Effects of LMW-GS Allelic Variations at the Glu-A3 Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality

文献类型： 外文期刊

第一作者： Chen, Xiaohong

作者： Chen, Xiaohong;Zhou, Hongwei;Zou, Yufei;Zhang, Huizhi;Guo, Boli;Zhang, Yingquan;Chen, Xiaohong;Zhou, Hongwei;Zhang, Xiaoke;Ban, Jinfu;Zhang, Yingquan

作者机构：

关键词： wheat; LMW-GS; Glu-A3; near-isogenic lines; noodle quality

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 9 期

页码：

收录情况： SCI

摘要： Low molecular weight glutenin subunits (LMW-GSs) in wheat are critical functional proteins that regulate the processing quality of flour-based products. This study utilized two sets of near-isogenic lines (NILs) derived from the wheat cultivars Zhoumai 22 and Zhoumai 23 to investigate the effects of allelic variations at the Glu-A3 locus-specifically Glu-A3a, Glu-A3b, Glu-A3c, Glu-A3d, Glu-A3e, Glu-A3f, and Glu-A3g-on protein content, gluten properties, dough farinograph properties, cooking properties of fresh wet noodles (FWNs), and textural properties of FWNs and frozen cooked noodles (FZNs). The results demonstrated that Glu-A3f exhibited superior grain protein content. Glu-A3e negatively impacted the gluten index, and Glu-A3g showed favorable dry gluten content. Glu-A3b displayed enhanced dough mixing tolerance. Importantly, Glu-A3b was associated with improved hardness in FWNs, while Glu-A3g contributed to higher hardness and chewiness in FZNs. These findings provide critical insights for breeding elite wheat cultivars tailored for noodle production and optimizing specialty flour development.

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