您好，欢迎访问山东省农业科学院文献资源数据库平台

Effects of allelic variation of HMW-GS and LMW-GS on mixograph properties and Chinese noodle and steamed bread qualities in a set of Aroona near-isogenic wheat lines

文献类型： 外文期刊

作者： Jin, Hui 1 ; Zhang, Yan 1 ; Li, Genying 2 ; Mu, Peiyuan 3 ; Fan, Zheru 4 ; Xia, Xianchun 1 ; He, Zhonghu 1 ;

作者机构： 1.CAAS, Inst Crop Sci, Natl Wheat Improvement Ctr, Beijing 100081, Peoples R China

2.Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Shandong, Peoples R China

3.Xinjiang Acad Agrireclamat Sci, Inst Crop Sci, Shihezi 832000, Xinjiang, Peoples R China

4.Xinjiang Acad Agr Sci, Inst Nucl & Biol Technol, Urumqi 830000, Xinjiang, Peoples R China

5.CAAS, CIMMYT China Off, Beijing 100081, Peoples R China

关键词： Bread wheat;Milling properties;Raw white Chinese noodle;Northern style Chinese steamed bread

期刊名称：JOURNAL OF CEREAL SCIENCE （ 影响因子：3.616； 五年影响因子：3.891 ）

ISSN： 0733-5210

年卷期： 2013 年 57 卷 1 期

页码：

收录情况： SCI

摘要： High-molecular-weight glutenin (HMW-GS) and low-molecular-weight glutenin (LMW-GS) subunits play an important role in determining wheat quality. To clarify the contribution of each subunit/allele to processing quality, 25 near-isogenic lines with different HMW-GS and LMW-GS compositions grown at two locations during the 2010 cropping season were used to investigate the effects of allelic variation on milling parameters, mixograph properties, raw white Chinese noodle (RWCN) and northern style Chinese steamed bread (NSCSB) qualities. The results showed that Glu-B1 and Glu-B3 made a large contribution to determining mixograph properties and processing quality, respectively. Subunit pairs 17 + 18 and 5 + 10, and alleles Glu-A3b, Glu-A3d, Glu-B3g and Glu-D3f made significant contributions to mixograph properties and no significant difference was detected on most parameters of RWCN and NSCSB for the allelic variation of HMW-GS and LMW-GS. The allelic interactions among glutenin lad had significant effects on wheat quality. The line with 1, 17 + 18, 2 + 12, Glu-A3c, Glu-B3b, Glu-D3c associated with superior mixograph properties, the line with 1, 7 + 9, 2 + 12, Glu-A3c, Glu-B3d, Glu-D3c had superior viscoelasticity of RWCN, and the line with 1, 7 + 9, 2 + 12, Glu-A3e, Glu-B3b, Glu-D3c had the highest total score of NSCSB. These results provide useful information for genetic improvement of the qualities of traditional Chinese wheat products. (c) 2012 Elsevier Ltd. All rights reserved.

  • 相关文献

[1]Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Liu, JJ,He, ZH,Zhao, ZD,Pena, RJ,Rajaram, S. 2003

[2]A proteomic study of spike development inhibition in bread wheat. Zheng, Yong-Sheng,Guo, Jun-Xian,Zhang, Jin-Peng,Gao, Ai-Nong,Yang, Xin-Ming,Li, Xiu-Quan,Liu, Wei-Hua,Li, Li-Hui,Zheng, Yong-Sheng,Guo, Jun-Xian.

[3]Prevalence of a novel puroindoline b allele in Yunnan endemic wheats (Triticum aestivum ssp. yunnanense King). Chen, Feng,Yu, Yaxiong,Xia, Xianchun,He, Zhonghu. 2007

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：山东省农业科学院文献资源数据库平台

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台