Parental varieties Suneca and Cook have contrasting alleles at each of the five glutenin subunit loci (Glu-B1, Glu-D1 Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at these loci from the F4 progeny populat...Parental varieties Suneca and Cook have contrasting alleles at each of the five glutenin subunit loci (Glu-B1, Glu-D1 Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at these loci from the F4 progeny population of Suneca X Cook was chosen to analyze the variation of the size distribution of glutenin polymeric protein (measured by SE-HPLC) and flour mixing properties of these lines and to study relationship between the size distribution of glutenin polymeric protein and wheat flour mixing properties. The results showed that there were very significant differences among the relative size distributions of glutenin polymeric protein (i.e. percentage of unextracTable polymeric protein in the total polymeric protein, or UPP%) and dough development times (i.e. peak time of mixograph, or PTM) of different homozygous lines, respectively. Flour mixograph shape was closely related to UPP% value. The results also indicated that UPP% was very strongly positive correlation with PTM and negative correlation with peak height of mixograph (PHM). Comparing with flour protein content (FP%), UPP% gave greater effect on PTM and PHM, i.e. flour mixing properties, and it can be considered as one of criteria for quality selecting from early generation of breeding program.展开更多
Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins,which are the major determinants of wheat flour the suitabilit...Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins,which are the major determinants of wheat flour the suitability of wheat flour for various end products, such as bread, noodles and cakes.Wheat grain protein is divided into gluten and non-gluten fractions and the wheat processing quality mainly depends on the gluten fractions.Gluten provides the unique extensibility and elasticity of dough that are essential for various wheat end products.Disulfide bonds are formed between cysteine residues,which is the chemical bases for the physical properties of dough.Based on the SDS-extractability, grain protein is divided into SDS-unextractable polymeric protein(UPP)and SDS-extractable polymeric protein.The percentage of UPP is positively related to the formation of disulfide bonds in the dough matrix.In the wheat genomic era, new glutenins with long repetitive central domains that contain a high number of consensus hexapeptide and nonapeptide motifs as well as high content of cysteine and glutamine residues should be targeted.展开更多
文摘Parental varieties Suneca and Cook have contrasting alleles at each of the five glutenin subunit loci (Glu-B1, Glu-D1 Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at these loci from the F4 progeny population of Suneca X Cook was chosen to analyze the variation of the size distribution of glutenin polymeric protein (measured by SE-HPLC) and flour mixing properties of these lines and to study relationship between the size distribution of glutenin polymeric protein and wheat flour mixing properties. The results showed that there were very significant differences among the relative size distributions of glutenin polymeric protein (i.e. percentage of unextracTable polymeric protein in the total polymeric protein, or UPP%) and dough development times (i.e. peak time of mixograph, or PTM) of different homozygous lines, respectively. Flour mixograph shape was closely related to UPP% value. The results also indicated that UPP% was very strongly positive correlation with PTM and negative correlation with peak height of mixograph (PHM). Comparing with flour protein content (FP%), UPP% gave greater effect on PTM and PHM, i.e. flour mixing properties, and it can be considered as one of criteria for quality selecting from early generation of breeding program.
文摘Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins,which are the major determinants of wheat flour the suitability of wheat flour for various end products, such as bread, noodles and cakes.Wheat grain protein is divided into gluten and non-gluten fractions and the wheat processing quality mainly depends on the gluten fractions.Gluten provides the unique extensibility and elasticity of dough that are essential for various wheat end products.Disulfide bonds are formed between cysteine residues,which is the chemical bases for the physical properties of dough.Based on the SDS-extractability, grain protein is divided into SDS-unextractable polymeric protein(UPP)and SDS-extractable polymeric protein.The percentage of UPP is positively related to the formation of disulfide bonds in the dough matrix.In the wheat genomic era, new glutenins with long repetitive central domains that contain a high number of consensus hexapeptide and nonapeptide motifs as well as high content of cysteine and glutamine residues should be targeted.
