The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties o...The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties of blends were analyzed using PH 1391 wheat starch mixed with five different additions of three kinds of gluten （strong-, medium-, and weak-gluten） and the structures of network were observed with microscope. The significant downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback, and peak time were observed with the increase in the addition of gluten. In general, the average value of them decreased respectively by 3.6, 4.8, 3.4, 3.8, 4.0, and 1.18% of those corresponding indexes of pure starch for every 2% increase in gluten. The decreasing rate of the indexes mentioned above exceeded more than 2% except peak time, but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The inter layer composed of gluten was not observed when the addition of gluten was 10%, as the compound formed of gluten inlaid in the paste of starch, but obvious inter layer was detected when the addition of gluten was 18%. There was significant or remarkable difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but it had no significant difference among the effects of different glutens on pasting temperature and pasting time. The descending order of the effect of different glutens on peak viscosity, trough viscosity, and area of viscosity was strong-, medium-, and weak-gluten, but the order of them for setback was opposite. Both addition and types of gluten significantly affected peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but there were no significant effects of it on peak time and peak temperature.展开更多
To evaluate the possible genetic interrelationships between flour components and the sedimentation volume（SD）,a doubled haploid（DH） population comprising 168 lines were used to identify the conditional quantitativ...To evaluate the possible genetic interrelationships between flour components and the sedimentation volume（SD）,a doubled haploid（DH） population comprising 168 lines were used to identify the conditional quantitative trait loci（QTLs） for SD in three environments.Ten additive QTLs and 15 pairs of epistatic QTLs were detected for SD through unconditional and conditional QTL mapping.Three major additive QTLs were detected for SD conditioned on the seven quality traits.Two additive QTLs were found to be independent of these traits.Three additive QTLs were suppressed by three of the seven traits because of non-detection in unconditional mapping.Three pairs of epistatic QTLs were completely affected by the seven traits because of detection in unconditional mapping but no-detection in conditional mapping.Twelve pairs of epistatic QTLs were detected in conditional mapping.Our results indicated that conditional mapping could contribute to a better understanding of the interdependence of different and closely correlated traits at the QTL molecular level,especially some minor QTLs were found.The conditional mapping approach provides new insights that will make it possible to avoid the disadvantages of different traits by breeding through molecular design.展开更多
As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of...As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exotbermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.展开更多
Protein and starch are the most important traits in determining processing quality in wheat. In order to understand the genetic basis of the influence of Waxy protein （Wx） and high molecular weight gluten subunit （...Protein and starch are the most important traits in determining processing quality in wheat. In order to understand the genetic basis of the influence of Waxy protein （Wx） and high molecular weight gluten subunit （HMW-GS） on processing quality, 256 recombinant inbred lines （RILs） derived from the cross of waxy wheat Nuomai 1 and Gaocheng 8901 were used as mapping population. DArT （diversity arrays technology）, SSR （simple sequence repeat）, HMW-GS, and Wx markers were used to construct the molecular genetic linkage map. QTLs for mixing peak time （MPT）, mixing peak value （MPV）, mixing peak width （MPW）, and mixing peak integral （MPI） of Mixograph parameters were evaluated in three different environments. The genetic map comprised 498 markers, including 479 DArT, 14 SSR, 2 HMW-GS, and 3 Wx protein markers, covering 4 229.7 cM with an average distance of 9.77 cM. These markers were identified on 21 chromosomes. Eighteen additive QTLs were detected in three different environments, which were distributed on chromosomes 1A, 1B, 1D, 4A, 6A, and 7D. QMPT-1D.1 and QMPT-1D.2 were close to the Glu-D1 marker accounting for 35.2, 22.22 and 36.57% of the phenotypic variance in three environments, respectively. QMPV-1D and QMPV-4A were detected in all environments, and QMPV-4A was the nearest to Wx-B1. One minor QTL, QMPI-1A, was detected under three environments with the genetic distances of 0.9 cM from the nearest marker Glu-A1, explaining from 5.31 to 6.67% of the phenotypic variance. Three pairs of epistatic QTLs were identified on chromosomes 2D and 4A. Therefore, this genetic map is very important and useful for quality trait related QTL mapping in wheat. In addition, the finding of several major QTLs, based on the genetic analyses, further suggested the importance of Glu-1 loci on dough mixing characteristics.展开更多
基金supported by the National Basic Research Program of China (973Program,2009CB118300)the Improved Variety Project of Shandong Province,China (LN2008-167)the Youth Science and Technology Innovation funded by the Shandong Agricultural University,China (005-23601)
文摘The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties of blends were analyzed using PH 1391 wheat starch mixed with five different additions of three kinds of gluten （strong-, medium-, and weak-gluten） and the structures of network were observed with microscope. The significant downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback, and peak time were observed with the increase in the addition of gluten. In general, the average value of them decreased respectively by 3.6, 4.8, 3.4, 3.8, 4.0, and 1.18% of those corresponding indexes of pure starch for every 2% increase in gluten. The decreasing rate of the indexes mentioned above exceeded more than 2% except peak time, but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The inter layer composed of gluten was not observed when the addition of gluten was 10%, as the compound formed of gluten inlaid in the paste of starch, but obvious inter layer was detected when the addition of gluten was 18%. There was significant or remarkable difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but it had no significant difference among the effects of different glutens on pasting temperature and pasting time. The descending order of the effect of different glutens on peak viscosity, trough viscosity, and area of viscosity was strong-, medium-, and weak-gluten, but the order of them for setback was opposite. Both addition and types of gluten significantly affected peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but there were no significant effects of it on peak time and peak temperature.
基金supported by the Natural Science Foundation of Shandong Province,China(ZR2009DQ009)the National Natural Science Foundation of China(30971764 and 31171554)the National Major Projects of Cultivated Transgenic New Varieties Foundation of China(2011ZX08002-003 and 2009ZX08002-017B)
文摘To evaluate the possible genetic interrelationships between flour components and the sedimentation volume（SD）,a doubled haploid（DH） population comprising 168 lines were used to identify the conditional quantitative trait loci（QTLs） for SD in three environments.Ten additive QTLs and 15 pairs of epistatic QTLs were detected for SD through unconditional and conditional QTL mapping.Three major additive QTLs were detected for SD conditioned on the seven quality traits.Two additive QTLs were found to be independent of these traits.Three additive QTLs were suppressed by three of the seven traits because of non-detection in unconditional mapping.Three pairs of epistatic QTLs were completely affected by the seven traits because of detection in unconditional mapping but no-detection in conditional mapping.Twelve pairs of epistatic QTLs were detected in conditional mapping.Our results indicated that conditional mapping could contribute to a better understanding of the interdependence of different and closely correlated traits at the QTL molecular level,especially some minor QTLs were found.The conditional mapping approach provides new insights that will make it possible to avoid the disadvantages of different traits by breeding through molecular design.
基金supported by the National Natural Science Foundation of China(31171554)the National Basic Research Program of China(2009CB118300)the Improved Variety Project of Shandong Province, China(LN2008-167)
文摘As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exotbermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.
基金supported by the National Natural Science Foundation of China(31171554)the National Basic Research Program of China(2009CB118301)the Natural Science Foundation of Shandong Province,China(ZR2009DQ009)
文摘Protein and starch are the most important traits in determining processing quality in wheat. In order to understand the genetic basis of the influence of Waxy protein （Wx） and high molecular weight gluten subunit （HMW-GS） on processing quality, 256 recombinant inbred lines （RILs） derived from the cross of waxy wheat Nuomai 1 and Gaocheng 8901 were used as mapping population. DArT （diversity arrays technology）, SSR （simple sequence repeat）, HMW-GS, and Wx markers were used to construct the molecular genetic linkage map. QTLs for mixing peak time （MPT）, mixing peak value （MPV）, mixing peak width （MPW）, and mixing peak integral （MPI） of Mixograph parameters were evaluated in three different environments. The genetic map comprised 498 markers, including 479 DArT, 14 SSR, 2 HMW-GS, and 3 Wx protein markers, covering 4 229.7 cM with an average distance of 9.77 cM. These markers were identified on 21 chromosomes. Eighteen additive QTLs were detected in three different environments, which were distributed on chromosomes 1A, 1B, 1D, 4A, 6A, and 7D. QMPT-1D.1 and QMPT-1D.2 were close to the Glu-D1 marker accounting for 35.2, 22.22 and 36.57% of the phenotypic variance in three environments, respectively. QMPV-1D and QMPV-4A were detected in all environments, and QMPV-4A was the nearest to Wx-B1. One minor QTL, QMPI-1A, was detected under three environments with the genetic distances of 0.9 cM from the nearest marker Glu-A1, explaining from 5.31 to 6.67% of the phenotypic variance. Three pairs of epistatic QTLs were identified on chromosomes 2D and 4A. Therefore, this genetic map is very important and useful for quality trait related QTL mapping in wheat. In addition, the finding of several major QTLs, based on the genetic analyses, further suggested the importance of Glu-1 loci on dough mixing characteristics.
