Using near-isogenic lines of common wheat (Triticum aestivum L.) to determine the relationship between GlutoPeak parameters and quality characteristics
文献类型： 外文期刊
作者： Song, W. F. 1 ; Zhang, X. X. 1 ; Zhang, Y. B. 1 ; Chen, L. 2 ; Yang, X. F. 1 ; Zhao, L. J. 1 ; Liu, D. J. 1 ; Song, Q. J. 1 ;
作者机构： 1.Heilongjiang Acad Agr Sci, Crop Resources Inst, Harbin 150086, Peoples R China
2.Heilongjiang Acad Agr Sci, Harbin 150086, Peoples R China
3.Heilongjiang Acad Agr Sci, Agr Prod Qual Safety Res Inst, Harbin 150086, Peoples R China
4.Harbin Normal Univ, Coll Life Sci & Technol, Harbin 150025, Peoples R China
关键词： Wheat quality; Quality characteristics; GlutoPeak; Conventional rheological parameters; NILs
期刊名称：CEREAL RESEARCH COMMUNICATIONS （ 影响因子：0.85； 五年影响因子：1.067 ）
ISSN： 0133-3720
年卷期： 2020 年 48 卷 1 期
页码：
收录情况： SCI
摘要： The GlutoPeak is a new instrument used to measure the rheological properties of wheat flour dough. To determine the role of GlutoPeak parameters in assessing wheat quality, near-isogenic lines (NILs) of three wheat varieties with different gluten strengths were used in this study. The availability of GlutoPeak parameters was determined by comparing the consistency of differences in GlutoPeak parameters with the differences in the genetic effects of NILs and the differences in the conventional quality parameters caused by the genetic effects of those NILs. The results showed that only the difference in peak maximum time was identical to the genetic differences and conventional quality parameters within each of these NIL sets. The conventional quality parameters examined were gluten index, Zeleny sedimentation, development time, stability, breakdown time, maximum resistance, extensibility and energy area. Higher gluten strength corresponded to larger peak maximum time. These results provide valuable information concerning the application of the GlutoPeak to the improvement of wheat quality.
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