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

文献类型: 外文期刊

第一作者: He, Zhonghu

作者: He, Zhonghu;Ma, Dongyun;Morris, Craig F.

作者机构:

关键词: Triticum aestivum;wheat;isogenic lines;line differences;milling quality;plant proteins;storage proteins;alleles;food processing quality;wheat flour;color;noodles;food quality;viscoelasticity;protein content;hardness

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

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收录情况: SCI

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 determine 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.

分类号: S5

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