Journal of Cereal Science最新文献_第4页

Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder 富含粒径分馏香蕉皮粉的蛋白质交联方便面的理化评价和感官分析

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-09-21 DOI: 10.1016/j.jcs.2024.104029

Kurnia Ramadhan, Nasma Sadah, Nurul Asiah, Ardiansyah

In this study, the impact of varying particle size fractions—namely fine, medium, and coarse fractions—of banana peel powder (BPP) on the physicochemical properties and sensory profiles of transglutaminase-induced protein-crosslinked instant noodles was investigated. Gravimetric measurements revealed that BPP incorporation led to higher ash and total dietary fiber content. Tensile force evaluations of cooked noodles demonstrated that fine BPP crosslinked noodles exhibited superior tensile strength, while crosslinked noodles with coarse BPP maintained similar tensile force to non-crosslinked wheat noodles. Scanning electron microscopy revealed a denser surface within the noodle samples. Enzymatic crosslinking increased β-sheet protein secondary structures, while BPP incorporation reduced the short-range ordered starch structure. BPP also influenced color properties, with greater lightness reduction observed in medium and coarse BPP fractions. Sensory evaluations indicated that consumers favored noodles containing fine BPP particles over the medium and coarse BPP fractions, as revealed by hedonic sensory evaluation. Additionally, penalty analysis of sensory data obtained from the check-all-that-apply method highlighted favorable and unfavorable sensory attributes of the noodles. Overall, this study provides valuable insights for the development of healthier instant noodle products.

本研究调查了不同粒度的香蕉皮粉（BPP）（即细粒、中粒和粗粒）对转谷氨酰胺酶诱导蛋白交联方便面的理化性质和感官特征的影响。重量测量结果表明，香蕉果皮粉的加入会提高灰分和总膳食纤维的含量。熟面条的拉伸力评估表明，细BPP交联面条表现出更高的拉伸强度，而粗BPP交联面条的拉伸力与非交联小麦面条相似。扫描电子显微镜显示面条样品的表面更加致密。酶交联增加了β片状蛋白质二级结构，而 BPP 的加入则减少了短程有序淀粉结构。双链淀粉蛋白还影响颜色特性，在中等和较粗的双链淀粉蛋白馏分中观察到更大的亮度降低。感官评估表明，消费者更青睐含有细BPP颗粒的面条，而不是中BPP和粗BPP馏分。此外，对从 "检查即应用 "方法中获得的感官数据进行的惩罚性分析突出了面条的有利和不利感官属性。总之，这项研究为开发更健康的方便面产品提供了宝贵的见解。

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引用次数: 0

Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia 埃塞俄比亚特夫[Eragrostis tef (Zucc) Trotter]品种的谷物和面粉物理及功能特性

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-09-21 DOI: 10.1016/j.jcs.2024.104030

Tamrat Kore Menjaye , Kebebew Assefa , Oli Legese , Muhaba Seifu , Worku Kebede , Workineh Abebe , Lamsgen Yegrem , Deribe Mengistu , Semhal Marsha , Teshome Mesfin , Solomon Chanyalew

Tef, a nutritious gluten-free cereal essential for making Ethiopia's traditional injera, varies in quality due to varieties and growing conditions. This study examined 35 tef varieties, revealing how variety, location, and season affect grain attributes and flour quality. Insights from growing tef in diverse Ethiopian agro-ecologies enhance understanding of its adaptability and quality. Physical and functional properties, including grain size, density, and flour absorption capacities, were analyzed, offering a comprehensive view of tef's potential in varying environments. Variety significantly affects tef characteristics, with genotype playing a major role in trait variation, influencing grain size, weight, and color. Sieve analysis showed that up to 45.78% of grain mass remained on larger sieves (425–600μm). Color metrics for tef varied, with white tef being lighter and redder than brown. Environmental factors like location and season influenced sieve separation outcomes and grain characteristics, except for the smallest sieve size and color parameters. The study also noted a relationship between grain size and color, with smaller, brown grains having lower lightness and yellowness. This study provides essential data: for future improvement and management of the tef; for quality assurance for consumers, processors, regulators and traders; and for designing of effective cleaning and processing techniques.

特夫（Tef）是一种营养丰富的无麸谷物，是制作埃塞俄比亚传统伊奈拉（injera）的重要原料，但由于品种和生长条件的不同，其质量也不尽相同。这项研究考察了 35 个特夫品种，揭示了品种、地点和季节如何影响谷物属性和面粉质量。在埃塞俄比亚不同的农业生态环境中种植特夫的经验加深了人们对其适应性和质量的理解。对谷粒大小、密度和面粉吸收能力等物理和功能特性进行了分析，从而全面了解了tef在不同环境中的潜力。品种对柚子的特性有很大影响，基因型在性状变异中起着主要作用，影响着谷粒大小、重量和颜色。筛分分析表明，高达 45.78% 的谷物质量留在较大的筛子上（425-600μm）。柚皮的颜色指标各不相同，白色柚皮比棕色柚皮更浅更红。除最小筛孔尺寸和颜色参数外，地点和季节等环境因素都会影响筛分结果和谷物特征。研究还注意到谷粒大小和颜色之间的关系，较小的棕色谷粒的亮度和黄度较低。这项研究为以下方面提供了重要数据：柚子的未来改进和管理；消费者、加工商、监管机构和贸易商的质量保证；以及设计有效的清洁和加工技术。

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引用次数: 0

Exploring the health benefits of high amylose wheat phenolic extract in human endothelial cell model: Inhibitory effects on endothelial activation 在人类内皮细胞模型中探索高直链淀粉小麦酚类提取物对健康的益处：对内皮细胞活化的抑制作用

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-09-18 DOI: 10.1016/j.jcs.2024.104028

Nadia Calabriso , Marika Massaro , Egeria Scoditti , Stefano Quarta , Barbara Laddomada , Aurelia Scarano , Samuela Palombieri , Francesco Sestili , Maria Annunziata Carluccio

Newly developed high amylose durum wheat genotypes, characterized by a high content of resistant starch, is gaining interest as a healthy ingredient for functional food. The objective of the present study was to investigate the effects of Svevo high amylose phenolic extracts (HAPE) on endothelial activation, the first obligatory step of the atherosclerotic process, investigating the underlying mechanisms of action. To this aim, human microvascular endothelial cells were treated with HAPE (1–10 μg/mL) and then challenged with the pro-inflammatory and pro-atherogenic cytokine TNF-α. Endothelium-leukocyte adhesion, the expression of endothelial inflammatory mediators, intracellular reactive oxygen species (ROS) levels and the activation of nuclear factor (NF)-κB were evaluated by multiple assays. The results showed that, HAPE, already at 5 μg/mL, suppressed the TNF-α stimulated expression of endothelial adhesion molecules as well as the adhesion of leukocytes to endothelial cells by more than 50% in comparison with TNF-α alone. These effects were associated with a significant (p < 0.05) reduction of intracellular ROS levels and NF-κB activation. In summary, our findings underscore the potential of Svevo high amylose as a functional food able to blunt endothelial activation, by inhibiting the concerted expression of endothelial markers involved in leukocyte recruitment and early atherogenesis.

新开发的高直链淀粉硬质小麦基因型具有抗性淀粉含量高的特点，作为功能性食品的健康配料正受到越来越多的关注。本研究的目的是调查斯维沃高直链淀粉酚类提取物（HAPE）对动脉粥样硬化过程的第一步--内皮细胞活化的影响，并研究其潜在的作用机制。为此，用 HAPE（1-10 μg/mL）处理人微血管内皮细胞，然后用促炎症和促动脉粥样硬化细胞因子 TNF-α 进行挑战。内皮-白细胞粘附、内皮炎症介质的表达、细胞内活性氧（ROS）水平以及核因子（NF）-κB 的活化情况均通过多种检测方法进行了评估。结果表明，与单独使用 TNF-α 相比，5 μg/mL 的 HAPE 就能抑制 TNF-α 刺激的内皮粘附分子的表达以及白细胞对内皮细胞的粘附，抑制率超过 50%。这些效应与细胞内 ROS 水平和 NF-κB 活化的显著降低（p < 0.05）有关。总之，我们的研究结果强调了斯维沃高直链淀粉作为一种功能性食品的潜力，它能够抑制参与白细胞募集和早期动脉粥样硬化的内皮标志物的协同表达，从而抑制内皮活化。

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引用次数: 0

Buckwheat protein as macromolecular emulsifier to stabilize antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties 荞麦蛋白作为大分子乳化剂稳定南极磷虾油乳液：理化性质、微观结构和功能特性研究

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-09-17 DOI: 10.1016/j.jcs.2024.104027

Jiawei Tang , Shixin Song , Jingwei Zhang , Ye Li , Li Tao , Qi Wu , Yilin Zhao , Lei Yu

Buckwheat protein (BP) was studied in relation to oil phase volume fractions for the preparation of Antarctic krill oil (AKO) emulsions. The physicochemical properties and microstructure of BP-AKO emulsions were examined using zeta potential, droplet size, rheology, and laser confocal microscopy. The bioavailability of astaxanthin in AKO was assessed through in vitro digestion experiments. Among the emulsions tested, the BP-AKO (5–60%) emulsion, containing 5% protein and 60% oil phase, displayed the smallest particle size (1.86 μm), highest absolute zeta potential value (47.88 mV), and greatest interfacial protein adsorption rate (89.00%), indicating superior stability. Oxidative stability experiments revealed that the BP-AKO (5–60%) emulsion exhibited the lowest production of lipid hydroperoxides and malondialdehyde, reflecting excellent oxidative stability. Furthermore, the highest release of free fatty acids from the BP-AKO (5–60%) emulsion occurred during in vitro digestion, peaking at 70.17% after 120 min. The bioavailability of astaxanthin also reached a maximum value of 50.37%. This study provides experimental support for the use of macromolecular cereal proteins as emulsifiers to stabilize Antarctic krill oil.

在制备南极磷虾油（AKO）乳剂时，研究了荞麦蛋白（BP）与油相体积分数的关系。使用zeta电位、液滴大小、流变学和激光共聚焦显微镜检测了BP-AKO乳剂的理化性质和微观结构。通过体外消化实验评估了虾青素在 AKO 中的生物利用率。在测试的乳液中，含有5%蛋白质和60%油相的BP-AKO（5-60%）乳液显示出最小的粒径（1.86 μm）、最高的绝对ZETA电位值（47.88 mV）和最大的界面蛋白质吸附率（89.00%），表明其具有卓越的稳定性。氧化稳定性实验表明，BP-AKO（5-60%）乳液的脂质氢过氧化物和丙二醛生成量最低，反映了其出色的氧化稳定性。此外，在体外消化过程中，BP-AKO（5-60%）乳液中游离脂肪酸的释放量最高，120 分钟后达到 70.17%。虾青素的生物利用率也达到了 50.37% 的最高值。这项研究为使用大分子谷物蛋白作为乳化剂来稳定南极磷虾油提供了实验支持。

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引用次数: 0

Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors 多酚介导的共价键对不同米糠颜色的谷蛋白结构变化的影响

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-09-17 DOI: 10.1016/j.jcs.2024.104023

Annegret Jannasch , Ya-Jane Wang , Sun-Ok Lee , Rohana Liyanage , Anna M. McClung

Pigmented and non-pigmented rice cultivars contain different polyphenol classes. Covalent bonding of polyphenols with glutelin, the major protein fraction in rice, can occur in pigmented rice. The effects of polyphenol class on glutelin molecular weight and size were studied via SDS-PAGE and HPSEC, respectively. The proteomic analysis of glutelin was performed via LC-MS/MS. Rice cultivars with brown (Neches), purple (HB-1) and red (Scarlett) bran colors mainly comprising phenolic acids, anthocyanins, and flavan-3-ols/proanthocyanidins, respectively, were used. Glutelin in milled rice exhibited similar molecular weight and size and proteomic identification due to the lower concentration of polyphenols. Covalent modification of glutelin by polyphenols decreased the amount of identified glutelin. Phenolic acids caused little or no structural changes of glutelin. Anthocyanins and flavan-3-ols/proanthocyanidins in whole grain rice and bran of HB-1 and Scarlett caused a more compact glutelin structure through intra-molecular bonds. Polyphenol-protein interactions may be utilized to tailor food ingredients from pigmented rice with desired rheological properties.

色素水稻和非色素水稻品种含有不同种类的多酚。在色素水稻中，多酚会与谷蛋白（水稻中的主要蛋白质部分）发生共价键合。通过 SDS-PAGE 和 HPSEC 分别研究了多酚类别对谷蛋白分子量和大小的影响。通过 LC-MS/MS 对谷蛋白进行了蛋白质组分析。使用的水稻品种的米糠颜色分别为棕色（Neches）、紫色（HB-1）和红色（Scarlett），主要包括酚酸、花青素和黄烷-3-醇/原花青素。由于多酚的浓度较低，碾米中谷蛋白的分子量和大小与蛋白质组鉴定结果相似。多酚对谷胱甘肽的共价修饰降低了谷胱甘肽的鉴定量。酚酸对谷蛋白的结构几乎没有影响。花青素和黄烷-3-醇/原花青素在全谷物大米以及 HB-1 和 Scarlett 的麸皮中通过分子内键使谷蛋白结构更加紧密。多酚与蛋白质之间的相互作用可用于从色素大米中提取具有所需流变特性的食品配料。

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引用次数: 0

Image illumination to enhance the visual palatability and visual firmness of white bread crumbs 用图像照明提高白面包屑的视觉适口性和视觉硬度

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-09-16 DOI: 10.1016/j.jcs.2024.104026

Yukinori Sato

引用次数: 0

Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour 水热处理对去皮狐尾粟谷物和面粉的营养、功能和储藏稳定性特征的影响

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-09-14 DOI: 10.1016/j.jcs.2024.104025

Tejinder Kaur, Parmjit Singh Panesar, Charanjit Singh Riar

Rapid off-flavor development and bitterness is a major concern during storage of grains and cereal flours, especially millet flour due to the occurrence of rancidity. The pre-treatment of grains before milling ensures the better retention of quality of the grains and flour, thus enhancing their utility in various products. The flour obtained from untreated, soak-boil and soak-steam treated foxtail millet grains was stored at ambient and under refrigerated conditions for 90 days. The % FFA content of untreated, soak-boil and soak-steam was 0.49, 0.22 and 0.21 %, respectively which increased significantly to 0.68, 0.28 and 0.26 % oleic acid after 90 days at storage at ambient conditions. The last phase of storage depicted a significant increase in the peroxide value and FFA of untreated samples. Under refrigerated conditions the flour obtained from soak-steamed grain had a better storage stability, functional characteristics than soak-boiled grains, and those stored at ambient temperature. The moisture, carbohydrates, FFA, peroxide levels increased, whereas antioxidant activity, pasting properties, decreased significantly during 90 days of storage. The current investigation reveals that the hydrothermal treatments by soak-boil and soak-steam methods could be effectively used to prolong the storage period of millet grain and milling fractions for better utilization.

在谷物和谷物粉（尤其是小米粉）的储存过程中，由于酸败的发生，迅速产生异味和苦味是一个主要问题。在碾磨前对谷物进行预处理可确保更好地保持谷物和面粉的质量，从而提高它们在各种产品中的实用性。将未经处理、浸泡-煮沸和浸泡-蒸煮处理的狐尾粟谷物制成的面粉在常温和冷藏条件下贮存 90 天。在常温条件下储存 90 天后，未经处理、浸泡-煮沸和浸泡-蒸煮的谷物中的油酸含量分别为 0.49%、0.22% 和 0.21%，而油酸含量则显著增加到 0.68%、0.28% 和 0.26%。在贮藏的最后阶段，未经处理的样品的过氧化值和脂肪酸显著增加。在冷藏条件下，与浸泡煮沸的谷物和常温储存的谷物相比，浸泡蒸煮的谷物面粉具有更好的储存稳定性和功能特性。在 90 天的储存过程中，面粉的水分、碳水化合物、FFA 和过氧化物含量增加，而抗氧化活性和粘贴性则明显下降。目前的研究表明，通过浸泡-煮沸法和浸泡-蒸煮法进行水热处理可有效延长小米谷粒和制粉馏分的贮藏期，以便更好地利用。

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引用次数: 0

Pyridoxal phosphate promotes the γ-aminobutyric acid accumulation, antioxidant and anti-hypertensive activity of germinated tartary buckwheat 磷酸吡哆醛促进发芽鞑靼荞麦的γ-氨基丁酸积累、抗氧化和抗高血压活性

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-09-13 DOI: 10.1016/j.jcs.2024.104024

Huiling Yan , Hongxu Chen , Juan Liu , Tian Yao , Mengying Xia , Qingxia Liao , Ludong Huang , Wanjie Li , Yu Song , Lianxin Peng , Jianglin Zhao , Liang Zou , Gang Zhao

γ-Aminobutyric acid (GABA), a main inhibitory neurotransmitter, is essential for various biofunctions but is inadequately synthesized by the body. Tartary buckwheat (TB), with its medicinal and culinary uses, is a potential GABA source, yet its natural GABA content is low. Herein, the application of pyridoxal phosphate (PLP) led to a significant increase in GABA content, reaching 3.82 g kg⁻¹ in PLP-treated germinated TB (PLP-GTB), which is a 9.67-fold increase compared to ungerminated TB (UTB). This elevation in GABA was associated with the activation of glutamate decarboxylase (GAD), an increase in the substrate glutamate (Glu), and the up-regulation of key gene expression (GAD, GS1/2 and GOGAT). Furthermore, PLP-GTB displayed the strongest inhibitory effect on angiotensin-converting enzyme (ACE) activity and exhibited the highest levels of DPPH and ABTS radical scavenging capabilities. Collectively, our findings present a strategy for GABA enrichment in TB, potentially enhancing its anti-hypertensive and antioxidant properties.

γ-氨基丁酸（GABA）是一种主要的抑制性神经递质，对各种生物功能至关重要，但人体合成不足。鞑靼荞麦（TB）具有药用和烹饪用途，是一种潜在的 GABA 来源，但其天然 GABA 含量较低。在这里，施用磷酸吡哆醛（PLP）可显著提高 GABA 含量，经 PLP 处理的发芽荞麦（PLP-GTB）的 GABA 含量达到 3.82 克/千克，是未发芽荞麦（UTB）的 9.67 倍。GABA 的增加与谷氨酸脱羧酶（GAD）的激活、底物谷氨酸（Glu）的增加以及关键基因表达（GAD、GS1/2 和 GOGAT）的上调有关。此外，PLP-GTB 对血管紧张素转换酶（ACE）活性的抑制作用最强，DPPH 和 ABTS 自由基清除能力也最高。总之，我们的研究结果提出了一种在结核中富集 GABA 的策略，有可能增强其抗高血压和抗氧化特性。

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引用次数: 0

Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin 磁场通过抑制谷蛋白和胶淀粉的结构退化改善冷冻谷蛋白的功能特性

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-09-12 DOI: 10.1016/j.jcs.2024.104022

Tingshi He , Ran Feng , Han Tao , Bao Zhang

The structural and functional properties of glutenin and gliadin after magnetic field (MF)-assisted freezing-thawing cycles treatment was compared to clarify the protective mechanism of MF on frozen dough. Compared with conventional frozen glutenin and gliadin, MF inhibited the freezing-induced structural unfolding of glutenin and the rearrangement of gliadin, whereby the surface hydrophobicity individually increased and decreased by 23.5% and 47.5%. Raman spectra and atomic force microscope analyses showed that MF-assisted freezing treatment provided both the glutenin and gliadin with a higher aggregation, as manifest with the increased stable disulfide bond conformation (g-g-g), average molecular chain height and width. Small angle X-ray scattering indicated that the conformation and fractal dimensions of MF-assisted frozen glutenin and gliadin were close to those of fresh groups. MF individually enhanced the water retention capacity and emulsifying performances of gliadin and glutenin, which synergistically contributed to an improved foaming performances in a reconstituted gluten model system. This study established a substantial relationship between the individual component structural changes and whole gluten functional properties, which is benefit to the application of MF in frozen market.

比较了磁场辅助冷冻-解冻循环处理后谷蛋白和麦胶蛋白的结构和功能特性，以阐明磁场对冷冻面团的保护机制。与传统的冷冻谷蛋白和麦胶蛋白相比，磁场抑制了冷冻引起的谷蛋白结构解折和麦胶蛋白的重排，其表面疏水性分别增加了 23.5%和减少了 47.5%。拉曼光谱和原子力显微镜分析表明，中频辅助冷冻处理使谷蛋白和麦胶蛋白具有更高的聚集性，表现为稳定的二硫键构象（g-g-g）、平均分子链高度和宽度增加。小角 X 射线散射表明，MF 辅助冷冻谷蛋白和麦胶蛋白的构象和分形尺寸与新鲜组接近。中质纤维可单独提高谷蛋白和麦胶蛋白的保水能力和乳化性能，从而协同改善重组谷蛋白模型体系的发泡性能。这项研究确定了单个成分结构变化与整个谷蛋白功能特性之间的实质性关系，有利于冷冻市场应用 MF。

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引用次数: 0

Arabinoxylan profiles in Chinese winter wheat: Novel QTL and molecular marker 中国冬小麦的阿拉伯木聚糖特征：新的 QTL 和分子标记

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-09-11 DOI: 10.1016/j.jcs.2024.104021

Tiantian Chen , Xue Gong , Lei Zhi , Hongyu Zhang , Shuanghe Cao , Dan Liu , Cong Zhao , Yan Zhang , Jingdong Liu , Zhonghu He , Yongjing Ni , Yong Zhang , Wenfei Tian

Arabinoxylan (AX) is a significant component of dietary fiber (DF) present in both whole meal and refined flour of wheat. Identifying genetic loci associated with AX content and developing molecular markers can facilitate the breeding of wheat cultivars with increased AX levels through marker-assisted selection (MAS). In our study, we analyzed the AX profiles of 262 recombinant inbred lines (RIL) derived from Zhongmai 578/Jimai 22, along with a natural population consisting of 161 representative wheat varieties in China. Our investigation revealed that Taishan 1 and Shan 715 exhibit WE-AX content comparable to or even superior to Yumai 34, a current benchmark cultivar for high WE-AX content. Additionally, we discovered a novel quantitative trait locus (QTL) in the RIL population, explaining 6.9–19.6% of the phenotypic variance of water-extractable AX (WE-AX) and 7.3–10.2% of the phenotypic variance of total AX (TOT-AX). Notably, a high-throughput competitive allele-specific PCR (KASP) marker was developed and validated in the natural population, expanding our understanding of germplasm with high AX content and providing molecular markers that can be utilized in marker-assisted selection for high AX wheat.

阿拉伯木聚糖（AX）是小麦全粉和精制面粉中膳食纤维（DF）的重要组成部分。确定与阿拉伯木聚糖含量相关的遗传位点并开发分子标记，有助于通过标记辅助选择（MAS）培育出阿拉伯木聚糖含量更高的小麦品种。在我们的研究中，我们分析了 262 个重组近交系（RIL）的 AX 图谱，这些重组近交系来源于中麦 578/济麦 22 以及由 161 个中国代表性小麦品种组成的自然群体。我们的研究发现，泰山1号和山715的WE-AX含量与目前高WE-AX含量的基准栽培品种玉麦34相当，甚至更优。此外，我们还在 RIL 群体中发现了一个新的数量性状位点（QTL），可解释 6.9-19.6% 的水提取 AX（WE-AX）表型变异和 7.3-10.2% 的总 AX（TOT-AX）表型变异。值得注意的是，在自然群体中开发并验证了一种高通量竞争性等位基因特异性 PCR（KASP）标记，拓展了我们对高 AX 含量种质的了解，并提供了可用于高 AX 小麦标记辅助选择的分子标记。

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引用次数: 0