Milling and Chinese raw white noodle qualities of common wheat near-isogenic lines differing in puroindoline b alleles

被引：42

作者：

Ma, Dongyun ^{[2
]}

Zhang, Yan

Xia, Xianchun

Morris, Craig F. ^{[3
]}

He, Zhonghu ^{[1
]}

机构：

[1] CAAS, CIMMYT China Off, Inst Crop Sci, Natl Wheat Improvement Ctr, Beijing 100081, Peoples R China

[2] Henan Agr Univ, Natl Wheat Engn Res Ctr, Zhengzhou 450002, Peoples R China

[3] Washington State Univ, USDA ARS, Western Wheat Qual Lab, Pullman, WA 99164 USA

来源：

JOURNAL OF CEREAL SCIENCE | 2009年 / 50卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Common wheat; Puroindoline alleles; Near-isogenic lines; Chinese raw white noodles; GRAIN-SOFTNESS PROTEIN; PAN BREAD; HARDNESS; TRAITS; GENES; MUTATION; LOCUS; SEED;

D O I：

10.1016/j.jcs.2009.03.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Understanding the effects of different alleles at the puroindoline b (Pinb) locus on processing quality will provide crucial information for quality improvement. Seven near-isogenic lines (NILs) planted at two locations in the 2008 cropping season were used to deter-mine the effect of puroindoline b alleles on milling performance and Chinese raw white noodle (CRWN) quality. The Pina-D1b/pinb-D1a genotype possessed significantly higher values in grain hardness, protein content and starch damage than other genotypes, whereas the Pina-D1a/Pinb-D1d genotype had the lowest grain hardness and starch damage, with higher break flour yield, and less reduction flour yield, higher flour colour L*, and lower flour colour b*, than other genotypes. Farinograph parameters, except for water absorption, were not significantly affected by variation of puroindoline b alleles. Pina-D1a/Pinb-D1e had the highest peak viscosity, whereas the lowest value was observed in a Pina-D1b/Pinb-D1a genotype. For CRWN quality, higher noodle viscoelasticity was obtained in the genotype Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g, whereas Pina-D1a/Pinb-D1d had a lower smoothness score. Genotypes with Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g produced the best total noodle score. it was concluded that genotype Pina-D1a/Pinb-D1d had better milling qualities, whereas Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g had slightly superior CRWN qualities in comparison with other genotypes. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：126 / 130

页数：5

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