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To investigate the nutritional characteristics of purple wheat, 41 kinds of nutrients were measured in seven purple wheat lines using one white wheat variety as control sample. Correlation analysis of nutrient contents was performed. Results show that the amounts of 40 kinds of nutrients in the purple wheat lines are higher than those of the control. For example, the amounts of sodium (Na) and manganese (Mn) in purple wheat are higher than the standards by 311.77–2017.65% and 548.15–733.33%, respectively; the contents of β + γ-vitamin E is higher than the standards by 300%; and zinc (Zn), iron (Fe), magnesium (Mg), and potassium (K) are all higher than the control by 100%. Therefore, the purple wheat has obvious advantages in terms of the nutrient contents. Correlation analysis studies show that protein has significant positive correlations with Glu, Mo, Pro, Fe, Tyr and Ile. Anthocyanin has significant positive correlations with Mo and Glu, and significant negative correlations with free Trp and Ca. Carotenoid has significant positive correlations with His, Lys, Val, Leu, Arg, Gly and I, and significant negative correlations with Ca. This paper is a first report on comprehensive nutrients of several purple wheat lines. Our results suggest that purple wheat is rich in nutrients and there are many significant correlations among different nutrients. The valuable information is very useful in biofortification breeding and functional food development.

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Aegilops tauschii is the generally accepted D genome diploid donor of hexaploid wheat. The significance of Ae. tauschii HMW-GS genes on bread-making properties of bread wheat has been well documented. Among them, Ae. tauschii HMW-GS Dx5 t +Dy12 t was thought as the pair with potentially value in endowing synthetic hexaploid wheat with good end-use qualities. In this paper, we isolated and sequenced genes Dx5 t and Dy12 t from Ae. tauschii accession As63. Amino acid sequence comparison indicated that Dy12 t from Ae. tauschii is more similar to Dy10 rather than Dy12 of bread wheat. The sequence of Dx5 t in Ae. tauschii accession As63 showed higher similarity to that of Dx5 in bread wheat than others. However, it is notable that Dx5 t lacked the additional cysteine residue in Dx5, which is responsible for good bread-making quality in common wheat. Moreover, compared to Dx5, Dx5 t has an extra hexpeptide repetitive motif unit (SGQGQQ) as well as five amino acid substitutions.

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Cereal Research Communications
Authors: W.F. Song, Z.Y. Ren, Y.B. Zhang, H.B. Zhao, X.B. Lv, J.L. Li, C.H. Guo, Q.J. Song, C.L. Zhang, W.L. Xin, and Z.M. Xiao

Two lines, L-19-613 and L-19-626, were produced from the common wheat cultivar Longmai 19 (L-19) by six consecutive backcrosses using biochemical marker-assisted selection. L-19 (Glu-D1a, Glu-A3c/Gli-A1?; Gli-A1? is a gene coding for unnamed gliadin) and L-19-613 (Glu-D1d, Glu-A3c/Gli-A1?) formed a set of near-isogenic lines (NILs) for HMW-GS, while L-19-613 and L-19-626 (Glu-D1d, Glu-A3e/Gli-A1m) constituted another set of NILs for the LMW-GS/gliadins. The three L-19 NILs were grown in the wheat breeding nursery in 2007 and 2008. The field experiments were designed using the three-column contrast arrangement method with four replicates. The three lines were ranked as follows for measurements of gluten strength, which was determined by the gluten index, Zeleny sedimentation, the stability and breakdown time of the farinogram, the maximum resistance and area of the extensogram, and the P andWvalues of the alveogram: L-19-613 > L-19-626 > L-19. The parameters listed above were significantly different between lines at the 0.05 or 0.01 level. The Glu-D1 and Glu-A3/Gli-A1 loci had additive effects on the gluten index, Zeleny sedimentation, stability, breakdown time, maximum resistance, area, P and W values. Although genetic variation at the Glu-A3/Gli-A1 locus had a great influence on wheat quality, the genetic difference between Glu-D1d and Glu-D1a at the Glu-D1 locus was much larger than that of Glu-A3c/Gli-A1? and Glu-A3e/Gli-A1m at the Glu-A3/Gli-A1 locus. Glu-D1d had negative effects on the extensibility and the L value compared with Glu-D1a. In contrast, Glu-A3c/Gli-A1? had a positive effect on these traits compared with Glu-A3e/Gli-A1m.

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