新疆春小麦品种Pins基因等位变异及其对新疆拉面加工品质的影响

doi:10.3864/j.issn.0578-1752.2020.19.001

Abstract

Abstract:

【Objective】The objectives of this study were to detect the allelic variations of Pins genes in Xinjiang spring wheat varieties, analyze the difference of grain hardness among different Pins genotypes of spring wheats, and explore the effects of Pins genes on different quality characters and the processing quality of Xinjiang hand-stretched noodles.【Method】First, the allelic variations of Pins genes in 386 Xinjiang spring wheats varieties were detected with molecular markers. Second, the quality characters of these materials were determined, including milling quality, gluten quality, dough character, and starch gelatinization character. Third, the processing qualities of Xinjiang hand-stretched noodles were evaluated. 【Result】The allelic variations of Pins genes: In Xinjiang spring wheat varieties, there were two alleles (Pina-D1a and Pina-D1b) at Pina locus with proportions of 86.79% and 13.21%, respectively, three alleles (Pinb-D1a, Pinb-D1b, Pinb-D1p) at Pinb locus with proportions of 64.77%, 32.12%, and 3.11%, respectively, and six genotype combinations (Pina-D1a/Pinb-D1a, Pina-D1a/Pinb-D1b, Pina-D1a/Pinb-D1p, Pina-D1b/Pinb-D1a, Pina-D1b/Pinb-D1b, Pina-D1b/Pinb-D1p) for Pina/Pinb with proportions of 58.81%, 25.39%, 2.59%, 5.96%, 6.74%, and 0.52%, respectively. The effect of Pins gene on the quality characters of Xinjiang spring wheat: the grain protein content, and flour ash content, whiteness, and wet gluten content, Zeleny sedimentation value with Pina-D1a were significantly higher than those with Pina-D1b (P<0.05), whereas the grain hardness, flour yellowness (b*), gluten index, mid line peak time, 8 min integral, and starch breakdown of Pina-D1a were significantly lower than those of Pina-D1b (P<0.05). Among different alleles of Pinb, the flour whiteness and weak gluten content of Pinb-D1a, the grain flour yield and flour yellowness (b*) of Pinb-D1b, and the grain hardness and flour gluten index of Pinb-D1p were significantly higher than those of other alleles (P<0.05). Among different genotype combinations of Pina/Pinb, the flour whiteness of Pina-D1a/Pinb-D1a, the grain hardness, flour gluten index, and dough 8 min integral of Pina-D1a/Pinb-D1p, the starch breakdown of Pina-D1b/Pinb-D1b, and the grain protein content, flour yield, and flour wet gluten content of Pina-D1b/Pinb-D1p were significantly higher than those of other genotype combinations (P<0.05 or P<0.01). The effect of Pins genes on processing qualities of Xinjiang hand-stretched noodles: the stretch feeling, viscoelasticity, and total score of Pina-D1a were significantly lower than those of Pina-D1b (P<0.01). The stretch feeling of Pina-D1b/Pinb-D1p was significantly higher than those of other genotype combinations (P<0.01). The viscoelasticity of Pina-D1a/Pinb-D1p, Pina-D1b/ Pinb-D1a, and Pina-D1b/Pinb-D1b were significantly higher than those of other genotype combinations (P<0.05). The total score of Pina-D1b/Pinb-D1a and Pina-D1b/Pinb-D1b were significantly higher than those of other genotype combinations (P<0.01). 【Conclusion】 The mutation of Pina gene can significantly (P<0.05) increase the grain hardness and the total score of Xinjiang hand-stretched noodles. But the mutation of Pinb gene had no significant effect on the processing qualities of Xinjiang hand-stretched noodles. Pina-D1b/Pinb-D1a and Pina-D1b/Pinb-D1b are the key genotype combinations of high quality breeding for Xinjiang hand-stretched noodles.

Key words: Xinjiang spring wheats, germplasms, Pins gene, quality characters, Xinjiang hand-stretched noodles

XIANG JiShan,LIU PengPeng,SANG Wei,CUI FengJuan,HAN XinNian,NIE YingBin,KONG DeZhen,ZOU Bo,XU HongJun,MU PeiYuan. Allelic Variations of Pins Genes in Xinjiang Spring Wheat Varieties and Their Influence on Processing Quality of Xinjiang Hand-Stretched Noodles[J].Scientia Agricultura Sinica, 2020, 53(19): 3857-3866.

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References 46

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基因型组合 Genotype combination		籽粒性状Grain character			磨粉品质Milling quality
基因型组合 Genotype combination		硬度 Hardness	蛋白含量 Protein content (%)	出粉率 Flour yield (%)	灰分含量 Ash content (%)	L^值 L^ value	a值 a value	b值 b value	白度 Whiteness
Pina	Pina-D1a	52.54±17.30	15.39±1.83**	49.32±8.41	0.52±0.07**	97.89±5.10	-0.02±1.25	9.67±1.55	73.90±4.67*
	Pina-D1b	56.59±14.36**	15.00±1.57	49.86±6.85	0.51±0.05	97.28±4.99	-0.09±1.24	9.89±1.44*	73.40±2.76
Pinb	Pinb-D1a	52.68±17.50	15.37±1.86	48.90±8.16abAB	0.51±0.06	97.88±5.18	-0.03±1.24	9.63±1.61b	74.13±3.86aA
	Pinb-D1b	53.57±16.02b	15.25±1.68	50.47±8.23aA	0.51±0.08	97.71±4.88	-0.02±1.26	9.82±1.40a	73.30±5.49abAB
	Pinb-D1p	57.38±13.64a	15.38±1.80	48.65±7.79bB	0.52±0.05	97.17±5.17	-0.09±1.16	9.81±1.23a	73.06±2.30bB
Pina/ Pinb	Pina-D1a/Pinb-D1a	52.16±17.77cC	15.42±1.88bB	48.80±8.34b	0.52±0.06	97.99±5.17	-0.03±1.24	9.61±1.64	74.20±3.96a
Pina/ Pinb	Pina-D1a/Pinb-D1b	52.77±16.39cC	15.34±1.72bB	50.66±8.47a	0.52±0.08	97.73±4.94	0.00±1.26	9.77±1.36	73.25±6.08ab
	Pina-D1a/Pinb-D1p	58.14±13.50aA	15.19±1.74bB	48.15±8.04b	0.51±0.05	97.25±5.12	-0.11±1.17	9.82±1.17	73.24±2.36ab
	Pina-D1b/Pinb-D1a	57.29±14.21abAB	14.94±1.61bB	49.78±6.27ab	0.50±0.04	96.90±5.25	-0.08±1.22	9.79±1.37	73.46±2.80ab
	Pina-D1b/Pinb-D1b	56.22±14.45bB	14.94±1.48bB	49.83±7.41ab	0.51±0.05	97.66±4.70	-0.11±1.27	9.98±1.49	73.44±2.76ab
	Pina-D1b/Pinb-D1p	53.26±14.29cC	16.46±1.82aA	51.35±5.90a	0.54±0.05	96.75±5.68	-0.01±1.15	9.73±1.56	72.13±1.79b

基因型组合 Genotype combination		湿面筋含量 Gluten content (%)	面筋指数 Gluten index (%)	Zeleny沉淀值 Zeleny sedimentation (mL)	峰值时间 Midline peak time (min)	峰值高度 Midline peak value (%)	8分钟宽度 8 min width (%)	8分钟面积 8 min integral (%TQ*min)
Pina	Pina-D1a	3.43±0.64**	70.14±19.84	32.27±7.55*	2.99±2.41	54.85±3.25	29.45±10.22	127.03±50.41
	Pina-D1b	3.33±0.56	74.64±16.63**	31.22±6.97	3.17±1.19*	54.77±2.56	30.20±10.21	135.59±52.85**
Pinb	Pinb-D1a	3.45±0.64aA	69.41±19.92bB	31.98±7.24	2.97±2.71	54.90±3.05	29.50±10.15	125.60±50.70bB
	Pinb-D1b	3.36±0.60bB	73.04±18.59abAB	32.30±7.84	3.06±1.12	54.73±3.40	29.67±10.31	131.88±50.10bAB
	Pinb-D1p	3.40±0.60abAB	75.55±16.14aA	32.87±8.26	3.38±1.26	54.66±2.63	29.49±10.68	144.84±55.71aA
Pina/ Pinb	Pina-D1a/Pinb-D1a	3.46±0.65abAB	68.66±20.13bB	32.06±7.30	2.95±2.82	54.90±3.11	29.41±10.16	124.23±49.65bB
Pina/ Pinb	Pina-D1a/Pinb-D1b	3.38±0.62bB	72.86±19.04abAB	32.65±7.95	3.04±1.14	54.75±3.60	29.44±10.33	131.40±50.40abAB
	Pina-D1a/Pinb-D1p	3.34±0.60bB	76.23±17.12aA	33.24±8.72	3.41±1.34	54.60±2.68	30.28±10.57	145.81±58.82aA
	Pina-D1b/Pinb-D1a	3.32±0.61bB	76.03±16.56aA	31.32±6.65	3.23±1.37	54.85±2.47	30.34±10.12	137.70±57.98abAB
	Pina-D1b/Pinb-D1b	3.30±0.51bB	73.63±17.09abAB	31.15±7.38	3.11±1.05	54.68±2.66	30.43±10.23	133.46±49.24abAB
	Pina-D1b/Pinb-D1p	3.74±0.50aA	71.85±8.67abAB	30.89±4.91	3.20±0.80	54.98±2.43	25.16±10.66	139.59±35.75abAB

基因型组合 Genotype combination		峰值黏度 Peak viscosity (cp)	低谷黏度 Trough viscosity (cp)	稀懈值 Breakdown (cp)	最终黏度 Final viscosity (cp)	反弹值 Setback (cp)
Pina	Pina-D1a	3503.24±545.86	2272.50±304.02	1230.74±392.65	3862.32±457.70	1589.82±210.34
	Pina-D1b	3555.49±461.50	2260.21±245.00	1295.28±358.76**	3837.73±349.40	1577.52±171.57
Pinb	Pinb-D1a	3501.94±556.29	2267.75±309.03	1234.19±394.10	3853.71±462.32	1585.95±208.48
	Pinb-D1b	3529.24±503.23	2268.36±276.34	1260.87±380.10	3857.72±414.66	1589.35±198.63
	Pinb-D1p	3504.54±377.63	2349.23±202.99	1155.31±342.06	3964.23±315.85	1615.00±200.88
Pina/Pinb	Pina-D1a/Pinb-D1a	3493.70±562.46	2265.96±312.40	1227.75±396.64a	3853.15±469.21	1587.20±211.06
	Pina-D1a/Pinb-D1b	3521.04±524.56	2276.45±294.44	1244.59±386.95a	3867.35±444.77	1590.90±209.24
	Pina-D1a/Pinb-D1p	3541.43±348.69	2368.97±169.17	1172.47±355.24ab	4001.82±276.43	1632.85±202.06
	Pina-D1b/Pinb-D1a	3574.79±494.23	2283.62±277.98	1291.17±367.34a	3858.59±397.71	1574.97±184.51
	Pina-D1b/Pinb-D1b	3556.25±425.80	2241.72±204.25	1314.54±352.46a	3825.95±293.29	1584.23±159.17
	Pina-D1b/Pinb-D1p	3283.20±472.95	2230.80±321.26	1052.40±249.32b	3738.70±433.76	1507.90±167.94

基因型组合 Genotype combination		拉面手感 Stretch feeling	表面状况 Surface	适口性 Firmness	粘弹性 Viscoelasticity	光滑性 Smoothness	食味 Taste and flavor	色泽 Color	总分 Total score
Pina	Pina-D1a	10.87±2.07	7.06±0.79	13.90±2.02	22.88±3.35	7.58±0.66	4.06±0.27	11.12±1.47	77.46±6.21
	Pina-D1b	11.40±1.73**	7.13±0.80	13.99±1.90	23.42±3.06**	7.65±0.68	4.06±0.28	11.25±1.47	78.86±5.91**
Pinb	Pinb-D1a	10.90±2.02	7.06±0.79	13.93±2.02	22.86±3.31	7.59±0.65	4.06±0.27	11.13±1.48	77.53±6.12
	Pinb-D1b	11.03±2.00	7.08±0.79	13.84±1.96	23.11±3.28	7.56±0.68	4.06±0.27	11.19±1.45	77.86±6.32
	Pinb-D1p	11.06±2.21	7.11±0.69	14.19±1.78	23.35±3.30	7.76±0.68	4.06±0.26	10.93±1.23	78.45±5.18
Pina/ Pinb	Pina-D1a/Pinb-D1a	10.84±2.04bB	7.06±0.79	13.94±2.02	22.80±3.34b	7.58±0.66	4.05±0.27	11.12±1.49	77.38±6.16bB
Pina/ Pinb	Pina-D1a/Pinb-D1b	10.94±2.05bB	7.06±0.77	13.78±1.99	23.01±3.31ab	7.54±0.66	4.07±0.27	11.15±1.42	77.54±6.31bB
	Pina-D1a/Pinb-D1p	10.87±2.35bB	7.13±0.71	14.25±1.80	23.46±3.39a	7.75±0.69	4.07±0.27	11.02±1.14	78.54±5.31abAB
	Pina-D1b/Pinb-D1a	11.44±1.72abAB	7.10±0.76	13.91±1.99	23.46±2.95a	7.66±0.62	4.09±0.28	11.20±1.38	78.87±5.61aA
	Pina-D1b/Pinb-D1b	11.32±1.79abAB	7.17±0.85	14.06±1.83	23.44±3.19a	7.63±0.74	4.03±0.28	11.34±1.52	78.91±6.26aA
	Pina-D1b/Pinb-D1p	12.09±0.54aA	7.05±0.57	13.86±1.72	22.73±2.84b	7.80±0.67	3.98±0.22	10.45±1.61	77.96±4.59bB

Allelic Variations of Pins Genes in Xinjiang Spring Wheat Varieties and Their Influence on Processing Quality of Xinjiang Hand-Stretched Noodles

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项目Item	Pina		Pinb
项目Item	Pina-D1a	Pina-D1b	Pinb-D1a	Pinb-D1b	Pinb-D1p
品种数 Variety number	335	51	250	124	12
所占比例Proportion (%)	86.79	13.21	64.77	32.12	3.11

项目Item	Pina-D1a/Pinb-D1a	Pina-D1a/Pinb-D1b	Pina-D1a/Pinb-D1p	Pina-D1b/Pinb-D1a	Pina-D1b/Pinb-D1b	Pina-D1b/Pinb-D1p
品种数Variety number	227	98	10	23	26	2
所占比例Proportion (%)	58.81	25.39	2.59	5.96	6.74	0.52

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