Authors:Z. Deng, S. Hu, F. Chen, J. Chen, X. Zhang, J. Chen, C. Sun, Y. Zhang, and J. Tian
Two hundred and ninety F9 recombinant inbred lines (RILs) derived from the bread wheat cultivar Gaocheng 8901 and the waxy wheat cultivar Nuomai 1 were used in determining the high-molecular-weight glutenin subunit (HMW-GS) and waxy protein subunit combinations and their effects on the dough quality and texture profile analysis (TPA) of cooked Chinese noodles. Seven alleles were detected at Glu-1 loci. There were two alleles found at each of the Wx-A1, Wx-B1 and Wx-D1 loci. Eight allelic combinations were observed for HMW-GS, LMW-GS and waxy proteins, respectively. Both the 1/7+8/5+10 and 1/7+8/5+12 combinations contributed to dough elasticity, and the 1/7+8/5+10 combination also provided better TPA characteristics. Compared to Wx protein, HMW-GS was more important on dough alveogram properties. LMW-GS significantly affected springiness and cohesiveness; HMW-GS mainly affected the hardness; Wx×LMW-GS significantly affected the springiness, cohesiveness and chewiness; HMW-GS×Wx×LMW-GS mainly influenced the springiness and chewiness. But HMW-GS×LMW-GS only affected the spinginess. These indicated the TPA of noodles was significantly affected by the interactions between glutenin and Wx proteins.
Authors:L. Liu, Z. He, W. Ma, J. Liu, X. Xia, and R. Peña
Glutenin subunit alleles at the
locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele
(42.5%) was the most frequent glutenin subunit, followed by
occurred in only three and six cultivars, respectively. The effect of
was significant forDWCNquality, accounting for up to 16% of the variation, but there were no significant differences between individual
alleles on dough properties and qualities of DWCNand pan bread. Interaction effects
Glu-A1 × Glu-D3
Glu-B1 × Glu-D3
were significant for DWCN quality and loaf volume. More work is needed to understand the effects of
variation on the determination of dough properties and end-use quality.