Allelic Variation at the Glu-D3 Locus in Chinese Bread Wheat and Effects on Dough Properties, Pan Bread and Noodle Qualities
文献类型： 外文期刊
作者： Liu, L. 1 ; He, Z. H. 1 ; Ma, W. J. 3 ; Liu, J. J. 4 ; Xia, X. C. 1 ; Pena, R. J. 5 ;
作者机构： 1.Chinese Acad Agr Sci, Natl Key Facil Crop Gene Resources & Genet Improv, Natl Wheat Improvement Centre, Inst Crop Sci, Beijing 100081, Peoples R China
2.Chinese Acad Agr Sci, CIMMYT, China Off, Beijing 100081, Peoples R China
3.Murdoch Univ, Western Australia Dept Agr & Food, State Agr Biotechnol Ctr, Murdoch, WA 6150, Australia
4.Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Shandong, Peoples R China
5.CIMMYT, Mexico City 06600, DF, Mexico
关键词： allelic variation;MI - chinese noodle: food
期刊名称：CEREAL RESEARCH COMMUNICATIONS （ 影响因子：0.85； 五年影响因子：1.067 ）
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收录情况： SCI
摘要： Glutenin subunit alleles at the Glu-D3 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 Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant for DWCN quality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCN and pan bread. Interaction effects Glu-A1 x Glu-D3 and Glu-B1 x Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.
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