged by Nysius huttoni, was purified 50000-fold by anion exchange, hydrophobic interaction, immobilized metal ion affinity and gel filtration chromatography. The enzyme had an apparent M_r of 14·1k as determined by gel filtration chromatography. SDS-PAGE showed a major protein band of M_r 30k and six minor bands of M_r 13·2-28·5k, none of which was a glycoprotein. Isoelectric focusing revealed two major enzyme active bands (pI 9·6 and 9·2) and three minor activity bands (pI 9·9, 8·8 and 8·2). IEF showed no protein contaminants in the most purified sample. The enzymes had optimum activity at pH 8·9 and 45°C. The activity was stable in the pH range 4·5-11 and at 50°C for 20 min at pH 8·9. The bug proteinase was shown to be a serine proteinase by inhibition with phenylmethylsulphonyl fluoride and potato proteinase inhibitors (POT-IC and POT-ID). Thirty other proteinaceous serine proteinase inhibitors did not inhibit the enzyme. Bread baking with partially purified enzyme produced loaves with the poor quality characteristics of loaves made with bug-damage wheat.     

Effects of Whole Grain Wheat Bread on Visceral Fat Obesity in Japanese Subjects: A Randomized Double-Blind Study

Metabolic syndrome is a risk factor for cardiovascular diseases and has become increasingly common in Japan. Epidemiological studies show inverse associations between intake of whole wheat grains and metabolic syndrome, but few dietary intervention trials have investigated the effect of whole wheat grain consumption. It was investigated whether a diet in which refined wheat bread (RW diet) was substituted by whole grain wheat bread (WW diet) would reduce visceral fat obesity in Japanese subjects. A randomized double-blind placebo-controlled intervention study was conducted in 50 Japanese subjects with body mass index (BMI)?≥?23 kg/m². Subjects were randomly assigned WW (WW group) or RW diets (RW group) for 12 weeks. Blood samples and computed tomography scans were obtained every 6th week. The WW group showed decrease (?4 cm²) in visceral fat area (VFA) (p <?0.05), whereas the RW group showed no significant changes. These time-dependent changes were significantly different between the groups. WW diet led to significant and safe reductions in VFA in subjects with BMI?≥?23 kg/m². WW diet may contribute to preventing visceral fat obesity.     

Relationship of Protein Quantity,Quality and Dough Properties with Chinese Steamed Bread Quality

Using selected Chinese and Australian wheats, flour protein content and composition of high-molecular-weight (HMW) glutenin subunits were studied in relation to northern style Chinese steamed bread quality. Flour protein content had a significant impact on Chinese steamed bread quality. The Chinese wheats were characterised by shorter Farinograph dough development time and stability in comparison with the Australian wheats. Dough stickiness in the Chinese wheat cultivars was a significant factor deteriorating Chinese steamed bread quality. A significant negative correlation was found between Farinograph stability time and steamed bread quality in Australian wheats while a significant and positive correlation existed in Chinese wheats. It would be necessary to increase the dough strength of Chinese wheat cultivars in order to improve their steamed bread making quality.     

面包烘焙品质与小麦品质性状的相关性

为了了解适宜的面包小麦的品质指标范围，对58个小麦品种(系)的面包烘焙品质与小麦品质性状的相关性进行了分析与研究，将58个品种(系)的面包总评分分为三个梯度与小麦品质性状进行比较，结果表明，面包总评分和面包体积与蛋白质含量、湿面筋含量、沉淀值、吸水率、延伸性呈显著正相关，与抗延阻力相关不显著；面包芯平滑度与蛋白质含量、湿面筋含量、沉淀值、形成时间呈显著正相关；纹理结构与蛋白质含量、湿面筋含量、沉淀值、延伸性呈显著正相关；面包弹柔性与蛋白质含量呈显著正相关；与其它指标相关性不显著．     

黄淮麦区部分小麦种质资源高分子量谷蛋白亚基组成分析

为了深入了解黄淮麦区小麦(Triticum aestivum L.)种质资源高分子量麦谷蛋白亚基(HMW-GS)组成情况,为品质育种提供信息,利用SDS-PAGE电泳技术对185份普通小麦材料和5份黑粒小麦共计190份种质材料的HMW-GS组成进行了分析.结果表明这些材料在Glu-A1位点具有2种亚基类型(null,1),Glu-B1位点具有5种亚基类型(7 8,7 9,14 15,6 8,17 18),Glu-D1位点上具有3种亚基类型(2 12,5 10,5 12).对面包加工品质具有正效应的优质亚基14 15出现频率为7.36%,5 10出现频率为34.74%,5 12出现频率为2.63%.对面包烘烤而言,优质亚基组合1/14 15/5 10、1/7 8/5 12和1/7 8/5 10出现频率较低,分别为 0.53%、0.53%和11.58%;适合制作优质手工馒头的亚基组合1/7 8/2 12和null/7 8/2 12出现频率分别为6.32%和19.47%;适合制作优质面条的理想亚基组合1/14 15/2 12出现频率为4.21%,较好的亚基组合共计占23.16%.黄淮麦区的小麦种质资源主要适合面条和馒头专用品种的选育.     

Ascorbate Oxidase levels in Wheat and their Relationship to Baking Quality

Flour samples from 127 samples of wheat of 13 different cultivars grown throughout New Zealand during two seasons were extracted with 1mNa₂SO₄(pH 8·3) and assayed for ascorbate oxidase (AOX) at pH 6·2 by a continuous spectrophotometric method. The mean AOX activity of the cultivar with the greatest activity, Domino, was more than three times that of the cultivar with the lowest activity, Brock. The differences in AOX activity amongst cultivars were maintained for two seasons. The range of AOX activities of different wheat samples within each cultivar was about two-fold for most cultivars. A sample of cv. Domino with the highest activity was 14 times more active than the lowest activity sample of cv. Brock. There was a significant correlation between low AOX activity and bake score of cultivars or individual wheat samples. There was also a correlation between log AOX and protein content, and protein content was also correlated with bake score. Flour stored for 300 days at 20°C and wheat stored for two or more years had reduced AOX activities and bake scores. However, flour containing low endogenous AOX activity produced the same bake scores with ascorbic acid plus squash AOX as with ascorbic acid alone. It was concluded that the level of AOX in wheat was not critical to the ascorbic acid improver effect, provided sufficient oxygen was mixed into the dough by high-speed mixers.     

小麦品种对禾谷孢囊线虫（Heterodera avenae） 江苏沛县群体的抗性鉴定

为了筛选对禾谷孢囊线虫病(Cereal cyst nernatode,CCN)具有抗性的小麦品种,采用室内二龄幼虫接种法、网室卵接种法和田间病圃法测定了收集自5个省份的40个小麦品种对小麦孢囊线虫江苏沛县群体的抗性。室内二龄幼虫接种测定结果表明,供试材料中无免疫品种,华麦1号、温粮58和豫麦66-18系表现为高抗,扬麦13和徐麦7086表现为中抗,烟农5158表现最感病,平均单株白雌虫数达104.7个;田间病圃测定表明,上述5个品种仅华麦1号表现为抗病。网室卵接种法测定结果与室内二龄幼虫接种法及田间病圃法测定结果差异较大,显示该方法不适用小麦品种的CCN抗性鉴定。     

不同生态条件下品种和施氮量对冬小麦产量及氮肥利用效率的影响

为给河南省不同生态区域小麦氮肥高效利用提供理论依据,于2012-2013年在南阳和信阳2个地点,2013-2014年南阳、信阳和郑州3个地点,通过田间试验研究了施氮量对10个小麦品种产量和氮肥利用效率的影响。结果表明,小麦产量和氮肥利用效率均显著受品种、地点和施氮水平的影响,同时显著存在品种×地点和地点×施氮量的互作效应;其中,品种效应相对较小,地点对产量和氮肥农学利用效率的影响较大,施氮水平对氮肥偏生产力的调控效应最大。10个品种中,周麦28在各地点均获得了较高的产量和氮肥偏生产力,表现出较好的适应性。3个地点中,郑州和南阳的小麦产量和氮肥偏生产力均显著高于信阳,而信阳具有较高的氮肥农学利用效率,说明适量的氮肥供给对于信阳改善小麦生产非常重要。增施氮肥可以显著提高小麦产量,但降低了氮肥偏生产力和氮肥农学利用效率,且不同地点和品种对施氮水平的响应存在差异。综合各品种产量和氮肥利用效率对施氮水平的响应,在3个地点小麦在较低施氮水平(120kg·hm-2)下均可达到高产高效的生产目标,但各地点也存在需要高氮肥投入的小麦品种,如郑州的郑麦3596、南阳的洛麦24及信阳的西农509和宛麦16。     

Susceptibility of potato (Solanum tuberosum L.) foliage and tubers to the US8 genotype ofPhytophthora infestans

Late blight is an important disease of potato(Solanum tuberosum L.) worldwide, and therefore, many potato-breeding programs have prioritized the development of late blight-resistant potato cultivars. Although the emphasis has been to enhance foliar resistance, it is also necessary to evaluate tuber late blight resistance in new breeding lines and new sources of late blight resistance. We report here on the assessment of foliar and tuber resistance and the correlation between these aspects of resistance in a sample of Michigan State University potato breeding lines. Two MSU breeding lines had significantly less infected foliage than the susceptible check cultivars. Tuber susceptibility was significantly different (P < 0.05) only between the most susceptible and the least susceptible breeding lines/cultivars. Foliar and tuber susceptibility to potato late blight were not correlated as low tuber susceptibility was associated both with extremely low (e.g., MSG274-3) and high (e.g., MSE202-3Rus) foliar susceptibility.     

Comparison of Polyphenol Oxidase Activities in Wheats and Flours from Australian and U.S. Cultivars

Polyphenol oxidase (PPO) activities of wheats from various classes and cultivars (grown both in the U.S.A. and in Australia), of some U.S. and Australian wheats, of wheat flours at various extraction rates and of kernels separated by size from various cultivars were measured by the oxygen electrode method. PPO activity of wheats was affected by both cultivar and growing location. Wheat flour contained on the average 3% of the PPO of the wheat grain. PPO activities of the flours increased as the flour extraction rates increased. Contrary to expectation, for a single cultivar, small kernels contained less PPO (on a weight basis and especially on a kernel basis) than did large kernels. Differences among kernels of various sizes for a single cultivar were smaller than differences in PPO among kernels of comparable sizes among various cultivars.     

Effects of natural protease inhibitors on high protease activity flours

Wheat grain damaged by wheat bug (Eurygaster spp.) contains the bug salivary secretion which hydrolyses the gluten needed for the dough quality of breadmaking due to its proteolytic activity. Since the protease inhibitors are widespread throughout the plant kingdom, the possibility of using some plants, especially food and feed legumes to decrease the proteolytic activity of flours milled from bug damaged wheats was investigated. The proteolytic activity was considerably inhibited by pefabloc-SC and EDTA-Na₂, suggesting that bug protease(s) included serine and metallo proteases. Extracts from cones of hops, seeds of grass pea, red kidney bean and sunflower caused reduction in the activity of bug protease(s). Effects of hop extract on electrophoretic, rheological properties of high protease activity flours milled from different bread wheat cultivars damaged by the bug were also studied. The dough development time and stability values of high protease activity flours increased considerably with hop extract at the lowest addition level (10:1, flour to hop extract ratio). The doughs supplemented with the hop extract had higher maximum resistance and lower extensibility values as compared to their controls. These results suggested that hop extract had improving effects on high protease activity flours due to the bug damage.     

小偃9323的抗条锈性遗传分析

为了解小偃9323抗条锈性的遗传规律,在常温（10~16℃）下,以小偃 9323和铭贤169 的杂交群体为研究对象,采用我国目前小麦条锈菌流行小种CYR30、CYR31、CYR32、SU114、SU1111对供试群体进行苗期接种,分析杂交后代的抗病性及其分布情况。结果表明,小偃9323对CYR30、CYR31和SU114的抗病性均由两对隐性基因控制,对CYR32和SU1111的抗病性由一对隐性基因控制。     

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。     

维生素C对面包烘焙品质及面团特性的影响

为研究添加维生素C对不同筋力小麦粉面包烘焙品质的改良效果,以师栾02-1、石优17、矮抗58和济麦22四个不同筋力小麦品种的面粉为材料,研究了维生素C对面包烘焙特性及面团流变性特性的影响。结果表明,添加维生素C对强筋品种师栾02-1和中筋品种矮抗58的面包体积有显著改良作用,而对4个品种的面包外观、面包芯色泽、面包芯质地和面包芯纹理结构均没有影响。添加维生素C对面团的弱化度和最大拉伸阻力等流变学特性的改良作用也因小麦品种而异,而且改良作用有限,不能改变小麦粉本身的加工属性。     

Effects of suni-bug (Eurygaster spp.) damage on semolina properties and spaghetti quality characteristics of durum wheats (Triticum durum L.)

Effects of suni-bug (Eurygaster spp.) damage on semolina properties and spaghetti quality characteristics of durum wheats (Triticum durum L.) were investigated. The semolinas obtained from sound (control), medium damage (around 20%) and high damage (around 40%) samples of five durum wheat cultivars (cvs. Diyarbakir, Firat, Ege, Svevo and Zenith) were processed into spaghetti. As the bug damage level increased, Glutograph stretch values of all cultivars decreased significantly probably due to deteriorative effects of bug damage on gluten quality. Glutograph relaxation values and gluten spread values of the damaged samples were considerably higher compared to those of sound samples in all cultivars, due to proteolytic degradation. The breaking force of the uncooked spaghetti samples decreased significantly with increasing bug damage level indicating that they were susceptible to breakage and not suitable for handling, packaging and shipment. Panel tests indicated significant deterioration in sensory properties (stickiness, firmness and bulkiness) generally at the medium damage level.     

Grain cadmium and zinc concentrations in wheat as affected by genotypic variation and potassium chloride fertilization

Thirteen bread wheat (Triticum aestivum L.) and two durum wheat (Triticum turgidum L. var. durum) cultivars were grown over six site-years to identify differences in grain Cd and Zn concentrations, as affected by genotypic variation and soil application of potassium chloride (KCl) fertilizer. Application of KCl fertilizer did not consistently affect grain Cd concentration of wheat cultivars, but increased average grain yield and decreased average grain Zn in 4 of 6 site-years. However, soil type and year had significant effects on grain Cd and Zn, indicating a strong environmental effect on grain quality. Grain concentrations of Cd and Zn were generally lower for the clay loam (CL) than the fine sandy loam (FSL) soils. The wheat cultivars showed significant genotypic differences in grain concentrations of Cd and Zn, suggesting the potential of breeding to reduce Cd and increase Zn concentrations in grain. The two durum cultivars contained high concentrations of Cd but not Zn compared to the bread wheat. The interaction between cultivars and site-years was significant for grain Zn, but not for grain Cd, suggesting that grain Cd is a more stable trait than grain Zn across environments. Grain Zn and Cd were not related to each other but they both correlated negatively with grain yield. The lack of relationship between Zn and Cd suggests that breeding for enhanced Zn concentration can be attained without necessarily affecting grain Cd concentration. The negative relationship between Cd and Zn concentration and dry matter yield was likely the result of biological dilution, suggesting that genetic improvement leading to increased yield may concurrently decrease mineral concentration. Results of this study are useful to improve the mineral composition of wheat used for human consumption through the development of cultivars and use of agronomic management practices that increase Zn and/or reduce Cd concentrations in wheat grain.     

不同硬度小麦品质差异的分析

为了解不同硬度级别小麦的品质差异,并为新国标<小麦硬度测定硬度指数法>在中国小麦硬度测定中的推广和应用提供参考依据.选取硬质小麦、中硬小麦和软质小麦各6个品种,分别对其品质性状进行测试.结果表明,小麦耔粒硬度与沉淀值、湿面筋含量、破损淀粉含量、面包评分等小麦品质特性和加工特性达极显著相关关系.容重、出粉率和破损淀粉含量随着硬度指数值的升高逐渐增加,但其差异仅在软质小麦与硬质小麦之间达显著水平.硬质小麦与中硬小麦之间未达显著水平.随着硬度指数的升高,面粉蛋白质含量逐渐升高,粗淀粉含量逐渐降低,且在不同硬度小麦级别之间都迭显著水平;直链淀粉占样品的比重逐渐降低,支链淀粉含量升高;面包、面条的加工品质逐步得到了改善,其中面包品质的改善较面条品质更为显著.