Plant height is an important agronomic trait.Dramatic increase in wheat yield during the"green revolution"is mainly due to the widespread utilization of the Reduced height(Rht)-1 gene.We analyzed the natural allelic variations of three homoeologous loci Rht-A1,Rht-B1,and Rht-D1 in Chinese wheat(Triticum aestivum L.)micro-core collections and the Rht-B1/D1 genotypes in over 1,500 bred cultivars and germplasms using a modifed EcoTILLING.We identifed six new Rht-A1 allelic variations(Rht-A1b–g),eight new Rht-B1 allelic variations(Rht-B1h–o),and six new Rht-D1 allelic variations(Rht-D1e–j).These allelic variations contain single nucleotide polymorphisms(SNPs)or small insertions and deletions in the coding or uncoding regions,involving two frame-shift mutations and 15 missenses.Of which,Rht-D1e and Rht-D1h resulted in the loss of interactions of GID1-DELLA-GID2,Rht-B1i could increase plant height.We found that the Rht-B1h contains the same SNPs and 197 bp fragment insertion as reported in Rht-B1c.Further detection of Rht-B1h in Tibet wheat germplasms and wheat relatives indicated that Rht-B1c may originate from Rht-B1h.These results suggest rich genetic diversity at the Rht-1 loci and provide new resources for wheat breeding.
As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exothermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.
