作物杂志Issue(2)：1-11,11.DOI:10.16035/j.issn.1001-7283.2026.02.001
小麦面粉和鲜面片色泽及相关基因组成分析
Analysis of Color Traits and Related Gene Composition in Wheat Flour and Fresh Noodle Sheet
摘要
Abstract
The whiteness(WI)of wheat flour and its products is a key indicator influencing the commercial quality of wheat.Using 94 wheat varieties as experimental materials,the differences in flour WI and its products among different varieties and their influencing factors were investigated.The results showed significant differences in WI among wheat varieties,while the correlation analysis of flour and fresh noodle sheet color from the same material showed the same performance.Flour WI was highly significantly negatively correlated with grain hardness,grain protein content,wet gluten content,dough development time,and stability time;significantly negatively correlated with trough viscosity,final viscosity,and setback value;and positively correlated with gluten index,breakdown,and pasting temperature.Grain hardness,grain protein content,sedimentation value,pasting temperature,and breakdown accounted for 80.9%of the variation in flour WI.Gluten index,sedimentation value,pasting temperature,and breakdown had significant positive effects on flour WI,while grain protein content and grain hardness exerted significant negative effects.The negative correlation between flour WI and hardness was the strongest(r=-0.83),indicating that hardness is the key factor affecting wheat WI and color.The WI and color of flour and fresh noodle sheets from soft wheat were generally higher than those from hard wheat.The distribution frequencies of variation loci of quality-related genes,namely Pinb-D1b,Pina-D1b,Ppo-A1b,Ppo-D1a,TaPod-A1b,Lox-B1a,Psy-A1b,Psy-B1a/b,Psy-D1a,TaPds-B1b,TaZds-A1a,and TaLyc-B1b,were 54.7%,2.2%,21.3%,3.9%,8.0%,0.0%,0.0%,98.9%,96.6%,78.5%,5.3%,and 53.8%,respectively.Thirteen high-WI soft wheat varieties,such as Yangmai 15,Yangmai 25,Chuanmai 93,Mianmai 902,and Yangmai 45,and high-WI hard wheat varieties,such as Zhoumai 36,Huaimai 33,Yangfumai 15,and Ningmaizi 218,were screened.The WI of high-WI soft wheat varieties was higher than that of hard wheat,and the ratio of superior color gene allelic variations in these varieties was higher than that of the overall materials.By strengthening the utilization of elite parents while emphasizing the pyramiding of superior color genes and the screening of related phenotypes,the WI and color of wheat varieties can be gradually improved.关键词
小麦/白度/色泽/面粉品质/KASP标记Key words
Wheat/Whiteness/Color/Flour quality/KASP marker引用本文复制引用
袁博,张晓,方正武,李曼,寿路路,汪尊杰,江伟,肖龙飞,高德荣..小麦面粉和鲜面片色泽及相关基因组成分析[J].作物杂志,2026,(2):1-11,11.基金项目
国家自然科学基金(32071999) （32071999）
江苏省重点研发计划项目(BE2021335) （BE2021335）
国家农业生物育种重大项目课题任务(2023ZD0402504) （2023ZD0402504）
江苏里下河地区农业科学研究所科研发展专项[SJ(22)203] （22）
