The rapid non-destructive estimation of wheat protein properties and dough rheological characteristics is of great significance for ensuring processing quality, food safety, and variety classification. This study established a multi-source remote sensing framework integrating hyperspectral and red-green-blue (RGB) data. By extracting wavelet features (WFs) and color indices (CIs), and applying Pearson correlation analysis combined with the successive projections algorithm-variance inflation factor (SPA-VIF) for feature selection, partial least squares regression (PLSR), extreme gradient boosting (XGBoost), and attention-based multi-task learning (MTL-AM) were employed to predict wheat protein and rheological traits. The results showed that the fusion of wavelet features with RGB images significantly improved model prediction accuracy, and that the estimation performance of XGBoost and MTL-AM was significantly higher than that of PLSR. To further improve the estimation accuracy of the farinograph quality number (FQN), the combined MTL-AM-XGBoost model achieved the highest accuracy (R2 = 0.982, RMSE = 8.975, MAE = 7.087, RPD = 6.077). This study provides an effective technical solution for the non-destructive, high-throughput monitoring of wheat functional quality.

Accurate and efficient estimation of grain protein content (GPC) plays a crucial role in wheat quality grading and processing quality assessment. Due to the differences in physical structure and optical scattering characteristics between grain and flour, models developed under a single morphology suffer from limited cross-morphology generalization performance, which makes it difficult to balance the integrated detection requirements for rapid quality evaluation and traceability. This study constructed a cross-morphology transfer learning framework to achieve bidirectional and high-precision collaborative prediction of GPC between grain and flour, thereby effectively overcoming the sample-morphology dependency of the models. This research investigated GPC prediction using hyperspectral data collected from both grain and flour samples. Original reflectance (OR) spectra and wavelet features (WF) were extracted to characterize spectral information. To evaluate feature relevance, Pearson correlation analysis, two-dimensional correlation spectroscopy (2D-COS), and variable importance in projection (VIP) analysis were applied. To address spectral discrepancies between grain and flour, a cross-morphology transfer-learning framework based on a wavelet-feature-enhanced Wasserstein distance adversarial neural network (WF-WDANN) was developed. Results showed that WF exhibited stronger correlations with GPC compared with OR features. For the proposed WDANN model, the highest prediction accuracies reached R2 = 0.97 and NRMSE = 0.21% for grain, and R2 = 0.99 and NRMSE = 0.19% for flour. In cross-morphology transfer scenarios, the WDANN model achieved an average independent validation performance of R2 = 0.97, RMSE = 0.35%, and NRMSE = 0.17% for grain-to-flour transfer, and R2 = 0.96, RMSE = 0.32%, and NRMSE = 0.15% for flour-to-grain transfer. These results demonstrate that integrating wavelet-based feature representation with adversarial transfer learning significantly improves GPC prediction across different sample morphologies, providing a robust and morphology-agnostic approach for rapid quality assessment in wheat processing chains.

Common wheat (Triticum aestivum L.) is one of the world’s most important food crops and serves as the primary raw material for a wide range of flour-based products, including bread, noodles, and steamed bread. Increasing attention has been paid to the quality and appearance of flour products, particularly flour color. Polyphenol oxidase (PPO) activity and yellow pigment (YP) content are key factors influencing flour color. However, the genetic basis underlying these traits and the stable loci controlling their dynamic changes during grain development remain unclear. In this study, a genome-wide association study (GWAS) was conducted to investigate flour color-related traits. The natural population was genotyped using the wheat 90 K single nucleotide polymorphism (SNP) array, and 11 and 23 significant SNPs were identified for PPO activity and YP content, respectively. QTL analysis of PPO activity revealed that QPpo3B-2 was a stable locus detected in both conditional and unconditional analyses at 14–21 days after anthesis (DAA), indicating that its expression was largely independent of the developmental stage. In addition, QTLs detected at 7, 21, and 28 DAA all included loci on chromosome 3B, suggesting that this chromosome harbors important genetic factors controlling PPO activity. For YP content, QYp1A2-1 was detected in both conditional and unconditional QTL analyses, explaining 6.00

Barley flour is valued for its unique texture and resistance to starch digestion. However, its high bran content often compromises food quality. To address this, the effects of incorporating epigallocatechin gallate (EGCG) and ferulic acid (FA) into whole grain barley noodles were investigated. In terms of digestibility, resistant starch content increased from 24% (Control) to 37% (0.5% EGCG) and 26% (0.5% FA), while rapidly digestible starch decreased from 62% to 51% and 59%, respectively. These results indicate that EGCG and FA enhanced the anti-digestive property of noodles. Analyses using SEM, liquid chromatography, and low-field nuclear magnetic resonance revealed that the reduced digestibility was primarily attributed to protein polymerization and strengthened water-solid interactions, which promoted cross-linking of the gluten network and encapsulation of starch. This study demonstrates that incorporating dietary polyphenols is an effective strategy to improve the edible quality and functional properties of barley noodles, thereby promoting their potential utilization.

Starch-based emulsifiers, with multifunctional properties such as high viscosity, high gelling, and low digestibility, have gained increasing interest. This study aimed to understand the properties and digestibility of high-amylose wheat (HAW) starch sodium octenyl succinate (SSOS). HAW-SSOS had slightly lower peak gelatinization temperatures (Tp1: 71.5 °C, Tp2: 97.3 °C), conclusion temperature (104.3 °C), and relative crystallinity (16.7 %) compared to its counterpart. HAW starch exhibited increasing viscosities during pasting at 50 °C-95 °C-50 °C, while HAW-SSOS displayed high peak (564.5 cP), trough (492.0 cP), and final (1225.0 cP) viscosities. When pasting at 50 °C-140 °C-50 °C, the peak, trough, and final viscosities of HAW-SSOS decreased to 473.5 cP, 35.0 cP, and 170.0 cP, respectively. The gel prepared from pasting HAW-SSOS starch at 50 °C-95 °C-50 °C showed lower hardness (11.0 cP), gumminess (7.0 cP), and chewiness (49.0 cP) compared to the HAW starch gel (129.0 cP, 49.0 cP, and 310.5 cP, respectively). Both HAW starch and HAW-SSOS gels prepared from pasting at 50 °C-140 °C-50 °C showed increased hardness, gumminess, and chewiness. HAW-SOSS exhibited a higher resistant-starch content compared to HAW starch. These results suggested that the introduction of OS groups into HAW starch disrupted the double-helical crystallites, increased pasting viscosity and enzymatic resistance, and reduced gelatinization temperatures and gel hardness.

The objective of this study was to investigate whether resistant starch (RS) in high-amylose wheat (HAW) flour could withstand harsh steaming and then oil-frying in a high-moisture food system. In-vitro starch digestibility analysis showed that the harsh thermal processing reduced the RS content in HAW flour from 53.7 % to 23.2 %. Scanning electron micrographs and confocal laser scanning microscopic images showed that the HAW starch granules remained as granular ghost-like shapes after harsh thermal processing. These ghost-like granules exhibited weak birefringence under a polarized-light microscope, indicating the presence of high-temperature-resistant crystalline structures. Thermal properties and X-ray diffraction results revealed that amylose-lipid complexes were present in HAW starch before harsh thermal processing, and that their crystalline structures formed after treatment. HAW flour exhibited a high pasting temperature and low overall pasting viscosity. These results suggest that the high-temperature-resistant crystalline structures and amylose-lipid complexes in HAW starch inhibited granule swelling during pasting and maintained ghost-like granular morphology after harsh thermal processing, ultimately contributing to the observed RS in HAW flour from the harsh-thermal treatment. This study could provide theoretical support to broaden the application of HAW flour in the food industry.

The objective of this study was to understand how the dynamic rheological behaviors of high-amylose wheat (HAW) dough during various heating stages measured using a mixolab were affected by the starch properties. At the heating stage of 30 °C - 90 °C, low minimum (C2) and peak (C3) torques were observed for HAW doughs, which resulted from their reduced starch granule swelling. During holding at 90 °C, HAW doughs had low minimum (C4) and C3 - C4 torques, indicating a good resistance to mechanical shear and endogenous enzyme degradation. HAW doughs also had low final (C5) and setback (C5 - C4) torques, consistent with their low starch swelling power and solubility. The increased amylose in HAW starch formed long-chain double-helical B-type polymorph and amylose-lipid complex, which resulted in high starch gelatinization-temperatures and enthalpy change, low swelling power and solubility, low pasting viscosity, and high resistance of swollen granules to mechanical shear and enzyme degradation. The overall patterns of dough-rheological behavior of HAW doughs during heating were similar to their respective starch pasting profiles, indicating that starch was the dominant contributor to the dough rheology during heating. This study provides useful information for food applications and manufacturing of HAW-based products, especially none-fermented products requiring firm texture and low viscosity.

Waxy wheat is the new variety for special purposes first proposed by Ministry of Agriculture and Rural Affairs of the People’s Republic of China in 2017. In order to better understand the characteristics of waxy wheat, we have studied the grain and starch characteristics of Shannong nuomai 1, which was the first high-yield waxy wheat approved by Shandong Province. The results showed this variety hardly contained any amylose (only 0.158%), but had the high protein content (16.4%) and flour whiteness (81.2%). There were uneven starch particle size distribution with more A-type starch particles using scanning electron microscopy. In terms of pasting properties, a lower gelatinization temperature, shorter gelatinization time, lower peak viscosity, final viscosity when comparing with those of common wheat. The water absorption rate of dough was obviously higher than that of common wheat, and the formation time was longer than stability time. These studies could provide reference and theoretical basis for power blending and processed products with Shannong nuomai1.

山农糯麦2号是山东农业大学小麦品质育种研究团队选育的紫粒糯质高产小麦新品种,其3个Wx蛋白亚基全部缺失,胚乳直链淀粉含量几乎为0,遗传了父本山农糯麦1号大穗、多粒、抗病、抗倒、落黄好等突出优点,2022年通过山东省农作物品种审定委员会审定(鲁审麦20226036).该品种富含多种营养,比如花青素和膳食纤维,除了可以加工低糖面食、制作高档紫糯水饺粉、紫糯面包粉、紫糯面条粉外,还适合保健、医药、酿酒等行业深化研究利用,对促进我国相关产业的发展具有重要而深远的意义.

利用蓝矮败选育的蓝色籽粒小麦新品种山农蓝麦1号,2020年通过山东省农作物品种审定委员会审定(鲁审麦20206033),是山东省审定的第1个营养功能性蓝色籽粒小麦品种,其籽粒钙、铁、锌、钾、镁、锰含量分别比普通小麦高12％～130％,维生素E、维生素B含量高,富含多种色素,花青素含量4.72mg/100g,抗氧化能力强,适宜功能性食品的加工利用.

山东农业大学小麦品质育种研究团队在广泛征集鉴定筛选小麦种质的基础上,采用有性杂交,通过单穗传法获得181个株系的重组自交系(RIL)群体,利用该群体进行了类黄酮主效基因分子标记定位,鉴定出44个高类黄酮品系,进行了产量和分子标记跟踪选择,选育出山农101等参加了区域和生产试验.2019年山东省农业科学院农业质量标准与检测技术研究所测定:山农101类黄酮含量1.013mg/g,比普通小麦品种高3～5倍.该品种2020年通过山东省农作物品种审定委员会审定,是山东农业大学培育的我国第1个高类黄酮小麦新品种,该品种的推广利用对改善亚健康人群饮食结构,提高其自身的免疫力具有重要意义.

Solvent retention capacity (SRC) is an important tool for assessing wheat quality by estimating the biochemical characteristics of flour components. Although it has been widely used in wheat breeding programs, its genetic architecture is still poorly understood. Hence, the objective of this study was to find quantitative trait loci (QTLs) associated with four SRC traits, namely sucrose SRC, sodium carbonate SRC, water SRC and lactic acid SRC, in a recombinant inbred line population consisting of 173 lines descended from Shannong 01-35/Gaocheng 9411 and an association panel of 205 wheat varieties. The 90K single nucleotide polymorphism array was used to genotype both populations. SRC was primarily influenced by genotype, with broad-sense heritability (H-2) ranging from 59.72% to 80.76%. Linkage mapping revealed seven major QTLs on chromosomes 1B, 4B, 5B, and 6B. Among them, QSc1B.6-27 was repeatedly identified in two different environments, with a 14.7% phenotypic variance explained value. Additionally, 24 significant QTLs, consisting of 57 marker-trait associations, were identified using association mapping across four environments. Nineteen of them explained more than 10.0% of the phenotypic variance, with QSU6A.141 explaining the most (20.1%). Two common chromosomal regions were discovered when combining the two mapping populations. These regions were located between IACX5803 and BS00067000_51 on chromosome 1B and between IACX557 and CAP11_c3631_75 on chromosome 4B, respectively. In addition, four candidate genes associated with wheat SRC were identified. These findings shed light on the complex genetic mechanisms underlying wheat SRC and may help to genetically enhance wheat quality.

In recent years, Fusarium head blight (FHB) has developed into a global disease that seriously affects the yield and quality of wheat. Effective measures to solve this problem include exploring disease-resistant genes and breeding disease-resistant varieties. In this study, we conducted a comparative transcriptome analysis to identify the important genes that are differentially expressed in FHB medium-resistant (Nankang 1) and FHB medium-susceptible (Shannong 102) wheat varieties for various periods after Fusarium graminearum infection using RNA-seq technology. In total, 96,628 differentially expressed genes (DEGs) were identified, 42,767 from Shannong 102 and 53,861 from Nankang 1 (FDR < 0.05 and |log2FC| > 1). Of these, 5754 and 6841 genes were found to be shared among the three time points in Shannong 102 and Nankang 1, respectively. After inoculation for 48 h, the number of upregulated genes in Nankang 1 was significantly lower than that of Shannong 102, but at 96 h, the number of DEGs in Nankang 1 was higher than that in Shannong 102. This indicated that Shannong 102 and Nankang 1 had different defensive responses to F. graminearum in the early stages of infection. By comparing the DEGs, there were 2282 genes shared at the three time points between the two strains. GO and KEGG analyses of these DEGs showed that the following pathways were associated with disease resistance genes: response to stimulus pathway in GO, glutathione metabolism, phenylpropanoid biosynthesis, plant hormone signal transduction, and plant–pathogen interaction in KEGG. Among them, 16 upregulated genes were identified in the plant–pathogen interaction pathway. There were five upregulated genes, TraesCS5A02G439700, TraesCS5B02G442900, TraesCS5B02G443300, TraesCS5B02G443400, and TraesCS5D02G446900, with significantly higher expression levels in Nankang 1 than in Shannong 102, and these genes may have an important role in regulating the resistance of Nankang 1 to F. graminearum infection. The PR proteins they encode are PR protein 1-9, PR protein 1-6, PR protein 1-7, PR protein 1-7, and PR protein 1-like. In addition, the number of DEGs in Nankang 1 was higher than that in Shannong 102 on almost all chromosomes, except chromosomes 1A and 3D, but especially on chromosomes 6B, 4B, 3B, and 5A. These results indicate that gene expression and the genetic background must be considered for FHB resistance in wheat breeding.

《高抗性淀粉小麦籽粒抗性淀粉含量指标和检测方法》(T/Cl 005-2022)是中国国际科技促进会于2022年2月8日发布的团体标准,标准明确规定了高抗性淀粉小麦籽粒中抗性淀粉含量指标及其测定方法,旨在指导育种家培育更好的高抗性淀粉小麦新品种,满足人民群众对生活质量和健康水平的新需求.文章重点解读《高抗性淀粉小麦籽粒抗性淀粉含量指标和检测方法》标准制定的背景、含量指标制定的依据及其测定方法的核心技术内容,对《高抗性淀粉小麦籽粒抗性淀粉含量指标和检测方法》标准的应用及推广具有重要的指导意义.

山农116是由山东农业大学选育的强筋高产多抗小麦品种,2021年通过国家审定、2022年通过山东省审定.株高76.9 cm,株型紧凑、穗层整齐、熟相好,聚合了母本的强筋、抗病、早熟和父本的高产、节水、抗倒伏等优异特点,适宜在黄淮麦区大面积推广和根据市场订单种植利用.本文作者对该品种的特征特性进行了分析,总结了品种的高产高质高效栽培技术,以期为品种的推广应用提供技术支撑.

Background Fusarium head blight (FHB) is a disease affecting wheat spikes caused by some Fusarium species and leads to cases of severe yield reduction and seed contamination. Identifying resistance genes/QTLs from wheat germplasm may help to improve FHB resistance in wheat production. Methods Our study evaluated 205 elite winter wheat cultivars for FHB resistance. A high-density 90K SNP array was used for genotyping the panel. A genome-wide association study (GWAS) from cultivars from three different environments was performed using a mixed linear model (MLM). Results Sixty-six significant marker-trait associations (MTAs) were identified (P < 0.001) on fifteen chromosomes that explained the phenotypic variation ranging from 5.4 to 11.2%. Some important new MTAs in genomic regions involving FHB resistance were found on chromosomes 2A, 3B, 5B, 6A, and 7B. Six MTAs at 92 cM on chromosome 7B were found in cultivars from two different environments. Moreover, there were 11 MTAs consistently associated with diseased spikelet rate and diseased rachis rate as pleiotropic effect loci and D_contig74317_533 on chromosome 5D was novel for FHB resistance. Eight new candidate genes of FHB resistance were predicated in wheat in this study. Three candidate genes, TraesCS5D02G006700, TraesCS6A02G013600, and TraesCS7B02G370700 on chromosome 5DS, 6AS, and 7BL, respectively, were perhaps important in defending against FHB by regulating intramolecular transferase activity, GTP binding, or chitinase activity in wheat, but further validation in needed. In addition, a total of five favorable alleles associated with wheat FHB resistance were discovered. These results provide important genes/loci for enhancing FHB resistance in wheat breeding by marker-assisted selection.

Protein, starch, and their components are important for wheat grain yield and end-products, which are affected by wheat grain development. Therefore, QTL mapping and a genome-wide association study (GWAS) of grain protein content (GPC), glutenin macropolymer content (GMP), amylopectin content (GApC), and amylose content (GAsC) were performed on wheat grain development at 7, 14, 21, and 28 days after anthesis (DAA) in two environments using a recombinant inbred line (RIL) population of 256 stable lines and a panel of 205 wheat accessions. A total of 29 unconditional QTLs, 13 conditional QTLs, 99 unconditional marker-trait associations (MTAs), and 14 conditional MTAs significantly associated (p < 10(-4)) with four quality traits were found to be distributed on 15 chromosomes, with the phenotypic variation explained (PVE) ranging from 5.35% to 39.86%. Among these genomic variations, three major QTLs [QGPC3B, QGPC2A, and QGPC(S3|S2)3B] and SNP clusters on the 3A and 6B chromosomes were detected for GPC, and the SNP TA005876-0602 was stably expressed during the three periods in the natural population. The QGMP3B locus was detected five times in three developmental stages in two environments with 5.89%-33.62% PVE, and SNP clusters for GMP content were found on the 3A and 3B chromosomes. For GApC, the QGApC3B.1 locus had the highest PVE of 25.69%, and SNP clusters were found on chromosomes 4A, 4B, 5B, 6B, and 7B. Four major QTLs of GAsC were detected at 21 and 28 DAA. Most interestingly, both QTL mapping and GWAS analysis indicated that four chromosomes (3B, 4A, 6B, and 7A) were mainly involved in the development of protein, GMP, amylopectin, and amylose synthesis. Of these, the wPt-5870-wPt-3620 marker interval on chromosome 3B seemed to be most important because it played an important role in the synthesis of GMP and amylopectin before 7 DAA, in the synthesis of protein and GMP from 14 to 21 DAA, and in the development of GApC and GAsC from 21 to 28 DAA. Using the annotation information of IWGSC Chinese Spring RefSeq v1.1 genome assembly, we predicted 28 and 69 candidate genes for major loci from QTL mapping and GWAS, respectively. Most of them have multiple effects on protein and starch synthesis during grain development. These results provide new insights and information for the potential regulatory network between grain protein and starch synthesis.

山农1695是山东农业大学选育的高产、多抗、强筋小麦新品种.2020年中国小麦质量发布和现场鉴评达到GB/T 17892-1999《优质小麦 强筋小麦》一等强筋小麦标准.2020年通过山东省农作物品种审定委员会审定(鲁审麦20200011).2022年完成国家试验程序,推荐国家审定.适宜山东全部、河北南部和山西南部中高肥水地区种植.

糯小麦是一种特殊用途小麦类型,具有独特加工特性和营养品质,不仅支链淀粉含量≥99%,而且不含3种Waxy蛋白亚基.山农糯麦1号是山东农业大学育种团队培育的一个高产高蛋白高面筋糯小麦新品种,是山东省审定的第一个高产糯麦新品种.从品种概况入手,探讨了山农糯麦1号在山东省及周边地区高产保优栽培技术,以期为该品种进行大面积推广及产业化开发应用提供参考.