Wheat quality breeding time is expected to shorten 3-5 years

A few days ago, the "Wheat gluten quality evaluation and application research" project was co-hosted by the Northwest A&F University and Henan University of Technology. It passed the results appraisal organized by the Science and Technology Department of Shaanxi Province in the Yangling Agricultural Science City of Shaanxi. The appraisal committee believes that the project has a novel topic, scientific research methods, advanced testing methods, and research results that have reached internationally advanced levels.

The research team led by Professor Hu Xinzhong from the Northwest A&F University achieved the results of the scientific research from the beginning of 2001 under the funding of the Shaanxi Provincial Department of Science and Technology, the State Grain Administration, Northwest Agriculture and Forestry University, and Henan University of Technology. . After systematically studying the status of the sample (whole wheat flour, flour, single grain), temperature, reagent concentration, equipment and other factors affecting the gluten swell index (SIG) value, the project team first proposed SIG (gluten swelling index) to evaluate wheat. The principle of quality measurement, and systematically studied the factors affecting the SIG value (whole wheat flour, flour, single grain), temperature, reagent concentration, equipment, etc., established the SIG measurement method, developed the SIG constant method and SIG trace French home standards, and approved by the National Grain and Oil Standardization Committee. Studies have shown that the average broad heritability of the SIG values ​​of different combinations of wheat is higher than the broad heritability of SDS sedimentation values, and the early generation selection effect is obvious. It has created a rapid selection method for wheat quality breeding. Before the average cultivation of a variety requires 5 - In 8 years, using the SIG value as a test method is expected to shorten the time to 3 to 5 years. Researchers used this method to screen Xiaobingmai 143 and its sister line, and screened thousands of breeding materials for wheat breeding experts at the National Center for Wheat Center Yangling. The study also found that insoluble glutenin contributed the most to SIG, and the SIG value was significantly and positively correlated with the Zelene sedimentation value, SDS sedimentation value, farinograph parameters, and the tensile instrument parameters; SIG value and noodle processing quality, bread volume, There was a significant correlation between taro volume and sensory scores. In addition, researchers also conducted systematic and basic research in grain chemistry, surface food processing, flour mill quality control, and gluten flour quality evaluation, which established a fast, practical, and effective method for wheat flour and dough quality evaluation. Analytical method.

The research results provide theoretical and methodological basis for breeding workers to select high-quality wheat varieties. It provides methodological reference for clarifying breeding objectives and shortening breeding years, and has made beneficial explorations and attempts for quality control of surface food processing enterprises. The selection and breeding of wheat varieties in China, variety approval, variety division, promotion of high-quality varieties and industrialization, grain storage and transportation, special flour development, product quality improvement in the food industry for face-knitting, and grain market prediction have extensive application value and promotion significance.

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