小麦主要品质性状研究进展  

Main Quality Characters of Wheat:A Review

作　　者：马斯霜 白海波[1] 惠建[1] 王敬东[1] 李树华[1] Ma Sishuang;Bai Haibo;Hui Jian;Wang Jingdong;Li Shuhua(Agricultural Biotechnology Research Center of Ningxia Academy of Agricultural and Forestry Sciences,Yinchuan 750002)

机构地区：[1]宁夏农林科学院农业生物技术研究中心,银川750002

出　　处：《中国农学通报》2021年第24期1-5,共5页Chinese Agricultural Science Bulletin

基　　金：国家自然科学基金“小麦农艺水分利用效率相关性状QTL定位”(31660394);“小麦碳同位素分辨率主效QTL qCID7B的精细定位及候选基因分析”(31960428);宁夏回族自治区育种专项“小麦新品种选育”(2018NYYZ0202)。

摘　　要：小麦作为保障中国粮食生产安全和助推农业高质量发展的主要粮食作物,尤其对小麦品质的提高显得越来越迫切。小麦品质性状较为复杂,经过多年的遗传改良,小麦品质性状研究取得了一些重要进展,但中国小麦品质改良仍处于中低水平。笔者对小麦几个重要品质性状的研究现状进行了简要概述,重点是对控制小麦营养品质、加工品质的性状遗传改良进行总结。主要分析了小麦蛋白含量、面筋含量、淀粉含量及沉淀值遗传特点,综述了各品质性状的分子遗传规律及相关调控的主要基因。尤其随着分子生物学及生物技术的发展,小麦品质性状的遗传调控规律的明晰,未来可将分子设计育种作为重点研究方式。Wheat is the main food crop ensuring food production safety and boosting high quality development of agriculture in China,and the improvement of wheat quality becomes more and more urgent.The quality traits of wheat are complex.After years of genetic improvement,important progress has been made in the study of wheat quality traits,but the wheat quality improvement in China is still at a low level.In this paper,the research status of several important quality traits of wheat was briefly summarized,with the focus on the genetic improvement of traits that control the nutritional quality and processing quality of wheat.The paper mainly analyzed the genetic characteristics of wheat protein content,gluten content,starch content and sedimentation value,and reviewed the molecular genetic laws of each quality trait and the main genes related to regulation.With the development of molecular biology and biotechnology,the genetic regulation of wheat quality traits is clear,and molecular design breeding can be used as a key research method in the future.

关 键 词：小麦 蛋白 面筋 淀粉 沉淀值 

分 类 号：S511[农业科学—作物学]