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Understanding protein impact on soft wheat flour functionality: identification of protein markers for soft wheat breeding

了解蛋白质对软质小麦粉功能的影响：鉴定软质小麦育种的蛋白质标记

基本信息

批准号：
2386964
负责人：
金额：
--
依托单位：
University of Reading
依托单位国家：
英国
项目类别：
Studentship
财政年份：
2020
资助国家：
英国
起止时间：
2020 至无数据
项目状态：
未结题

来源：
https://gtr.ukri.org/projects?ref=studentship-2386964
关键词：
Understanding protein impact soft wheat

项目摘要

Working at pre-breeding of soft wheat, specifically targeting its processing quality for the bakery sector. The project is funded via a BBSRC-CTP and the research will be carried out in collaboration with Mondelez, where the student will take up a placement during the course of the studentship. Milling wheat is categorised into two commercial classes, soft and hard, according to the milling energy required to produce the flour. Soft wheat produces flour with low starch damage, which is ideal for the production of bakery products such as biscuits and crackers, but the quality of different soft wheat products is underpinned by different protein networking characteristics. For example, the manufacturing of crackers requires the formation of a strong, elastic gluten while this could be detrimental to the manufacture of cookies, since it may cause excessive shrinking, compromising s their size and shape. This project seeks to identify specific gluten protein subunits/clusters responsible for the formation of either extensible or strong/elastic gluten in a soft wheat background. This will be achieved via quantitative genetic dissection of the relevant biochemical and functional traits in field-grown grain samples of a multi-parent mapping population expected to have a high degree of variability at the loci encoding for gluten proteins using industry standard dough functionality prediction tests and advanced proteomics.

从事软质小麦的预育种工作，特别是针对烘焙部门的加工质量。该项目由BBSRC-CTP资助，研究将与亿滋合作进行，学生将在学习期间到亿滋实习。根据生产面粉所需的碾磨能量，碾磨小麦分为软质和硬质两类。软质小麦生产的面粉淀粉损伤低，是生产饼干和薄脆饼干等烘焙产品的理想选择，但不同软质小麦产品的质量取决于不同的蛋白质网络特性。例如，饼干的制造需要形成一种强而有弹性的面筋，而这可能对饼干的制造有害，因为它可能导致过度收缩，影响饼干的大小和形状。本项目旨在确定在软小麦背景下形成可扩展或强/弹性面筋的特定面筋蛋白亚基/簇。这将通过使用工业标准面团功能预测测试和先进的蛋白质组学，对多亲本定位群体的田间种植谷物样本进行相关生化和功能性状的定量遗传解剖来实现，该群体预计在谷蛋白编码位点上具有高度可变性。