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首页> 外文期刊>Journal of Cereal Science >Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in US hard winter wheat
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Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in US hard winter wheat

机译：碾磨，面粉质量和小麦敏感性特征的遗传反应在美国辛亥冬小麦的粮食产量改善

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A rising global population necessitates continued genetic improvement of wheat (Triticum spp.), but not without monitoring of unintended consequences to processors and consumers. Our objectives were to re-establish trends of genetic progress in agronomic and milling traits using a generational meter stick as the timeline rather than cultivar release date, and to measure correlated responses in flour quality and human wheat-sensitivity indicators. Grain yield and kernel size showed stepwise increases over cycles, whereas wheat protein content decreased by 1.1 g/100 g. Reduced protein content, however, did not result in lower dough strength pertinent to bread baking. A novel method of directly testing gluten elasticity via the compression-recovery test indicated a general increase in gluten strength, whereas the ratio of total polymeric to total monomeric proteins remained stable. Also showing no change with genetic progress in yield were flour levels of gluten epitopes within the key immunotoxic 33-mer peptide. The oligosaccharide fructan, present in milled and wholemeal flours, increased with increasing grain yield potential. While yield improvement in U.S. bread wheat was not accompanied by a decline in gluten strength or systematic shift in a key wheat sensitivity parameter, the unanticipated rise in total fructans does implicate potentially new dietary concerns.
机译：全球人口上升需要持续的小麦（Triticum SPP）的遗传改善，但并非没有监测对处理器和消费者的意外后果。我们的目标是使用代代米棒作为时间表而不是品种释放日期来重新建立农艺和铣削性状的遗传进展趋势，并测量面粉质量和人小麦敏感性指标的相关反应。谷物产量和核尺寸显示逐步增加循环，而小麦蛋白质含量下降1.1g / 100g。然而，降低的蛋白质含量没有导致与面包烘烤有关的低生成强度。通过压缩恢复试验直接测试谷蛋白弹性的新方法表明了麸质强度的一般增加，而总聚合物与总单体蛋白的比例保持稳定。同时表现出在关键免疫毒性33-MET 33-MET肽中的产率的遗传进展情况没有变化。在碾磨和全麦面粉中存在的寡糖果酱随着谷物产量潜力的增加而增加。虽然美国面包小麦的产量改善并不伴随着谷育强度或系统敏感性参数中的有激素强度或系统变化的下降，但总煎锅的意外上升确实暗示了潜在的新膳食问题。

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