This article reviewed researching advance on wheat flour whiteness , including the variation range of flour whiteness in wheat varieties, genetic and non genetic factors affecting wheat flour whiteness, and methods determining and denoting w

本文综述了小麦面粉白度的变异范围、影响小麦面粉白度的遗传因素和非遗传因素、小麦面粉白度的测定及表示方法、研究小麦面粉白度的意义以及面粉白度与食品品质的关系 ,提出了小麦面粉白度改良的研究重点即加强遗传规律的研究、以白度为指标的种质资源的筛选、收集和保存、以白度为主要品质指标的品种布局的区域化和优质栽培的研究 ,同时在注意白度品质时要兼顾其它品质性状。并区别了白度、颜色和色泽 3个不同的概念

Improvements in pan bread quality and Chinese dry white noodle (DWCN) quality are the major breeding objectives in the north China winter wheat region. Eighty-one wheat cultivars and advanced lines were sown in two locations in the 2000–2001 season to evaluate the quality of winter wheat germplasm and investigate the association between pan bread quality and DWCN quality. Significant variability was observed for grain, pan bread, and DWCN quality attributes. Six cultivars and lines showed very good pan bread quality, 23 showed excellent DWCN quality in both locations, and the cultivars Yumai 34 and Sunstate showed superior quality for both food products. Protein content and grain hardness were significantly associated with pan bread quality, while the gluten quality-related parameters SDS-sedimentation value, Farinograph stability, and Extensograph maximum resistance, were significantly associated with pan bread quality score, and accounted for 59.3–72.3% of its variation. Yellow colour (b, CIE Lab) showed a strong negative association with pan bread and DWCN quality largely due to the strong and negative association between yellow colour and gluten strength parameters in this germplasm pool. Flour ash content and polyphenol oxidase (PPO) had a negative moderate effect on noodle colour, while protein content and grain hardness were negatively associated with noodle colour, appearance, and smoothness. The association between SDS-sedimentation volume, Farinograph stability, and Extensograph maximum resistance and DWCN score fitted a quadratic regression model, accounting for 31.0%, 39.0%, and 47.0% of the DWCN score, respectively. The starch pasting parameters, peak viscosity and paste breakdown, contributed positively to DWCN quality, with r = 0.57 and 0.55, respectively. Quality requirements for pan bread and DWCN differ in colour, gluten strength, and pasting viscosity. It is suggested that PPO, yellow pigment, SDS sedimentation volume, and peak viscosity are parameters that could be used to screen for DWCN quality in the early generations of a wheat-breeding program.

Improving the processing quality of pan bread and dry white Chinese noodle (DWCN) are the major breeding objectives for North China Winter Wheat Region, and understanding the association in wheat quality parameters between pan bread and DWCN will contribute to the efficiency of breeding program. Eig

改良面包和面条品质是北方冬麦区的主要育种目标，了解二者的品质异同有助于提高育种效率。本研究以81份冬小麦品种品系为材料，比较了小麦品质性状与面包和面条品质表现的关系。结果表明，籽粒硬度、蛋白质含量、SDS沉降值、形成时间、稳定时间、拉伸面积和抗延阻力是影响面包和面条品质的共同性状，但它们对面包、面条品质

Abstract Noodles in various contents, formulations, and shapes have been the staple foods for many Asian countries since ancient time. They can be made from wheat, rice, buckwheat, and starches derived from potato, sweet potato, and pulses. Noodles based on wheat are prepared mainly from three basic ingredients; flour, water, and salt. There exist two distinct types of wheat flour noodles based on the presence and absence of alkaline salts, regular salted noodles, and alkaline noodles. The basic process of dough mixing, sheet forming, compounding, sheeting/reduction, and cutting are essentially constant for all machine-made noodles. Noodle strands coming out of cutting rolls can be further processed to produce different types of noodles. This article analyzed all the major processes involved from raw material to finished products in relation to noodle processing properties and cooked noodle texture. Different ingredients and their functionality in noodle processing were discussed as well. Guidelines were provided to select the right ingredients to produce high quality noodle products. Processing properties, appearance, and colour of noodles are the three key criteria used to judge a process and raw material quality. High quality noodles should be bright in colour with very slow discoloration, have an adequate shelf life without visible microbiological deterioration or oxidative rancidity, and have appropriate flavour and textural characteristics which will vary according to the noodle type and region. Flour plays a key role in all aspects of noodle quality. Protein content is positively correlated with noodle firmness and sometimes negatively correlated with elasticity. Therefore, a correct range of protein content is important for textural characteristics. Adequate gluten strength and extensibility is required in all noodle flours. Noodle dough must be strong enough to withstand sheeting, but not so strong as to cause tearing or difficulty in sheet reduction. A good level of dough extensibility ensures that dough sheets do not shrink back during successive roll passes. The importance of the pasting properties of starch to the texture of cooked noodles has been well-documented. The required soft, smooth, and elastic textural properties of certain types of white salted noodles can be best obtained from wheats with high starch paste viscosity and high swelling starch properties. Alkaline noodles do not have the same requirement for high starch swelling properties. Noodles made from flour with high swelling starches have softer texture than those with low swelling starch. Noodles should be bright and slow in discoloration with time after manufacturing. For white salted noodles, a white or creamy white colour is desirable. The level of natural yellow pigment levels (xanthophylls) in flour is highly correlated with noodle colour, and this is wheat variety dependent. For yellow alkaline noodles, a bright yellow colour is required, although the preference for the degree of colour development is regionally based. Noodle darkening increases with the increases of flour extraction rate. This is due to the action of polyphenol oxidase (PPO) enzymes which are largely located in the bran layer. Low flour extraction and ash levels are preferred for the manufacture of noodles with a clean and bright appearance. A relatively fine flour particle size enables even hydration during mixing and optimum, uniform gluten development during sheeting. Increased starch damage, however, is associated with poor noodle colour and undesirable high cooking loss and excessive surface swelling.

Phytoene synthase (Psy), a critical enzyme in the carotenoid biosynthetic pathway, demonstrated high association with the yellow pigment (YP) content in wheat grain. Characterization of Psy genes and the development of functional markers for them are of importance for marker-assisted selection in wheat breeding. In this study, the full-length genomic DNA sequence of a Psy gene ( Psy-A1 ) located on chromosome 7A, was characterized by in silico cloning and experimental validation. The cloned Psy-A1 comprises six exons and five introns, 4,175 bp in total, and an ORF of 1,284 bp. A co-dominant marker, YP7A , was developed based on polymorphisms of two haplotypes of Psy-A1 , yielding 194 and 231-bp fragments in cultivars with high and low YP content, respectively. The marker YP7A was mapped on chromosome 7AL using an RIL population from cross PH82-2/Neixing 188, and a set of Chinese Spring nullisomic–tetrasomic lines and ditelosomic line 7AS. Psy-A1 , co-segregating with the STS marker YP7A , was linked to SSR marker Xwmc809 on chromosome 7AL with a genetic distance of 5.8 cM, and explained 20–28% of the phenotypic variance for YP content across three environments. A total of 217 Chinese wheat cultivars and advanced lines were used to validate the association between the polymorphic band pattern and grain YP content. The results showed that the functional marker YP7A was closely related to grain YP content and, therefore, could be used in wheat breeding programs targeting of YP content for various wheat-based products.

Phytoene synthase genes influence yellow pigment (YP) content in wheat grain, and are associated with the quality of end-use products. In the present study, a suite of 217 Chinese winter wheat cultivars and 342 CIMMYT spring wheat cultivars were used to search for phytoene synthase 1 gene variations and to detect and compare their genetic effects in different genetic backgrounds. An initial focus on the Chinese winter wheat cultivars revealed four allelic variants of this gene on chromosome 7B ( Psy-B1 ), designated as Psy-B1a , Psy-B1b , Psy-B1c and Psy-B1d . The frequencies of these four alleles were 39.6, 43.8, 15.7 and 0.9%, respectively. A co-dominant marker YP7B-1 based on a 5-bp InDel of poly C in the fifth intron of Psy-B1 amplified a 151-bp PCR fragment in accessions with the medium YP content allele Psy-B1a , and a 156-bp fragment in lower YP content accessions with Psy-B1b. Two dominant markers YP7B-2 (428 bp) and YP7B-3 (884 bp) were designed for accessions with Psy-B1c and Psy-B1d , respectively. Allele Psy-B1c was associated with high YP content, but the phenotypic effect of Psy-B1d was not determined due to the limited number of accessions. In CIMMYT spring wheat cultivars, Psy-B1a , Psy-B1b , Psy-B1d and a further allelic variant, Psy-B1e , were detected with frequencies of 50.6, 29.2, 19.6 and 0.6%, respectively. Psy-B1c was not found in the CIMMYT germplasm. However, no significant differences were detected for mean YP content among CIMMYT wheat lines with different Psy-B1 genotypes. A new allelic variant of Psy-A1 , designated Psy-A1c , was identified in three CIMMYT wheat lines, and this allele was associated with higher YP content.

The polyphenol oxidase ( PPO) is a major factor to cause an undesirable brown discoloration of wheat-based end products during processing or storage. A double haploid (DH) population with 71 lines derived from Zhongyou 9507 with higher PPO activity and CA9632 with lower PPO activity. Field trails we

多酚氧化酶（polyphenol oxidase, PPO）是引起面团（片）颜色褐变的主要原因。利用122对SSR引物、4对贮藏蛋白的STS引物和10对AFLP引物组合，分析了中优9507´CA9632的71个DH系的基因型，构建了由173个位点组成的遗传连锁图，在小麦21个连锁群上覆盖2 881 cM。将该群体种植于3种环境，采用复合区间作图法（CIM）进行了P

The enzyme activity of polyphenol oxidase (PPO) in grain has been related to undersirable brown discoloration of bread wheat ( Triticum aestivum L.) based end-products, particularly for Asian noodles. Breeding wheat cultivars with low PPO activity is the best approach to reduce the undesirable darkening. Molecular markers could greatly improve selection efficiency in breeding programs. Based on the sequences of PPO genes (GenBank Accession Numbers AY596268, AY596269 and AY596270) conditioning PPO activity during kernel development, 28 pairs of primers were designed using the software ‘DNAMAN’. One of the markers from AY596268, designated as PPO18 , can amplify a 685-bp and an 876-bp fragment in the cultivars with high and low PPO activity, respectively. The difference of 191-bp size was detected in the intron region of the PPO gene. The STS marker PPO18 was mapped to chromosome 2AL using a DH population derived from a cross Zhongyou 9507× CA9632, a set of nulli-tetrasomic lines and ditelosomic line 2AS of Chinese Spring. QTL analysis indicated that the PPO gene co-segregated with the STS marker PPO18 and is closely linked to Xgwm312 and Xgwm294 on chromosome 2AL, explaining 28–43% of phenotypic variance for PPO activity across three environments. A total of 233 Chinese wheat cultivars and advanced lines were used to validate the correlation between the polymorphic fragments of PPO18 and grain PPO activity. The results showed that PPO18 is a co-dominant, efficient and reliable molecular marker for PPO activity and can be used in wheat breeding programs targeted for noodle quality improvement.

Polyphenol oxidase (PPO) activity is highly related to the undesirable browning of wheat-based end products, especially Asian noodles. Characterization of PPO genes and the development of their functional markers are of great importance for marker-assisted selection in wheat breeding. In the present study, complete genomic DNA sequences of two PPO genes, one each located on chromosomes 2A and 2D and their allelic variants were characterized by means of in silico cloning and experimental validation. Sequences were aligned at both DNA and protein levels. Two haplotypes on chromosome 2D showed 95.2% sequence identity at the DNA level, indicating much more sequence diversity than those on chromosome 2A with 99.6% sequence identity. Both of the PPO genes on chromosomes 2A and 2D contain an open reading frame (ORF) of 1,731 bp, encoding a PPO precursor peptide of 577 amino acids with a predicted molecular mass of ∼64 kD. Two complementary dominant STS markers, PPO16 and PPO29 , were developed based on the PPO gene haplotypes located on chromosome 2D; they amplify a 713-bp fragment in cultivars with low PPO activity and a 490-bp fragment in those with high PPO activity, respectively. The two markers were mapped on chromosome 2DL using a doubled haploid population derived from the cross Zhongyou 9507/CA9632, and a set of nullisomic–tetrasomic lines and ditelosomic line 2DS of Chinese Spring. QTL analysis indicated that the PPO gene co-segregated with the two STS markers and was closely linked to SSR marker Xwmc41 on chromosome 2DL, explaining from 9.6 to 24.4% of the phenotypic variance for PPO activity across three environments. In order to simultaneously detect PPO loci on chromosomes 2A and 2D, a multiplexed marker combination PPO33/PPO16 was developed and yielded distinguishable DNA patterns in a number of cultivars . The STS marker PPO33 for the PPO gene on chromosome 2A was developed from the same gene sequences as PPO18 that we reported previously, and can amplify a 481-bp and a 290-bp fragment from cultivars with low and high PPO activity, respectively. A total of 217 Chinese wheat cultivars and advanced lines were used to validate the association between the polymorphic fragments and grain PPO activity. The results showed that the marker combination PPO33/PPO16 is efficient and reliable for evaluating PPO activity and can be used in wheat breeding programs aimed for noodle and other end product quality improvement.

β-carotene directly influences the amount of soybean lipoxygenase (LOX) in the reaction medium available for the catalytic conversion of linoleic acid into corresponding hydroperoxides. Inhibition of LOX by β-carotene was predominantly of the noncompetitive type. The mean K m(app) value was estimated to be 13.25 μM ±0.15 μM for linoleic acid while the mean K i value was estimated to be 2.56 μM ±0.14 μM for β-carotene. V m(app) values decreased from 1.90Δ A 234 nm /min to 0.38Δ A 234 nm /min as the concentration of β-carotene increased. The IC 50 value for β-carotene was 2.49 μM±0.21 μM. It is shown here that β-carotene is an efficient LOX inhibitor, effective at low-level concentration enzyme-dependent peroxidation of linoleic acid. Presence of β-carotene keeps LOX in its reduced form of Fe(II) and the oxidation of linoleic acid is prevented.

Abstract The concentration of yellow carotenoid pigments in durum wheat grain is an important quality criterion and is determined both by their accumulation and by their degradation by lipoxygenase enzymes ( Lpx loci). The existence of a duplication at the Lpx-B1 locus and the allelic variation for a deletion of the Lpx-B1.1 copy is reported. This deletion was associated with a 4.5-fold reduction in lipoxygenase activity and improved pasta color ( P Lpx-A3 , was mapped on the homoeologous region on chromosome 4A and was associated with semolina and pasta color ( P Lpx-A3 and the Kofa Lpx-B1.1 deletion resulted in a 10% increase in yellow scores for dry pasta relative to the opposite allele combination. This result indicates that the markers and the new allelic variants reported here will be useful tools to manipulate the wheat Lpx loci and to improve pasta color.

对新疆目前大面积种植的12个冬春小麦品种的品质性状和各类面制食品的品质进行了全面测试分析.运用相关性分析方法研究了小麦品质性状与馒头、饺子、拉面面制食品品质的相关关系.

为了给新疆小麦品种面粉色泽改良提供理论依据,利用黄色素含量基因(Psy-A1)的功能标记YP7A检测了247份新疆小麦品种(包括农家品种、国内外引进品种和20世纪60年代以来的自育品种)Psy-A1等位基因Psy-A1a(高黄色素含量)和Psy-A1b(低黄色素含量)的分布情况,探讨了Psy-A1等位基因与面粉黄色素含量和黄度b*值的关系.结果表明,新疆小麦品种中Psy-A1a和Psy-A1b基因型的频率分别为91.9%和8.1%,以高黄色素含量的Psy-A1a基因型为主.新疆小麦农家品种、引进品种和自育品种Psy-A1a基因型的分布频率分别为100%、81.3%和95.3%,外来品种的引进和利用对降低新疆小麦品种黄色素含量起到了积极作用.新疆小麦品种面粉黄色素含量和黄度b*值普遍偏高,冬小麦品种面粉黄色素含量及黄度b*值高于春小麦品种.分析表明Psy-A1a和Psy-A1b两种基因型的面粉黄色素含量和黄度b*值平均值间的差异达到极显著水平.总之,新疆小麦品种面粉色泽改良应该以培育低黄色素含量的Psy-A1b基因型为重点,同时可以直接利用黄色素含量基因(Psy-A1)的功能标记YP7A来提高育种效率.

为了给新疆选育低PPO活性的小麦品种以及进行面制品色泽的改良提供依据,利用PPO基因的功能标记 PPO18、 PPO16和 PPO29,检测了252份新疆小麦品种(系)(包括农家品种、国内外引进品种和20世纪60年代以来的育成品种)中2A和2D染色体上PPO等位基因 Ppo-A1a(高PPO活性)、 Ppo-A1b(低PPO活性)、 Ppo-D1a(低PPO活性)和 Ppo-D1b(高PPO活性)的分布.结果表明,含有 Ppo-A1a、 Ppo-A1b、 Ppo-D1b和 Ppo-D1a基因型的频率分别为69.0%、31.0%、13.1%和86.9%,以 Ppo-A1a和 Ppo-D1a基因型为主;两个PPO基因的等位基因组合 Ppo-A1a/ Ppo-D1b(高PPO活性)、 Ppo-A1a/ Ppo-D1a(中等偏高PPO活性)、 Ppo-A1b/ Ppo-D1b(中等偏高PPO活性)和 Ppo-A1b/ Ppo-D1a(低PPO活性)的分布频率依次为9.9%、59.1%、3.2%和27.8%.总体来看,新疆小麦品种PPO活性中等偏高的材料最多.农家品种、引进品种和育成品种的PPO活性基因分布频率存在明显差异,其中具有 Ppo-A1b/ Ppo-D1a等位基因组合类型(低PPO活性)的分布频率依次为21.3%、33.3%和27.1%.共检测出了70个具有 Ppo-A1b/ Ppo-D1a等位基因组合类型(低PPO活性)的品种(系),并且新疆育成的冬小麦品种(系)携有 Ppo-A1b/ Ppo-D1a等位基因组合类型(低PPO活性)的数量比春小麦要多,可在培育低PPO活性品种时作为杂交亲本利用.

As an important indicator for evaluating wheat quality, flour color greatly affects the apparent color of flour products. Wheat lipoxygenase (LOX) activity has relatively high effect on flour whiteness. In this study, 195 wheat varieties from Xinjiang were used as experimental materials to detect the allelic variation of lipoxygenase gene TaLox B1 by using function markers LOX16 and LOX18 , in order to further investigate the distribution characteristics of TaLox B1 gene in wheat varieties from Xinjiang. The results showed that, a 489 bp target fragment could be amplified from 47 (24.10%) materials, and a 791 bp target fragment could be amplified from 148 (75.90%) materials. The distribution frequency of LOX high activity gene TaLox B1a in winter wheat varieties (lines) from Xinjiang (36.36%) was much higher than that in spring wheat (8.24%); to be specific, among 110 winter wheat varieties (lines) from Xinjiang, the distribution frequency of TaLox B1a gene in local varieties was 0 (0/7), the distribution frequency of TaLox B1a gene in introduced varieties was 33.33% (10/30), while that in self bred varieties (lines) was 41.10 % (30/73); among 85 spring wheat varieties (lines) from Xinjiang, the distribution frequency of TaLox B1a gene in local varieties was 4.55% (1/22), the distribution frequency of TaLox B1a gene in introduced varieties (lines) was 0 (0/23), while that in self bred varieties (lines) was 15.00% (6/40). This study found that early wheat varieties in Xinjiang were greatly affected by local varieties and introduced varieties, with a relatively high proportion of LOX low activity gene TaLox B1b ; recent wheat varieties were greatly affected by self bred varieties, with a relatively high proportion of LOX high activity gene TaLox B1a .

面粉颜色作为评价小麦品质的重要指标，对面制品的表观色泽有重要影响。小麦脂肪氧化酶（LOX）活性对面粉白度影响较大。本研究以195份新疆小麦品种（系）为供试材料，利用 LOX16 和 LOX18 功能标记检测脂肪氧化酶活性基因 TaLox B1 的等位变异，以期深入了解新疆小麦品种资源 TaLox B1 基因的分布特征。结果表明，在47份（24.10%）材料中扩增出489 bp目标片段，在148份（75.90%）材料中扩增出791 bp目标片段；新疆冬小麦品种（系）LOX高活性 TaLox B1a 基因的分布频率（36.36%）远远高于春小麦（8.24%）。其中110份新疆冬小麦品种（系）中，地方品种 TaLox B1a 基因的分布频率为0（0/7）；引进品种（系）为33.33%（10/30）；自育品种（系）为41.10%（30/73）。85份新疆春小麦品种（系）中，地方品种 TaLox B1a 基因的分布频率为4.55%（1/22）；引进品种（系）为0（0/23）；自育品种（系）为15.00%（6/40）。研究发现，新疆早期育成的小麦品种受地方品种和引进品种的影响较大，LOX低活性 TaLox B1b 基因比例较高；近期育成的小麦品种受育成品种的影响较大，LOX高活性 TaLox B1a 基因比例较高。

In this experiment, in order to study the influence of lipoxygenase activity，carotenoids content on quality, twenty wheat varieties（or lines） were chosen as materials to study the variations of lipoxygenase activity and carotenoids content in different type of wheat varieties, and to analize the correlationship among lipoxygenase activity and carotenoids content with whiteness and yellowness of whole mill. The results showed there were highly significant variations in lipoxygenase activity, carotenoids content, whole mill whiteness and yellowness among those wheat varieties. Lipoxygenase activity significantly and negatively correlated with carotenoids content, and significantly correlated with whole mill whiteness, and there was no significant correlation between lipoxygenase activity and whole mill yellowness. Carotenoids content was significantly and positively correlated with whole mill yellowness, but not significantly correlated with whole mill whiteness. In this study, cluster analysis was conducted by applying the longest distance (Euclidean distance) clustering test based on the data of lipoxygenase activity, carotenoids content,whole mill whiteness and yellowness, the results showed that one type was of the higher in lipoxygenase activity and whiteness, while lower in carotenoids content and yellowness, including Zhoumai 19 and Yanzhan4110; and another one type was of the lower in lipoxygenase activity and whiteness, while higher in carotenoids content and yellowness, including nine varieties such as Yannong21 and Wanmai47 etal;Other nine varieties with the mid value of those quality traits above was clustered the third type.

为给小麦粉营养品质与商品性的协同改良提供参考，以20个小麦品种（系）为试材，分析了不同角质类型的籽粒中脂肪氧化酶（LOX）活性和类胡萝卜素含量的变化，并初步探讨了LOX活性和类胡萝卜素含量的高低与全麦粉白度、黄度间的相关性。结果表明，不同品种（系）间LOX活性、类胡萝卜素含量、全麦粉白度、全麦粉黄度均存在极显著差异；LOX活性与类胡萝卜素含量呈极显著负相关，与全麦粉白度呈显著正相关,与全麦粉黄度相关性不显著；类胡萝卜素含量与全麦粉黄度呈显著正相关，与白度相关性不显著。采用欧式最长距离法对供试小麦品种（系）的LOX、类胡萝卜素以及全麦粉白度、黄度进行聚类分析，结果， LOX活性和白度较高、类胡萝卜素含量和黄度较低的周麦19和偃展4110聚为一类；LOX活性和白度较低、类胡萝卜素含量和黄度较高的烟农21、皖麦47等9个品种聚为一类；上述性状值居中的其他9个品种聚为一类。

Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that accrue in wines. At veraison, Merlot vines were exposed to smoke generated from five vegetation types with differing lignin composition. Smoke was generated under pyrolysis conditions that simulated bushfire temperature profiles. Lignin and smoke composition of each fuel type along with putative smoke taint compounds in wines were determined. The results showed that, regardless of fuel type, the commonly reported guaiacyl lignin derived smoke taint compounds, guaiacol and 4-methylguaiacol, represented about 20% of the total phenols in wines. Quantitatively, syringyl lignin derived compounds dominated the total phenol pools in both free and bound forms. The contributions of p -hydroxyphenyls were generally similar to the guaiacyl sources. A further unexpected outcome of the study was that pine smoke affected wines had significantly elevated levels of syringols compared to the controls although pine fuel and its smoke emission lacked syringyl products.

小麦八氢番茄红素合成酶(PSY)基因和脂肪氧化酶(LOX)基因可能影响面粉黄色素含量.根据玉米PSY基因序列设计引物,扩增出小麦PSY基因的部分片段,序列比较表明小麦和玉米PSY基因外显子DNA序列长度一致,但存在单核苷酸多态性(SNP)位点,序列一致性为90%;蛋白质氨基酸序列比较发现其序列一致性为97%,说明一些SNP并未导致氨基酸的改变,该基因在玉米和小麦中应具有类似的功能活性.利用非整倍体材料将小麦PSY基因初步定位到1D染色体.用同样方法,发现小麦的LOX基因与大麦、水稻、玉米的LOX基因具有很高的一致性,并将其初步定位到4BS染色体.

Abstract Lutein and its stereo-isomer zeaxanthin, are the major carotenoids of wheat grain and function as antioxidants in plants as well as in humans. Dietary intake and serum levels of these xanthophylls have been correlated with a beneficial impact on the development of cataracts, age-related maculopathy and other degenerative diseases. The objective of the present study was to explore the genetic variability of carotenoid concentration and oxidase activity among cultivated diploid (einkorn, T. monococcum L.), tetraploid (durum wheat, T. turgidum L. subsp. durum (Desf.) Husn.) and hexaploid (bread wheat, Triticum aestivum L.) wheat species and bread wheat varieties. Varietal mix of the three cultivated wheat species and 48 varieties of bread wheat adapted to north-western European conditions were analysed. The carotenoid concentration of the wholemeal flour of the three wheat species was determined by high performance liquid chromatography. The extractable activities of lipoxygenase (LOX) and peroxidase, involved in the degradation of carotenoid pigments during the kneading step of bread making, were also determined for the varietal mix of the three cultivated wheat species. For the three cultivated wheat species, lutein was the major carotenoid and only traces of zeaxanthin were detected, confirming previous results obtained for durum and bread wheat. Lutein concentration was significantly different among the three wheat species, and averaged 5.75 ± 0.17, 3.32 ± 0.18, and 1.24 ± 0.17 μg g −1 DM for einkorn, durum and bread wheat, respectively. The LOX activity of the three wheat species was negatively correlated to the total carotenoid concentration, and was 3-times lower in einkorn (11.91 ± 1.56 nkat g −1 ) than in durum wheat (33.61 ± 1.59 nkat g −1 ), which was 2.5-times lower than in bread wheat (84.7 ± 7.72 nkat g −1 ). The peroxidase activity was not significantly different among the three wheat species. Einkorn appears to be a parent of interest for breeding, since it presents a high carotenoid concentration to LOX activity ratio, a selection criteria that predicts an optimal conservation of carotenoid pigments in bread. Total carotenoid concentration of the 48 bread wheat varieties was assessed spectrophotometrically after calibration against HPLC determination. The results show significant varietal variation of the total carotenoid concentration, ranging from 0.43 ± 0.01 μg g −1 DM (cv. Panifor) to 1.74 ± 0.07 μg g −1 DM (cv. Apache). Therefore, grain selection could be used to increase the nutritional value of wheat products.

为给新疆冬、春小麦品种籽粒性状与磨粉品质改良提供参考依据,以30个新疆冬小麦品种和36个新疆春小麦品种为试验材料,研究了新疆小麦品种籽粒性状、磨粉品质特性及其两者的关系.结果表明,新疆冬、春小麦品种籽粒性状基本相近,各有优劣,主要差异表现在硬度大小不同,冬小麦品种的硬度(47.1)小于春小麦品种(61.8);冬小麦品种的出粉率和黄度分别高于和低于春小麦品种,说明冬小麦品种的磨粉品质优于春小麦品种.新疆本地育成冬小麦品种的籽粒硬度(51.8)小于春小麦品种(62.9),出粉率高于春小麦品种,灰分、红度和黄度也高于春小麦品种.综合来看,新疆本地育成春小麦品种的籽粒性状略优于冬小麦品种,磨粉品质优于冬小麦品种.相关分析表明,新疆冬、春小麦籽粒硬度与破损淀粉率呈极显著正相关,与L~*值呈极显著负相关;籽粒蛋白含量与面粉灰分呈显著正相关.说明籽粒硬度和籽粒蛋白含量与新疆小麦磨粉品质关系最为密切.总之,在新疆小麦籽粒性状与磨粉品质改良中,应以籽粒硬度和面粉色泽改良为重点,同时也要提高新疆小麦籽粒蛋白含量和出粉率. Abstract： In order to improve grain traits and milling quality properties in Xinjiang wheat breeding program, a total of 30 Xinjiang winter wheat cultivars and 36 Xinjiang spring wheat cultivars were used to investigate the grain traits, the milling quality properties and the relationships between them. The results showed that the grain traits of Xinjiang winter wheat cultivars was very similar to Xinjiang spring wheat cultivars, each with their own advantages and disadvantages, the main difference was in grain hardness with winter wheat cultivars of 47.1 and spring wheat cultivars of 61.8. The flour yield and b~* value of Xinjiang winter wheat cultivars was higher or lower than that of Xinjiang spring wheat cultivars. The milling quality of Xinjiang winter wheat cultivars was better than that of spring wheat cultivars. The grain traits of Xinjiang bred wheat cultivars, including test weight, thoursand kernel weight, diameter, grain protein content and hardness was 786 g·L~(-1), 42.6 g, 2.5 mm, 13.0% and 57.4, respectively. The main difference between local winter and spring bred wheat cultivars was also in grain hardness with winter bred wheat cultivars of 51.8, and spring bred wheat cultivars of 62.9. The grain traits of local spring bred wheat cultivars was better than local winter bred wheat cultivars. The milling quality properties of Xinjiang local bred wheat cultivars ,such as flour yield, flour ash content, flour particle size, damaged starch, L~* value, a~* value and b~* value were 63. 4%, 0.52%, 106.7%, 3.8%, 90.73, -0.85, 9.01, respectively. The flour yield, flour ash content, a~* value and b~* value of local winter bred wheat cultivars were higher than local spring bred wheat cultivars, and milling quality of local spring bred wheat cultivars was better than winter bred wheat cultivars. Correlation analysis showed that grain hardness of Xinjiang winter and spring wheat was significant positively associated with damaged starch rate(r= 0.878, 0.583), and was significant negatively associated with L~* values, (r=-0.768 , -0.608). Grain protein content of Xinjiang winter and spring wheat was significant positively associated with flour ash content with r value of 0.611 and 0.527. Grain hardness and grain protein content had close relationships with milling quality in Xinjiang wheats. The improvement of grain traits and milling quality properties in Xinjiang wheat breeding program should focus on grain hardness and flour color, and should improve the grain protein content and flour yield at the same times.