不同来源品种在长江下游麦区的溶剂保持力特性及相关分析

为给弱筋小麦育种提供指导,收集了195份来自不同麦区的小麦品种,分别于2008和2009年秋播种植于江苏扬州,并对收获种子进行了4种SRC(包括水、乳酸、碳酸钠和蔗糖SRC)、硬度及蛋白质含量的检测。结果表明,4种SRC、硬度和蛋白质含量在品种间及年度间差异均达极显著水平。两年度均以水SRC含量最低,分别为87.27%和77.54%;乳酸SRC次低,分别为95.99%和84.17%;蔗糖SRC和碳酸钠SRC年度间互有高低,其平均值均大于100%。4种SRC值间存在极显著正相关,其中2009年乳酸SRC和碳酸钠SRC之间的相关系数达0.607,2010年乳酸SRC和水SRC之间的相关系数达0.675。硬度与水、乳酸、碳酸钠等3种SRC及"面筋性能指数"存在极显著正相关,其中与乳酸SRC的两年相关系数分别高达0.721和0.779。蛋白质含量与乳酸、蔗糖、碳酸钠等3种SRC相关极显著但相关系数较小。从参试品种中筛选出了SRC两年均表现较低的品种皖麦50、扬辐麦3046、宁麦8号、豫麦49、扬麦19等,在育种中可更好地加以利用。在育种中主要可利用水SRC和乳酸SRC以及硬度检测来提高弱筋小麦育种效率。     

Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality

Increases in the proportion of amylose in the starch of wheat grains result in higher levels of resistant starch, a fermentable dietary fiber associated with human health benefits. The objective of this study was to assess the effect of combined mutations in five STARCH BRANCHING ENZYME II (SBEII) genes on starch composition, grain yield and bread-making quality in two hexaploid wheat varieties. Significantly higher amylose (∼60%) and resistant starch content (10-fold) was detected in the SBEII mutants than in the wild-type controls. Mutant lines showed a significant decrease in total starch (6%), kernel weight (3%) and total grain yield (6%). Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content; and reductions in flour extraction, farinograph development and stability times, starch viscosity, and loaf volume. Several traits showed significant interactions between genotypes, varieties, and environments, suggesting that some of the negative impacts of the combined SBEII mutations can be ameliorated by adequate selection of genetic background and growing location. The deployment of wheat varieties with increased resistant starch will likely require economic incentives to compensate growers and millers for the significant reductions detected in grain and flour yields.     

草原红牛肉用性状微卫星标记研究

本研究选用草原红牛、草原红牛与利木赞牛杂交后代共计42头作为试验牛群体，以体尺、体重作为衡量其生长发育指标，进行肉牛肌肉度线性评分，并屠宰测定其肉用性能，利用SPSS软件分析了3个微卫星位点基因标记与生长性状、屠宰肉用、肌肉度线性评分性状的关系。结果表明，IDVGA46等位基因D（211bp）对3个肌肉度评分性状肩部、腰厚、大腿肌有负相关；等位基因B（205bp）在腰厚方面有正相关。等位基因F（249bp）对牛的胸深、坐骨端高等生长性状有正相关。BM1824等位基因C（211bp）对腿围性状、净肉率和净肉重性状均有正相关。IDVGA2等位基因C（209bp）对牛的肉用性能有负相关。     

软质小麦品质性状与酥性饼干品质参数的关系研究

选用我国17份软质小麦品种（系）在3点种植2年，研究软质小麦品质性状与酥性饼干品质的关系，探讨优质饼干品种的筛选指标。结果表明，粉质仪和拉伸仪参数与饼干品质的相关系数较小；吹泡仪弹性、吹泡仪弹性/延伸性、碱水保持力（AWRC）、碳酸钠溶剂保持力（SRC）和蔗糖SRC与饼干直径关系密切，相关系数分别为－0.79、－0.75     

Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics

To overcome the cost and expense of milling and baking hundreds of samples in wheat breeding programs, cereal chemists have developed various rapid predictive tests for end-use quality assessment. In this study, five small-scale rapid tests, including Solvent Retention Capacity (SRC) and Swelling Index of Glutenin (SIG), were compared for viability and accuracy to determine end-use quality using small quantities of flour. The tests were applied on commercial hard red spring and hard red winter wheat cultivars from two of the three main production regions in South Africa. Rheological and bread-baking characteristics were related to results of the rapid tests. Highly significant cultivar differences were seen for all rheological and baking-related characteristics, and SRC and SIG parameters, with a strong genotype effect. The environment effect was also highly significant across regions, especially for flour protein content (FPC), which affected the rheological and baking-related characteristics differently across the regions. Correlations among SRC, SIG, rheological, and baking quality-related parameters were highly significant, but inconsistent for the two production regions. Only lactic acid SRC and SIG correlated consistently with the rheological and baking quality-related characteristics in both production regions.     

小麦品种(品系)SRC值与冷冻面团品质关系的研究

为研究和探讨小麦品种(品系)SRC值与冷冻面团品质的内在关系及其预测效果,本试验选用陕西关中地区16个小麦品种(品系)为材料,在对各小麦品种面粉溶剂保持能力(Solvent Retention Capacity,SRC)和冷冻面团品质检测的基础上,系统分析了SRC值与冷冻面团品质的关系。结果表明:小麦水SRC值与冷冻面团面包比容的关系密切,冷冻5 d间面包比容的变化主要受到乳酸SRC值的影响,各SRC值对冷冻5~10 d间的面包比容变化均有影响。SRC值对冷冻面团品质的预测效果较好。     

滩涂土壤与植物根系复合体抗剪强度的试验研究

运用工程力学基本理论和土力学试验方法,剖析植物根系在增强松软饱和滩涂土壤抗剪强度中的作用机理。由花米草土壤－根系复合体原型结构试样直剪试验得知：复合体抗剪强度τ与法向正压力σ的关系符合库仑定律,且τ随含根量Ｍｒ的增加而提高,并提高土壤中草根的作用与钢筋混凝土结构中的钢筋类似,参照钢筋钢混土结构抗剪承载力公式,总结出复合体单位面积上的受剪承载力与含根量之间的关系公式为τ＝τ。＋０．１４Ｍｒｆｒ,公式     

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.     

软质小麦溶剂保持力关联分析

溶剂保持力(SRC)是软质小麦鉴定评价的重要指标。为获得与SRC关联的分子标记,提高育种效率,对不同硬度类型的176份品种的乳酸SRC、碳酸钠SRC、蔗糖SRC和水SRC进行SSR标记检测,并结合其在江苏里下河地区连续3个生长季的4种SRC表型数据,利用MLM模型进行了关联分析。以236对SSR引物共检测出1340个等位变异,平均每个位点5.5个等位变异,平均PIC值为0.4663。共检测到28个关联位点(P0.005),单个位点可解释3.19%~21.84%的表型变异;与乳酸SRC、水SRC、蔗糖SRC和碳酸钠SRC相关联的位点分别为13、7、6和2个;与水SRC关联的gwm642-1D在3年中均被检测到。在这些关联位点上发现有利等位变异,其中降低水SRC的等位变异有gwm642-A186、gwm642-A188和gwm337-A178,降低蔗糖SRC的等位变异有gwm337-A178和gwm337-A186,降低碳酸钠SRC的等位变异有cfa2257-A129等。这些结果为利用分子标记进行SRC辅助选择提供了重要信息。