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Study on Quality Improvement of Super-Gluten Wheat:Selection of Recombinant Inbred Lines Based on Gluten-Starch Interaction
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Lei GUO1, 2, Yifei CHEN1, 2, Shuai YAN1, 2, Xiukun LIU1, Danping LI1, Wenjia ZHANG1, Yulong SONG2, Xiaoyan DUAN1, Canguo WANG1, Jianjun LIU1, Haosheng LI1, Xin GAO1, Xinyou CAO1
Journal of Triticeae Crops | 2026, 46(4) : 464 - 472
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Journal of Triticeae Crops | 2026, 46(4): 464-472
Genetics & Breeding
Study on Quality Improvement of Super-Gluten Wheat:Selection of Recombinant Inbred Lines Based on Gluten-Starch Interaction
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Lei GUO1, 2, Yifei CHEN1, 2, Shuai YAN1, 2, Xiukun LIU1, Danping LI1, Wenjia ZHANG1, Yulong SONG2, Xiaoyan DUAN1, Canguo WANG1, Jianjun LIU1, Haosheng LI1, Xin GAO1, Xinyou CAO1
Affiliations
  • 1.Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Research Center of Wheat and Maize/State Key Laboratory of Wheat Improvement/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley/Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
  • 2.College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
Published: 2026-04-15 doi: 10.7606/j.issn.1009-1041.2026.04.05
Outline
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In order to explore the feasibility of applying the gluten-starch interaction to breed super-gluten wheat variety, 20 F7recombinant inbred lines (RILs) derived from a cross between Jimai 44 and Jimai 229 and their parents were used as materials, and the farinograph properties of dough were measured. Three RILs with the longer stability time (Group H) and 3 RILs with the shorter stability time (Group L) were selected for further invistigating the gluten protein quantity and quality, starch size distribution and gluten-starch interaction. The results showed that the Group H exhibited higher dough development time and stability time than those of their parents, which can be attributed to their tighter gluten network, higher B-type starch granule proportion and stronger gluten-starch interaction. Correlation analysis showed that dough development time and stability time had significantly positive correlation with gluten index, protein junctions, protein length, B-type starch granule proportion, the ratio of B-type starch granules to A-type starch granules (B/A), B/lacunarity, and B/A/lacunarity, yet significantly negative correlation with lacunarity, A-type starch proportion and A/lacunarity. In summary, compared with Jimai 44 and Jimai 229, the gluten network structure, B-type starch granule proportion, and gluten-starch interaction of Group H were significantly improved. Parameters related to gluten-starch interaction determined using micro-scale flour samples can be used to assess the dough quality at an early generation in wheat breeding.

Wheat quality  /  B-type starch granules  /  Micro-structure of gluten  /  Gluten-starch interaction
Lei GUO, Yifei CHEN, Shuai YAN, Xiukun LIU, Danping LI, Wenjia ZHANG, Yulong SONG, Xiaoyan DUAN, Canguo WANG, Jianjun LIU, Haosheng LI, Xin GAO, Xinyou CAO. Study on Quality Improvement of Super-Gluten Wheat:Selection of Recombinant Inbred Lines Based on Gluten-Starch Interaction[J]. Journal of Triticeae Crops, 2026 , 46 (4) : 464 -472 . DOI: 10.7606/j.issn.1009-1041.2026.04.05
Year 2026 volume 46 Issue 4
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Article Info
doi: 10.7606/j.issn.1009-1041.2026.04.05
  • Receive Date:2025-05-09
  • Online Date:2026-09-11
  • Published:2026-04-15
Article Data
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History
  • Received:2025-05-09
  • Revised:2025-06-18
Funding
Affiliations
    1.Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Research Center of Wheat and Maize/State Key Laboratory of Wheat Improvement/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley/Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
    2.College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
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表12种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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