Developing novel types of low protein wheat for breadmaking

开发用于面包制作的新型低蛋白小麦

基本信息

批准号：
BB/N000854/1
负责人：
Peter Shewry
金额：
$ 41.29万
依托单位：
Rothamsted Research
依托单位国家：
英国
项目类别：
Research Grant
财政年份：
2016
资助国家：
英国
起止时间：
2016 至无数据
项目状态：
已结题

来源：
https://gtr.ukri.org/projects?ref=BB%2FN000854%2F1
关键词：
Developing novel types low protein

项目摘要

Nitrogen fertiliser is essential to sustain wheat yields but is also an important determinant of grain quality. This is because nitrogen is required for the synthesis of grain proteins, with the gluten proteins forming the major grain protein fraction. About 40% of the wheat produced in the UK is used for food production, particularly for making bread and other baked products. Wheat is also widely used as a functional ingredient in many processed foods, while bread wheat and imported durum wheats are used to make noodles and pasta, respectively. The gluten proteins are essential for these uses, providing visco-elastic properties to dough. Consequently, the content and quality of the grain proteins affect the processing quality, with a minimum of 13% being specified for the Chorleywood Breadmaking Process (CBP) which is used for over 80% of the "factory produced" bread in the UK. The requirement of nitrogen to produce wheat for bread making is also above the optimum required for yield, and farmers may apply up to 50 kg N/Ha above the yield optimum to achieve 13% protein (2.28% N). This is costly with nitrogen fertiliser contributing significantly to crop production, and may also contribute to a greater "nitrogen footprint" in the farmed environment. It may be possible to reduce the requirement for breadmaking wheats, to a limited extent, by optimising the efficiency of nitrogen uptake and use within the wheat plant. However, this will only have limited benefits and a more viable long-term solution is to develop new types of wheat and processing systems which will allow the use of lower protein contents for bread making. We will therefore identify types of wheat which have good and stable breadmaking quality at low grain protein. Genetic analyses of the trait will provide molecular markers to assist wheat breeders while studies of underpinning mechanisms will allow new selection procedures to be used to identify germplasm and select for quality in breeding programmes. We will also work with millers and bakers to establish optimum conditions for processing of wheats with lower protein contents.

氮肥对于维持小麦产量至关重要，但也是谷物质量的重要决定因素。这是因为合成谷物蛋白需要氮，麸质蛋白形成主要的谷物蛋白分数。英国生产的小麦中约有40％用于食品生产，特别是制造面包和其他烘焙产品。小麦在许多加工食品中也被广泛用作功能成分，而面包小麦和进口的硬脂小麦分别用于制作面条和面食。面筋蛋白对于这些用途至关重要，为面团提供了粘弹性特性。因此，谷物蛋白的含量和质量会影响加工质量，其中至少有13％用于Chorleywood面包制作过程（CBP），该工艺用于英国80％以上的“工厂生产”面包。氮气生产面包生产小麦的需求也高于收益率所需的最佳，而农民可以申请高于最佳收益率的50 kg N/ha，以达到13％的蛋白质（2.28％N）。这是氮肥对农作物产量产生重大贡献的代价高昂的，并且在养殖环境中也可能有助于更大的“氮足迹”。通过优化在小麦植物中氮的效率和使用的效率，可以在有限的程度上减少面包麦制小麦的需求。但是，这将只有有限的好处，而更可行的长期解决方案是开发新型的小麦和加工系统，这将允许使用较低的蛋白质含量进行面包制作。因此，我们将确定在低谷物蛋白下具有良好且稳定的面包质量的小麦类型。该性状的遗传分析将提供分子标记以帮助小麦育种者，而基础机制的研究将允许使用新的选择程序来识别种质并选择育种计划中的质量。我们还将与磨坊主和面包师合作，以建立最佳条件，以处理蛋白质含量较低的小麦。

项目成果

期刊论文数量（5）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

Identification of traits underpinning good breadmaking performance of wheat grown with reduced nitrogen fertilisation.

鉴定支持减少氮肥种植的小麦良好面包制作性能的性状。

DOI：
10.1002/jsfa.12848
发表时间：
2023
期刊：
Journal of the science of food and agriculture
影响因子：
4.1
作者：
Shewry PR
通讯作者：
Shewry PR

Genetic variation and heritability of grain protein deviation in European wheat genotypes

DOI：
10.1016/j.fcr.2020.107896
发表时间：
2020-09
期刊：
Field Crops Research
影响因子：
5.8
作者：
E. Mosleth;M. Lillehammer;T. Pellny;Abigail J. Wood;A. Riche;A. Hussain;S. Griffiths;M. Hawkesford;P. Shewry
通讯作者：
E. Mosleth;M. Lillehammer;T. Pellny;Abigail J. Wood;A. Riche;A. Hussain;S. Griffiths;M. Hawkesford;P. Shewry

Gradients of gluten proteins and free amino acids along the longitudinal axis of the developing caryopsis of bread wheat.