Identification And Application Of High Generation Polymers Of Wheat 1Dx5+1Dy10,NGli-D2 And Sec-1~s

Wheat(Triticum aestivum L.)is one of the largest crops in the world,and about 35%of the population feeds on wheat as the staple food.The content and composition of storage protein in wheat grains determine the quality of wheat flour.Studies have shown thatα-gliadin in wheat endosperm is the main cause of celiac disease.As people’s demand for pasta increases,the prevalence of wheat celiac disease also increases.In addition,there are problems in the overall quality of wheat in our country:strong gluten is not strong and weak gluten is not weak.Nowadays,improving the strength of wheat gluten and choosing low-α-gliadin foods have become research hotspots.Wheat gluten includes gliadin and glutenin,which determine the stickiness and elasticity of the dough.The high molecular weight glutenin 5+10 subunit is positively correlated with wheat quality and can improve the baking quality of bread.The introduction of Gli-D2 site deletion can reduce the level of celiac disease caused byα-gliadin and increase the lysine content of wheat grains.The Sec-1 locus is the main reason that causes the quality of wheat1BL/1RS translocation line to decrease.The introduction of the Sec-1 deletion site prevents the expression ofω-ryeine and improves the processing quality of wheat.In this experiment,Hengguan 35,Zheng Mai 7698,and Zheng Mai 366 were used as genetic backgrounds.Three target genes,1Dx5+1Dy10,NGli-D2 and Sec-1~S,were aggregated,and their derived progeny were used as test materials and the relevant specific primers were used for molecular marker-assisted selection to identify the offspring aggregates.Analyze the effect of the polymer after polymerization by measuring the quality traits,and compare it with the control for analysis:1.Identification results of gene aggregates with different genetic backgrounds:The identification of gene aggregates was completed.Under different genetic background conditions,a total of 697 strains of dimers and trimers were obtained.Zhengmai 366polymerization success rate was 96.27%;Zhengmai 7698 polymerization success rate was96.90%;Hengguan 35 polymerization success rate was 73.61%.2.The quality effect of gene polymer material:by measuring the quality effect index,it can be found that after polymerizing the three genes,the polymer improves the strength of gluten,the kneading resistance and the stirring power of flour compared with the control.Compared with different polymers,there are also different degrees of differences between them;the percentage of insoluble gluten macromer(%UPP)and the content of gluten alcohol ratio are increased,which enhances the strength of gluten and improves the processing quality of wheat flour.3.Correlation analysis of quality indicators:The results show that compared with the control,the percentage of insoluble gluten protein macromers(%UPP)and the ratio of gluten alcohol in wheat protein components are improved.There are different degrees of difference in the percentage of insoluble gluten macromer(%UPP)and the ratio of gluten alcohol between polymers,which may be caused by different genetic backgrounds and polymerization methods.4.Analysis of the epitope level of celiac disease(CD)with near-equal deletion of Gli-D2locus:The absence of Gli-D2 locus can reduce the epitope level of celiac disease and improve the nutritional quality.Correlation analysis of the prolamin content,the ratio of lactol and the level of CD epitope revealed that prolamin was significantly positively correlated with the level of CD epitope,but not correlated with the ratio of lactol.