Wujun Ma

Molecular marker technology has provided a novel and efficient tool for improving qualities in bread wheat. This chapter summarizes progress in gene cloning, gene specific marker (functional marker) development and validation, establishment of high-throughput platform in genotyping, as well as integration of molecular marker technology with conventional quality testing and traditional breeding since 2000. Comparative genomic approach was used to discover more than 20 loci controlling important quality traits, and to develop and validate around 66 gene-specific markers for quality traits such as high- and low-molecular-weight glutenin subunits, color associated traits including polyphenol oxidase (PPO) and yellow pigment, as well as starch parameters. Now the availability of reference wheat genome sequence and on-going efforts to sequence diverse wheat cultivars would offer new opportunities to identify loci responsible for various quality traits through improved genome-wide association study (GWAS) and analytical approaches. Development of high-throughput genotyping platform such as SNP arrays, genotyping-by-sequencing (GBS) and Kompetitive Allele-specific PCR (KASP) have been well-established and will accelerate molecular breeding progress for quality improvement. New cultivars carrying excellent bread-making quality and outstanding agronomic performance such as Zhongmai 1062 and Jimai 23 were developed. Future strategies in using molecular markers in the context of gene-editing to fine tune allelic effects are also discussed.

The usage of lupine grain as a food in its own right and as an ingredient in food preparation is increasing due to its high protein content and low level of antinutritional factors. Lupine-enriched food has proved health benefits with its seed storage proteins being the main contributors to these benefits. Considerable genetic and proteomic diversity of lupine has been reported at the species and cultivar level. This article summarizes the scope in improving the protein attribute through further breeding.

Combinations of genetic variation and the addition of flour from non-wheat sources are discussed as approaches to modifying the processing and health attributes of wheat bread. Natural variation in the major seed proteins (comprising the gluten complex) affecting flour quality has been extremely well characterized and GM approaches have been used to investigate further sources of variation. Variation leading to changes in antigenicity and allergenicity can now be characterized as the responses of humans to the consumption of wheat products are more fully understood. Modern as well as traditional applications of food processing can decrease or increase epitopes in gluten proteins, thus more focus is argued to be required on the identification and details of toxic epitopes associated with specific health problems. In view of the level of gluten sensitivity within a proportion of the human population, the preparation of bread with lower or no gluten is considered to be a priority.

We have developed an ultrasound-assisted sol-gel approach for the synthesis of ultrafine nanocrystalline ZrO 2 powders. The ultrasound-assisted sol-gel synthesis is expected to be able to process continuously, and may lead to energy savings because of rapid heating to the needed temperature and increased kinetics of crystallization. The variation of crystallite size has been investigated using X-ray powder diffraction (XRD), transmission electron microscopy (TEM), TG-DTA analyze and photoluminescence. This method is very simple and can lead to powders with desirable characteristics such as very fine size, narrow size distribution, and good chemical homogeneity.

Nano-super(AB) microcrystalline dispersoid self-prepared is the main raw material. The cotton is given an excellent and lasting anti-UV and anti-bacterial function through the dipping-padding-baking treating process. The SEM observation indicates that the surface of finished cotton fabrics take on small and uniform nano-particle with size of 10nm. XRD analysis shows that nano-particle on the surface of cotton is standard wurtzite zinc oxide. The treated cotton fabrics reveal excellent anti-UV property and the rating of ultraviolet protection factor(UPF) attains 50+ when the concentration of nano-super(AB)is 16g/L. The antibacterial rate reaches more than 99% for Staphylococcus and Bacillus coli. In addition, the dyed cotton fabrics which were finished by Nano-super(AB) microcrystalline dispersoid reveal excellent anti-UV property, and have good wash fastness and light fastness.

The quality attributes of cereal grains are valued in the context of a complex food chain that integrates outputs achievable by breeding, production, and processing. New processing technologies, environmental change, and changes in consumer preferences demand that quality attributes of wheat and barley need to be continually modified. The advances in the genomics of quality described in this chapter provide the basis for ensuring that the genetic approaches encompassing the complexities of the gene networks underpinning quality attributes can meet the challenges presented by the rapid changes occurring within the food chain.