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首页> 外文学位 >Wheat-rye chromosomal translocation and waxy wheat: Agronomic performance and end-use quality.
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Wheat-rye chromosomal translocation and waxy wheat: Agronomic performance and end-use quality.

机译：小麦-黑麦染色体易位和蜡质小麦：农艺性能和最终使用质量。

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摘要

Wheat (Triticum aestivum L.) is one of the most important cereal crops of the world because of high yield potential, vast acreage of production and worldwide consumption. Extensive works on wheat breeding have been undertaken during the last century. Most research has concentrated on increasing grain yield and disease and insect resistance. During the last couple of decades, new studies on end-use quality have emerged in hard and soft wheat breeding programs. This new aspect of wheat breeding has increased nutritional value of wheat and led to the development of wheat cultivars for specific end-use purposes. Therefore, consideration of end-use quality is a new aspect of wheat breeding. Rye (Secale) was the first alien source adapted in wheat breeding programs. Various wheat-rye translocation lines have been developed to increase useful genetic variation of the wheat genome and to reduce the amount of unwanted alien chromatin and its own chromatin. Wheat-rye translocations have involved the short arm (S) of 1R which carries disease resistance genes and favorable gene combinations for high grain yield. In spite of numerous agronomic advantages on wheat-rye translocations, IRS translocation lines are considered as deleterious for bread baking quality. Lower quality for bread making can be an advantage for making cookies and noodles, because favorable quality parameters are opposite between soft wheat and hard wheat. The first study was conducted to understand the influence of the 1DL.1RS translocation on agronomic performance and soft red winter wheat quality using recombinant inbred lines. To produce wheat for specific end-use purpose, waxy wheat has been developed. The physicochemical properties of waxy wheat have not been defined clearly, although it has been reported that the end-use quality of waxy wheat may not be suitable for present applications such as bread baking, pasta and noodle making. The second study was conducted to better understand the influence of wx genes on physicochemical properties of starch and end-use quality of soft red wheat. End-use quality of flour and physicochemical properties of starch were analyzed. X-ray diffractograms, Differential Scanning Calorimetry (DSC) and Rapid Viscoanalyser (RVA) were applied to study the physicochemical properties of waxy starch. The crystalline ratio of starch, thermal transition temperatures of starch, and viscosity of starch detected patterns that differed between waxy starch and normal starch.
机译：小麦（Triticum aestivum L.）是世界上最重要的谷物作物之一，因为它具有很高的单产潜力，广阔的生产面积和世界范围的消费量。上个世纪以来，在小麦育种方面进行了大量工作。大多数研究都集中在增加谷物的产量以及对疾病和昆虫的抵抗力上。在过去的几十年中，硬和软小麦育种计划中出现了有关最终用途质量的新研究。小麦育种的这一新方面增加了小麦的营养价值，并导致了针对特定最终用途的小麦品种的发展。因此，考虑最终用途质量是小麦育种的新方面。黑麦（Secale）是第一个适应小麦育种计划的外来物种。已经开发了各种小麦-黑麦易位系，以增加小麦基因组的有用遗传变异并减少不需要的外来染色质和其自身染色质的量。小麦-黑麦易位涉及1R的短臂（S），其携带抗病基因和有利的基因组合以提高谷物产量。尽管小麦-黑麦易位具有许多农艺优势，但IRS易位系被认为对面包烘烤质量有害。较低的面包制作质量可能是制作饼干和面条的一个优势，因为有利的质量参数在软质小麦和硬质小麦之间是相反的。进行了第一个研究，以了解使用重组自交系的1DL.1RS易位对农艺性能和红色软质冬小麦品质的影响。为了生产用于特定最终用途的小麦，已经开发了蜡质小麦。蜡质小麦的理化特性尚未明确定义，尽管据报道蜡质小麦的最终使用质量可能不适合目前的应用，例如面包烘烤，面食和面条制作。进行第二项研究是为了更好地了解wx基因对淀粉的理化特性和软质红小麦最终用途品质的影响。分析了面粉的最终使用质量和淀粉的理化性质。利用X射线衍射图，差示扫描量热法（DSC）和快速粘度分析仪（RVA）研究蜡质淀粉的理化性质。淀粉的结晶比，淀粉的热转变温度和淀粉的粘度检测出蜡状淀粉和普通淀粉之间存在差异的模式。

著录项

  • 作者

    Kim, Wook.;

  • 作者单位

    University of Georgia.;

  • 授予单位 University of Georgia.;
  • 学科 Biology Genetics.; Agriculture Agronomy.
  • 学位 Ph.D.
  • 年度 2001
  • 页码 93 p.
  • 总页数 93
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 遗传学;农学（农艺学）;
  • 关键词

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