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Lanzou Alkaline Stretched Noodles (LASN) was a traditional staple food in northwest China for nearly 90 years. LASN specialty wheat breeding has become an important target since 1990s. In order to discover the LASN specialty wheat quality requirement for allelic variations at Glu-3 of northwest China spring wheats. Two northwest China spring wheat cultivars and 39 elite F6 breeding lines were adopted to determine the low-molecular-weight glutenin subunits (LMW-GS) composition by one step one-dimensional sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) basing on the protocol of Singh et al. (1991). The results showed that Glu-A3d and Glu-B3g were correlated to high protein content, high volume of SDS-sediment and super dough strength (W). While Glu-A3a was bad to dry gluten content and SDS-sediment as well as dough properties such as dough strength (W) and dough tenacity (P). Moreover, Glu-B3j has not significant influence on flour quality, but it has the negative effect on dough strength (W) and dough extensibility (L). As for LASN quality, Glu-A3d and Glu-B3g were beneficial alleles and Glu-A3a was unbeneficial alleles for LASN quality.

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52 Meng, X.G., Xie, F., Shang., X.W., An, L.Z. 2007. Association between allelic variations at the Glu-3 and wheat quality traits with Lanzou alkaline stretched noodle quality of Northwest

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