Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities

R.J. Peña; X.C. Xia; J.J. Liu; W. Ma; Z.H. He; L. Liu

doi:10.1556/CRC.37.2009.1.7

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Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities

Journal article

Peer reviewed

Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities

R.J. Peña, X.C. Xia, J.J. Liu, W. Ma, Z.H. He and L. Liu

Cereal Research Communications, Vol.37(1), pp.57-64

2009

DOI: https://doi.org/10.1556/CRC.37.2009.1.7

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Abstract

Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant forDWCNquality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCNand pan bread. Interaction effects Glu-A1 x Glu-D3 and Glu-B1 x Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.

Details

Title: Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities
Authors/Creators: R.J. Peña (Author/Creator) - Centro Internacional de Mejoramiento de Maíz Y Trigo
X.C. Xia (Author/Creator) - Civil Aviation Authority
J.J. Liu (Author/Creator) - Shandong Academy of Agricultural Sciences
W. Ma (Author/Creator) - Western Australia Department of Agriculture and Food, State Agriculture Biotechnology Centre, Murdoch University, Murdoch, Australia
Z.H. He (Author/Creator) - International Maize and Wheat Improvement Center
L. Liu (Author/Creator) - Civil Aviation Authority
Publication Details: Cereal Research Communications, Vol.37(1), pp.57-64
Publisher: Akadémiai Kiadó.
Identifiers: 991005545213307891
Copyright: © 2009 Akadémiai Kiadó
Murdoch Affiliation: State Agricultural Biotechnology Centre
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.99 Cereal Starch Properties
Web Of Science research areas: Agronomy
ESI research areas: Agricultural Sciences