小麦籽粒硬度及其分子遗传基础对新疆拉面加工品质的影响

Kernel hardness, one of the important traits for wheat quality improvement, has great impacts on the wheat processing quality and other related traits through manipulating the milling quality. Xinjiang hand-stretched noodle (XHSN), staple food in many regions of China, has gained wide popularity due to its unique feature. Although previous studies have dedicated to set up the standard methods of laboratory production and evaluation for XHSN, and to clarify the relationship between certain quality traits and XHSN processing quality, the effect of kernel hardness on XHSN has little been analyzed. We planned to measure kernel hardness, milling quality, flour quality, dough quality, starch properties as well as XHSN processing quality and score hierarchy of 1,200 Xinjiang wheat cultivars and seven of Pinb-D1 near isogenic lines (NIL), in an attempt to evaluate the effect of kernel hardness on XHSN processing quality and the relationships among these traits. The variable types and distribution characteristics of Pins genes in Xinjiang wheat cultivars were mapped by analyzing kernel hardness gene (Pins) through Ecotilling. We will explore the molecular genetic basis how kernel hardness affects and determines Xinjiang hand-stretched noodle processing quality, to clarify the mechanisms of transition between genotype, phenotype, and quality trait determination. We also hope toisolate the hardcore to improve Xinjiang wheat grain hardness. Our results are expected to promote the genetic improvement of wheat quality and the cultivation of high quality wheat, and will be of great significance to enhance the wheat industry benefit and market competitiveness.

新疆拉面是深受新疆各族人民喜爱的独具特色的重要食品。新疆拉面品质改良是当地小麦育种的主要任务。籽粒硬度通过对磨粉品质的影响，进而影响新疆拉面加工品质，是小麦品质改良的重要性状。本研究以1200份新疆小麦品种和7个Pinb-D1近等基因系为供试材料，测定籽粒硬度、磨粉品质、面粉品质、面团品质、淀粉特性，并鉴评新疆拉面加工品质，分析籽粒硬度对新疆拉面加工品质的影响，以及品质性状间的关系；用Ecotilling检测籽粒硬度基因（Pins），明确新疆小麦Pins基因的变异类型及分布特征；探讨籽粒硬度影响新疆拉面加工品质的分子遗传基础，剖析籽粒硬度表现型和基因型影响品质性状、决定新疆拉面加工品质的机制，筛选优质新疆拉面品种及基因型，明确新疆小麦籽粒硬度遗传改良的重点。研究结果对提升优质新疆拉面小麦品质改良技术，加快优质新品种选育进度，推动优质小麦产业发展，提高小麦产业效益和市场竞争力具有重要意义。

新疆拉面是深受新疆各族人民喜爱的独具特色的重要食品。新疆拉面品质改良是当地小麦育种的主要任务。籽粒硬度通过对磨粉品质的影响，进而影响新疆拉面加工品质，是小麦品质改良的重要性状。本项目以新疆386份春小麦、762份冬小麦种质资源为供试材料，进行多年多点种植，利用SKCS仪测定籽粒硬度，利用分子标记检测Pins基因，依托谷物品质与遗传改良兵团重点实验室检测品质性状，按照《新疆拉面实验室制作及评价方法》评价新疆拉面加工品质，利用SNP芯片技术定位与小麦籽粒硬度关联的遗传位点，探讨小麦籽粒硬度及其分子遗传基础对新疆拉面加工品质的影响。主要结论包括以下几个方面：① 籽粒硬度能够影响籽粒性状、磨粉品质、面粉品质、面团品质、淀粉特性、面粉色泽等一系列品质性状，是影响小麦品质性状的重要指标。② 籽粒硬度与拉面手感、表面状况、适口性、粘弹性、光滑性、总分极显著正相关，与食味显著正相关，是正向影响新疆拉面加工品质的重要性状。③ Pina基因对籽粒硬度的影响高于Pinb基因，Pina-D1b基因型材料的籽粒硬度显著高于Pina-D1a基因型材料。总体来看，Pins基因通过影响籽粒硬度，进而影响品质性状，最终影响新疆拉面的手感、粘弹性和总分；其中，Pina-D1a/Pinb-D1p、Pina-D1b/Pinb-D1a、Pina-D1b/Pinb-D1b基因型材料具有显著较好的新疆拉面加工品质。另外，除了目前已知的Pins基因外，在1A、2A、3A、4A、5A、6A、7A、1B、2B、3B、4B、5B、6B、7B、2D、6D、7D染色体上均分布有与籽粒硬度高度关联的SNP位点。这些研究结果对提升优质新疆拉面小麦品质改良技术，加快优质新品种选育进度，推动优质小麦产业发展，提高小麦产业效益和市场竞争力具有重要意义。