Optimising wheat grain shape and size for improved processing quality

优化小麦粒形和大小以提高加工质量

• 批准号: BB/E007252/1
• 负责人: Hugh Dickinson
• 金额: $ 23.35万
• 依托单位: University of Oxford
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2007
• 资助国家: 英国
• 起止时间: 2007 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FE007252%2F1
• 关键词: Optimising; wheat; grain; shape; size

Milling is the process by which wheat is ground into flour, during which the wheat grain is separated into its different parts: the outer layers (bran), embryo (germ) and endosperm (white flour). Milling wheat or barley is particularly difficult because of the irregular shape of the grain: unlike rice which is more-or-less cylindrical, wheat and barley have a deep groove or crease on one surface, this makes separation of the endosperm from the outer layers problematical. Different wheat varieties yield different types of flour for bread or for biscuit making but the amount of flour extracted from each grain also differs. Work has shown that yield of flour per grain is dependent on grain size and also shape, as this determines the proportion of the grain that is taken up by the endosperm relative to other grain parts. Moreover, with the recent uptake of de-branning (removal of the outer layers) by flourmills, the importance of the shape and depth of the crease to flour extraction has become very significant. Breeders routinely select new varieties for improvements in grain yield, an element of which is grain size, but have not previously selected specifically for grain shape. This project aims to survey the range of different grain and crease shapes that exist in varieties of wheat to understand how the different shapes are formed and develop and how they relate to milling yield. One ancient sub-species of wheat that was grown in India and Pakistan has small spherical grains that have a very shallow crease; part of our work will be to assess what effect this extreme shape has on de-branning and milling and to study how its characters behave when crossed into the high yielding modern varieties. Similar mutations are also known in barley. Little is known however, about the genes that may be controlling these mutations or the development of the wheat or barley grain; as a first step to identify we will use conventional genetic mapping techniques to locate them on the wheat and barley chromosomes. This will enable us to develop DNA markers linked to them, which can be used by breeders to select for a better grain shape in new varieties. While seeds from different species of plants may look very different, many scientists believe that the basic underlying developmental processes that give rise to them are shared; it is suggested genes that are found in one species which are proved to have major effects on development could have a direct counterpart in other species. We aim to use information on such genes from the model species Arabidopsis to identify those potentially involved in wheat or barley for our use to modify grain shape to our advantage as well as to obtain information on how the process of grain development occurs.

碾磨是将小麦磨成面粉的过程，在此过程中，小麦粒被分成不同的部分：外层（麸皮），胚（胚芽）和胚乳（白色面粉）。碾磨小麦或大麦是特别困难的，因为谷物的形状不规则：与或多或少呈圆柱形的大米不同，小麦和大麦在一个表面上有一个深槽或折痕，这使得胚乳与外层的分离成为问题。不同的小麦品种生产不同类型的面粉用于面包或饼干制作，但从每种谷物中提取的面粉量也不同。研究表明，每粒谷物的出粉率取决于谷物的大小和形状，因为这决定了籽粒中胚乳相对于其他谷物部分所占的比例。此外，随着面粉厂最近采用去麸皮（去除外层），折痕的形状和深度对面粉提取的重要性变得非常重要。育种者通常选择新品种来提高谷物产量，其中一个因素是谷物大小，但以前没有专门针对谷物形状进行选择。该项目旨在调查小麦品种中存在的不同颗粒和折痕形状的范围，以了解不同形状是如何形成和发展的，以及它们与碾磨产量的关系。在印度和巴基斯坦种植的一种古老的小麦亚种具有小的球形颗粒，具有非常浅的折痕;我们的工作的一部分将是评估这种极端形状对脱麸和碾磨的影响，并研究其特征在与高产现代品种杂交时的表现。在大麦中也发现了类似的突变。然而，关于可能控制这些突变或小麦或大麦籽粒发育的基因，我们知之甚少;作为识别的第一步，我们将使用传统的遗传作图技术在小麦和大麦染色体上定位它们。这将使我们能够开发与它们相关的DNA标记，育种者可以使用这些标记来选择新品种中更好的谷粒形状。虽然不同种类植物的种子可能看起来非常不同，但许多科学家认为，产生它们的基本潜在发育过程是共享的;有人认为，在一个物种中发现的被证明对发育有重大影响的基因可能在其他物种中有直接的对应物。我们的目标是使用这些基因的信息，从模式物种拟南芥，以确定那些潜在的参与小麦或大麦为我们的使用，以修改粮食形状，我们的优势，以及获得信息的过程中发生的粮食发展。

项目成果

When genomes collide: aberrant seed development following maize interploidy crosses.

• DOI: 10.1093/aob/mcn017
• 发表时间: 2008-04
• 期刊: Annals of botany
• 影响因子: 4.2
• 作者: Paul D Pennington;Liliana M. Costa;J. Gutierrez-Marcos;A. Greenland;H. Dickinson