小麦面粉和鲜面片色泽及相关基因组成分析OA
Analysis of Color Traits and Related Gene Composition in Wheat Flour and Fresh Noodle Sheet
小麦面粉及面制品白度是影响小麦商品品质的重要指标,以 94份小麦品种为试验材料,研究不同品种小麦面粉及面制品白度的差异及其影响因素.结果表明,小麦品种间白度差异显著,但同一材料的面粉和鲜面片色泽相关性分析表现一致;面粉白度与籽粒硬度、籽粒蛋白质含量、湿面筋含量、面团形成时间和稳定时间呈极显著负相关,与低谷黏度、最终黏度和回生值呈显著负相关,与面筋指数、稀懈值和糊化温度正相关;籽粒硬度、籽粒蛋白质含量、沉降值、糊化温度和稀懈值可解释面粉白度 80.9%的变异,面筋指数、沉降值、糊化温度和稀懈值对面粉白度产生显著正向影响,籽粒蛋白质含量和籽粒硬度对面粉白度产生显著负向影响.面粉白度与硬度的负相关性最强(r=-0.83),硬度是影响小麦白度色泽的关键因素,软质小麦的面粉和鲜面片白度色泽整体高于硬质小麦.品质相关基因的变异位点Pinb-D1b、Pina-D1b、Ppo-A1b、Ppo-D1a、TaPod-A1b、Lox-B1a、Psy-A1b、Psy-B1a/b、Psy-D1a、TaPds-B1b、TaZds-A1a和TaLyc-B1b分布频率分别为 54.7%、2.2%、21.3%、3.9%、8.0%、0.0%、0.0%、98.9%、96.6%、78.5%、5.3%和 53.8%.筛选出扬麦 15、扬麦 25、川麦 93、绵麦 902 和扬麦 45等 13个高白度软质小麦品种,以及周麦 36、淮麦 33、扬辐麦 15和宁麦资 218 等高白度硬质小麦品种.高白度软质小麦品种白度均高于硬质小麦,且其优异色泽基因等位变异的比率高于整体材料.通过加强优良亲本的利用同时注重色泽优异基因的聚合和相关表型的筛选,可逐步改良小麦品种的白度色泽.
The whiteness(WI)of wheat flour and its products is a key indicator influencing the commercial quality of wheat.Using 94 wheat varieties as experimental materials,the differences in flour WI and its products among different varieties and their influencing factors were investigated.The results showed significant differences in WI among wheat varieties,while the correlation analysis of flour and fresh noodle sheet color from the same material showed the same performance.Flour WI was highly significantly negatively correlated with grain hardness,grain protein content,wet gluten content,dough development time,and stability time;significantly negatively correlated with trough viscosity,final viscosity,and setback value;and positively correlated with gluten index,breakdown,and pasting temperature.Grain hardness,grain protein content,sedimentation value,pasting temperature,and breakdown accounted for 80.9%of the variation in flour WI.Gluten index,sedimentation value,pasting temperature,and breakdown had significant positive effects on flour WI,while grain protein content and grain hardness exerted significant negative effects.The negative correlation between flour WI and hardness was the strongest(r=-0.83),indicating that hardness is the key factor affecting wheat WI and color.The WI and color of flour and fresh noodle sheets from soft wheat were generally higher than those from hard wheat.The distribution frequencies of variation loci of quality-related genes,namely Pinb-D1b,Pina-D1b,Ppo-A1b,Ppo-D1a,TaPod-A1b,Lox-B1a,Psy-A1b,Psy-B1a/b,Psy-D1a,TaPds-B1b,TaZds-A1a,and TaLyc-B1b,were 54.7%,2.2%,21.3%,3.9%,8.0%,0.0%,0.0%,98.9%,96.6%,78.5%,5.3%,and 53.8%,respectively.Thirteen high-WI soft wheat varieties,such as Yangmai 15,Yangmai 25,Chuanmai 93,Mianmai 902,and Yangmai 45,and high-WI hard wheat varieties,such as Zhoumai 36,Huaimai 33,Yangfumai 15,and Ningmaizi 218,were screened.The WI of high-WI soft wheat varieties was higher than that of hard wheat,and the ratio of superior color gene allelic variations in these varieties was higher than that of the overall materials.By strengthening the utilization of elite parents while emphasizing the pyramiding of superior color genes and the screening of related phenotypes,the WI and color of wheat varieties can be gradually improved.
袁博;张晓;方正武;李曼;寿路路;汪尊杰;江伟;肖龙飞;高德荣
长江大学农学院,434025,湖北荆州江苏里下河地区农业科学研究所/农业农村部长江中下游小麦生物学与遗传育种重点实验室,225007,江苏扬州长江大学农学院,434025,湖北荆州江苏里下河地区农业科学研究所/农业农村部长江中下游小麦生物学与遗传育种重点实验室,225007,江苏扬州江苏里下河地区农业科学研究所/农业农村部长江中下游小麦生物学与遗传育种重点实验室,225007,江苏扬州江苏里下河地区农业科学研究所/农业农村部长江中下游小麦生物学与遗传育种重点实验室,225007,江苏扬州江苏里下河地区农业科学研究所/农业农村部长江中下游小麦生物学与遗传育种重点实验室,225007,江苏扬州江苏里下河地区农业科学研究所/农业农村部长江中下游小麦生物学与遗传育种重点实验室,225007,江苏扬州江苏里下河地区农业科学研究所/农业农村部长江中下游小麦生物学与遗传育种重点实验室,225007,江苏扬州||扬州大学农学院/江苏省粮食作物现代产业技术协同创新中心,225009,江苏扬州
小麦白度色泽面粉品质KASP标记
WheatWhitenessColorFlour qualityKASP marker
《作物杂志》 2026 (2)
1-11,11
国家自然科学基金(32071999)江苏省重点研发计划项目(BE2021335)国家农业生物育种重大项目课题任务(2023ZD0402504)江苏里下河地区农业科学研究所科研发展专项[SJ(22)203]
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