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Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

文献类型： 外文期刊

作者： Zhang, Pingping 1 ; He, Zhonghu 2 ; Chen, Dongsheng 3 ; Zhang, Yong 2 ; Larroque, Oscar R. 4 ; Xia, Xianchun 5 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Crop Sci, CIMMYT, China Off, Beijing 100081, Peoples R China

2.Huazhong Agr Univ, Coll Plant Sci & Technol, Wuhan 430070, Peoples R China

3.Chinese Acad Agr Sci, Inst Crop Sci, Natl Wheat Improvement Ctr, Natl Key Facil Crop Gene Resources & Genet Improv, Beijing 100081, Peoples R China

4.Ningxia Acad Agr & Forestry Sci, Crop Res Inst, Ningxia 750105, Peoples R China

5.CSIRO, Plant Ind, Canberra, ACT 2601, Australia

关键词： baking quality;bread;chromosome translocation;cultivars;doughs;gliadin;glutenins;lines;protein content;wheat;wheat flour;wheat gluten

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

ISSN：

年卷期：

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收录情况： SCI

摘要： Thirty-three cultivars and advanced lines originated from China, Mexico, and Australia were sown in four environments in Chinese spring wheat regions to investigate the association between gluten protein fractions determined by reversed-phase high-performance liquid chromatography (RP-HPLC), and dough properties and northern-style Chinese steamed bread (CSB) quality. The genotypes were divided into two groups of 10 and 23 entries with and without the 1B/1R translocation, respectively. 1B/1R translocation lines had significantly high amounts of omega -gliadins, and low levels of glutenin and low molecular weight glutenin subunits (LMW-GS), but no significant difference in dough properties and CSB quality from non-translocation lines. The association between protein fractions and dough properties, and CSB quality largely depended upon the presence of 1B/1R translocation. Gliadin contributed more in quantity to flour protein content (FPC) than glutenin, while glutenin and its fractions contributed more to dough strength and CSB quality. Among non-translocation lines, moderate to high correlation coefficients between quantified glutenin and its fractions, and farinograph development time (DT, r=0.85-0.92) and stability (ST, r=0.81-0.93), extensograph maximum resistance (Rmax, r=0.90-0.93), CSB stress relaxation (SR, r=0.55-0.61) and CSB score (r=0.56-0.62), were observed. Gliadin:glutenin ratios showed significant and negative associations with dough properties and CSB quality. Correlation coefficients between gliadin:glutenin, gliadin:HMW-GS, gliadin:LMW-GS ratios, and CSB score were -0.79, -0.73, and -0.79 among non-translocation lines, respectively. HMW-GS and LMW-GS, x-type HMW-GS and gamma -type HMW-GS contributed similarly to dough properties and CSB quality for non-translocation lines. Weak correlations between protein fractions and dough properties, and CSB quality were observed among translocation lines. This information should be useful for improvement of dough properties and CSB quality..

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