多维综合评价揭示黄淮麦区小麦品种的品质性状特征

doi:10.1016/j.jia.2024.12.029

Journal of Integrative Agriculture ›› 2026, Vol. 25 ›› Issue (6): 2299-2313.DOI: 10.1016/j.jia.2024.12.029

多维综合评价揭示黄淮麦区小麦品种的品质性状特征

收稿日期:2024-08-27 修回日期:2024-12-24 接受日期:2024-12-02 出版日期:2026-06-20 发布日期:2026-05-06

Multi-dimensional comprehensive evaluation reveals the quality trait characteristics of wheat cultivars in the Huang-Huai wheat region of China

Zhipeng Shi^1*, Guohao Han¹^*, Tiantian Gu^1*, Hanwen Yan¹, Yujie Chang¹, Shiyu Zhuo¹, Lijun Cao¹, Lixian Xing¹, Yuping Liu², Xiaofang Li¹, Yelun Zhang^2#, Diaoguo An^1#

¹Center for Agricultural Resources Research, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang 050022, China
²Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences/Hebei Key Laboratory of Crop Genetics and Breeding, Shijiazhuang 050031, China

Received:2024-08-27 Revised:2024-12-24 Accepted:2024-12-02 Online:2026-06-20 Published:2026-05-06
About author:#Correspondence Diaoguo An, Tel: +86-311-85871746, E-mail: dgan@sjziam.ac.cn; Yelun Zhang, Tel: +86-311-87670622, E-mail: zhang-ye-lun@126.com * These authors contributed equally to this study.
Supported by:
This research was supported by the National Key Research and Development Program of China (2021YFD1200600) and the S&T Program of Hebei, China (252N7501D).

摘要/Abstract

摘要：

品质是小麦育种的主要目标性状之一，受多种因素的共同影响。黄淮麦区是中国小麦的主要产区，同时也是强筋和中强筋小麦的优势种植区。本研究利用主成分分析(Principal component analysis, PCA)、模糊综合评价(Fuzzy comprehensive evaluation, FCE)和分子标记鉴定相结合的方法，对黄淮麦区436个小麦品种的七个关键品质性状以及两个重要的品质相关遗传位点Glu-1和Sec-1进行了多维度的系统评价。结果表明，稳定时间(Stability time, ST)、拉伸面积(Stretch area, SA)和最大阻力(Maximum resistance, MAXR)是影响黄淮麦区小麦品质的三个关键性状，Glu-1和Sec-1主要影响这三个性状，进而对小麦品质产生影响。与高分子量麦谷蛋白亚基位点Glu-A1和Glu-B1相比，Glu-D1对综合评价值D、主成分PC1-PC3及PC1主要构成性状ST、SA和MAXR的影响更为显著。对于Glu-D1位点，携带Dx5+Dy10等位基因小麦品种的ST、SA和MAXR显著优于携带Dx2+Dy12等位基因的品种，表明Dx5+Dy10可能通过提高ST、SA和MAXR来提升小麦品质。结合综合评价值D、GYT(Genotype by yield×trait)指数和HMW-GS评分，筛选出了20个优质高产的小麦品种，可作为优异亲本应用于小麦品质育种。

Abstract:

Wheat (Triticum aestivum L.) quality is a major focus of wheat breeding, which is influenced by multiple factors. The Huang-Huai wheat region, one of the main wheat-producing areas in China, provides favourable conditions for cultivating wheat cultivars with strong-gluten and medium-strong-gluten. In this study, a systematic assessment of seven crucial quality traits and important genetic loci (Glu-1 and Sec-1) in 436 wheat cultivars in the Huang-Huai wheat region of China by principal component analysis (PCA) and fuzzy comprehensive evaluation (FCE) methods showed that the stability time (ST), stretch area (SA), and maximum resistance (MAXR) were identified as three key factors, which significantly influenced wheat quality. Glu-1 and Sec-1 primarily impacted these three traits and subsequently influenced wheat quality. Compared to Glu-A1 and Glu-B1, Glu-D1 has a more significant impact on the comprehensive evaluation value D, principal components PC1-PC3, and the main traits ST, SA and MAXR of PC1. Wheat cultivars carrying the high-molecular-weight glutenin subunit (HMW-GS) Dx5+Dy10 exhibited a notable improvement in ST, SA, and MAXR traits compared with those carrying HMW-GS Dx2+Dy12, suggesting that Dx5+Dy10 may enhance wheat quality by improving ST, SA, and MAXR. By combining the results of D value, GYT (genotype by yield×trait) index, and HMW-GS score, 20 high-quality and high yield wheat cultivars were identified, which can be used as elite parents for wheat quality breeding.

Key words: wheat quality , comprehensive evaluation value , high-molecular-weight glutenin subunits , Sec-1 locus , genotype by yield×trait

Zhipeng Shi, Guohao Han, Tiantian Gu, Hanwen Yan, Yujie Chang, Shiyu Zhuo, Lijun Cao, Lixian Xing, Yuping Liu, Xiaofang Li, Yelun Zhang, Diaoguo An. 多维综合评价揭示黄淮麦区小麦品种的品质性状特征[J]. Journal of Integrative Agriculture, 2026, 25(6): 2299-2313.

Zhipeng Shi, Guohao Han, Tiantian Gu, Hanwen Yan, Yujie Chang, Shiyu Zhuo, Lijun Cao, Lixian Xing, Yuping Liu, Xiaofang Li, Yelun Zhang, Diaoguo An. Multi-dimensional comprehensive evaluation reveals the quality trait characteristics of wheat cultivars in the Huang-Huai wheat region of China[J]. Journal of Integrative Agriculture, 2026, 25(6): 2299-2313.

参考文献

Amritpal K, Narpinder S, Arvind K A, Seeratpreet K, Anju M S, Harshita C, Gyanendra P S. 2013. Diversity in grain, flour, dough and gluten properties amongst indian wheat cultivars varying in high molecular weight subunits (HMW-GS). Food Research International, 53, 63–72.

Biesiekierski J R. 2017. What is gluten? Journal of Gastroenterology and Hepatology, 32, 78–81.

Butow B J, Gale K R, Ikea J, Juhász A, Bedö Z, Tamás L, Gianibelli M C. 2004. Dissemination of the highly expressed Bx7 glutenin subunit (Glu-B1al allele) in wheat as revealed by novel PCR markers and RP-HPLC. Theoretical and Applied Genetics, 109, 1525–1535.

Chen G, Ehmke L, Miller R, Faa P, Smith G, Li Y. 2018. Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization. Journal of Agricultural and Food Chemistry, 66, 6840–6850.

Cooper M, van Eeuwijk F A, Hammer G L, Podlich D W, Messina C. 2009. Modeling QTL for complex traits: Detection and context for plant breeding. Current Opinion in Plant Biology, 12, 231–240.

Delcour J A, Hoseney R C. 2010. Principles of cereal science and technology authors provide insight into the current state of cereal processing. Cereal Foods World, 55, 21–22.

Gao X, Liu T H, Yu J, Li L Q, Feng Y, Li X J. 2016. Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.). Food Chemistry, 197, 1184–1190.

Gao Y J, An K X, Guo W W, Chen Y M, Zhang R J, Zhang X, Chang S Y, Rossi V, Jin F M, Cao X Y, Xin M M, Peng H R, Hu Z R, Guo W L, Du J K, Ni Z F, Sun Q X, Yao Y Y. 2021. The endosperm-specific transcription factor TaNAC019 regulates glutenin and starch accumulation and its elite allele improves wheat grain quality. The Plant Cell, 33, 603–622.

GB/T 17320-2013. 2013. High Quality Classification of Wheat Varieties. National Standard of the People’s Republic of China. (in Chinese)

Gianibelli M C, Larroque O R, Macritchie F, Wrigley C W. 2001. Biochemical, genetic, and molecular characterization of wheat glutenin and its component subunits. Cereal Chemistry, 78, 635–646.

Goesaert H, Brijs K, Veraverbeke W S, Courtin C M, Gebruers K, Delcour J A. 2005. Wheat flour constituents: How they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology, 16, 12–30.

Guo R, Qian R, Naseer M A, Han F, Zhang P, Jia Z K, Chen X L, Ren X L. 2024. Integrated straw-derived biochar utilization to increase net ecosystem carbon budget and economic benefit and reduce the environmental footprint. Field Crops Research, 307, 109247.

He Z H, Lin Z Y, Wang L J, Xiao Z M, Wan F S, Zhuang Q S. 2002. Classification on Chinese wheat regions based on quality. Scientia Agricultua Sinica, 35, 359–364. (in Chinese)

Hellemans T, Landschoot S, Dewitte K, Van Bockstaele F, Vermeir P, Eeckhout M, Haesaert G. 2018. Impact of crop husbandry practices and environmental conditions on wheat composition and quality: A review. Journal of Agricultural and Food Chemistry, 66, 2491–2509.

Howell T, Hale I, Jankuloski L, Bonafede M, Gilbert M, Dubcovsky J. 2014. Mapping a region within the 1RS.1BL translocation in common wheat affecting grain yield and canopy water status. Theoretical and Applied Genetics, 127, 2695–2709.

Hu X H, Cheng L, Hong Y, Li Z F, Li C M, Gu Z B. 2021. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities. Critical Reviews in Food Science and Nutrition, 63, 1930–1941.

Hurni S, Brunner S, Buchmann G, Herren G, Jordan T, Krukowski P, Wicker T, Yahiaoui N, Mago R, Keller B. 2013. Rye Pm8 and wheat Pm3 are orthologous genes and show evolutionary conservation of resistance function against powdery mildew. The Plant Journal, 76, 957–969.

Jiang P H, Xue J S, Duan L N, Gu Y S, Mu J Y, Han S C, Chen L, Li Y X, Ma W J, Yan Y M, Li X H. 2019. Effects of high-molecular-weight glutenin subunit combination in common wheat on the quality of crumb structure. Journal of the Science of Food and Agriculture, 99, 1501–1508.

Jin H B, Wang Z J, Li D, Wu P P, Dong Z Y, Rong C W, Liu X, Qin H J, Li H L, Wang D W, Zhang K P. 2015. Genetic analysis of chromosomal loci affecting the content of insoluble glutenin in common wheat. Journal of Genetics and Genomics, 42, 495–505.

Jolliffe I T, Cadima J. 2016. Principal component analysis: A review and recent developments. Series A, Mathematical, Physical, and Engineering Sciences, 374, 20150202.

Kiszonas A M, Ibba M I, Boehm J D, Morris C F. 2021. Effects of Glu-D1 gene introgressions on soft white spring durum wheat (Triticum turgidum ssp. durum) quality. Cereal Chemistry, 98, 1112–1122.

Lafiandra D, Shewry P R. 2022. Wheat glutenin polymers 2. the role of wheat glutenin subunits in polymer formation and dough quality. Journal of Cereal Science, 106, 103487.

Lei Z S, Gale K R, He Z H, Gianibelli C, Larroque O, Xia X C, Butow B J, Ma W. 2006. Y-type gene specific markers for enhanced discrimination of high-molecular weight glutenin alleles at the Glu-B1 locus in hexaploid wheat. Journal of Cereal Science, 43, 94–101.

Li G W, Wang L J, Yang J P, He H, Jin H B, Li X M, Ren T H, Ren Z L, Li F, Han X, Zhao X G, Dong L L, Li Y W, Song Z P, Yan Z H, Zheng N N, Shi C L, Wang Z H, Yang S L, Xiong Z J, et al. 2021. A high-quality genome assembly highlights rye genomic characteristics and agronomically important genes. Nature Genetics, 53, 574–584.

Li J J, Zhao L, Lü B Y, Fu Y, Zhao S F, Liu S H, Yang Q H, Wu J, Li J C, Chen X H. 2023. Development and characterization of a novel common wheat–Mexico Rye T1DL·1RS translocation line with stripe rust and powdery mildew resistance. Journal of Integrative Agriculture, 22, 1291–1307.

Li S P, Liu Y C, Tong J Y, Yu L W, Ding M Y, Zhang Z M, Rehman A, Majzoobi M, Wang Z H, Gao X. 2019. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten. Food Research International, 130, 108914.

Li X F, Ullah S, Chen N, Tong X, Yang N, Liu J, Guo X R, Tang Z H. 2023. Phytotoxicity assessment of dandelion exposed to microplastics using membership function value and integrated biological response index. Environmental Pollution, 333, 121933.

Liu H, Shi Z P, Ma F F, Xu Y F, Han G H, Zhang J P, Liu D C, An D G. 2022. Identification and validation of plant height, spike length and spike compactness loci in common wheat (Triticum aestivum L.). BMC Plant Biology, 22, 568.

Liu S, Chao S, Anderson J A. 2008. New DNA markers for high molecular weight glutenin subunits in wheat. Theoretical and Applied Genetics, 118, 177–183.

Ma M M, Li Y C, Xue C, Xiong W, Peng Z P, Han X, Ju H, He Y. 2021. Current situation and key parameters for improving wheat quality in China. Frontiers in Plant Science, 12, 638525.

Mohammadi R. 2019. Genotype by yield×trait biplot for genotype evaluation and trait profiles in durum wheat. Cereal Research Communications, 47, 541–551.

Morris C F. 2021. Bread baking quality and the effects of Glu-D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum). Cereal Chemistry, 98, 1151–1158.

Ooms N, Delcour J A. 2019. How to impact gluten protein network formation during wheat flour dough making. Current Opinion in Food Science, 25, 88–97.

Payne P I, Law C N, Mudd E E. 1980. Control by homoeologous group 1
chromosomes of the high-molecular-weight subunits of glutenin, a major protein of wheat endosperm. Theoretical and Applied Genetics, 58, 113–120.

Payne P I, Nightingale M A, Krattiger A F, Holt L M. 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. Journal of the Science of Food and Agriculture, 40, 51–65.

Rogers W J, Payne P I, Harinder K. 1989. The HMW glutenin subunit and gliadin compositions of german-grown wheat varieties and their relationship with bread-making quality. Plant Breeding, 103, 89–100.

Sherman J D, Varella A C, Lanning S P, Martin J M, Heo H Y, Nash D, Talbert L E. 2018. Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat. Cereal Chemistry, 95, 411–417.

Shewry P R, Halford N G, Lafiandra D. 2003. Genetics of wheat gluten proteins. Advances in Genetics, 49, 111–184.

Shimizu Y, Nasuda S, Endo T R. 1997. Detection of the Sec-1 locus of rye by a PCR-based method. Genes & Genetic Systems, 72, 197–203.

Souza A S, Bezerra M A, Cerqueira U M F M, Rodrigues, C J O, Santos B C, Novaes C G, Almeida E R V. 2024. An introductory review on the application of principal component analysis in the data exploration of the chemical analysis of food samples. Food Science and Biotechnology, 33, 13231336.

Szakács É, Szőke-Pázsi K, Kalapos B, Schneider A, Ivanizs L, Rakszegi M, Vida G, Molnár I, Molnár-Láng M. 2020. 1RS arm of Secale cereanum ‘Kriszta’ confers resistance to stripe rust, improved yield components and high arabinoxylan content in wheat. Scientific Reports, 10, 1792.

Tsenov N, Gubatov T, Yanchev I. 2021. Genotype selection for grain yield and quality based on multiple traits of common wheat (Triticum aestivum L.). Cereal Research Communications, 49, 119–124.

Veraverbeke W S, Delcour J A. 2002. Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality. Critical Reviews in Food Science and Nutrition, 42, 179–208.

Wang D W, Zhang K P, Dong L L, Dong Z Y, Li Y W, Hussain A, Zhai H J. 2018. Molecular genetic and genomic analysis of wheat milling and end-use traits in China: Progress and perspectives. The Crop Journal, 6, 68–81.

Wang X, Fan S H, Yan X H, Luo L H, Guo A G. 2005. Developing specific molecular marker for wheat HMW-GS1Bx14 gene. Acta Botanica Boreali-Occidentalla Sinica, 11, 51–54. (in Chinese)

Wang Z W, Hao C Y, Zhao J, Li C, Jiao C Z, Xi W, Hou J, Li T, Liu H X, Zhang X Y. 2021. Genomic footprints of wheat evolution in China reflected by a Wheat660K SNP array. The Crop Journal, 9, 29–41.

Weegels P L, vande Pijpekamp A M, Graveland A, Hamer R J, Schofield J D. 1996. Depolymerisation and re-polymerisation of wheat glutenin during dough processing.1. Relationships between glutenin macropolymer content and quality parameters. Journal of Cereal Science, 23, 131–111.

Wieser H, Kieffer R, Lelley T. 2000. The influence of 1B/1R chromsome translocation on gluten protein composition and technological properties of bread wheat. Journal of the Science of Food and Agriculture, 80, 1640–1647.

Xu X B, Nie C W, Jin X L, Li Z H, Zhu H C, Xu H G, Wang J W, Zhao Y, Feng H K. 2021. A comprehensive yield evaluation indicator based on an improved fuzzy comprehensive evaluation method and hyperspectral data. Field Crops Research, 270, 108204.

Yan W K. 2021. A systematic narration of some key concepts and procedures in plant breeding. Frontiers in Plant Science, 12, 724517.

Yan W K, Frégeau-Reid J. 2018. Genotype by yield×trait (GYT) biplot: A novel approach for genotype selection based on multiple traits. Scientific Reports, 8, 8242.

Yang Y S, Li S M, Zhang K P, Dong Z Y, Li Y W, An X L, Chen J, Chen Q F, Jiao Z, Liu X, Qin H J, Wang D W. 2014. Efficient isolation of ion beam-induced mutants for homoeologous loci in common wheat and comparison of the contributions of Glu-1 loci to gluten functionality. Theoretical and Applied Genetics, 127, 359–372.

Yao C X, Zhang C M, Bi C L, Zhou S, Dong F S, Liu Y W, Yang F, Jiao B, Zhao H, Lyu M Y, Wang H B, Chai J F. 2022. Establishment and application of multiplex PCR systems based on molecular markers for HMW-GS in wheat. Agriculture, 12, 556.

Yu T, Li G, Dong S, Liu P, Zhang J, Zhao B. 2016. Proteomic analysis of maize grain development using iTRAQ reveals temporal programs of diverse metabolic processes. BMC Plant Biology, 16, 241.

Zang P, Gao Y, Chen P, Lv C Y, Zhao G H. 2022. Recent advances in the study of wheat protein and other food components affecting the gluten network and the properties of noodles. Foods, 11, 3824.

Zhang Y, Dai X L, Jia D Y, Li H Y, Wang Y C, Li C X, Xu H C, He M R. 2016. Effects of plant density on grain yield, protein size distribution, and breadmaking quality of winter wheat grown under two nitrogen fertilisation rates. European Journal of Agronomy, 73, 1–10.

Zhou S, Zhang C M, Zhao H, Lyu M Y, Dong F S, Liu Y W, Yang F, Wang H B, Chai J F. 2021. RNA interference targeting ω-secalin genes differentially affects the processing quality in a wheat T1BL·1RS translocation line. The Crop Journal, 9, 456–464.

Zörb C, Ludewig U, Hawkesford M J. 2018. Perspective on wheat yield and quality with reduced nitrogen supply. Trends in Plant Science, 23, 1029–1037.

多维综合评价揭示黄淮麦区小麦品种的品质性状特征

Multi-dimensional comprehensive evaluation reveals the quality trait characteristics of wheat cultivars in the Huang-Huai wheat region of China

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 0

编辑推荐

Metrics