贵紫麦品种(系)品质分析及评价
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摘要
以贵农19号和冀紫439为对照,对29个贵紫麦品种(系)的花青素含量、蛋白质品质和淀粉品质进行分析,并进行综合评价,为紫粒小麦新品种的选育奠定基础。结果表明,贵紫麦品种(系)的遗传多样性丰富,花青素含量、蛋白质品质和淀粉品质均表现出丰富的变异;贵紫麦18号全麦粉及面粉中花青素含量均最高;贵紫麦3号、贵紫麦8号、贵紫麦13号、贵紫麦16号、贵紫麦18号和贵紫麦29号为优质强筋小麦;对应分析表明,贵紫麦3号、贵紫麦8号及贵农19号的沉降值较大,贵紫麦4号、贵紫麦9号、贵紫麦22号、贵紫麦27号具有较高的面筋指数;贵紫麦品种(系)淀粉糊化特性中峰值黏度、最终黏度、稀懈值及回升值较低,直链淀粉含量差异较大,急需进行遗传改良;总淀粉含量偏高的贵紫麦品种(系)的直链淀粉含量却偏低。聚类分析把31份材料分为3类,第Ⅰ类包括贵紫麦19号和对照品种冀紫439、贵农19号,其花青素含量低,蛋白质品质较差,但淀粉品质较好;第Ⅱ类包括贵紫麦29号、贵紫麦13号、贵紫麦8号和贵紫麦3号,其花青素含量适中,蛋白质品质优良,但淀粉品质较差;剩余24个小麦品种(系)为第Ⅲ类,其花青素含量高,蛋白质品质和淀粉品质适中。
The anthocyanin content,protein quality and starch quality of 29 Guizhou purple wheat varieties(lines) were analyzed with Guinong No.19 and Jizi 439 as controls,and the comprehensive evaluation was carried out,so as to lay a foundation for breeding new purple wheat varieties.The results showed that the genetic diversity of Guizhou purple wheat varieties(lines) was rich,whose anthocyanin content,protein quality and starch quality displayed abundant variations.The contents of anthocyanin in the whole wheat flour and flour of Guizimai No.18 were the highest.It was found that Guizimai No.3,Guizimai No.8,Guizimai No.13,Guizimai No.16,Guizimai No.18 and Guizimai No.29 were strong gluten wheat with high quality.The correspondence analysis showed that zeleny sedimentation values of Guizimai No.3,Guizimai No.8 and Guinong No.19 were larger,and Guizimai No.4,Guizimai No.9,Guizimai No.22 and Guizimai No.27 had higher gluten index.For Guizhou purple wheat varieties(lines),the peak viscosity,final viscosity,breakdown value and setback value were lower,and the amylose contents were significantly different,so genetic improvement was urgently needed.The amylose contents of Guizhou purple wheat varieties(lines) with higher total starch content were lower.According to cluster analysis,31 materials were divided into three groups.The first group included Guizimai No.19,Jizi 439 and Guinong No.19,which had low anthocyanin content,poor protein quality,excellent starch quality.The second group included Guizimai No.29,Guizimai No.13,Guizimai No.8 and Guizimai No.3,which had moderate anthocyanin content,excellent protein quality,poor starch quality.The remaining 24 purple wheat varieties(lines) belonged to the third group,which had high anthocyanin content,moderate protein quality and starch quality.
The anthocyanin content,protein quality and starch quality of 29 Guizhou purple wheat varieties(lines) were analyzed with Guinong No.19 and Jizi 439 as controls,and the comprehensive evaluation was carried out,so as to lay a foundation for breeding new purple wheat varieties.The results showed that the genetic diversity of Guizhou purple wheat varieties(lines) was rich,whose anthocyanin content,protein quality and starch quality displayed abundant variations.The contents of anthocyanin in the whole wheat flour and flour of Guizimai No.18 were the highest.It was found that Guizimai No.3,Guizimai No.8,Guizimai No.13,Guizimai No.16,Guizimai No.18 and Guizimai No.29 were strong gluten wheat with high quality.The correspondence analysis showed that zeleny sedimentation values of Guizimai No.3,Guizimai No.8 and Guinong No.19 were larger,and Guizimai No.4,Guizimai No.9,Guizimai No.22 and Guizimai No.27 had higher gluten index.For Guizhou purple wheat varieties(lines),the peak viscosity,final viscosity,breakdown value and setback value were lower,and the amylose contents were significantly different,so genetic improvement was urgently needed.The amylose contents of Guizhou purple wheat varieties(lines) with higher total starch content were lower.According to cluster analysis,31 materials were divided into three groups.The first group included Guizimai No.19,Jizi 439 and Guinong No.19,which had low anthocyanin content,poor protein quality,excellent starch quality.The second group included Guizimai No.29,Guizimai No.13,Guizimai No.8 and Guizimai No.3,which had moderate anthocyanin content,excellent protein quality,poor starch quality.The remaining 24 purple wheat varieties(lines) belonged to the third group,which had high anthocyanin content,moderate protein quality and starch quality.
引文
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[3] ABDELAAL E M,HUCL P,SHIPP J,et al.Compositional differences in anthocyanins from blue- and purple-grained spring wheat grown in four environments in central Saskatchewan[J].Cereal Chemistry,2016,93(1):32-38.
[4] 李小兰,张明生,任明见,等.紫粒小麦花青素合成分子调控机制研究进展[J].植物生理学报,2017,53(4):521-530.
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[7] 张勇,郝元峰,张艳,等.小麦营养和健康品质研究进展[J].中国农业科学,2016,49(22):4284-4298.
[8] WANG D W,ZHANG K P,DONG L L,et al.Molecular genetic and genomic analysis of wheat milling and end-use traits in China:Progress and perspectives[J].The Crop Journal,2018,6(1):68-81.
[9] ZHOU Q,LI X,YANG J T,et al.Spatial distribution patterns of protein and starch in wheat grain affect baking quality of bread and biscuit[J].Journal of Cereal Science,2017,79(1):362-369.
[10] GABRIEL D,PFTTZNER C,HAASE N,et al.New strategies for a reliable assessment of baking quality of wheat?Rethinking the current indicator protein content[J].Journal of Cereal Science,2017,77(1):126-134.
[11] 杨文雄.紫小麦色素沉积和紫色性状遗传研究[D].郑州:河南农业大学,2005.
[12] 徐熙,任明见,李鲁华,等.贵紫麦1号籽粒色素形成相关基因的差异表达[J].中国农业科学,2018,51(2):203-216.
[13] 黄玮.彩色小麦遗传多样性与籽粒色素含量遗传分析[D].泰安:山东农业大学,2012.
[14] 汤开东,周生伟,白建军,等.黑粒小麦籽粒颜色的遗传分析[J].安徽农业科学,2011,12(8):1141-1143.
[15] 徐丙元.利用微卫星标记定位紫粒小麦的色素基因[D].石家庄:河北师范大学,2004.
[16] 白冬梅,白云凤,黄晋玲.我国黑粒小麦籽粒色素基因的研究进展[J].陕西农业科学,2007(1):69-72.
[17] TERESHCHENKO O Y,PSHENICHNIKOVA T A,SALINA E A,et al.Development and molecular characterization of a novel wheat genotype having purple grain colour[J].Cereal Research Communications,2012,40(2):210-214.
[18] JIANG W,LIU T,NAN W,et al.Two transcription factors TaPpm1 and TaPpb1 co-regulate the anthocyanin biosynthesis in purple pericarp of wheat[J].Journal of Experimental Botany,2018,69(10):2555-2567.
[19] 程雪妮,李依明,雷忠萍,等.九份紫色蓝色小麦的麦谷蛋白、醇溶蛋白和农艺性状分析[J].华北农学报,2016,31(5):108-113.
[20] 刘玉平,权书月,李杏普,等.蓝、紫粒小麦蛋白质含量、氨基酸组成及其品质评价[J].华北农学报,2002,17(S1):103-107.
[21] 崔力勃,任明见,陈军卫,等.贵紫系列小麦加工品质分析及应用评价[J].安徽农业科学,2014,42(32):11498-11501.
[22] 中国标准化委员会.食品中蛋白质的测定:GB 5009.5—2016[S].北京:中国标准出版社,2016.
[23] 中国标准化委员会.仪器法测定湿面筋:GB/T 5506.2—2008[S].北京:中国质检出版社,2014.
[24] 中国标准化委员会.小麦沉降指数测定法:GB/T 21119—2007[S].北京:中国质检出版社,2014.
[25] 刘襄河,郑丽璇,郑丽勉,等.双波长法测定常用淀粉原料中直链淀粉、支链淀粉及总淀粉含量[J].广东农业科学,2013,40(18):97-100.
[26] 中国标准化委员会.谷物及淀粉糊化特性测定黏度仪法:GB/T 14490—2008[S].北京:中国质检出版社,2014.
[27] 中国标准化委员会.优质强筋小麦:GB/T 17892—1999[S].北京:中国质检出版社,2014.
[28] 中国标准化委员会.优质弱筋小麦:GB/T 17893—1999[S].北京:中国质检出版社,2014.
[29] HONG M J,KIM J B,YOON Y H,et al.The effects of chronic gamma irradiation on oxidative stress response and the expression of anthocyanin biosynthesis-related genes in wheat (Triticum aestivum)[J].International Journal of Radiation Biology,2014,90(12):1218-1228.
[30] SHOEVA O Y,GORDEEVA E I,KHLESTKINA E K.The regulation of anthocyanin synthesis in the wheat pericarp[J].Molecules,2014,19(12):20266-20279.
[31] KHLESTKINA E K,SHOEVA O Y,GORDEEVA E I.Flavonoid biosynthesis genes in wheat[J].Russian Journal of Genetics Applied Research,2015,5(3):268-278.
[32] LI N,ZONG Y,LIU B L,et al.TaMYB3,encoding a functional MYB transcriptor,isolated from the purple pericarp of Triticum aestivum[J].Cereal Research Communications,2017,45(3):1-12.
[33] 李楠楠.小麦紫色性状的遗传分析及其基因的初步定位[D].泰安:山东农业大学,2013.
[34] 李杏普,刘玉平,刘颖慧.蓝、紫粒小麦与白粒小麦种质资源籽粒品质的遗传差异[C]//中国农学会,中国作物学会,国家小麦工程技术研究中心.21世纪小麦遗传育种展望:小麦遗传育种国际学术讨论会文集.北京:中国农业科技出版社,2001:502-505.
[35] 张宁,胡宗利,陈绪清,等.植物花青素代谢途径分析及调控模型建立[J].中国生物工程杂志,2008,28(1):97-105.
[36] GUO Z F,ZHANG Z B,XU P.Analysis of nutrient composition of purple wheat[J].Cereal Research Communications,2013,41(2):293-303.
[37] MARTINEK P,?KORPIK,M,CHRPOVá J.Development of the new winter wheat variety Skorpion with blue grain[J].Czech Journal of Genetics & Plant Breeding,2013,49(2):90-94.
[38] 邹红梅.特殊粒色小麦种子籽粒营养成分分析与评价[D].雅安:四川农业大学,2015.
[39] 雷宏,王晓曦,曲艺,等.小麦粉中的淀粉对其糊化特性的影响[J].粮食与饲料工业,2010(10):8-11.
[40] 章绍兵,陆启玉.直链淀粉含量对面粉糊化特性及面条品质的影响[J].河南工业大学学报(自然科学版),2005,26(6):9-12.
[41] MEERTS M,CARDINAELS R,OOSTERLINCK F,et al.The interplay between the main flour constituents in the rheological behaviour of wheat flour dough[J].Food & Bioprocess Technology,2017,10(2):249-265.
[42] LI M,DHITAL S,WEI Y.Multilevel structure of wheat starch and its relationship to noodle eating qualities[J].Comprehensive Reviews in Food Science & Food Safety,2017,16(5):1042-1055.
[2] 何中虎,夏先春,陈新民,等.中国小麦育种进展与展望[J].作物学报,2011,37(2):202-215.
[3] ABDELAAL E M,HUCL P,SHIPP J,et al.Compositional differences in anthocyanins from blue- and purple-grained spring wheat grown in four environments in central Saskatchewan[J].Cereal Chemistry,2016,93(1):32-38.
[4] 李小兰,张明生,任明见,等.紫粒小麦花青素合成分子调控机制研究进展[J].植物生理学报,2017,53(4):521-530.
[5] FICCO D B M,MASTRANGELO A M,TRONO D,et al.The colours of durum wheat:A review[J].Crop & Pasture Science,2014,65(1):1-15.
[6] GORDEEVA E I,SHOEVA O Y,YUDINA R S,et al.Effect of seed pre-sowing gamma-irradiation treatment in bread wheat lines differing by anthocyanin pigmentation[J].Cereal Research Communications,2018,46(1):41-53.
[7] 张勇,郝元峰,张艳,等.小麦营养和健康品质研究进展[J].中国农业科学,2016,49(22):4284-4298.
[8] WANG D W,ZHANG K P,DONG L L,et al.Molecular genetic and genomic analysis of wheat milling and end-use traits in China:Progress and perspectives[J].The Crop Journal,2018,6(1):68-81.
[9] ZHOU Q,LI X,YANG J T,et al.Spatial distribution patterns of protein and starch in wheat grain affect baking quality of bread and biscuit[J].Journal of Cereal Science,2017,79(1):362-369.
[10] GABRIEL D,PFTTZNER C,HAASE N,et al.New strategies for a reliable assessment of baking quality of wheat?Rethinking the current indicator protein content[J].Journal of Cereal Science,2017,77(1):126-134.
[11] 杨文雄.紫小麦色素沉积和紫色性状遗传研究[D].郑州:河南农业大学,2005.
[12] 徐熙,任明见,李鲁华,等.贵紫麦1号籽粒色素形成相关基因的差异表达[J].中国农业科学,2018,51(2):203-216.
[13] 黄玮.彩色小麦遗传多样性与籽粒色素含量遗传分析[D].泰安:山东农业大学,2012.
[14] 汤开东,周生伟,白建军,等.黑粒小麦籽粒颜色的遗传分析[J].安徽农业科学,2011,12(8):1141-1143.
[15] 徐丙元.利用微卫星标记定位紫粒小麦的色素基因[D].石家庄:河北师范大学,2004.
[16] 白冬梅,白云凤,黄晋玲.我国黑粒小麦籽粒色素基因的研究进展[J].陕西农业科学,2007(1):69-72.
[17] TERESHCHENKO O Y,PSHENICHNIKOVA T A,SALINA E A,et al.Development and molecular characterization of a novel wheat genotype having purple grain colour[J].Cereal Research Communications,2012,40(2):210-214.
[18] JIANG W,LIU T,NAN W,et al.Two transcription factors TaPpm1 and TaPpb1 co-regulate the anthocyanin biosynthesis in purple pericarp of wheat[J].Journal of Experimental Botany,2018,69(10):2555-2567.
[19] 程雪妮,李依明,雷忠萍,等.九份紫色蓝色小麦的麦谷蛋白、醇溶蛋白和农艺性状分析[J].华北农学报,2016,31(5):108-113.
[20] 刘玉平,权书月,李杏普,等.蓝、紫粒小麦蛋白质含量、氨基酸组成及其品质评价[J].华北农学报,2002,17(S1):103-107.
[21] 崔力勃,任明见,陈军卫,等.贵紫系列小麦加工品质分析及应用评价[J].安徽农业科学,2014,42(32):11498-11501.
[22] 中国标准化委员会.食品中蛋白质的测定:GB 5009.5—2016[S].北京:中国标准出版社,2016.
[23] 中国标准化委员会.仪器法测定湿面筋:GB/T 5506.2—2008[S].北京:中国质检出版社,2014.
[24] 中国标准化委员会.小麦沉降指数测定法:GB/T 21119—2007[S].北京:中国质检出版社,2014.
[25] 刘襄河,郑丽璇,郑丽勉,等.双波长法测定常用淀粉原料中直链淀粉、支链淀粉及总淀粉含量[J].广东农业科学,2013,40(18):97-100.
[26] 中国标准化委员会.谷物及淀粉糊化特性测定黏度仪法:GB/T 14490—2008[S].北京:中国质检出版社,2014.
[27] 中国标准化委员会.优质强筋小麦:GB/T 17892—1999[S].北京:中国质检出版社,2014.
[28] 中国标准化委员会.优质弱筋小麦:GB/T 17893—1999[S].北京:中国质检出版社,2014.
[29] HONG M J,KIM J B,YOON Y H,et al.The effects of chronic gamma irradiation on oxidative stress response and the expression of anthocyanin biosynthesis-related genes in wheat (Triticum aestivum)[J].International Journal of Radiation Biology,2014,90(12):1218-1228.
[30] SHOEVA O Y,GORDEEVA E I,KHLESTKINA E K.The regulation of anthocyanin synthesis in the wheat pericarp[J].Molecules,2014,19(12):20266-20279.
[31] KHLESTKINA E K,SHOEVA O Y,GORDEEVA E I.Flavonoid biosynthesis genes in wheat[J].Russian Journal of Genetics Applied Research,2015,5(3):268-278.
[32] LI N,ZONG Y,LIU B L,et al.TaMYB3,encoding a functional MYB transcriptor,isolated from the purple pericarp of Triticum aestivum[J].Cereal Research Communications,2017,45(3):1-12.
[33] 李楠楠.小麦紫色性状的遗传分析及其基因的初步定位[D].泰安:山东农业大学,2013.
[34] 李杏普,刘玉平,刘颖慧.蓝、紫粒小麦与白粒小麦种质资源籽粒品质的遗传差异[C]//中国农学会,中国作物学会,国家小麦工程技术研究中心.21世纪小麦遗传育种展望:小麦遗传育种国际学术讨论会文集.北京:中国农业科技出版社,2001:502-505.
[35] 张宁,胡宗利,陈绪清,等.植物花青素代谢途径分析及调控模型建立[J].中国生物工程杂志,2008,28(1):97-105.
[36] GUO Z F,ZHANG Z B,XU P.Analysis of nutrient composition of purple wheat[J].Cereal Research Communications,2013,41(2):293-303.
[37] MARTINEK P,?KORPIK,M,CHRPOVá J.Development of the new winter wheat variety Skorpion with blue grain[J].Czech Journal of Genetics & Plant Breeding,2013,49(2):90-94.
[38] 邹红梅.特殊粒色小麦种子籽粒营养成分分析与评价[D].雅安:四川农业大学,2015.
[39] 雷宏,王晓曦,曲艺,等.小麦粉中的淀粉对其糊化特性的影响[J].粮食与饲料工业,2010(10):8-11.
[40] 章绍兵,陆启玉.直链淀粉含量对面粉糊化特性及面条品质的影响[J].河南工业大学学报(自然科学版),2005,26(6):9-12.
[41] MEERTS M,CARDINAELS R,OOSTERLINCK F,et al.The interplay between the main flour constituents in the rheological behaviour of wheat flour dough[J].Food & Bioprocess Technology,2017,10(2):249-265.
[42] LI M,DHITAL S,WEI Y.Multilevel structure of wheat starch and its relationship to noodle eating qualities[J].Comprehensive Reviews in Food Science & Food Safety,2017,16(5):1042-1055.