Molecular Cytogenetic Characterization of Novel 1RS.1BL Translocation and Complex Chromosome Translocation Lines with Stripe Rust Resistance

Rye is the most important source for the genetic improvement of wheat. In this study, two stable wheat-rye primary 1RS.1BL translocation lines, RT855-13 and RT855-14, were selected and identified by acid polyacrylamide gel electrophoresis (A-PAGE), co-dominant PCR, and multi-color fluorescence in situ hybridization (MC-FISH) from the progeny of the crossing of the wheat cultivar Mianyang11 and a Chinese rye Weining. When more than two independent, simple reciprocal translocations are involved in a carrier, they are defined as complex chromosome translocations (CCT). The MC-FISH results also indicated that CCT occurred in RT855-13; namely that, besides 1RS.1BL translocation chromosomes, there are other two pairs of balanced reciprocal translocations. It was demonstrated that the interchange between a distal segment of 4B and long arm of 3D occurred in the RT855-13. The novel translocation chromosomes in wheat were recorded as 3DS.4BS^DS and 3DL-4BS^PS.4BL. Reports about CCT as a genetic resource in plant breeding programs are scarce. Both lines expressed high resistance to Puccinia striiformis f. sp. tritici, which are prevalent in China and are virulent on Yr9, and the CCT line RT855-13 retained better resistance as adult plants compared with RT855-14 in the field. Both lines, especially the CCT line RT855-13, exhibited better agronomic traits than their wheat parent, Mianyang11, indicating that both translocation lines could potentially be used for wheat improvement. The results also indicated that the position effects of CCT can lead to beneficial variations in agronomic and resistant traits, making them a valuable genetic resource to wheat breeding programs.     

The Plastome Sequences of Triticum sphaerococcum (ABD) and Triticum turgidum subsp. durum (AB) Exhibit Evolutionary Changes,Structural Characterization,Comparative Analysis,Phylogenomics and Time Divergence

The mechanism and course of Triticum plastome evolution is currently unknown; thus, it remains unclear how Triticum plastomes evolved during recent polyploidization. Here, we report the complete plastomes of two polyploid wheat species, Triticum sphaerococcum (AABBDD) and Triticum turgidum subsp. durum (AABB), and compare them with 19 available and complete Triticum plastomes to create the first map of genomic structural variation. Both T. sphaerococcum and T. turgidum subsp. durum plastomes were found to have a quadripartite structure, with plastome lengths of 134,531 bp and 134,015 bp, respectively. Furthermore, diploid (AA), tetraploid (AB, AG) and hexaploid (ABD, AGA^m) Triticum species plastomes displayed a conserved gene content and commonly harbored an identical set of annotated unique genes. Overall, there was a positive correlation between the number of repeats and plastome size. In all plastomes, the number of tandem repeats was higher than the number of palindromic and forward repeats. We constructed a Triticum phylogeny based on the complete plastomes and 42 shared genes from 71 plastomes. We estimated the divergence of Hordeum vulgare from wheat around 11.04–11.9 million years ago (mya) using a well-resolved plastome tree. Similarly, Sitopsis species diverged 2.8–2.9 mya before Triticum urartu (AA) and Triticum monococcum (AA). Aegilops speltoides was shown to be the maternal donor of polyploid wheat genomes and diverged ~0.2–0.9 mya. The phylogeny and divergence time estimates presented here can act as a reference framework for future studies of Triticum evolution.     

乙醇汽油车冬季滴水问题研究

针对冬季哈尔滨市乙醇汽油车从排气管中有水排出滴落到路面,遇低温结冰的现象进行了实地调查拍照,通过冬季和春季在高速公路行车、市区行车、哈尔滨市环路行车、平路和坡路怠速对比实验验证了调查路面结冰多发地段的一致性。分析了排气管中水分形成机理,排气中水含量的影响因素,提出了排气管水蒸汽疏导和调控措施。     

麦草碱回收绿液铝盐法除硅研究

非木材纤维原料硅物质含量高,影响碱回收系统的运行。研究了麦草浆绿液铝盐法除硅效果及对绿液的影响,并通过能谱分析对铝盐绿液除硅机理进行了初步探讨。结果表明：绿液铝盐法除硅可有效降低绿液的硅含量,当铝盐用量/绿液硅含量为1∶1时,除硅后麦草浆绿液硅含量为1.62g/L（以S i O2计）,除硅率为78%。铝盐与绿液中的硅生成硅铝酸钠沉淀,降低了绿液中的硅含量,这是铝盐除硅机理中的一个重要方面。     

关于我国小麦粉质量标准问题的探讨

本文对我国小麦粉色泽、灰分、粗细度、面筋含量、品质指标问题进行了综述并提出了研讨意见。     

大豆分离蛋白与小麦面筋蛋白共混的可食性复合包装膜研究

采用正交实验方法制备加入丙酸钙的大豆分离蛋白(SPI)与小麦面筋蛋白(WGP)复合薄膜,从力学性能、透水性、透氧性理化指标方面来比较蛋白质复合膜性能的优劣,结果发现,SPI-WGP复合膜性能比较优异,从中找出最优化的水平组合.     

Polymerization and Mechanical Degradation Kinetics of Gluten and Glutenin at Extruder Melt-Section Temperatures and Shear Rates

Thermal polymerization and mechanical degradation rates were measured for wheat gluten and glutenin at 25–30% moisture. Changes in soluble protein and disulfide bonds were measured at 85°C to 180°C, residence times of 2–60 set and shear rates of 10–275 sec^-l. Polyrnerization rates without shear were evaluated using isothermal analysis. An extrusion rheometer was used to simulate extruder conditions to determine the combined polymerization-degradation rates. Molecular weight distributions of soluble reaction products were determined using liquid size exclusion chromatography. Activation energies were 0.60–2.1 kcal/ mol, 2.0–8.2 kcal/mol, and 0.50–0.90 kcaVmo1 and reaction orders were 0.5–2.0, 0.8–1.5, and 0.6–0.7, respectively for polymerization without shear, polymerization with shear, and degradation.     

Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions

Starch–gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten–starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong gluten (Yangmai 16, Y16)) on starch’s (S) structural and physicochemical properties during heating and their molecular interactions were investigated in this study. The results showed that gluten hindered the gelatinization and swelling of starch during heating when temperature was below 75 °C, due to competitive hydration and physical barriers of glutens, especially in Y22. Thus, over-heating caused the long-range molecular order and amylopectin branches of starch to be better preserved in the Y22-starch mixture (Y22-S) than in the Y16-starch mixture (Y16-S). Meanwhile, the starch’s degradation pattern during heating in turn influenced the polymerization of both glutens. During heating, residual amylopectin branching points restricted the aggregation and cross-linking of gluten proteins due to steric hindrance. More intense interaction between Y16 and starch during heating mitigated the steric hindrance in starch–gluten networks, which was due to more residual short-range ordered starch and hydrogen bonds involved in the formation of starch–gluten networks in Y16-S during heating.