Exploiting variation in wheat land races to optimise dietary fibre content and viscosity in commercial wheats

利用小麦陆种品种的变异来优化商业小麦的膳食纤维含量和粘度

• 批准号: BB/M020525/1
• 负责人: Peter Shewry
• 金额: $ 25.39万
• 依托单位: Rothamsted Research
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2015
• 资助国家: 英国
• 起止时间: 2015 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FM020525%2F1
• 关键词: Exploiting; variation; wheat; land; races

Dietary fibre (DF) is an essential component of the diet with established health benefits. Soluble DF may also have unique benefits associated with its high viscosity. However, the daily intake in UK adults is substantially below recommended guidelines. Wheat is the most important source of DF in the UK, with bread providing 20% of the daily intake. Improving wheat DF is therefore an important target. By contrast, high fibre and high viscosity are detrimental when wheat is used as feed for poultry and as raw material for alcohol production in distilling and biofuel plants. We have identified wide variation in the amounts of total and soluble fibre in the Watkins collection of wheats which were collected across the world in the 1930s. This variation will be studied in more detail and tools developed to facilitate its exploitation to produce new wheat cultivars with improved end use properties, in collaboration with a major wheat breeder and with the Scotch Whisky Research Institute

膳食纤维（DF）是饮食的重要组成部分，具有公认的健康益处。可溶性DF也可能有独特的好处与它的高粘度有关。然而，英国成年人的每日摄入量远远低于推荐的指导方针。在英国，小麦是膳食纤维最重要的来源，面包提供了每日摄入量的20%。因此，改善小麦DF是一个重要的目标。相比之下，当小麦用作家禽饲料和蒸馏厂和生物燃料厂生产酒精的原料时，高纤维和高粘度是有害的。我们发现，在20世纪30年代在世界各地收集的沃特金斯小麦中，总纤维和可溶性纤维的含量存在很大差异。将与一家主要的小麦育种机构和苏格兰威士忌研究所合作，对这种变异进行更详细的研究，并开发工具，以促进其开发，生产具有改进最终用途特性的新小麦品种