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/E007287/1
• 负责人: Peter Shewry
• 金额: $ 50.06万
• 依托单位: Rothamsted Research
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 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%2FE007287%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 flour mills, 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, a component of which is grain size, but have not previously selected specifically for grain shape. This project aims to survey the range of different grain sizes and crease shapes that exist in varieties of wheat and to relate them to milling yield. Grain shape is also important for barley used for malting (sprouting) where short fat grains are desirable since this allows starch present in the endosperm to be more rapidly used as food for the sprouting embryo. One ancient sub-species of wheat that was grown in India and Pakistan has small spherical grains with 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 them 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 our own information on such genes from the model species Arabidopsis and maize to identify those potentially involved in wheat or barley for our use to modify grain shape and size 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，小麦籽粒被分成不同的部分：外层(麸皮)、胚芽(胚芽)和胚乳(白粉)。碾磨小麦或大麦特别困难，因为谷物的形状不规则：与大米不同，大米或多或少是圆柱形的，小麦和大麦的一个表面有很深的凹槽或折痕；这使得胚乳与外层分离成为问题。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数量也不同。研究表明，每粒面粉的产量取决于籽粒的大小和形状，因为这决定了胚乳所占的籽粒相对于其他籽粒部分的比例。此外，随着面粉厂最近采用去白化(去除外层)，折痕的形状和深度对面粉提取变得非常重要。育种者通常会选择新品种来提高粮食产量，其中一个因素是籽粒大小，但以前从未专门选择过粒形。该项目旨在调查不同小麦品种中存在的不同粒级和皱纹形状的范围，并将它们与碾磨产量联系起来。籽粒形状对用于制麦(发芽)的大麦也很重要，因为短脂肪粒是可取的，因为这可以使胚乳中的淀粉更快地被用作发芽胚胎的食物。在印度和巴基斯坦种植的一种古老的小麦亚种具有非常浅的折痕的小球形颗粒；我们的部分工作将是评估这种极端形状对脱粒和碾磨有什么影响，并研究其特征在杂交到高产现代品种时的表现。大麦中也发现了类似的突变。然而，人们对可能控制这些突变或小麦或大麦籽粒发育的基因知之甚少；作为鉴定它们的第一步，我们将使用传统的遗传图谱技术将它们定位在小麦和大麦的染色体上。这将使我们能够开发与它们连锁的DNA标记，育种人员可以利用这些标记在新品种中选择更好的粒形。虽然不同物种的植物种子看起来可能非常不同，但许多科学家认为，产生种子的基本发育过程是相同的；有人提出，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关系。我们的目标是利用我们从模式物种拟南芥和玉米中获得的关于这些基因的信息来识别那些可能与小麦或大麦相关的基因，以便我们利用这些基因来改变有利于我们的籽粒形状和大小，以及获得关于谷物发育过程如何发生的信息。

项目成果

Barley

大麦

• DOI: 10.1002/9780470958636.ch13
• 发表时间: 2010
• 作者: Gubatz S

Modelling wheat breakage during roller milling using the Double Normalised Kumaraswamy Breakage Function: Effects of kernel shape and hardness

• DOI: 10.1016/j.jcs.2012.02.002
• 发表时间: 2012-05-01
• 期刊: JOURNAL OF CEREAL SCIENCE
• 影响因子: 3.8
• 作者: Campbell, Grant M.;Sharp, Calum;Shewry, Peter
• 通讯作者: Shewry, Peter