籽粒灌浆速率（GFR）在小麦产量形成过程中起着关键作用，但由于表型调查困难等原因，对其遗传解析研究甚少。本研究测定了1个重组自交系群体和1个自然群体籽粒灌浆性状，基于高密度图谱进行相关性状的连锁分析和全基因组关联分析。在染色体 1B、4B和5A上鉴定到17个稳定的QTLs。 其中IWB19555-IWB56078 连锁区间对性状 GFR₁、GFR_max、KL、KW、KT 和TKW具有多效性，表型变异解释率（PVE）为13.38%（KW）- 33.69%（TKW）。检测到198个显著性状关联位点（MTAs）分布在除了3D和4D之外的染色体上。GFR的主要关联位点包括 IWB44469（11.27%）、IWB8156（12.56%）和IWB24812（14.46%）。检测到IWB41019是籽粒大小相关的重要多效性位点。通过GWAS鉴定到的IWB35850与连锁分析获得的QGFR_max2B.3-11位于同一区域，该区域包含两个高置信候选基因。检测到两个重要的粒重相关 QTL与灌浆速率 QTL定位到同一区间。这些发现有助于解析 GFR 的遗传基础，为小麦产量性状 QTL候选基因预测提供理论依据。

    Dissecting the genetic relationships among gluten-related traits is important for high quality wheat breeding. Quantitative trait loci (QTLs) analysis for gluten strength, as measured by sedimentation volume (SV) and gluten index (GI), was performed using the QTLNetwork 2.0 software. Recombinant inbred lines (RILs) derived from the winter wheat varieties Shannong 01-35×Gaocheng 9411 were used for the study. A total of seven additive QTLs for gluten strength were identified using an unconditional analysis. QGi1D-13 and QSv1D-14 were detected through unconditional and conditional QTLs mapping, which explained 9.15–45.08% of the phenotypic variation. QTLs only identified under conditional QTL mapping were located in three marker intervals: WPT-3743–GLU-D1 (1D), WPT-7001–WMC258 (1B), and WPT-8682–WPT-5562 (1B). Six pairs of epistatic QTLs distributed nine chromosomes were identified. Of these, two main effect QTLs (QGi1D-13 and QSv1D-14) and 12 pairs of epistatic QTLs were involved in interactions with the environment. The results indicated that chromosomes 1B and 1D are important for the improvement of gluten strength in common wheat. The combination of conditional and unconditional QTLs mapping could be useful for a better understanding of the interdependence of different traits at the QTL molecular level.

To evaluate the possible genetic interrelationships between flour components and the sedimentation volume (SD), a doubled haploid (DH) population comprising 168 lines were used to identify the conditional quantitative trait loci (QTLs) for SD in three environments. Ten additive QTLs and 15 pairs of epistatic QTLs were detected for SD through unconditional and conditional QTL mapping. Three major additive QTLs were detected for SD conditioned on the seven quality traits. Two additive QTLs were found to be independent of these traits. Three additive QTLs were suppressed by three of the seven traits because of non-detection in unconditional mapping. Three pairs of epistatic QTLs were completely affected by the seven traits because of detection in unconditional mapping but no-detection in conditional mapping. Twelve pairs of epistatic QTLs were detected in conditional mapping. Our results indicated that conditional mapping could contribute to a better understanding of the interdependence of different and closely correlated traits at the QTL molecular level, especially some minor QTLs were found. The conditional mapping approach provides new insights that will make it possible to avoid the disadvantages of different traits by breeding through molecular design.

As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exothermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.