【作者】 袁博；

【导师】 方正武； 高德荣；

【作者基本信息】 长江大学 ， 作物学， 2025， 硕士

【摘要】 面粉色泽是小麦磨粉品质的重要指标,也是衡量面粉加工精度和面粉分级的重要指标,国内小麦品种的面粉及制品色泽仍需改良,尤其是高白度的中筋和强筋小麦品种。本研究2022年和2023年分别设置94份和367份来自不同麦区不同品质类型的小麦试验材料,研究小麦面粉和面片色泽及与其他品质指标的相关性,检测了10个色泽、3个硬度相关基因变异位点,探明小麦面粉面片色泽关键影响指标,筛选色泽优良品种,以期为小麦面粉色泽改良提供参考依据。同时在高低氮肥处理下探究了不同专用类型小麦面粉色泽和其他理化食品品质指标的作用及差异,以八个不同筋力的扬麦品种作为试验材料系统综合的研究了多项影响指标,为培育具优良品质的小麦育种工作提供理论基础。主要研究结果如下:1. 小麦品种间白度差异显著,同一材料面粉和面片色泽与其他品质指标的相关性表现整体相同;面粉白度与面粉a*值、b*值、籽粒硬度、籽粒蛋白质含量、湿面筋含量、面团形成时间、稳定时间、沉淀值、出粉率和麸星个数呈极显著负相关,与淀粉低谷黏度、淀粉最终黏度和淀粉回升值呈显著负相关,与L*值、面筋指数、淀粉稀懈值和淀粉糊化温度正相关。籽粒硬度、籽粒蛋白质含量、沉淀值、淀粉糊化温度和淀粉稀懈值可以解释面粉白度80.9%变异。2. 面粉白度与硬度的负相关性最强(r=-0.83),硬度是影响小麦白度色泽的关键因素。软质小麦面粉面片白度(变异幅度较小)整体高于硬质小麦(变异幅度较大),硬度基因突变类型的小麦面粉白度低于野生基因型的面粉白度。94份材料中所有硬质小麦的硬度(69.56)略高于白度值大于65的硬质小麦(68.96),白度值大于65的硬质小麦样品(14.29%)面粉白度相对较高,且Ppo-A1b、TaPod-A1b、Psy-B1a or b、Psy-D1a、TaLyc-B1b基因等位变异的分布频率高于所有硬质小麦的相应分布频率。367份材料中所有硬质小麦的硬度(68.74)略高于白度值大于65的硬质小麦(68.47),白度值大于65的硬质小麦样品(35.48%)面粉白度相对较高,且Ppo-A1b、TaPod-A1b、Psy-D1a、TaPds-B1b、TaZds-A1a基因等位变异的分布频率高于所有硬质小麦的相应分布频率。高白度硬质小麦育种工作可重点关注Ppo-A1b、TaPod-A1b、Psy-D1a、TaPds-B1b、TaZds-A1a等优异基因。3.94份试验材料中品质基因相关变异位点Pinb-D1b、Pina-D1b、Ppo-A1b、Ppo-D1a、TaPod-A1b、Lox-B1a、Psy-A1b、Psy-B1a or b、Psy-D1a、TaPds-B1b、TaZds-A1a和TaLyc-B1b分布频率为54.65%、2.20%、21.28%、3.92%、7.95%、0%、0%、98.94%、96.63%、78.49%、5.32%和53.76%,367份试验材料中品质基因相关变异位点Ppo-A1b、Ppo-D1a、TaPod-A1b、Lox-B1a、Psy-A1b、Psy-B1a or b、Psy-D1a、TaPds-B1b、TaZds-A1a和TaLyc-B1b检测频率为8.18%、34.57%、18.24%、0、0、0、93.17%、37.64%、15.89%和76.02%,其中Ppo-D1a和TaPod-A1b占比提高。4.筛选出扬麦15、扬麦25、川麦93、绵麦902、扬麦45、隆麦30、川农42号、荃725、扬麦33、扬麦20、泛麦8号、扬辐麦8号、扬麦42、鄂麦1067、襄麦35和鲁麦23等软质小麦品种(系),周麦36、淮麦33、扬辐麦15、宁麦资218、鄂麦605、济麦262、淮麦30、周麦23、周麦26、川育31、襄麦2215、鄂麦008、农麦88和扬麦40等白度相对较高的硬质小麦品种(系)可作为高白度小麦新品种培育的优良亲本。同时筛选出川麦55(L*值89.63,b*值11.07)、郑麦379(L*值89.51,b*值11.07)、徐麦43(L*值89.79,b*值10.84)等高亮度高黄度小麦品种。5.心磨粉出粉率整体大于皮磨粉,硬质小麦较软质小麦心磨粉占比较大,皮磨粉和心磨粉中出粉率均为前路>中路>后路,但不同粉路系统的前、中、后路出粉率存在差异。心磨层前路样品较中后路白度和L*值较高,a*值与b*值较低,整体色泽表现较好,而皮磨层仅在软质小麦样品中表现出同一规律。软质小麦中1B和2B色泽表现最优,而硬质小麦1M和2M色泽表现最好。6.本实验中不同肥料处理下面粉b*值、鲜面片放置24h后b*值、硬度指数、沉淀值、淀粉峰值时间、水SRC、碳酸钠SRC、蔗糖SRC、吸水率、面团形成时间、稳定时间、粉质质量指数、曲奇厚度、面包总评分、面包体积得分均表现出强筋大于弱筋的趋势且强筋小麦扬麦29表现最为优异稳定。不同肥料处理下面粉白度、面粉L*值、淀粉峰值黏度、淀粉稀懈值、淀粉糊化温度、弱化度、曲奇延展系数、曲奇直径、海绵蛋糕评分均表现出弱筋大于强筋的趋势。高肥处理和低肥处理表现一致说明以上指标作用受肥料影响较小,而籽粒蛋白含量、湿面筋含量和乳酸SRC等相关指标则表现相对不稳定。弱筋小麦蛋白质基质少,裸露淀粉粒较多白度相对较高,蛋白质和淀粉粒结合松散硬度表现较低,而强筋小麦基质蛋白质形成完整的鞘包被,暴露的淀粉粒少白度相对较低,淀粉粒和蛋白质结合紧密硬度表现较高。7.除个别品种外高肥处理下所有品种面粉白度和L*值均小于对应低肥处理品种,面粉b*值,放置0h和2h面片L*值和0h鲜面片b*值均大于对应低肥处理品种。高肥处理下除部分品种(扬麦37和扬麦39等)外籽粒硬度指数、蛋白含量、湿面筋含量、干面筋含量、面筋指数、沉淀值、淀粉峰值时间、稳定时间和粉质质量指数、碳酸钠SRC、蔗糖SRC、乳酸SRC均大于对应低肥处理品种,除部分品种(扬麦37和扬麦39等)外籽粒千粒重、淀粉峰值黏度、淀粉低谷黏度、淀粉稀懈值、淀粉最终黏度、淀粉回升值和淀粉糊化温度、水SRC均小于对应低肥处理品种。8.面粉白度和L*值在高肥和低肥处理下都与硬度、吸水率、面团形成时间、水SRC、面包其余得分呈显著负相关,与淀粉稀懈值、曲奇延展系数显著正相关;高肥处理下都与碳酸钠SRC呈显著负相关,与淀粉糊化温度显著正相关;而低肥处理下都与粉质质量指数呈显著负相关。面粉b*值在高肥和低肥处理下都与淀粉稀懈值呈极显著负相关,与硬度、干面筋含量、淀粉峰值时间、吸水率、面团形成时间显著正相关;高肥处理下面粉白度还与淀粉糊化稳定呈极显著负相关,与淀粉低谷黏度显著正相关;而低肥处理下面粉白度还与湿面筋含量、粉质质量指数、水SRC呈显著正相关。更多还原

【Abstract】 Flour color is an important indicator of wheat milling quality,and also an important indicator to measure flour processing accuracy and flour grading.The color of flour and products of domestic wheat varieties still needs to be improved,especially high-whiteness medium-gluten and strong-gluten wheat varieties.In this study,94 and367 wheat test materials with different quality types from different wheat areas were set up in 2022 and 2023,respectively.The correlation between wheat flour and dough sheet color and other quality indicators was studied.Ten color and three hardness-related gene mutation sites were detected.The key influencing indicators of wheat flour dough sheet color were explored,and the excellent varieties of color were screened,in order to provide reference for the improvement of wheat flour color.At the same time,eight Yangmai varieties with different gluten strength were used as experimental materials to explore the effects and differences of physical and chemical food quality indexes of different special types of wheat under high and low nitrogen fertilizer treatment.A number of influencing indexes were systematically and comprehensively studied,which provided a theoretical basis for cultivating wheat breeding with excellent quality.The main results are as follows:1.The whiteness of wheat varieties was significantly different,and the correlation between flour and dough color and other quality indexes of the same material was the same as a whole.Flour whiteness was significantly negatively correlated with flour a*value,b*value,grain hardness,grain protein content,wet gluten content,dough development time,stability time,sedimentation value,flour yield and bran number,significantly negatively correlated with trough viscosity,final viscosity and setback,and positively correlated with L*value,gluten index,breakdown and pasting temperature.Grain hardness,grain protein content,sedimentation value,pasting temperature and breakdown value could explain 80.9%variation of flour whiteness.2.The negative correlation between flour whiteness and hardness was the strongest(r =-0.83),and hardness was the key factor affecting the whiteness and color of wheat.The whiteness of soft wheat flour was higher than that of hard wheat and the whiteness of wheat flour with hardness gene was lower than that of soft wheat flour.The variation range of hard wheat flour whiteness was larger,and the variation range of soft wheat flour whiteness was smaller.The whiteness of high whiteness soft wheat varieties was higher than that of hard wheat,and the ratio of allelic variation of excellent color gene was higher than that of the whole material.The whiteness of red wheat was slightly higher than that of white wheat,and the effect of hard type on whiteness was stronger than that of grain color.The hardness of all hard wheat(69.56)in 94 materials was slightly higher than that of hard wheat with whiteness value greater than 65(68.96).Hard wheat samples with whiteness value greater than 65(14.29 %)had relatively high flour whiteness,and the distribution frequency of Ppo-A1 b,TaPod-A1 b,Psy-B1 a or b,Psy-D1 a,TaLyc-B1 b gene allelic variation was higher than that of all hard wheat.The hardness of all hard wheat(68.74)in the 367 materials was slightly higher than that of hard wheat with whiteness value greater than 65(68.47).Hard wheat samples with whiteness value greater than 65(35.48 %)had relatively high flour whiteness,and the distribution frequency of Ppo-A1 b,TaPod-A1 b,Psy-D1 a,TaPds-B1 b and TaZds-A1 a alleles was higher than the corresponding distribution frequency of all hard wheat.High whiteness hard wheat breeding can focus on Ppo-A1 b,TaPod-A1 b,Psy-D1 a,TaPds-B1 b,TaZds-A1 a and other excellent genes.3.The distribution frequencies of Pinb-D1 b,Pina-D1 b,Ppo-A1 b,Ppo-D1 a,TaPod-A1 b,Lox-B1 a,Psy-A1 b,Psy-B1 a or b,Psy-D1 a,TaPds-B1 b,TaZds-A1 a and TaLyc-B1 b were 54.65 %,2.20 %,21.28 %,3.92 %,7.95 %,0 %,0 %,98.94 %,96.63 %,78.49 %,5.32 % and 53.76 %,respectively.The detection frequencies of Ppo-A1 b,Ppo-D1 a,TaPod-A1 b,Lox-B1 a,Psy-A1 b,Psy-B1 a or b,Psy-D1 a,TaPds-B1 b,TaZds-A1 a and TaLyc-B1 b were 8.18 %,34.57 %,18.24 %,0,0,0,0,93.17 %,37.64 %,15.89 % and 76.02 %,respectively.The proportion of Ppo-D1 a and TaPod-A1 b increased.4.Screening soft wheat varieties(lines)such as Yangmai 15,Yangmai 25,Chuanmai 93,Mianmai 902,Yangmai 45,Longmai 30,Chuannong 42,Quan 725,Yangmai 33,Yangmai 20,Fanmai 8,Yangfumai 8,Yangmai 42,Emai 1067,Xiangmai35 and Lumai 23.Zhoumai 36,Huaimai 33,Yangfumai 15,Ningmaizi 218,Emai 605,Jimai 262,Huaimai 30,Zhoumai 23,Zhoumai 26,Chuanyu 31,Xiangmai 2215,Emai008,Nongmai 88 and Yangmai 40 with relatively high whiteness could be used as excellent parents for breeding new varieties of high whiteness wheat.At the same time,high brightness and high yellowness wheat varieties such as Chuanmai 55(L * value89.63,b * value 11.07),Zhengmai 379(L * value 89.51,b * value 11.07)and Xumai43(L * value 89.79,b * value 10.84)were screened out.5.The flour yield of hard wheat is larger than that of soft wheat,and the flour yield of hard wheat is larger than that of soft wheat.The flour yield of skin mill and heart mill is front > middle > back,but there are differences in the front,middle and back flour yield of different flour system.The whiteness and L * value of the front milled layer were higher than those of the middle and back milled layer,the a * value and b * value were lower,and the overall color performance was better,while the skin milled layer only showed the same rule in soft wheat samples.The color of 1B and 2B in soft wheat was the best,while the color of 1M and 2M in hard wheat was the best.6.In this experiment,the b * value of flour under different fertilizer treatments,the b * value of fresh noodles after 24 hours,hardness index,sedimentation value,starch peak time,water SRC,sodium carbonate SRC,sucrose SRC,water absorption,dough formation time,stability time,farinograph quality index,cookie thickness,total bread score,and bread volume score all showed a trend of strong gluten greater than weak gluten,and strong gluten wheat Yangmai 29 showed the most excellent and stable.Under different fertilizer treatments,flour whiteness,flour L * value,starch peak viscosity,starch breakdown value,starch gelatinization temperature,weakening degree,cookie extension coefficient,cookie diameter,and sponge cake score all showed a trend of weak gluten greater than strong gluten.The performance of high fertilizer treatment and low fertilizer treatment showed that the above indexes were less affected by fertilizer,while the related indexes such as grain protein content,wet gluten content and lactic acid SRC were relatively unstable.The protein matrix of weak gluten wheat was less,the exposed starch granules were more and the whiteness was relatively high,and the combination of protein and starch granules was loose and the hardness was low,while the matrix protein of strong gluten wheat formed a complete sheath coating,the exposed starch granules were less and the whiteness was relatively low,and the combination of starch granules and protein was tight and the hardness was high.7.Except for individual varieties,the flour whiteness and L * value of all varieties under high fertilizer treatment were lower than those of the corresponding low fertilizer treatment varieties,and the flour b * value,the L * value of 0h and 2h dough sheet and the b * value of 0h fresh dough sheet were higher than those of the corresponding low fertilizer treatment varieties.Grain hardness index,protein content,wet gluten content,dry gluten content,gluten index,sedimentation value,peak time of starch,stability time and farinograph quality index,sodium carbonate SRC,sucrose SRC and lactic acid SRC of some varieties(Yangmai 37 and Yangmai 39,etc.)under high fertilizer treatment were higher than those of the corresponding low fertilizer treatment varieties.Except for some varieties(Yangmai 37 and Yangmai 39,etc.),1000-grain weight,starch peak viscosity,starch trough viscosity,starch breakdown value,starch final viscosity,starch setback and starch gelatinization temperature,water SRC were lower than those of the corresponding low fertilizer treatment varieties.8.Flour whiteness and L * value were significantly negatively correlated with hardness,water absorption,dough formation time,water SRC and other scores of bread under high and low fertilizer treatments,and were significantly positively correlated with starch breakdown and cookie elongation coefficient.Under high fertilizer treatment,there was a significant negative correlation with sodium carbonate SRC and a significant positive correlation with starch gelatinization temperature.However,there was a significant negative correlation with the flour quality index under low fertilizer treatment.The b * value of flour was significantly negatively correlated with starch breakdown value under high and low fertilizer treatments,and significantly positively correlated with hardness,dry gluten content,starch peak time,water absorption and dough formation time.Under high fertilizer treatment,flour whiteness was also significantly negatively correlated with starch gelatinization stability,and significantly positively correlated with starch trough viscosity.The whiteness of flour under low fertilizer treatment was also significantly positively correlated with wet gluten content,flour quality index and water SRC.更多还原