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A kind of method for improving wheat processing quality

A wheat and genetically modified wheat technology, applied in chemical instruments and methods, botanical equipment and methods, biochemical equipment and methods, etc., can solve the problems of poor baking quality, easy rheology of dough, and difficult processing.

Active Publication Date: 2021-03-05
INST OF GENETICS & DEVELOPMENTAL BIOLOGY CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The larger the DS, the weaker the gluten, the more rheological the dough, which is difficult to process and has poor baking quality

Method used

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  • A kind of method for improving wheat processing quality
  • A kind of method for improving wheat processing quality
  • A kind of method for improving wheat processing quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] Embodiment 1, the acquisition of wheat mutant gene 1Dx2m2

[0089] 1. PCR amplification of the full-length sequence of the wheat 1Dx2 gene coding region

[0090] Genomic DNA of common wheat cultivar Konong 199 was used as a template to perform PCR amplification using specific primer combination Dx2F and Dx2R, high-fidelity PrimeSTAR HS DNA polymerase and 2×PrimeSTAR GC Buffer (Takara, Dalian). The obtained PCR amplified fragment 1Dx2 ( figure 1 ) is the full-length sequence of the coding region of the 1Dx2 gene. The nucleotide sequences of the primer combinations Dx2F and Dx2R are respectively Sequence 1 and Sequence 2 in the sequence listing.

[0091] The PCR program for amplifying the full-length sequence of the 1Dx2 coding region was as follows: pre-denaturation at 98°C for 3 min; denaturation at 98°C for 30 sec, renaturation and extension at 72°C for 3 min, 38 cycles; and finally extension at 72°C for 10 min.

[0092] 2. Recovery and cloning of 1Dx2 gene PCR ampl...

Embodiment 2、1Dx2

[0101] Embodiment 2, the acquisition of 1Dx2m2 transgenic wheat

[0102] 1. Creation of transgenic receptor materials

[0103] The transgenic acceptor material used in the present invention is the high-molecular-weight glutenin subunit 1Dx2 deletion mutant of common wheat variety Kenong 199 (KN199), denoted as kn2 - . kn2 - Mutants were obtained by EMS mutagenesis method. The specific process is as follows: (1) choose 1000 plump wild-type Ke Nong 199 seeds and use 0.4% EMS (Sigma, M0880) to treat them in the dark for 24 hours and then wash them with running water for 24 hours. These seeds are denoted as M 0 ;(2) M 0 After 4 weeks of normal germination and vernalization (4°C), the seeds were planted in the Beijing Changping Experimental Base of the Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, and managed in the normal field. The harvested seeds were recorded as M 1 ; using SDS-PAGE method from M 1 The 1Dx2 subunit deletion mutant was scree...

Embodiment 3、1

[0116] Example 3, Determination of processing quality traits of 1Dx2m2 transgenic lines and comparative analysis with recipients, wild-type Kenong 199 and 1Dx2 transgenic lines

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Abstract

The invention discloses a method for improving the processing quality of wheat. The present invention uses large primer PCR mutation technology to carry out site-directed mutagenesis on wheat 1Dx2 gene, and obtains single-point mutation gene 1Dx2m2, and introduces it into the 1Dx2 subunit deletion mutant of wheat fine variety Ke Nong 199, and obtains stable The transgenic line TL1Dx2m2. The quality analysis experiment proved that the mutant high molecular weight glutenin subunit 1Dx2m2 can significantly improve the processing quality of wheat flour. The invention improves the processing quality of wheat through site-directed mutation of HMW-GS gene 1Dx2 and transgenic method, fills the blank of using point mutation gene to improve wheat processing quality at home and abroad, and opens up a new way for improving wheat processing quality.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for improving the processing quality of wheat. Background technique [0002] Common wheat (Triticum aestivum L., AABBDD, 2n=6x=42) belongs to the Poaceae family Triticum (Triticum), and is the most important food crop for human beings. Due to the unique elasticity and extensibility of wheat dough, it can be processed into a variety of foods such as bread, biscuits, noodles, steamed buns, dumplings, fried dough sticks, etc. by baking, steaming, and frying. The quality of these foods is closely related to the quality of wheat itself. Wheat quality refers to the adaptability and satisfaction of wheat varieties to a specific end use, which can be divided into nutritional quality and processing quality. Nutritional quality refers to the degree to which the nutrients contained in wheat meet the nutritional needs of humans (animals), including the amount of nutrients,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K14/415C12N15/29C12N15/82A01H5/00A01H6/46C12Q1/6895
CPCC07K14/415C12N15/8261C12Q1/6895C12Q2600/158
Inventor 张相岐张鲁军范仁春卫波孙家柱高彩霞张爱民王道文贾旭王献平
Owner INST OF GENETICS & DEVELOPMENTAL BIOLOGY CHINESE ACAD OF SCI