共查询到18条相似文献，搜索用时 170 毫秒
1.
为探索不同Wx基因型对面粉及面制品色泽的影响及色泽改良途径,为糯小麦的育种改良提供理论依据,利用‘扬01-2’和‘扬麦17’2种遗传背景下的8种Wx基因型的近等基因系为材料,对8种基因型面粉、面片色泽及色泽主要影响因素多酚氧化酶(PPO)活性进行研究。结果表明,在面粉色泽上,2个背景下8种基因型间总体上无显著差异,其中以aaBBDD和aabbdd 2种基因型面粉色泽略好;在面片色泽及面条感官评价上,2个遗传背景下均以AAbbdd基因型色泽较好,aabbdd基因型色泽较差。面粉多酚氧化酶活性(PPO)检测结果显示,在2个遗传背景下,全缺失型aabbdd均极端高于其它基因型,其原因需深入研究。糯小麦育种需重视对低PPO活性材料的筛选。 相似文献
2.
糯性小麦配粉对普通小麦淀粉品质特性和面条品质的影响 总被引：1，自引：0，他引：1
按照一系列梯度比例,将2种糯性小麦面粉分别添加到7种普通小麦面粉(分强筋组和中筋组)中,探讨不同配比对普通小麦面粉的淀粉品质特性(直链淀粉含量、膨胀势、RVA粘度曲线参数)和面条品质的影响。结果表明,配粉能明显降低普通面粉的直链淀粉含量、提高膨胀势,但由于混合粉中的糯麦面粉和普通面粉分别糊化,先后形成“糯麦高峰”和“普通小麦高峰”,混合粉的高峰粘度反而降低。添加糯麦面粉明显降低反弹值、延缓凝沉速度和程度,也能减小保鲜面条的评分降幅,从而能明显延长鲜湿面条的货架寿命。所用的糯麦品系属于中筋偏弱类型,因而可降低强筋组面粉的筋力,使面条软硬适中;但使中筋组面条变软、评分降低。因此,下一步工作需要选育适于面条配粉的中筋或中筋偏强型高白度糯性小麦。 相似文献
3.
水稻淀粉脱分支酶基因PUL对稻米理化品质的影响 总被引：1，自引：0，他引：1
为了研究PUL基因的变异对稻米蒸煮食味品质的影响,分别以籼稻品种桂朝2号和粳型糯稻品种苏御糯互为供体和轮回亲本,通过分子标记辅助选择,经过多代回交构建了PUL基因的近等基因系,分析了各近等基因系和轮回亲本的蒸煮品质指标。结果表明,近等基因系与轮回亲本在直链淀粉含量、胶稠度和淀粉晶体结构等指标上没有显著差异,而淀粉的热力学特性和淀粉黏滞性等指标存在显著的变化。说明PUL基因是影响稻米蒸煮品质的重要基因之一。来源于籼稻桂朝2号和粳稻苏御糯的PUL等位基因在功能上已经发生明显的分化。本研究中基于PUL基因序列差异设计的分子标记可以直接用于水稻品质的改良。 相似文献
4.
以小麦品种藁城8901为母本,糯麦1号为父本,用“单粒传”法构建了一个含有8种Wx基因突变类型的重组自交系群体 (RIL) 。应用改良的SDS-PAGE方法对RIL-7的Wx基因突变类型进行检测,发现在228个株系中,正常类型的株系有34个,Wx-A1突变体为26个,Wx-B1突变体为32个,Wx-D1突变体30个,Wx-A1和Wx-B1位点同时突变的有28个,Wx-A1和Wx-D1位点同时突变的有20个,Wx-B1和Wx-D1位点同时突变的为28个,3个Wx基因位点均突变的为16个。卡方测验证明,3个Wx基因位点的突变符合孟德尔遗传规律,属于质量性状遗传。田间试验表明,8种类型之间在初花期、株高和穗粒数上无显著差异,但在穗长、每穗小穗数和千粒重上Wx-A1突变型显著低于其他7种类型,而7种类型间无显著差异。淀粉特性研究表明,不同Wx蛋白缺失显著影响直链淀粉含量、淀粉糊化特性和淀粉凝胶的质构剖面分析 (TPA) 特性。正常类型的直链淀粉含量最高(20.8%),糯麦的最低(1.1%)。糯麦淀粉的峰值黏度和稀澥值较高,但其低谷黏度、最终黏度和反弹值较低,与其他缺失类型间差异达5%显著水平。凝胶的TPA测试表明,随着直链淀粉含量的降低,凝胶的硬度、黏着性、弹性、胶着性和咀嚼性显著降低,而黏聚性和回复性显著升高。直链淀粉含量与糊化特性的低谷黏度、最终黏度、反弹值、峰值时间和糊化温度之间正相关达1%显著水平(r=0.892~0.965),与峰值黏度、稀澥值呈1%水平负相关( r=－0.892, r=－0.945);直链淀粉含量与凝胶TPA参数的黏聚性、回复性呈极显著负相关(r=－0.928, r=－0.829),与凝胶的硬度、黏着性、弹性、胶着性和咀嚼性呈极显著正相关( r=0.869~0.979)。 相似文献
5.
6.
为培育中等直链淀粉含量的水稻恢复系,以HC086为供体亲本(其Wx基因来自美国水稻品种Francis),以优良的水稻恢复系R898、R476、R838、R6547为受体亲本,利用PCR-AccI分子标记检测技术在回交世代进行辅助选择,将供体材料控制直链淀粉的Wx基因导入到不同恢复系中。对后代株系的基因型及其直链淀粉含量的分析结果表明,直链淀粉含量普遍有了显著提高,受体亲本的直链淀粉含量由10.6-14.4%提高到了18.0-21.4%。改良株系与广占63S和Y58S的配组实验表明,F1代杂交种的直链淀粉含量较原组合有显著提高,并达到适中直链淀粉含量水平,且主要农艺性状没有发生显著改变。说明分子标记辅助选择是改良水稻品种直链淀粉含量的快速有效的方法。 相似文献
7.
青稞Wx基因多态性与直链淀粉含量的关系 总被引：1，自引：0，他引：1
以150份青稞品种为材料, 采用碘–碘化钾染色法进行表型鉴定, 筛选出含糯性基因型的4份参试材料, 分别是品种IG107028、Puebla、互助双槽人和APM-HC1905。经双波长法测定, 150份参试材料的直链淀粉含量(AC)为12.4%~38.5%, 平均26.0%; 4份糯性参试材料的直链淀粉含量为12.4%~18.6%, 平均16.7%。以直链淀粉含量差别较大的51份材料为模板, 利用引物P4进行扩增, 结果P4引物在51份材料中均有扩增产物出现, 且随着参试材料直链淀粉含量的增大, 其扩增产物的分子量有逐渐增大的趋势, Wx基因位点表现出多态性, 二者呈正相关。根据带型将51份材料分成I型、II型、III型和IV型, 其扩增片段分子量分别为457、481、489和491 bp, 各类型品种的直链淀粉含量分别为12%~27%、29%~30%、31%~35%和36%~38%。P4可作为糯性青稞品种选育的辅助选择标记。 相似文献
8.
面食在食品工业中占有重要地位,面包和面条主要由小麦粉制成,因其感官吸引力、适口性、低成本和储存稳定性而在世界各地广受欢迎。淀粉在决定小麦的理化性质和蒸煮品质方面起着非常重要的作用,其含量及积累动态对小麦的加工品质有重要影响。以 6 类 12 个不同面包和面条品质的小麦为试验材料,测定不同时期各品种籽粒中的总淀粉含量、直链淀粉含量、支链淀粉含量的变化,对 11 个淀粉合成酶相关基因进行表达量的测定。结果表明,开花 24d 后优质品种的直链淀粉含量明显低于劣质品种;面条优质小麦花后 24d 支链淀粉含量迅速增加,开花后 36d 优质品种的支链淀粉较高;开花 24d 后面包劣质小麦总淀粉含量最高,面包优质品种最低,其他类型品种的平均总淀粉含量差异不大;面包优质和面包面条兼优小麦的 SBEI在灌浆后期表达量较高,面包优质小麦 SBEIIb 在灌浆中期的表达量较高,与优质小麦支链淀粉含量较高相吻合;直链淀粉含量及直支比低的小麦品种面粉的面包、面条品质较好。在面包、面条加工过程中,通过降低淀粉中直链淀粉的含量能有效提高加工品质,直链淀粉含量 / 支链淀粉含量比值可以作为评价面包、面条品质的指标,为今后的品质改良提供参考。 相似文献
9.
为研究贵州地方稻种资源中水稻食味品质与Wx基因型的相关性，利用特异引物对88份贵州地方稻种Wx基因进行糯/非糯基因型分析及多样性鉴定。结果表明：66份材料为WxⅠ型糯稻基因型，该型品种包含了59份贵州禾类资源；15份材料为WxⅡ型，其中包含11份贵州禾类资源；7份材料为WxⅢ型，其中包含1份贵州禾类资源。贵州禾类资源(CT)n以n=18或20两种类型为主，第一内含子+1位均为T，（AATT）n为5。表明贵州禾类资源以低直链含量品种为主，这与当地居民的饮食习惯密切相关。WxⅡ型禾类资源虽然是非糯品种，但由于CT重复在16个重复以上，第一内含子+1位为T，直链淀粉含量介于Wx I型和WxⅢ型间，可作为水稻育种的优异材料。本研究为对贵州禾资源的进一步利用奠定了基础。 相似文献
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11.
Development of near-isogenic lines of wheat carrying different null Wx alleles and their starch properties 总被引：3，自引：0，他引：3
The granule-bound starch synthase (GBSS I) encoded by the Wxgenes, is involved in amylose synthesis. For analyses of mechanisms of amylose synthesis and associated starch properties
in hexaploid wheat, eight possible genotypes having different combinations of the three null alleles at the Wx loci with a common genetic background are a prerequisite. A near-isogenic population of doubled haploid (DH) lines was produced
from Chinese Spring × waxy Chinese Spring F1 plants using the wheat × maize method. The Wx protein phenotypes of the DH progeny were examined by sodium dodecyl sulphate-polyacrylamide
gel electrophoresis and found that the null alleles at each of the three Wx loci segregated in a Mendelian fashion. A field trial demonstrated no differences between the eight types for ear emergence
time, plant height and grain yield traits. Amylose content in the endosperm starch was highest in the wild type while lowest
in the waxy type having no Wx proteins. Comparison between single null types and double null types indicated that the amylose
synthesis capacity of Wx-A1a allele is the lowest. Pasting properties of starch are the highest in the waxy type, followed by the double null types. Consequently,
both peak viscosity and breakdown were negatively correlated with amylose content. The chain-length distribution analysis
of amylopectin structure revealed no clear difference among the eight types,suggesting that the reduced GBSS I activity due
to introgression of the null Wx alleles does not affect either the chain length or the degree of branching of amylopectin.
This revised version was published online in July 2006 with corrections to the Cover Date. 相似文献
12.
Endosperm starch properties in several wheat cultivars preferred for Japanese noodles 总被引：8，自引：0，他引：8
To characterize superior genotypes for the white Japanese noodle, endosperm starch properties including amylose content, flour peak viscosity and starch-granule bound Waxy (Wx) proteins were compared using several cultivars preferred for noodle manufacture. Amylose contents from three seasons trials and flour peak viscosity from two seasons trials varied among cultivars. Low amylose content was a common property in the noodle cultivars, whereas a high peak viscosity was not always the case. When the Wx proteins were analyzed by sodium dodecylsulfate polyacrylamide gel electrophoresis, a clear reduction in the amount of low molecular weight protein or a lack of the high molecular weight protein occurred in the noodle cultivars. Segregation of Wx proteins was detectable in a B1F1 population, indicating that the Wx protein analysis has a potential as a surrogate of selecting low amylose genotypes in early generations. 相似文献
13.
Polymorphism of waxy proteins in Spanish durum wheats 总被引：3，自引：0，他引：3
A collection of 547 durum wheats (103 cultivars and 444 landraces) from Spain was analysed for waxy protein composition. The electrophoretic patterns showed low polymorphism. At the Wx‐A1 locus, 99.8% of the wheats had the Wx‐Ala allele and only one had the null Wx‐Alb allele. The Wx‐Bl locus was more polymorphic and four different alleles were detected: Wx‐Bla (41.3%), Wx‐Blc (42.6%), a new allele, not detected before in bread wheat and named Wx‐Blf (16.0%), and the null Wx‐Blb allele, found for the first time in one durum wheat. Eleven durum wheats with different allelic composition at the Wx‐l loci were analysed for amylose content. Wheats with the Wx‐Bla allele had a lower amylose content than those with Wx‐Blc or Wx‐Blf. The lowest amylase content was found in the only durum wheat having the null Wx‐Blb allele. 相似文献
14.
Puroindoline基因对春小麦磨粉及馒头、面条品质的影响 总被引：8，自引：0，他引：8
以我国和CIMMYT的41份春小麦品种（系）为材料,研究了puroindoline基因型、SKCS硬度指数、出粉率、面粉灰分含量、面粉色泽（L*、a*和b*）、吸水率、总戊聚糖和水溶性戊聚糖含量以及馒头和面条品质之间的关系。结果表明,5份为Pina-D1a/Pinb-D1a类型,28份为PINA蛋白缺失（Pina-D1b/Pinb-D1a）类型,7份为Pina-D1a/Pinb-D1b类型,1份（青春533）为Pina-D1a/Pinb-D1c类型。籽粒硬度与面粉吸水率呈极显著正相关,相关系数为0.80,而与面粉亮度L*呈极显著负相关,相关系数为－0.77。Puroindoline突变型的硬度值、出粉率、吸水率及馒头重量、体积、宽度和总分均显著高于野生型,PINA蛋白缺失类型（Pina-D1b/Pinb-D1a）的籽粒硬度、面粉灰分含量、面粉a*绝对值和水溶型戊聚糖含量均显著高于Pina-D1a/Pinb-D1b类型,而馒头外观分和面条软硬度分值则显著低于后者。Pina-D1a/Pinb-D1a类型的面条L*值、L*－b*值和软硬度分值显著高于PINA蛋白缺失类型,而馒头外观颜色和面条b*值则显著低于后者。综合分析表明,Pina-D1a/Pinb-D1b类型馒头和面条品质略优于Pina-D1a/Pinb-D1a和Pina-D1b/Pinb-D1a。 相似文献
15.
研究了不同比例的糯小麦粉添加到一定量非糯小麦粉后对淀粉粘度仪参数和面条品质的影响。结果表明,添加糯小麦粉后,以直链淀粉含量与直/支比变化为主,而蛋白质、湿面筋、支链淀粉等成分含量与沉降值等变化较小。高峰粘度、低谷粘度、最后粘度、反弹值、糊化温度、峰值时间等粘度仪参数与蛋白质含量、湿面筋含量、沉降值、直链淀粉含量、直/支比等品质性状呈显著或极显著正相关,与支链淀粉含量呈极显著负相关,但这些品质性状都与稀懈值、搅拌值无显著相关。此外,还建立了面条品质预测的线性回归方程： 。 相似文献
16.
Waxy proteins in diploid, tetraploid and hexaploid wheats 总被引：4，自引：0，他引：4
Electrophoretic analyses of waxy proteins, encoded by genes present at the Wx‐1 loci, present in several cultivars and accessions of hexaploid wheat, Triticum aestivum, have permitted the detection of null alleles at the Wx‐B1 and Wx‐D1 loci. Polymorphism at the Wx‐A1 and Wx‐B1 loci was also investigated in several accessions of tetraploid wheats, Triticum durum, Triticum dicoccoides and Triticum timopheevi, and in diploid species, Triticum urartu, Triticum boeoticum and Triticum monococcum. One null allele at the Wx‐A1 locus and three polymorphic alleles at Wx‐B1 locus were detected in T. durum; a new allele at one of the two waxy loci was identified in the tetraploid wheat T. timopheevi; no polymorphism was detected in diploid species. Polymerase chain reaction techniques made possible the detection of further polymorphism existing at the Wx‐1 loci and the reason for the lack of expression of the null genotypes to be investigated. The null forms detected at each locus have been used to produce complete sets of partial and total waxy lines in durum and bread wheat. 相似文献
17.
两个直链淀粉含量不同的小麦品种籽粒淀粉合成酶活性与淀粉积累特征的比较 总被引：12，自引：0，他引：12
以均含有3个Waxy蛋白亚基的普通小麦品种济麦20（低直链淀粉含量）和鲁麦21（高直链淀粉含量）为材料，对灌浆期籽粒淀粉合成相关酶活性的变化及淀粉积累特征进行了研究，并分析了两者之间的关系。结果表明，蔗糖合成酶(SS)、腺苷二磷酸葡萄糖焦磷酸化酶(AGPP)、束缚态淀粉合成酶(GBSS)、可溶性淀粉合成酶(SSS)和淀粉分支酶(SBE)活性均呈单峰曲线变化。鲁麦21的上述酶活性均高于济麦20。相关分析表明，支链淀粉积累速率与SS、AGPP、SSS和SBE呈显著或极显著正相关；直链淀粉积累速率与SS、AGPP和GBSS呈极显著正相关。Logistic方程拟合淀粉积累过程发现，支、直链淀粉最终积累量的高低取决于积累启动时间的早晚和积累速率的高低，而积累持续期的调节作用较小。直链淀粉的积累速率除受GBSS活性影响外，还受SS和AGPP活性的影响，其中，GBSS活性的变化与2品种籽粒直链淀粉积累量的变化情况基本吻合。籽粒灌浆后期的GBSS活性对直链淀粉最终积累量的调节作用大于灌浆前期，说明对同时具有3个Waxy蛋白亚基的不同品种，Waxy蛋白亚基表达量(GBSS活性)的差异可能是导致品种间籽粒直链淀粉含量较大差异的一个关键原因。 相似文献
18.
Allelic variants of granule-bound starch synthase proteins in European bread wheat varieties 总被引：1，自引：0，他引：1
The composition of 324 European wheat cultivars were analysed at the three granule‐bound starch synthase (GBSS I) loci. Protein separation was first made by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE. A specific two‐dimensional (2D) electrophoresis (immobilized pH gradient × SDS‐PAGE) using an Immobiline dry strip in the first dimension was developed to resolve the GBSS I proteins more clearly and to confirm some results. Very low polymorphism was found. Among the 324 cultivars analysed, only one carried a Wx‐A1 null allele (Wx‐A1b) and none was found to have the Wx‐2D null allele. As described in the literature the Wx‐B1 locus was more polymorphic and the null allele was encountered in 11 cultivars. The use of 2D electrophoresis allowed us to find another type of variant which presented as having thicker band with same mobility as the Wx‐D1 protein in SDS‐PAGE. Twelve per cent of the cultivars analysed presented this band and could have been previously mistaken for cultivars carrying the Wx‐B1 null allele. Indeed this band probably corresponded to the Wx‐B1? or Wx‐B1e allele overlapping with the Wx‐D1a allele in SDS‐PAGE. 相似文献