16. New directions in selection of cereal crops on quality of grain

https://doi.org/10.31073/agrovisnyk201811-16
Rybalka O. I., Polischuk S. S, Morgun B. V.
Pages: 120-133.

Full article: 
Abstract
The purpose. Cultivated cereal’s grain quality is a question number one in the civilized world. Methods. Field, laboratory methods, methods of protein electrophoresis, polymerase chain reaction (PCR), technological analysis of grain and flour, mesuring of grain antioxidant activity, chromatographic analysis. In researches have used the original methods of electrophoretic analysis and grain quality analysis, developed in the Department of genetic bases of breeding of Plant Breeding & Genetics Institute which now became standard analytical procedures. Results. One of the perspective way of wheat quality amelioration as well as other agronomic characters is the use of germplasm of wild relatives aegilopses Ae. tauschii (2n=2x=14) and Ae.cylindrica (2n=4x=28) the D genome donors as a key genome of cultivated wheat. Genetic manipulation with Wx (Wax) and SBEIIa genes makes possible an efficient regulation of the starch amylose/amylopectin ratio, to manage of the starch biochemistry and rheology of wheat, barley and triticale. The use of genetic factors regulating of the starch biochemical composition reveals the new directions in breeding of wheat, hull-less barley and triticale possessing with special of biochemical and technological grain characteristics as raw material for development of the new food products. Authors presented the breeding concept of the new common wheat technological class of the grouts end-use with promoted of the grain food value. Conclusion. The cereals grains is the main food source of unique dietary fibers, plant antioxidants and key minerals — three components that together form the basis of modern nutritiology and dietetics, the foundation of a healthy diet. Based on the results conducted research authors noted, that cereals food quality amelioration by manipulation with genes regulating of grain biochemistry should become a key point in the strategy of cereals quality amelioration as a base for development and production of the healthy (functional) food products for Ukrainian nation.

Key words: pre-breeding, wheat, hull-less barley, triticale, grain quality, proteins, resistant starch, gene introgression, amylose, amylopectin.

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