Quality Effects of Rye (Secale cerealeL.) Chromosome Arm 1RL Transferred to Wheat (Triticum aestivumL.)

Quality effects of rye (Secale cerealeL.) chromosome arm 1RL transferred to wheat (Triticum aestivumL.) were characterised by comparison of a group 1R(1B) substitution lines and 1BL.1RS translocation lines. The experimental materials were sister lines derived from the mating Mironovskaya10/NE7060//NE80413. 1R(1B) substitution lines were identified by the presence of ryeomega- andgamma-secalins among 70% ethanol soluble proteins, combined with the presence of high molecular weight (HMW) secalin proteins in total grain protein extracts. Genes on 1RL reduced grain weight, grain hardness, Mixograph time, Mixograph tolerance and SDS sedimentation volumes. 1RL had no effect on flour yield or grain and flour protein concentrations. The HMW secalin proteins encoded by genes on 1RL most probably caused the decline in dough strength seen in 1R(1B) lines relative to that of 1BL.1RS sister lines. Reduced grain hardness might also be related to the presence of HMW secalins, although a role for additional, unidentified genes on 1RL could not be discounted.     

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。     

小麦-黑麦1BL/1RS易位系中的染色体结构变异

用黑麦(Secale cereale L.)自交系Kustro与普通小麦(Triticum aestivum L.)品种绵阳11杂交,获得了八倍体小黑麦MK,再用绵阳11与MK回交,用基因组原位杂交(GISH)和荧光原位杂交(FISH)的方法从回交后代中筛选到含1条1BL/1RS易位染色体的植株13FT-100。为了筛选含有变异染色体的姊妹1BL/1RS易位系,用FISH方法对植株13FT-100的自交后代进行了分析。结果表明,在1个后代植株中,1条6B染色体在核仁组织区断裂,造成6BS端部缺失;而在另1个后代植株中,1条1BL/1RS易位染色体的1BL端部Oligo-p Sc119.2-1信号缺失。变异6B染色体可以用来研究6BS臂从核仁组织区到端部区段的功能,变异1BL/1RS易位染色体可以用来研究1BL的变异对1BL/1RS易位染色体发挥功能的影响。本研究结果提示,对于小麦远缘杂交后代,应多留意小麦染色体结构的变化,获得具有新型结构的小麦染色体或易位染色体可能对小麦育种研究更具重要意义。     

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。     

ω-黑麦碱基因表达缺失的1BL/1RS易位系种质创新

1BL/1RS易位系是小麦育种的重要亲本,但1RS Sec-1位点表达的ω-黑麦碱是导致小麦加工品质不佳的重要因素。为消除ω-黑麦碱的不良影响,进一步挖掘1BL/1RS易位系的育种潜力,本研究利用低能N+离子束处理1BL/1RS易位系小麦干种子,利用醇溶蛋白酸性聚丙烯酰胺凝胶电泳(A-PAGE)筛选ω-黑麦碱表达缺失突变株系,1RS染色体特异引物鉴定携带1RS染色体的突变株系,结果共创制出9个ω-黑麦碱基因Sec-1位点表达缺失的新的1BL/1RS易位系种质。农艺性状和品质性状分析结果表明,这些1BL/1RS易位系新种质的籽粒蛋白含量、面筋指数、稳定时间等加工品质性状显著提高,株高、穗数、千粒重等农艺性状无显著变化。ω-黑麦碱表达缺失突变体的育成为培育优质抗逆小麦品种提供了新的方法。     

西南地区普通小麦1BL/1RS易位系的DArT分子标记鉴定

为了准确了解小麦品系中1BL/1RS易位系的存在,利用7 000多个DArT分子标记(Diversityarrays technology,多样性微阵列技术)对87个普通小麦品系进行扫描,总共获得1 750个稳定的多样性的分子标记(P>80)。这些标记的多态性信息含量指数(PIC)的范围是0.03～0.5,平均值为0.35(P>80)。根据DArT标记的可整合性,利用1B染色体上的DArT数据进行主坐标分析(Principal-Coordinates Analysis,PCoA),可以把实验材料划分为两个群,并且确定一个群是由1BL/1RS易位系组成,另一个群由非1BL/1RS易位系组成。同时,利用非加权组平均法(Unweighted pair-group method with arithmetic means,UPGMA)进行聚类分析,调查了材料之间的遗传关系,结果显示,实验材料同样聚集为两个群,一个群由1BL/1RS易位系组成,包含两个亚群;另一个群由非易位系组成,包含六个亚群。研究证实,DArT标记不仅可以调查小麦全基因组的遗传多样性,而且利用它的可整合性能够准确鉴定研究材料中的1BL/1RS易位系。     

1RS／1BL易位对蓝粒小麦异代换染色体传递的影响

利用一个普通小麦与中间偃麦草形成的 4 E/ 4 D蓝粒二体代换系 ,同时也是一个 1RS/ 1BL 纯合易位系 ,与不同的普通小麦品种 (系 )杂交 ,以籽粒颜色作为标记性状 ,研究了 1RS/ 1BL 易位染色体对 4 E染色体在杂种中的传递行为的影响。结果发现 ,在杂种 F1 中 ,1RS/ 1BL易位极显著地降低了 4 E染色体通过雌雄配子传递的频率。但当1RS/ 1BL 易位染色体在杂种 F1 中以二体存在时 ,其对 4 E染色体传递的影响在雌雄配子中有所不同 ,可能会进一步降低 4 E染色体通过雌配子传递的频率 ,而在雄配子中 4 E染色体的传递频率则有所提高 ,导致 F2 籽粒颜色分离出现极显著变化。这一结果表明 ,4 E染色体在杂种中的传递强烈地受 1RS/ 1BL 易位染色体及其存在状态影响 ,也说明不同外源染色体位于同一小麦遗传背景中可能存在相互作用的制约     

T1BL.1RS易位染色体对小麦 农艺性状间偏相关的影响

以三交组合（10-A/88-1643//川育12号）的F     

1BL/1RS易位系对陕西小麦品质育种的影响

分析了91份陕西省小麦资源材料中1BL/1RS品种的频率、HMW-GS组成和加工品质性状,以了解1BL/1RS易位对陕西小麦育种的影响。结果表明,22个小麦品种(系)为1BL/1RS衍生品种,占参试材料的24.2%,其中山前麦(P redgorn ia)的衍生品种15个,占1BL/1RS易位品种的68.1%;1BL/1RS易位并末对HMW-GS组成产生直接影响,1BL/1RS易位品种中优质亚基1和17 18出现频率较高,而非1BL/1RS易位品种中优质亚基2*和7 8出现的频率较高,两者之间优质亚基14 15和5 10出现的频率无明显差别;1BL/1RS品种和非1BL/1RS品种之间品质性状(蛋白含量除外)的变异系数以及千粒重的平均值有明显差异,而籽粒硬度、蛋白质含量和沉淀值的平均值均无明显差异。提出了合理利用1BL/1RS抗源进行小麦育种的方法和途径。     

中国部分冬、春小麦品种(系)1BL/1RS易位系的A-PAGE检测

为了在春小麦品质育种中合理利用种质资源,采用酸性聚丙烯酰胺凝胶电泳(A-pAGE)对来自中国部分冬、春麦区的106份小麦品种和132份品系进行1BL/1RS易位系检测.结果表明,供试材料中共有63份为1BL/1RS易位系,频率为26.5%.其中106份品种中30份为1BL/1RS易位系,占供试品种的28.3%,且不同麦区之间1BL/1RS易位品种的频率不同.东北春麦区未发现1BL/1RS品种;西北春麦区和新疆冬春麦区易位系频率较高,均为50%;北部春麦区和青藏高原冬春麦区易位系频率较低,分别为16%和25%;冬麦区1BL/1RS易位系频率也较高(44%).132份品系中,33份品系为1BL/1RS易位系,占供试品系的25%.     

小麦1BL/1RS易位系1RS分子标记位点稳定性分析

为检测小麦1BL／1RS易位系1RS位点的稳定性,利用1RS上11个标记位点的PCR特异引物对21个小麦1BL／1RS易位系进行了分子检测。结果表明,21个1BL／1RS易位系中,66．7％的品种1RS的11个标记位点较为稳定,扩增出标记位点特异性带,但有33．3％的品种部分标记位点出现特异性带的丢失或添加,具有不同程度的位点变异,位点变异率最高达45．5％。对于1RS上的11种PCR特异引物,引物NOR-R1和APR1．3可稳定扩增出黑麦特异带,是在小麦遗传背景中鉴别黑麦1RS较为可靠的分子标记。     

小麦新品种川农12号中外源染色质的分子细胞遗传学检测

为深入了解利用染色体工程新方法选育的小麦新品种川农12号的遗传基础,对其进行Giemsa C-带分析,结果显示川农12号有两条染色体的短臂具有黑麦IRS的端带特征,其长臂与小麦染色体1B的长臂（IBL）带型一致,表明这对染色体可能是IRS／IBL易位染色体;再利用黑麦总基因组DNA作探针,小麦基因组总DNA作封阻对川农12号根尖细胞中期分裂相染色体进行荧光原位杂交,结果证实川农12号确为含IRS／IBL易位染色体的新品种。同时对易位系的选育、IRS／IBL易位的多样性进行了讨论。     

Effect of the 1BL.1RS translocation and of the Glu-B3 variation on fifteen quality tests in a doubled haploid population of wheat (Triticum aestivum L.)

To investigate the impact of 1BL.1RS translocation on protein content, starch quality, dough rheology, RMT volumes and other quality traits, a doubled haploid population was created and sown in a two-year field experiment. Translocated genotypes accumulated more proteins in the endosperm than non-translocated genotypes. Decrease in the gelatinization of starch was associated with the 1BL.1RS translocation. As for rheological parameters, adapted to bread types not requiring high mixing energy, the 1BL.1RS translocation significantly reduced the elasticity, tenacity and strength of the dough compared to allele c of Glu-B3. Tolerance to over-mixing was also significantly lower in translocated DH lines. In contrast to previously published work, the presence of allele Glu-D3 c resulted in significantly higher tenacity, and thus strength, compared with the allele Glu-D3 b in the present DH population. The final baking test performed on the DH lines of the population, combining favourable alleles for dough rheology and high protein content, demonstrated that in some cases lower tenacity induced by the 1BL.1RS translocation or by Glu-B3 b increases the volume of the loaves.     

Sec-1位点缺失对1BL/1RS易位系籽粒品质的影响

为了解 Sec-1位点缺失对1BL/1RS易位系品质的影响,用 Sec-1位点缺失突变体与郑麦7698多次回交,系谱法辅助分子标记多代选择后得到 Sec-1位点缺失的1BL/1RS易位系（简称 Sec-1位点缺失易位系）和正常1BL/1RS易位系（简称正常易位系）,并进行品质性状、抗病性及农艺性状鉴定。结果表明,蛋白质含量、湿面筋含量、干面筋含量和中峰值高度在 Sec-1位点缺失易位系和正常易位系之间差异不显著,而 Sec-1位点缺失易位系的面筋指数、面团形成时间、稳定时间、粉质质量指数、和面时间、中峰值宽度和8 min尾宽显著高于正常易位系。正常易位系的吸水率和衰落角显著大于 Sec-1位点缺失易位系。 Sec-1位点缺失易位系的条锈病抗性和白粉病抗性均低于正常易位系,但二者之间条锈病的病情指数差异不显著,而白粉病的病情指数差异达显著水平。正常易位系与 Sec-1位点缺失易位系间的千粒重、穗粒数、产量水平差异均不显著。综上所述, Sec-1位点缺失对小麦籽粒品质的正向调控作用显著,而对农艺性状的负面效应不显著, Sec-1位点缺失突变体是研究和改良小麦籽粒品质的优良遗传材料。     

甘肃省新育成小麦品种(系)面粉色度相关基因分子检测

为了鉴定甘肃省新育成小麦品种（系）面粉色泽相关基因的分布情况,利用STS标记鉴定了103份新育成小麦品种（系）的1BL/1RS易位系及与黄色素含量和多酚氧化酶活性相关的等位变异类型。结果发现,供试材料中,有37份材料为1BL/1RS易位系,占35.92%;42份为非1BL/1RS易位系,占40.78%;其余均为片段易位或其他易位系。在黄色素含量分子检测中, Psy-A1位点有3个等位变异, Psy-A1a所占比例最大,频率达91.26%, Psy-A1b 和 Psy-A1c 分别占7.77%和0.97%; Psy-B1 位点的3个等位变异中, Psy-B1a 、 Psy-B1b 和 Psy-B1c 频率分别为62.13%、28.16%和18.45%; Psy-D1 位点有 Psy-D1a 和 Psy-D1g 两个等位变异,其中 Psy-D1a 分布频率为97.09%。在PPO活性等位基因中,与低PPO活性相关的基因 Ppo-A1b 和 Ppo-B1a 分别占34.95%、77.67%;与高PPO活性相关的基因 Ppo-A1a 、 PPO-B1b 、 PPO-D1b 分别占54.36%、 19.46%、40.77%。黄色素含量和PPO活性相关的基因组成以中间类型居多。甘肃省新育成小麦品种（系）中,1BL/1RS易位系材料频率有所下降,黄色素含量及PPO活性相关等位基因均有一定分布,在未来小麦育种工作中仍需加强面粉色泽的选择。     

Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality

The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study was conducted to analyze the effect of HMW-GS composition and wheat-rye translocations on physicochemical flour properties and cookie quality of soft wheat flours. Alleles encoded at Glu-A1, Glu-B1 and Glu-D1 locus had a significant effect over physicochemical flour properties and solvent retention capacity (SRC) profile. The null allele for Glu-A1 locus presented the highest cookie factor observed (CF = 7.10), whereas 1BL/1RS and 1AL/1RS rye translocations had a negative influence on CF. The three cultivars that showed the highest CF (19, 44 and 47) had the following combination: Glu-A1 = null, Glu-B1 = 7 + 8, Glu-D1 = 2 + 12 and no secalins. Two prediction equations were developed to estimate soft wheat CF: one using the HMW-GS composition and the other using physicochemical flour parameters, where SRCsuc, SRC carb, water-soluble pentosans, damaged starch and protein turned out to be better CF predictors. This data suggests that grain protein allelic composition and physicochemical flour properties can be useful tools in breeding programs to select soft wheat of good cookie making quality.     

Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality

The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study was conducted to analyze the effect of HMW-GS composition and wheat-rye translocations on physicochemical flour properties and cookie quality of soft wheat flours. Alleles encoded at Glu-A1, Glu-B1 and Glu-D1 locus had a significant effect over physicochemical flour properties and solvent retention capacity (SRC) profile. The null allele for Glu-A1 locus presented the highest cookie factor observed (CF = 7.10), whereas 1BL/1RS and 1AL/1RS rye translocations had a negative influence on CF. The three cultivars that showed the highest CF (19, 44 and 47) had the following combination: Glu-A1 = null, Glu-B1 = 7 + 8, Glu-D1 = 2 + 12 and no secalins. Two prediction equations were developed to estimate soft wheat CF: one using the HMW-GS composition and the other using physicochemical flour parameters, where SRCsuc, SRC carb, water-soluble pentosans, damaged starch and protein turned out to be better CF predictors. This data suggests that grain protein allelic composition and physicochemical flour properties can be useful tools in breeding programs to select soft wheat of good cookie making quality.     

Effects of drought and the presence of the 1BL/1RS translocation on grain vitreosity, hardness and protein content in winter wheat

Grain texture is an important component of end-use quality in wheat. The effects of water availability on the components of texture; vitreosity, determined using a Light Transflectance meter (LTm), grain hardness measured using the single-kernel characterisation system (SKCS), and protein content, were studied in field experiments of winter wheat in the UK in 2001/2002 and 2002/2003. Experiments were grown on a drought prone soil and employed a mapping population of 46 doubled haploid (DH) lines and their parents, Beaver (+1BL/1RS, soft wheat) and Soissons (1B, hard wheat). The results showed that drought increased hardness in both seasons, but the effect was never sufficient to move a line from the soft class into the hard class. Puroindoline (PIN)-a:b peak height ratio explained ca. 78% of the variation in hardness, and drought also appeared to increase the amounts of PINs in the grain. Minor quantitative trait loci (QTLs) were found for hardness on chromosomes 2A, 2D, 3A and 6D, also associated with QTLs for PINs. Vitreosity also increased in response to drought in both seasons. Variation in vitreosity explained 7–11% of the overall variation in texture within a hardness class, with hardness increasing on average by 2.2 SKCS units for each 10% increase in the proportion of vitreous grains. The relationship between vitreosity and protein content was poor, despite the fact that protein content also increased in response to drought. Minor QTLs associated with both protein content and vitreosity were found on chromosomes 1B, 4D and 5D. A minor QTL for vitreosity was also found on chromosome 2D. However, there appeared to be no direct relationship between alleles at the Ha locus, the gene which controls the difference between hard and soft wheats, and vitreosity. A positive relationship between the presence of the 1BL/1RS translocation and the proportion of vitreous grains was identified, suggesting that vitreosity was strongly linked to changes in protein quality.     

Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

There is a need to develop more sensitive and reliable tests to help breeders select wheat lines of appropriate quality. Gluten thermostability, measured by the viscoelasticity of heated gluten, was assessed for its usefulness in evaluating quality of wheats in breeding programs. Two sets of wheat samples were used: Set I consisting of 20 cultivars and/or breeders' lines (BL), with diverse dough strengths and allelic variations of high M_r glutenin subunits coded at the Glu-A1, Glu-B1 and Glu-D1 loci (N=20) and Set II consisting of 16 near isogenic BL of F7 generation that had been in a quality selection program for three years. Thermostability of the isolated wet gluten was determined by measuring its viscoelastic properties, and was related to noodle texture, flour protein content, protein composition, dough physical properties and other quality predicting tests.Viscoelasticity of heat-treated gluten, isolated with 2% NaCl solution, significantly correlated with most of the tests used to measure dough and/or gluten strength and Chinese white salted noodle texture. The rate of thermal denaturation of proteins depends on M_r and packing density. High ratios of monomeric proteins such as gliadins and low M_r glutenin subunits to high M_r glutenin subunits increase the thermostability of the gluten. The measurement of viscoelasticity of heat-denatured gluten can be a useful test to determine gluten quality. Our study showed that gluten viscoelasticity and most of the tests related to dough and/or gluten strength are independent of allelic variations of the high molecular weight glutenin subunits. This test has been developed for predicting white salted noodle quality.     

抗病优质小麦种质材料的细胞学鉴定及其抗条锈性遗传学分析

为了解从抗条锈病小麦-黑麦渗入系148与优质小麦-偃麦部分双二倍体BE-1有限回交获得的一批抗病优质小麦种质材料的条锈病抗性遗传特点,应用连续C-分带、基因组原位杂交(sequent C-banding-GISH)和分子标记技术对这些抗性材料进行鉴定和分析。结果表明,抗性后代属1BL/1RS易位系。对O-46-1(BC2F3)进行条锈病分小种鉴定表明,其对小种CYR33和CRY32表现为抗感分离,对CYR33的抗性由位于1RS上一单显性基因控制。该基因抗当前我国所有的流行小种,鉴于目前1BL/1RS上抗性基因Yr9抗性已丧失,推测该基因很可能是不同于Yr9的新基因或者是其等位基因,暂将其命名为YrGW。品质分析结果表明,这些抗性系在蛋白质含量、湿面筋含量和Zeleny沉淀值等品质性状方面都得到显著改良。