低磷胁迫下磷高效基因型小麦的筛选

为获得小麦磷高效育种所需的材料,在不施磷肥的条件下对58份小麦品种的磷效率及其年度间的稳定性进行了研究(磷效率用耐低磷力和品种适应性来描述),筛选出内乡188、徐麦25、西农979等3个高耐低磷力的品种和徐麦856、徐麦270、徐麦3-54、小偃54等4个磷高效品种.磷效率年度间稳定性分析表明,磷效率稳定的品种占66.67%,为增加鉴定的准确性应连续进行多年试验.     

一批引进法国小麦种质材料的抗病性、农艺性状及HMW-GS组成分析

为了挖掘和拓展新的种质资源,时引进的89个法国小麦种质材料的农艺性状、抗病性和HMW-GS组成进行了研究.结果表明,在这些种质材料中,株高≤80 cm的有67份,占材料总数的75.3%;小穗数＞12个的有58份,占材料总数的65.2%;穗粒数≥34粒的有23份,占材料总数的25.8%;千粒重＞42 g的有68份,占材料总数的76.5%.对白粉病表现免疫、高抗和中抗的分别有8份、9份、23份,占材料总数的9.0%、10.1%、25.8%.对条锈病表现免疫(或近免疫)、高抗和中抗的分别为34份、8份、24份,占材料总数的38.2%、9.0%、27.0%.HMW-GS组成分析表明,该批材料HMW-GS类型和组成较为丰富,优质亚基如2*、17 18、5 10出现的频率较高.最后筛选出综合农艺性状较好、抗病性强的材料8份和HMW-GS组成优异的材料7份,这些材料可作为中国小麦品质改良和抗病育种的优异种质加以利用.     

黄淮麦区部分小麦地方品种高分子量麦谷蛋白亚基组成分析

为了解黄淮麦区小麦地方品种的遗传多样性,并为品质改良提供基础材料,采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)方法,分析了黄淮麦区(黄淮平原副区、汾渭谷地副区)1 389份小麦地方品种的高分子量麦谷蛋白亚基(HMW-GS)的组成.结果表明,在供试材料中,Glu-1位点共有23种等位基因,其中Glu-A1位点3种,Glu-B1位点11种,Glu-D1位点9种,亚基null、7 8、2 12在各自的位点上出现频率最高,分别达到了98.63%、82.83%和92.65%.亚基组成类型共有42种,主要为null/7 8/2 12,频率达75.65%.筛选出一些含有1、2*、13 16、14 15、5 10、5 12等优质亚基的材料,其中有9份材料具有优质亚基组合,可作为优质基因源.同时,还对多个材料具有同一名称的254份材料从HMW-GS组成和农艺性状方面进行了综合分析,最终筛选出了18种共计51份同名材料,分别疑为同种材料,2份白芒糙和2份紫茎白,分别可确定为同一份材料.     

茉莉酸甲酯与水杨酸对光温敏雄性不育小麦颖花开闭的调控

为探索雄性不育小麦小花颖壳开闭人工调控的有效途径,将离体穗或连体穗用茉莉酸甲酯(Methyljasmonate,MeJA)或水杨酸(Salicylic acid,SA)溶液浸穗,研究了MeJA与SA对光温敏雄性不育小麦BS366(Triticum aestivum L.)颖花开闭的诱导效应.结果表明,0.5、1.0、2.0、4.0 mmol/L MeJA均可显著诱导BS366离体穗开颖,并且诱导效应随浓度的增加而增强;1.0、2.0、4.0 mmol/L MeJA诱导的开颖率无显著差异,三者在处理后12 h内可诱导大部分的小花开颖,并且对低结实率的诱导效应更明显.适播(自交结实率为0%)的BS366对MeJA响应速度起初略快于晚播(自交结实率为7%),之后适播的BS366开颖率的增长呈先慢后快的变化,晚播的BS366则呈先快后慢的变化.4.0 mmol/L MeJA亦可显著诱导田间连体穗开颖,MeJA处理后第1 d和第5 d人工授粉的结实率达80.4%和91.3%,表明MeJA处理对雌蕊无副作用.5.0和10.0 mmol/L的SA对MeJA诱导离体麦穗开颖的效应有明显的抑制效应,而2.0 mmol/L的SA没有抑制效应;各浓度的SA均能显著促进经MeJA诱导开颖的小花闭颖,5.0和10.0 mmol/L SA的效应更为明显.     

面条品质评价指标及评价方法的研究

为了全面科学地评价小麦品种的面条加工特性,测定了29个北方小麦品种的面粉品质和鲜湿面条的制作品质,采用相关分析和多元回归分析方法,分析了面粉品质指标与鲜面条加工品质之间的关系.结果表明,面条的蒸煮损失率、拉伸强度、拉断力、延伸率与面条综合得分间的相关系数分别为-0.429、0.944、0.796和0.398,相关性很强,可以用作面条品质的辅助评价指标,即辅助综合得分来评价面条品质;面团的形成时间、稳定时间及弱化度与面条的综合得分和蒸煮损失率均呈极显著相关,面粉中的总淀粉含量与面条的综合得分呈显著相关,并且面粉白度、蛋白质含量、湿面筋含量、沉淀值、吸水率、形成时间、稳定时间、弱化度、总淀粉含量、直链淀粉含量、支链淀粉含量、支直链淀粉比等12项指标都不同程度地进入了面条的上述5个品质评价指标的回归方程,进一步说明用这5个指标来综合评价面条品质是可取的.根据面条各品质指标的相关性推出各品质指标在面条综合评价中所占的权重,再将利用回归方程算出的5个面条品质评价指标的数据进行标准化处理以消除量纲的影响后,即可计算出某个小麦品种所生产面条的综合评价分数.本研究即通过这一方法从29个供试小麦品种中优选出了6个优质面条用小麦品种,它们分别是洛展1号、泰山23、温麦4号、太空6号、淮麦16、温麦8号.     

小麦叶片中甘氨酸甜菜碱含量的毛细管电泳测定方法研究

为了揭示甜菜碱含量与小麦抗逆性的相关性,建立了毛细管电泳法测定小麦叶片中甘氨酸甜菜碱含量的方法,小麦叶片经研碎、水提取后,与溴代烷-2,4-溴代苯甲酰甲基溴酯化后直接进行电泳测定.在缓冲溶液为pH=3.0的50 mmol/L磷酸二氢钠溶液、弹性石英毛细管柱75μm(id)×37 cm、分离长度30cm、电泳电压15 kV、电极极性由正到负、紫外检测波长265 nm的电泳条件下,甘氨酸甜菜碱酯化物及其结构类似物分离良好.该方法标准曲线的线性范围为0.05～0.3 mg/mL,回归方程为Y=3084990X-73638,r=0.9994.检出限为0.005 mg/mL,精密度和回收率分别为3.2%和98.2%.由此说明,该方法快速,简便,准确度高,适合小麦中甜菜碱含量的测定.     

Polyphenol oxidase,alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-year study

Enzymatic activity often reduces the nutritional value of wheat flour during food manufacturing, causing compound degradation and/or heat damage. The choice of wheat varieties with low enzymatic activity could therefore help to preserve the nutritional quality of food. The aim of this research was to evaluate polyphenol oxidase, alpha-amylase and beta-amylase activities in whole meal flours of 59 accessions belonging to different wheat species and subspecies, cropped in two years. The extraction pH (7.0), reaction pH (5.5) and reaction temperature (45 °C) were determined by preliminary trials. The ANOVA highlighted significant differences for all enzymes among species/subspecies and, for amylases, between cropping years; however, the year influence was overwhelming only for alpha-amylase. Einkorn showed the highest polyphenol oxidase (362.1 ± 9.46 U/g DM) as well as the lowest alpha-amylase (0.20 ± 0.006 CU/g DM) and beta-amylase (12.0 ± 0.36 B3U/g DM) activities. The embryo/scutellum had the highest polyphenol oxidase and alpha-amylase values, followed by the bran and the endosperm; in contrast, beta-amylase was evenly distributed in the bran and the endosperm, and was absent in the embryo/scutellum.     

The role of sensitivity to abscisic acid and gibberellin in pre-maturity α-amylase formation in wheat grains

To study the role of abscisic acid (ABA) and gibberellin (GA) sensitivity in regulating pre-maturity α-amylase (PMA) in wheat grains, plants were grown in a glasshouse under cold-shock and ambient conditions. α-amylase activity in response to applied ABA and GA was measured in detached-grains with the embryo removed (in vitro) and in intact-grains attached to the plant (in situ). The in vitro experiment was conducted using Spark (low PMA-susceptible genotype) and Rialto (highly PMA-susceptible genotype), with the aim of defining the time point for GA-sensitivity. The results showed an increase in GA-sensitivity at about 640 degree days after anthesis (DAA) in Rialto. There was no evidence for a change in ABA-sensitivity in either variety. The in situ experiments were conducted using genotypes from a Spark × Rialto doubled haploid population segregating for the Rht-D1a (tall) or Rht-D1b allele and for the presence or absence of 1BS/1RS. For Rht-D1a (tall) or Rht-D1b genotypes with or without 1BS/1RS, the cold-shock significantly increased GA-sensitivity, whereas there was no significant change in ABA-sensitivity. These results show PMA is related to an increase in GA-sensitivity that occurs in the aleurone at around 640 degree DAA, and can be enhanced by environmental factors (e.g. cold-shock).     

Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality

The main aim of this study was to determine the changes in free sulphydryl content during postharvest wheat and flour maturation. The content of free sulphydryl groups was determined from wet gluten over 50 days of wheat postharvest maturation and over 14 days of flour maturation by varying incubation temperatures (30 and 37 °C) and incubation times (0, 45, 90 and 135 min). The amount of free sulphydryl groups increased during postharvest wheat and flour maturation as well as with the increase in temperature and gluten incubation time. The additional aim of this study was to find the interrelation between the content of free sulphydryl groups and selected parameters of technological quality by means of Principal Component Analysis. During wheat/flour maturation, the strengthening of protein structure was observed manifested by the increase in gluten index and Mixolab protein network weakening (C2), and changes in dough resistance as well. The incubation temperature of 37 °C affected the weakening of protein structure manifested by the decrease in gluten index and resistance, and increase in extensibility. Strong differentiation of examined varieties in terms of selected quality indicators was observed upon pre-defined maturation period, probably due to the expression of their intrinsic properties.