A method for identifying wheat varieties with different gluten strength

Abstract

This invention belongs to the field of plant breeding and discloses a method for identifying wheat varieties with different gluten strengths, including the following steps: (1) preparation of the experimental site; (2) sowing at appropriate soil moisture; (3) winter wheat field management; (4) normal management in spring according to seedling conditions; (5) after flowering, simultaneously measuring the first 100-grain weight of the same variety under both mulched and unmulched treatments; (6) simultaneously measuring the 100-grain weight of the same variety under both mulched and unmulched treatments on days 7, 14, 21, 28, and 35 of the grain-filling stage; (7) calculating the grain-filling rate; (8) comparing the grain-filling rates of the same variety under both mulched and unmulched treatments, and judging the wheat gluten strength variety based on the characteristics of the grain-filling rates of the same variety under both mulched and unmulched treatments. This invention has the advantages of simple and clear indicators, comprehensive and efficient operation, no complex equipment involved, and easy operation, which can greatly improve the breeding efficiency for varieties with different gluten strengths.

Description

Technical Field

[0001] This invention belongs to the field of plant breeding, and more specifically relates to a method for identifying different wheat varieties with different gluten strength. Background Technology

[0002] Wheat, belonging to the Poaceae family, is a cereal crop widely cultivated worldwide. The flour produced by removing the bran from its grains (caryopsis) can be used to make bread, steamed buns, biscuits, noodles, and other foods, making it a staple food for humans. Wheat varieties can be categorized into strong gluten, medium-strong gluten, medium gluten, and weak gluten types. Generally, strong gluten wheat refers to wheat with a high gluten content and strong gluten strength, primarily used for making bread, noodles, and dumplings—foods requiring high gluten strength. Medium gluten wheat has hard or semi-hard grains, moderate protein content and gluten strength, good extensibility, and is suitable for flour products that do not require high gluten strength, such as steamed buns and noodles. Weak gluten wheat has soft grains, low protein content, and weak gluten strength, suitable for making biscuits and pastries. Currently, among the wheat varieties widely promoted in major wheat-producing provinces, strong gluten, medium-strong gluten, medium gluten, and weak gluten wheat account for approximately 21%, 19%, 57%, and 3%, respectively. Medium-strong gluten and medium gluten wheat remain the mainstream, while the area planted with high-quality strong and weak gluten wheat is gradually increasing.

[0003] In wheat breeding, varieties with different gluten strengths, such as strong gluten, medium gluten, and weak gluten, are classified according to indicators such as crude protein content (dry basis), wet gluten content, water absorption rate, stability time, maximum tensile resistance, and tensile area. However, the following problems exist: (1) Measuring multiple parameters requires a lot of instruments, equipment, manpower, material resources, and financial resources, which is generally not feasible for breeding research units. (2) The methods for determining quality traits are not easy to standardize in actual operation, and the results are difficult to compare. For example, due to the influence of the milling process (wheat conditioning, the mill used, and the proportion of flour used), flour yield, and systematic errors, the difference in stability time between different units can reach more than 40%. (3) The method of using high molecular weight glutenin subunits for selection has two problems: first, the relationship between quality and subunits is uncertain; second, there are large differences between different studies. For example, Glu-D1 of Jinan 17 was determined to be 5+10, but the results of literature and other analyses are 4+12. Due to the existence of the above problems, it is difficult for grassroots breeding units to effectively and conveniently identify the gluten strength type of wheat varieties.

[0004] Therefore, how to provide a simple, rapid, easy-to-use, and effective method for identifying different gluten strength varieties during wheat breeding is a problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0005] To overcome the shortcomings and deficiencies of existing technologies, this invention provides a method for identifying wheat varieties with different gluten strengths. This method can be widely used for identifying wheat varieties with different gluten strengths, such as strong gluten, medium gluten, and weak gluten. It has the advantages of simple and clear indicators, comprehensive and efficient operation, no complex equipment involved, and easy operation, which can greatly improve the breeding efficiency for varieties with different gluten strengths.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] A method for identifying wheat varieties with different gluten strength includes the following steps:

[0008] (1) Preparation of the experimental site: Select a flat plot of land, plow it to a depth of more than 20 cm, and level it again after plowing; it should be moderately loose and compacted, with the top loose and the bottom firm, without any missed plowing or harrowing, without any open ridges or dark ridges, and with uniform soil fertility.

[0009] (2) Sowing in suitable soil moisture: Select loam soil with a moisture content of 15% to 19%, dark soil color, which can be squeezed into a ball by hand, crumbled when thrown, and leave a wet mark on the hand before sowing the variety to be tested.

[0010] (3) Winter wheat field management: Irrigate according to soil moisture conditions for overwintering;

[0011] (4) In spring, manage the seedlings normally: After the seedlings have flowered, cover the wheat plants that were sown in step (2) with a plastic film at 18:00 every evening to keep them warm. Uncover the film at 7:00 the next morning and keep them in a normal temperature environment. Continue to cover the wheat plants with the film as described above until they mature. At the same time, record the temperature and humidity inside the film every day. The other half of the wheat plants were left to grow naturally without being covered with a film.

[0012] (5) After the flowering of the variety, the first 100-grain weight of the same variety was measured simultaneously for both the mulched and unmulched treatments.

[0013] (6) On the 7th, 14th, 21st, 28th and 35th days of grain filling, the weight of 100 grains of the same variety under both film-covered and unfilm-covered treatments was measured simultaneously.

[0014] (7) Calculate the grain filling rate: The grain filling rate is the increase in dry matter per 100 wheat grains per day;

[0015] (8) Compare the grain filling rates of the same variety under two treatments: mulched and unmulched. Based on the characteristics of the grain filling rates of the same variety under two treatments, determine the wheat gluten strength variety.

[0016] Preferably, the sowing requirements for the variety to be tested in step (2) are: each variety is planted in 4 rows, with a row length of 4 meters, and three replicates are planted. The sowing quantity is calculated as 180,000 basic seedlings per mu.

[0017] The beneficial effects of the above technical solution are: sowing according to the standard amount and planting three replicates reduce experimental error.

[0018] Preferably, the method for determining the weight of 100 grains is as follows: randomly select 20 ears of grain, first dry the grains at 105℃ for 15 minutes to kill the green, then dry them at 80℃ until the weights are consistent in three consecutive weighings, with a 15-minute interval between each weighing. Then weigh 100 grains using a balance of 0.01% and record the weight. Repeat this process three times and take the average value.

[0019] The beneficial effect of the above technical solution is that, since the grains are too small and difficult to thresh, the ears are first blanched to facilitate threshing.

[0020] Preferably, the grouting rate in step (7) is calculated as follows: Grouting rate (g / 100 grains·d) = (G n+7 -G n ) / 6; The G n G is the weight of 100 grains on day n. n+7 The weight of 100 grains on day n+7.

[0021] The beneficial effect of the above technical solution is that by measuring the weight of 100 seeds, the amount of seeds used can be reduced.

[0022] Preferably, the wheat varieties with high gluten content in step (7) include strong gluten varieties, medium gluten varieties and weak gluten varieties.

[0023] Preferably, the grouting rate characteristics of the strong rib variety are as follows: from day 1 to day 14 of grouting, the grouting rate under natural growth without film treatment is higher than that under film treatment; from day 14 to day 21 of grouting, the grouting rate under natural growth without film treatment is lower than that under film treatment; from day 21 of grouting to the end, the grouting rate under natural growth without film treatment is higher than that under film treatment.

[0024] Preferably, the grouting rate of the medium-gluten variety is characterized as follows: from the beginning to the end of grouting, the grouting rate under natural growth without film treatment is always higher than that under film treatment.

[0025] Preferably, the grouting rate characteristics of the weak rib variety are as follows: from day 1 to day 21 of grouting, the grouting rate under natural uncoated treatment is higher than that under coated treatment; from day 21 of grouting to the end, the grouting rate under natural uncoated treatment is lower than that under coated treatment.

[0026] As can be seen from the above technical solution, compared with the prior art, the present invention provides a method for identifying wheat varieties with different gluten strengths, which can be applied to the identification of wheat varieties with different gluten strengths such as strong gluten, medium gluten, and weak gluten. It has the advantages of simple and clear indicators, comprehensive and efficient operation, no complex equipment involved, and easy operation, which can greatly improve the breeding efficiency for varieties with different gluten strengths. Attached Figure Description

[0027] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the provided drawings without creative effort.

[0028] Figure 1 The variation in grain-filling rate of Xinmai 26.

[0029] Figure 2 The variation in grouting rate of Zhengmai 366.

[0030] Figure 3 The grouting rate variation of Bainong Aikang 58.

[0031] Figure 4 The grouting rate variation of Bainong 4199.

[0032] Figure 5 The grouting rate variation of Bainong 418.

[0033] Figure 6 The grouting rate variation of Yu Nong 901.

[0034] Figure 7 The grouting rate variation of Yu Nong 910. Detailed Implementation

[0035] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0036] Example 1

[0037] A method for identifying wheat varieties with different gluten strength includes the following steps:

[0038] (1) Preparation of the experimental site: Select a flat plot of land, plow it to a depth of more than 20 cm, and level it again after plowing; it should be moderately loose and compacted, with the top loose and the bottom firm, without any missed plowing or harrowing, without any open ridges or dark ridges, and with uniform soil fertility.

[0039] (2) Sowing in suitable soil moisture: Select loam soil with a moisture content of 15% to 19%, dark soil color, which can be squeezed into a ball by hand, crumbled when thrown, and leave a wet mark on the hand before sowing the variety to be tested.

[0040] (3) Winter wheat field management: Irrigate according to soil moisture conditions for overwintering;

[0041] (4) In spring, manage the seedlings normally: After the seedlings have flowered, cover the wheat plants that were sown in step (2) with a plastic film at 18:00 every evening to keep them warm. Uncover the film at 7:00 the next morning and keep them in a normal temperature environment. Continue to cover the wheat plants with the film as described above until they mature. At the same time, record the temperature and humidity inside the film every day. The other half of the wheat plants were left to grow naturally without being covered with a film.

[0042] (5) After the flowering of the variety, the first 100-grain weight of the same variety was measured simultaneously for both the mulched and unmulched treatments.

[0043] (6) On the 7th, 14th, 21st, 28th and 35th days of grain filling, the weight of 100 grains of the same variety under both film-covered and unfilm-covered treatments was measured simultaneously.

[0044] (7) Calculate the grain filling rate: The grain filling rate is the increase in dry matter per 100 wheat grains per day;

[0045] (8) Compare the grain filling rates of the same variety under two treatments: mulched and unmulched, and determine the wheat gluten strength variety based on the characteristics of the grain filling rates of the same variety under two treatments: mulched and unmulched.

[0046] The sowing requirements for the varieties to be tested in step (2) are as follows: each variety is planted in 4 rows with a row length of 4 meters, and three replicates are planted. The sowing quantity is calculated as 180,000 basic seedlings per mu.

[0047] The method for determining the weight of 100 grains is as follows: 20 ears of grain are randomly selected, and the grains are first dried at 105℃ for 15 minutes to kill the greenness. Then, they are dried at 80℃ until the weights are consistent in three consecutive weighings, with a 15-minute interval between each weighing. The dry weight of 100 grains is then measured using a balance of 0.01%, and the weight is recorded. The process is repeated three times and the average value is taken.

[0048] The calculation method for the grouting rate in step (7) is as follows: Grouting rate (g / 100 grains·d) = (G n+7 -G n ) / 6; The G n G is the weight of 100 grains on day n. n+7 The weight of 100 grains on day n+7.

[0049] The wheat gluten varieties mentioned in step (7) include strong gluten varieties, medium gluten varieties and weak gluten varieties.

[0050] The grouting rate characteristics of the strong gluten variety are as follows: from day 1 to day 14 of grouting, the grouting rate under natural growth without film treatment is higher than that under film treatment; from day 14 to day 21 of grouting, the grouting rate under natural growth without film treatment is lower than that under film treatment; from day 21 of grouting to the end, the grouting rate under natural growth without film treatment is higher than that under film treatment.

[0051] The grouting rate characteristic of the medium-gluten variety is that, from the beginning to the end of grouting, the grouting rate under natural growth without film treatment is always higher than that under film treatment.

[0052] The grouting rate characteristics of the weak rib variety are as follows: from day 1 to day 21 of grouting, the grouting rate under natural uncoated treatment is higher than that under coated treatment; from day 21 to the end of grouting, the grouting rate under natural uncoated treatment is lower than that under coated treatment.

[0053] Following the above method, wheat varieties Xinmai 26 and Zhengmai 366 were planted at Jinlei Seed Industry in Langgongmiao Town, Xinxiang City, Henan Province in October 2021. In May 2022, half of the wheat was mulched during their grain-filling stage, and their grain-filling rates were measured. The results showed that under mulching, the grain-filling rates of both varieties were lower than the normal grain-filling rates without mulching during days 1-14 and 21-35. However, during days 14-21, the mulched grain-filling rate slightly exceeded the normal rate without mulching. Based on the trend of grain-filling rate changes, both Xinmai 26 and Zhengmai 366 were determined to be strong gluten varieties. Specific changes in grain-filling rate are as follows: Figures 1-2 As shown.

[0054] Example 2

[0055] Following the method in Example 1, wheat varieties Bainong Aikang 58, Bainong 4199, and Bainong 418 were planted at Jinlei Seed Industry in Langgongmiao Town, Xinxiang City, Henan Province in October 2021. In May 2022, half of the wheat was mulched during their grain-filling stage, and their grain-filling rates were measured. The results showed that under mulching, the grain-filling rates of all three varieties were lower than the normal grain-filling rates without mulching throughout the entire grain-filling period. Based on the trend of their grain-filling rate changes, Bainong Aikang 58, Bainong 4199, and Bainong 418 were determined to be medium-gluten wheat varieties. Specific changes in grain-filling rate are as follows: Figures 3-5 As shown.

[0056] Example 3

[0057] Following the method in Example 1, wheat varieties Yunong 901 and Yunong 910 were planted at Jinlei Seed Industry in Langgongmiao Town, Xinxiang City, Henan Province in October 2021. In May 2022, half of the wheat was mulched during their grain-filling stage, and the grain-filling rate was measured. The results showed that the grain-filling rate of both varieties under mulching treatment exceeded the normal grain-filling rate without mulching treatment during days 21 to 28 of the grain-filling period. Based on the changes in grain-filling rate, both Yunong 901 and Yunong 910 were determined to be weak-gluten varieties. Specific changes in grain-filling rate are as follows: Figures 6-7 As shown.

[0058] Comparative Example 1

[0059] Seven wheat varieties—Xinmai 26, Zhengmai 366, Bainong Aikang 58, Bainong 4199, Bainong 418, Yunong 901, and Yunong 910—were planted in October 2021. Normal field management was implemented throughout the wheat's growth cycle. The wheat was harvested in June 2022, threshed, and then milled using an LRMM8040-3-D mill (Jiangsu Wuxi Xiliang Instrument Manufacturing Co., Ltd.). The flour yield of the experimental materials was approximately 55%. Data were measured after the flour had settled for one to two weeks. Protein content was determined by weighing 1g of flour sample, adding it to a quartz tube, and then adding 3.5g of catalyst. Nine samples were collected, with each sample replicated three times. After mixing, 10mL of 98% concentrated ammonium sulfate was added, and the mixture was nitrated in a nitrification apparatus for 3 hours. The wheat protein content was then measured using a DK159 Kjeldahl nitrogen analyzer. The farinograph parameters of the flour were determined using a Brabender farinograph (Germany) according to GB / T14614-2006, "Physical Properties of Wheat Flour Dough - Determination of Water Absorption and Rheological Properties - Farinograph Method". The data are shown in Table 1.

[0060] Table 1

[0061] Protein content % dough stability time (min) wet gluten content % Xinmai 26 15.3 10.1 33.1 Zhengmai 366 14.6 11.6 38.6 Bainong Aikang 58 12.5 5.1 30.2 4199 Bai Nong 11.6 5.2 31.1 418 Bai Nong 12.5 6.3 30.9 Henan Agricultural University 901 11.8 1.2 28.5 Henan Agricultural University 910 11.6 1.5 29.5

[0062] According to the data in Table 1, Xinmai 26 and Zhengmai 366 are strong gluten varieties, Bainong Aikang 58, Bainong 4199, and Bainong 418 are medium gluten varieties, and Yunong 901 and Yunong 910 are weak gluten varieties. This is consistent with the conclusions obtained in Examples 1-3. However, compared to Examples 1-3, Comparative Example 1 requires more equipment, manpower, resources, and funds to measure multiple parameters, and it is time-consuming, complex, and prone to errors. The method of this invention is convenient, yields accurate conclusions, has no special requirements for conditions, and does not involve complex equipment.

[0063] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. The solutions disclosed in the embodiments are described simply because they correspond to the methods disclosed in the embodiments; relevant parts can be found in the method section.

[0064] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for identifying wheat varieties with different gluten strengths, characterized in that, Includes the following steps: (1) Preparation of the experimental site: Select a flat plot of land, plow it to a depth of more than 20 cm, and level it again after plowing; it should be moderately loose and compacted, with the top loose and the bottom firm, without any missed plowing or harrowing, without any open ridges or dark ridges, and with uniform soil fertility. (2) Sowing in suitable soil moisture: Select loam soil with a moisture content of 15% to 19%, dark soil color, which can be squeezed into a ball by hand, crumbled when thrown, and leave a wet mark on the hand before sowing the variety to be tested. (3) Winter wheat field management: Irrigate according to soil moisture conditions for overwintering; (4) In spring, manage the seedlings normally: After the seedlings have flowered, cover the wheat plants that were sown in step (2) with a plastic film at 18:00 every evening to keep them warm. Uncover the film at 7:00 the next morning and keep them in a normal temperature environment. Cover the wheat plants with the film every day until they mature. At the same time, record the temperature and humidity inside the film every day. The other half of the wheat plants were left to grow naturally without the film covering treatment. (5) After the flowering of the variety, the first 100-grain weight of the same variety was measured simultaneously for both the mulched and unmulched treatments. (6) On the 7th, 14th, 21st, 28th and 35th days of grain filling, the weight of 100 grains of the same variety under both film-covered and unfilm-covered treatments was measured simultaneously. (7) Calculate the grain filling rate: The grain filling rate is the increase in dry matter per 100 wheat grains per day; (8) Compare the grain filling rates of the same variety under two treatments: mulched and unmulched. Based on the characteristics of the grain filling rates of the same variety under two treatments, determine the wheat gluten strength variety.

2. The method for identifying wheat varieties with different gluten strengths according to claim 1, characterized in that, The sowing requirements for the varieties to be tested in step (2) are as follows: each variety is planted in 4 rows with a row length of 4 meters, and three replicates are planted. The sowing quantity is calculated as 180,000 basic seedlings per mu.

3. The method for identifying wheat varieties with different gluten strengths according to claim 1, characterized in that, The method for determining the weight of 100 grains is as follows: 20 ears of grain are randomly selected, and the grains are first dried at 105℃ for 15 minutes to kill the greenness. Then, they are dried at 80℃ until the weights are consistent in three consecutive weighings, with a 15-minute interval between each weighing. The dry weight of 100 grains is then measured using a balance of 0.01%, and the weight is recorded. The process is repeated three times and the average value is taken.

4. The method for identifying wheat varieties with different gluten strengths according to claim 1, characterized in that, The calculation method for the grouting rate in step (7) is as follows: Grouting rate (g / 100 grains·d) = (G n+7 -G n ) / 6; The G n G is the weight of 100 grains on day n. n+7 The weight of 100 grains on day n+7.

5. The method for identifying different gluten strength wheat varieties according to claim 1, characterized in that, The wheat gluten varieties mentioned in step (7) include strong gluten varieties, medium gluten varieties and weak gluten varieties.

6. The method for identifying wheat varieties with different gluten strengths according to claim 5, characterized in that, The grouting rate characteristics of the strong gluten variety are as follows: from day 1 to day 14 of grouting, the grouting rate under natural growth without film treatment is higher than that under film treatment; from day 14 to day 21 of grouting, the grouting rate under natural growth without film treatment is lower than that under film treatment; from day 21 of grouting to the end, the grouting rate under natural growth without film treatment is higher than that under film treatment.

7. The method for identifying wheat varieties with different gluten strengths according to claim 5, characterized in that, The grouting rate characteristic of the medium-gluten variety is that, from the beginning to the end of grouting, the grouting rate under natural growth without film treatment is always higher than that under film treatment.

8. The method for identifying wheat varieties with different gluten strengths according to claim 5, characterized in that, The grouting rate characteristics of the weak rib variety are as follows: from day 1 to day 21 of grouting, the grouting rate under natural uncoated treatment is higher than that under coated treatment; from day 21 to day 28 of grouting, the grouting rate under natural uncoated treatment is lower than that under coated treatment; from day 28 of grouting to the end, the grouting rate under natural uncoated treatment is higher than that under coated treatment.

Images