小麦品质性状与一些生化性状的典型相关及逐步回归分析

选用18个品质差异较大的黄淮海优质小麦产业带国家小麦展示品种,研究出粉率、籽粒硬度、沉淀值、湿面筋含量等品质性状与面粉总蛋白质含量、总聚合体蛋白、大聚合体蛋白含量及比例等生化性状间的关系,旨在探讨小麦育种中利用一些简单、易测的生化指标筛选品质性状的可行性。结果表明,小麦面粉总蛋白质含量、总聚合体蛋白含量和大聚合体蛋白含量3个生化性状对3个品质性状筛选指标即籽粒硬度、沉淀值和湿面筋含量有显著正向作用;逐步回归分析表明,影响籽粒硬度(Y2)、湿面筋含量(Y4)和吸水率(Y5)的关键生化性状是面粉总蛋白质含量(X1)。湿面筋含量与面粉总蛋白质含量间量化关系为Y4=4.3054X1-18.5971,相关系数0.9992,达极显著水平;总聚合体蛋白含量(X2)、大聚合体蛋白含量占总聚合体蛋白含量的百分比(X6)是影响沉淀值(Y3)的两个关键生化性状,其回归方程为Y3=8.2784X2 0.4930X6-54.8929,相关系数0.7498,达极显著水平。本文还就以面粉总蛋白含量、总聚合体蛋白含量、大聚合体蛋白含量代替品质指标用于小麦品质育种的可能性进行了讨论。     

小麦谷蛋白聚合作用对增施氮肥的反应

通过小区试验,利用不同类型小麦品种研究了谷蛋白聚合作用对增施氮肥的反应。结果表明,N肥不仅能提高参试品种的籽粒产量、蛋白质含量、沉淀值、干(湿)面筋含量,而且能提高面粉中不溶性谷蛋白大聚合体(GMP)、可溶性谷蛋白聚合体(SGP)含量以及谷蛋白总量在总蛋白质中的比例((GMP SGP)／Pr),改善谷蛋白聚合体的粒度分布。并且与基肥一次性施N(NB处理)相比,分期施N(基肥N 挑旗期追N,即NB l处理)作用较大;不同类型小麦品种的谷蛋白聚合作用对增施N肥的反应差异很大。     

小麦F1代GMP含量与农艺性状的研究

为了探讨小麦F1代谷蛋白大聚合体(glutenin macropolymer,GMP)含量的杂种优势以及GMP含量与农艺性状的关系,用6个小麦亲本材料,按照Griffing方法Ⅱ组配一套杂交组合,测定和分析了F1代GMP含量及其与农艺性状的相关关系.结果表明,大部分杂交组合GMP含量的平均杂种优势呈现负向效应.GMP含量的遗传呈现出倾向于低值亲本的趋势.GMP含量与株高、穗长、单株生物产量、单株粒重、千粒重、单株粒数、收获指数等农艺性状相关不显著,有利于高产优质的结合改良.因此,通过合理组配亲本和选择,可望获得GMP含量高,烘烤品质好和农艺性状优良的丰产品系,从而提高中国小麦的烘烤品质.     

小麦籽粒谷蛋白大聚合体粒度分布特征及对氮素的响应

为了给小麦品质改良提供依据,以强筋小麦品种藁城8901和弱筋小麦品种山农1391为材料,设置不同氮素水平,研究了籽粒谷蛋白大聚合体(GMP)颗粒粒径分布特征及对氮素水平的响应.结果表明,小麦籽粒GMP颗粒粒径范围为0.375～200 μm.GMP颗粒体积分布总体上呈双峰曲线变化,＜12 μm的GMP颗粒体积百分比为11.2％～45％,＞12 μm的GMP颗粒体积百分比为55.0％～88.8％.与弱筋小麦山农1391相比,强筋小麦藁城8901有较高比例的＞12 μm颗粒.GMP颗粒数目分布表现为单峰分布,＜4 μm和＜12 μm的颗粒数目百分比分别为97.5％～98.0％和99.9％,表明小麦GMP颗粒中绝大多数为＜4 μm的小颗粒.在施氮0～240 kg·hm-2范围内,随着施氮量的增加,＜12 μm颗粒体积百分比显著降低,12～90 μm、＞90 μm颗粒体积百分比增加,说明适量施氮能够显著提高GMP大、中颗粒比例.过量氮素不利于小麦籽粒谷蛋白大聚合体的形成.     

安徽省小麦产业体系展示品种HMW-GS组分及GMP的研究

为了解安徽省淮北及黄淮麦区的小麦加工品质,以52个安徽省小麦产业体系展示品种为材料,分析了供试小麦品种HMW-GS的组成和分布、谷蛋白聚合体(GMP)含量、小麦蛋白质含量、Zeleny沉降值及湿面筋含量。结果表明,52个供试小麦品种的HMW-GS变异类型众多,共发现13种变异类型,包含6种优质亚基类型;共出现了21种HMW-GS组合。按照GMP、蛋白质、湿面筋含量及Zeleny沉降值可将52个供试品种分为4类。供试品种的品质评分介于4~10分之间,平均7.4分。基因位点Glu-A1含有1亚基的品种,GMP含量高于含有Null亚基的品种。     

种植密度对小麦籽粒HMW GS含量及GMP粒度分布的影响

为给小麦优质栽培提供理论依据,以强筋小麦品种藁优8901和中筋小麦品种泰农18为材料,研究了高（HD,24×10⁵·hm^-2）、中（MD,18×10⁵·hm^-2）、低（LD,12×10⁵·hm^-2）3个种植密度对小麦籽粒高分子量谷蛋白亚基（HMW GS）含量和谷蛋白大聚合体（GMP）形成的影响。结果表明,在不同种植密度下,藁优8901的GMP含量表现为MD＞HD＞LD,而泰农18则表现为MD＞LD＞HD,均以MD的最高。不同密度条件下藁优8901籽粒的总HMW GS含量均高于泰农18,表明强筋小麦具有较强的谷蛋白积累能力。2个品种籽粒的单个HMW GS含量对不同种植密度的响应不同,但都以MD的最高,种植密度过高、过低均不利于小麦籽粒HMW GS含量的提高。GMP的粒度分析表明,MD处理提高了2个品种籽粒GMP大颗粒（粒径＞100 μm）体积百分比,说明中等种植密度有利于大粒径GMP颗粒的形成。     

20个小麦品种（系）籽粒LOX活性和类胡萝卜素含量及全麦粉色泽的研究

为给小麦粉营养品质与商品性的协同改良提供参考,以20个小麦品种(系)为试材,分析了不同角质类型的籽粒中脂肪氧化酶(LOX)活性和类胡萝卜素含量的变化,并初步探讨了LOX活性和类胡萝卜素含量的高低与全麦粉白度、黄度间的相关性。结果表明,不同品种(系)间LOX活性、类胡萝卜素含量、全麦粉白度、全麦粉黄度均存在极显著差异;LOX活性与类胡萝卜素含量呈极显著负相关,与全麦粉白度呈显著正相关,与全麦粉黄度相关性不显著;类胡萝卜素含量与全麦粉黄度呈显著正相关,与白度相关性不显著。采用欧式最长距离法对供试小麦品种(系)的LOX、类胡萝卜素以及全麦粉白度、黄度进行聚类分析,结果,LOX活性和白度较高、类胡萝卜素含量和黄度较低的周麦19和偃展4110聚为一类;LOX活性和白度较低、类胡萝卜素含量和黄度较高的烟农21、皖麦47等9个品种聚为一类;上述性状值居中的其他9个品种聚为一类。     

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。     

长江上游小麦新品种(系)品质分析

为了解长江上游冬麦区小麦品种的品质现状及其基因型,以2012-2018年长江上游国家级品种试验109个小麦品种(系)在试验中的品质数据为基础,分析了品种(系)的籽粒分级、品质分析样品的混合点率、粗蛋白质含量、湿面筋含量、吸水量和稳定时间等性状;利用KASP标记检测了这些品种(系)的部分高、低分子量谷蛋白亚基、穗发芽抗性基因、粒重及籽粒大小基因、籽粒硬度基因和小麦-黑麦1BL·1RS易位等20个位点的基因型。发现穗发芽抗性差、蛋白质数量和质量指标不均衡是影响长江上游小麦品质的主要因素,该麦区的品质改良应以提高品种穗发芽抗性和改良稳定时间为主要目标;这些品种(系)在20个位点基因型的差别不足以解释其品质的差异。     

氮肥运筹对小麦籽粒GMP含量及大颗粒比例的影响

为给小麦优质栽培中氮肥的合理运筹提供参考,以烟农19为材料,设置了2个施氮水平（施纯氮120和240 kg·hm^-2）和3个不同氮肥基追比（2∶1、1∶1、1∶2）,研究了氮肥运筹对小麦籽粒谷蛋白大聚合体（GMP）含量及其颗粒粒径分布的影响。结果表明,小麦籽粒GMP颗粒体积总体呈双峰分布,数目呈单峰分布。增施氮肥能显著提高小麦籽粒GMP含量;在同一施氮水平下,较高的追氮比例能显著增加籽粒GMP含量及其>80 μm颗粒体积百分比,降低<80 μm GMP颗粒体积百分比。与120 kg·hm^-2施氮水平相比,240 kg·hm^-2水平下籽粒>80 μm的GMP颗粒所占体积显著增高。小麦籽粒中,<10 μm与>10 μm的GMP颗粒数目百分比在不同处理间无显著差异。由此可见,增施氮肥和氮肥后移有利于小麦籽粒GMP含量及大颗粒比例的提高。     

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.     

宁夏引黄灌区冬小麦谷蛋白亚基组成和1BL/1RS易位分析及品质性状研究

为全面了解宁夏引黄灌区冬小麦品质概况,为冬小麦品质改良和粮食生产提供理论依据。选用冬小麦主栽品种、亲本材料和高代品系30份。用SDS-PAGE分析了其中18份材料的HMW—GS、LMW—GS组成和1BL／1RS易位系分布状况。并对23个冬小麦品种的营养与加工品质进行了研究。结果表明,2#、7＋9、2＋12、Glu-A3a、Glu-A3c、Glu-B3h和Glu—B3j在宁夏引黄灌区冬小麦中分布较广,1BL／1RS易位系分布相当普遍。分布频率为27．8％。参试品种的籽粒硬度、面粉PPO活性、SDS沉淀值、形成时间、稳定时间和评价值的变异范围较大,变异系数分别为25．37％、33．68％、21．42％、26．58％、43．95％和29．31％。多数冬小麦品种（系）的千粒重、出粉率和湿面筋含量低于对照宁春4号。而蛋白质含量、SDS沉淀值、吸水率和稳定时间优于宁春4号。供试品种（系）中。HMW-GS品质评分、籽粒硬度、蛋白质含量、SDS沉淀值均较高,并且不含1BL／1RS易位系的有烟优361、济麦20、鲁875067和923—9等,可用于宁夏引黄灌区冬麦品质改良。     

两种浊化剂在小麦谷蛋白大聚合体测定中的有效性

为比较两种浊化剂5-磺基水杨酸-无水硫酸钠（SSA-SS）和三氟乙酸（TCA）在比浊法测定小麦谷蛋白大聚合体（GMP）含量中的有效性,选用黄淮冬麦区有代表性的4个强筋小麦品种和4个中弱筋小麦品种组配的杂种F2代面粉为材料,采用1％DTT的50％正丙醇溶液提取GMP,分别用浊化剂SSA-SS和TCA浊化,再用酶标仪（波长540nm）连续（10～90min）测定不同基因型小麦的GMP提取液的吸光值。结果表明：（1）以SSA—SS为浊化剂时,牛血清蛋白浓度与吸光值的直线回归关系极其密切（r=0．9980）;以TCA为浊化剂时,牛血清蛋白浓度与吸光值的直线回归关系较差。（2）以SSA-SS为浊化荆时,各种基因型小麦GMP提取液的吸光值在30min内具有较好的稳定性;以TCA为浊化剂时,各种基因型小麦GMP提取液的吸光值随时间不断增加。说明比浊法测定小麦GMP含量时,以SSA-SS为浊化剂,加样振荡后10～30min内测定的结果最为稳定。     

Genetical,Biochemical and Technological Parameters Associated with Biscuit Quality. I. Prediction Using Grain Hardness and Water Extractable Arabinoxylans

The aim of this work was to identify the main biochemical and technological parameters that could be efficient in wheat breeding programs for biscuit-making quality. A semi-sweet biscuit was chosen as the standard biscuit for this study. Evaluation of biscuit-making quality was carried out with a set of 39 French cultivars. Thirty-six biochemical and technological characteristics were determined on this plant material. Variables obtained from the biscuit test were closely associated with grain hardness (GHa) and (to a lesser extent) with the viscosity (Visc) of water extractable arabinoxylans in flour. High molecular weight glutenin subunits (HMW-GS) and total proteins were also found to be linked to biscuit quality but had less effect than grain hardness and viscosity. Multiple regression analyses revealed that starch damage was highly correlated with grain hardness and explained 60·1% of variations in consistence, 70·5% in thickness, 76·6% in density and 51·9% of the rupture force of the biscuits. The heritability of ten biscuit-test parameters and ten flour characteristics was evaluated using a set of 19 cultivars grown in three different locations. All the parameters analysed (except surface appearance) were significantly influenced by the genotype, whereas location did not significantly affect machinability, thickness or surface appearance. Starch damage, laser granulometry, grain hardness, density and thickness of the biscuit displayed the highest heritability coefficients, 0·95, 0·94, 0·92, 0·92 and 0·90, respectively. Our results provide reliable information for designing wheat breeding programs to improve biscuit quality. Results also indicate that the creation of wheat cultivars to improve the quality of semi-sweet biscuits can be achieved through breeding programmes.     

Genetic and Environmental Effects on Puroindoline-a and Puroindoline-b Content and their Relationship to Technological Properties in French Bread Wheats

Grain hardness (GHa) in hexaploid wheat (Triticum aestivum L.) is a major factor of end use quality. The variation of texture has been related to the Hardness locus, closely linked with the puroindoline-a (PIN-a) and puroindoline-b (PIN-b) genes. In order to study the role of puroindoline content in texture variation, the quantity of puroindolines was determined. Puroindoline-a (PIN-a) and puroindoline-b (PIN-b) content was determined and a total of 11 bread making parameters were obtained from 40 bread wheat cultivars grown in four experimental locations. The 11 parameters were significantly influenced by the genotype whereas location did not significantly affect PIN-a or PIN-b content and loaf volume. PIN-b and grain hardness displayed the highest heritability coefficients (both 0.88). PIN-a and PIN-b content were not correlated with grain protein content (Prot) and grain hardness in hard and soft wheat types. In soft samples PIN-(a+b) content was negatively correlated, with loaf volume in two locations. Multiple regression analyses, carried separately for soft and hard types, revealed that PIN-b content explained variation of dough strength (W) and loaf volume, however their influence was mostly significant in soft types. For each location, from 22 to 91% of the phenotypic variation of strength and loaf volume was explained by combining up to three flour traits. Protein content, PIN-b and the average score of high molecular weight glutenin subunits (HMW-GS) were frequently introduced by multiple regression (without GHa) as explanatory variables of strength and loaf volume. These results strengthened the significant role of PIN-b in breadmaking (loaf volume), and indicated that biochemical factors other than puroindolines are involved in the grain hardness variation.     

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.     

Large deformation stress relaxation and compression-recovery of gluten representing different wheat classes

Despite the great variety of physicochemical and rheological tests available for measuring wheat flour, dough and gluten quality, the US wheat marketing system still relies primarily on wheat kernel hardness and growing season to categorize cultivars. To better understand and differentiate wheat cultivars of the same class, the tensile strength, and stress relaxation behavior of gluten from 15 wheat cultivars was measured and compared to other available physicochemical parameters, including but not limited to protein content, glutenin macropolymer content (GMP) and bread loaf volume. In addition, a novel gluten compression–relaxation (Gluten CORE) instrument was used to measure the degree of elastic recovery of gluten for 15 common US wheat cultivars. Gluten strength ranged from 0.04 to 0.43 N at 500% extension, while the degree of recovery ranged from 5 to 78%. Measuring gluten strength clearly differentiated cultivars within a wheat class; nonetheless it was not a good predictor of baking quality on its own in terms of bread volume. Gluten strength was highly correlated with mixograph mixing times (r = 0.879) and degree of recovery (r = 0.855), suggesting that dough development time was influenced by gluten strength and that the CORE instrument was a suitable alternative to tensile testing, since it is less time intensive and less laborious to use.     

新疆小麦1BL/1RS易位和 Dx5基因的多重PCR检测及其面筋品质分析

为了给新疆小麦面筋品质改良提供参考依据,利用多重PCR体系对267份新疆冬、春小麦品种中1BL/1RS易位和 Dx5基因的分布进行了检测,并测定了其中181份小麦品种的面粉蛋白质含量、湿面筋含量、Zeleny沉淀值以及面团特性等品质性状。结果表明,新疆小麦品种中,1BL/1RS易位品种有55份,占20.6%,含有 Dx5基因的品种有76份,占28.5%。冬小麦品种中1BL/1RS易位系分布频率（26.6%）显著高于春小麦（9.6%）,而春小麦品种中 Dx5基因的分布频率（31.9%）高于冬小麦（26.6%）。在新疆小麦农家品种、引进品种和自育成品种中,1BL/1RS易位和 Dx5基因的分布频率也存在明显差异。分析表明,1BL/1RS和非1BL/1RS小麦品种的主要面筋品质性状（如Zeleny沉淀值、峰值高度、8 min宽度等）达到显著性差异（P＜0.05）,1BL/1RS小麦中含 Dx5和不含 Dx5基因品种的面筋指数、Zeleny沉淀值、峰值时间和8 min面积等5个参数差异达到显著水平（P＜0.05）。多重PCR体系检测结果可靠稳定,节省实验经费和时间,提高了效率,可用于小麦分子辅助育种。     

我国春麦区部分小麦品种品质状况分析

1999年将 38份春小麦品种 (品系 )种植于内蒙古呼和浩特 ,对其磨粉品质和面包烘烤品质进行了评价。结果表明 ,我国春小麦品种的面包烘烤品质较差 ,不同地区品种间品质差异较大 ,辽宁和内蒙品种的磨粉品质和面包烘烤品质优于其它地区的品种。回归分析表明 ,蛋白质含量和单位蛋白质含量的面包体积决定了面包体积总变异的 99.9% ,硬度、沉淀值和吸水率对面包总分有重要作用。品种的出粉率主要取决于 1心槽路出粉率 ,2心和 1皮槽路出粉率对出粉率贡献也较大。高分子量麦谷蛋白亚基 (HMW GS)Glu A1和Glu D1位点的等位变异与品质性状密切相关。面包烘烤品质的改良应在分析HMW GS的基础上 ,将硬度作为选择指标之一 ,适当提高蛋白质含量 ,重点加强对沉淀值的选择