Han Pei, Wang Yaping, Sun Hui
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
Foods. 2025 Jun 22;14(13):2178. doi: 10.3390/foods14132178.
With climate change, maintaining wheat quality has become essential for the functional properties, end-use, commodity value, and nutritional benefits of wheat flour. Temperature indirectly influences wheat quality by modulating grain size, starch and protein content, and the balance between these components. This review systematically analyzes temperature-mediated alterations in wheat grain quality, with particular emphasis on the two core components: starch and protein. Specifically, daytime warming generally increases protein content while reducing starch accumulation; however, temperatures exceeding 30 °C diminish key protein quality parameters (UPP%, Glu/Gli ratio, HMW-GS/LMW-GS ratio). Nighttime warming enhances protein quality but compromises starch content and yield potential. Conversely, under low-temperature conditions, starch content declines, whereas protein content is primarily influenced by genotypes and treated temperatures. Furthermore, the underlying mechanisms driving temperature-induced changes in wheat quality traits are discussed. However, the mechanisms of temperature effects have not been fully elucidated, and the results often vary between regions or over years. Thus, identifying conserved high/low-temperature resistance genes, QTLs, epialleles, and epiQTL, as well as developing corresponding molecular markers and epi-markers, is an urgent priority. Meanwhile, genome-editing tools such as CRISPR/Cas could serve as a powerful approach for creating new wheat germplasm with durable high/low-temperature resistance.
随着气候变化，维持小麦品质对于小麦粉的功能特性、最终用途、商品价值和营养益处而言已变得至关重要。温度通过调节籽粒大小、淀粉和蛋白质含量以及这些成分之间的平衡来间接影响小麦品质。本综述系统地分析了温度介导的小麦籽粒品质变化，尤其着重于两个核心成分：淀粉和蛋白质。具体而言，白天升温通常会增加蛋白质含量，同时减少淀粉积累；然而，超过30°C的温度会降低关键蛋白质品质参数（UPP%、Glu/Gli比率、HMW-GS/LMW-GS比率）。夜间升温可提高蛋白质品质，但会损害淀粉含量和产量潜力。相反，在低温条件下，淀粉含量下降，而蛋白质含量主要受基因型和处理温度的影响。此外，还讨论了驱动小麦品质性状温度诱导变化的潜在机制。然而，温度效应的机制尚未完全阐明，结果在不同地区或多年间往往有所不同。因此，鉴定保守的高/低温抗性基因、QTL、表观等位基因和表观QTL，以及开发相应的分子标记和表观标记，是当务之急。同时，诸如CRISPR/Cas等基因组编辑工具可作为创造具有持久高/低温抗性的新型小麦种质的有力方法。
