利用14对AFLP（amplified fragment length polymorphism）引物组合对92份山东省不同年代小麦推广品种遗传多样性进行分析。结果表明,每对引物组合的平均多态性位点为20.07,多态位点百分率为30.06,在筛选引物时发现引物MseⅠ＋TAG与PstⅠ组合时大部分能够表现出较好的多态性;92份材料的遗传相似系数（Dice）分布在0.93~0.997之间,平均为0.952,说明山东省小麦遗传多样性的水平低。根据材料间的相似系数,按UPGMA聚类法对92份材料聚类分析,可以把92份材料分为6类。值得注意的是紫色麦自成一类。20世纪50年代至今山东省小麦推广品种的遗传多样性指数变化趋势：从20世纪50年代到80年代,品种材料的遗传多样性指数逐渐增加,20世纪80年代达到最高,此后则有所下降,到区试材料（2）时遗传多样性指数又有所上升,但是幅度不大。从总体来看,山东省不同年代选育的小麦品种的遗传多样性差异较小,也没有因为育种而导致当地小麦品种的遗传多样性下降。
A strong gluten wheat cultivar Shannong 12 and a medium-strength wheat cultivar Shannong 11 were used to investigate the effects of wheat protein contents and protein fractions on dough rheological properties using a reconstitution method. The results indicated that the peak height, peak width, peak integral, resistance to extension and area under the curve were increased when protein content increased to 120, 140, and 160% (w/w) of the protein content in the base flours for doughs made from each wheat cultivar. All protein fractions were added to each of the base flours at three levels (0.25, 0.50 and 1.00%, w/w) based upon the protein content. The mixograph dough development time, peak width, and resistance to extension increased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added and increased systematically with increasing levels of these fractions. Peak integral increased by adding and increasing protein content, however, albumin-globulin had no obvious effects. Extensibility at rupture decreased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added, and decreased systematically with increasing levels of these fractions. However, extensibility at rupture increased when the monomeric protein, albumin-globulin, and gliadin were added, and increased systematically with increasing levels of these fractions.
Resistant starch (RS) is the undigested starch that passes through the small intestine to the large intestine. As afunctional low calorie additive, it has special applications in the food industry. Rapid visco analysis (RVA) and theBrabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS (RS3 and RS2)and three wheat flours. The wheat flours represented strong gluten wheat (SGW), intermediate gluten wheat (IGW), andweak gluten wheat (WGW) flours, at different levels of RS substitution (0, 5, 10, 15, and 20%). The influence of RS3 on thecontrol wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscositiesof RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough,breakdown, final, and setback viscosities of wheat-RS blends decreased with an increase in resistant starch contents from0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times,dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased asthe RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGWand then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index forRS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but themixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the differentratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with doughbreakdown time, dough stability, and dough development time (r = 1.000, 0.958, 0.894), and highly negatively correlatedwith the mixing tolerance index (r = -0.890). Data from this study can be used for the development of dough-basedproducts. It also provides a basis for RS-wheat flour blends and quali
Genetic mapping provides a powerful tool for the analysis of quantitative trait loci (QTLs) at the genomic level. Herein, we report a new genetic linkage map developed from an F1-derived doubled haploid (DH) population of 168 lines, which was generated from the cross between two elite Chinese common wheat (Triticum aestivum L.) varieties, Huapei 3 and Yumai 57. The map contained 305 loci, represented by 283 simple sequence repeat (SSR) and 22 expressed sequence tag (EST)-SSR markers, which covered a total length of 2141.7 cM with an average distance of 7.02 cM between adjacent markers on the map. The chromosomal locations and map positions of 22 new SSR markers were determined, and were found to distribute on 14 linkage groups. Twenty SSR loci showed different chromosomal locations from those reported in other maps. Therefore, this map offers new information on the SSR markers of wheat. This genetic map provides new opportunities to detect and map QTLs controlling agronomically important traits. The unique features of this map are discussed.
Kun-Pu ZhangiLiang ZhaoJi-Chun TianGuang-Feng ChenXiao-Ling JiangBin Liu
