Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten

文献类型： 外文期刊

第一作者： Guo, Lei

作者： Guo, Lei;Yu, Liwei;Zhao, Yiyue;Yang, Yang;Ma, Yanrong;Hu, Yingang;Wang, Zhonghua;Gao, Xin;Tong, Jingyang;Cui, Lu

作者机构：

关键词： Ae; geniculata; Disomic addition lines; Unextractable polymeric protein; Micro-structure of gluten; Dough rheological properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 358 卷

页码：

收录情况： SCI

摘要： Aegilops geniculata, a relative of common wheat, has many useful traits for the improvements of wheat varieties. The wheat-Ae. geniculata disomic addition lines (DALs) carrying prior traits need to be characterized for wheat varieties improvement. We currently found that CS-1Ug (Chinese Spring-Ae. geniculata 1Ug DAL) possessed improved dough rheological properties than CS (Chinese Spring) did, and investigated the reasons of those rheological changes in dough. The results showed that CS-1Ug carries a novel high-molecular-weight glutenin subunit (HMW-GS), a substitute for Dx2 from CS, which led to the changes in the relative proportion of individual HMW-GS in total HMW-GSs. Changes in gluten composition improved the stability and elasticity of dough by promoting the accumulation of unextractable polymeric protein, and optimizing the micro-structure of the gluten. The current study provides basic information on CS-1Ug used as a potential resource for future wheat quality breeding.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序