小麦品质改良研究回顾与展望

摘要/Abstract

摘要： 中国农业科学院作物科学研究所的小麦品质研究大致可分为两个阶段，1981～1995为起步阶段，以实验室筹建和优质品种筛选为主；1996年至今为第二阶段，在中国小麦品种品质评价体系建立与分子改良技术研究方面取得了一些实质性进展，主要包括5个方面：（1）从食品加工品质—籽粒和面粉品质—生化标记—分子标记四个层次对我国300份小麦品种的7类77个品质性状进行深入系统研究，建立了既与国际接轨、又有中国特色的中国小麦品种品质评价体系，建立了中国面条标准化实验制作与评价方法，明确了选种指标，建立并验证其分子标记选择体系，还优化并完善面包、北方馒头和饼干的评价方法与选种指标；（2）开发并验证品质性状基因功能标记16个，并在国内外广泛应用；（3）建立了可同时鉴定高低分子量亚基的SDS-PAGE方法，确定了面包和面条对亚基组成的要求，明确了贮藏蛋白组份含量变异是造成小麦面团流变学特性和面包加工品质变异的主要原因；（4）阐明了从农家种、历史改良品种到目前主栽品种的籽粒硬度演变规律和等位变异特点，发现7个新等位基因，修正硬度形成的分子理论；（5）制定全国小麦品质区划方案，优质小麦育种取得重要进展，国内外合作与交流取得实质性进展，并为全国品质育种提供了3批亲本。

关键词: 普通小麦 , 籽粒硬度 , 贮藏蛋白 , 分子标记 , 面条品质

Abstract: Wheat quality improvement at CAAS can be divided into two phases. The first phase was from 1981 to 1995, and focused on the lab establishment and screening for better quality cultivars. The second phase was from 1996 to present, and significant progresses have been achieved in establishment of quality testing system and use of molecular markers. (1) A standardized quality evaluation system including the end-use quality testing, dough properties testing, and use of biochemical and molecular markers were established and applied, an improved laboratory protocol and evaluation method for Chinese noodle quality, selection criterion and molecular markers were identified. (2) Sixteen functional markers for quality traits were developed and validated, and used in breeding programs. (3) An improved SDS-PAGE method was developed to separate HMW-GS and LMW-GS, and it was confirmed that quantity of protein fractions played an important role in the determination of dough properties and pan bread making quality. (4) Kernel hardness distribution and occurrence of puroindoline alleles in Chinese wheats were characterized, and seven new mutations were discovered. (5) A regional wheat quality proposal was developed and released by the Ministry of Agriculture, and significant progress was made in developing high quality cultivars. National and international networks for quality improvement were established, and three groups of quality parents were also recommended to provincial wheat breeding programs.

Key words: Common wheat , Kernel hardness , Storage protein , Molecular marker , Noodle quality

何中虎1;2;夏先春1;陈新民1;张艳1;张勇1;王德森1;夏兰芹1;庄巧生1. 小麦品质改良研究回顾与展望[J]. 中国农业科学, 2007, 40(增刊): 3021-.

HE Zhong-hu; XIA Xian-chun; CHEN Xin-min; ZHANG Yan; ZHANG Yong; WANG De-sen; XIA Lanqin; ZHUANG Qiao-sheng. Wheat Quality Improvement: History, Progress, and Prospects[J]. Scientia Agricultura Sinica, 2007, 40(增刊): 3021-.

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