Journal article
Effects of high-molecular-weight glutenin subunit combination in common wheat on the quality of crumb structure
Journal of the Science of Food and Agriculture, Vol.99(4), pp.1501-1508
2018
Abstract
BACKGROUND
High‐molecular‐weight glutenin subunits (HMW‐GSs) have important effects on bread‐making quality. Allelic variations of HMW‐GS in bread wheat varieties contribute in different ways to dough properties and bread volume. However, no systematic analysis has been done on the effects of allelic variation on bread‐crumb structure, an important parameter when evaluating bread‐making quality. In this study, seven Glu‐1 deletion lines and one intact line harboring different encoding loci and derived from a cross between two spring wheat cultivars were used to investigate the contribution of a single Glu‐1 locus, or combination of Glu‐1 loci, to the crumb structure.
RESULTS
Deletion of HMW‐GS locus combinations resulted in a decline in slice size, brightness, and fineness of the bread crumb. A desirable crumb structure correlated well with preferred subunit combinations: high levels of GMPs, superior dough properties, and loaf volume. The effects of the HMW‐GS combinations were ranked as Dx5 + Dy10 > Bx17 + By18 > Ax1 + Null. The Ax1 + Null allele affected the crumb structure by interacting with the Bx17 + By18 or Dx5 + Dy10.
CONCLUSION
High‐molecular‐weight glutenin subunits had significant effects on the loaf volume and crumb structure; varying effects from different subunit combinations were observed. © 2018 Society of Chemical Industry
Details
- Title
- Effects of high-molecular-weight glutenin subunit combination in common wheat on the quality of crumb structure
- Authors/Creators
- P. Jiang (Author/Creator) - Capital Normal UniversityJ. Xue (Author/Creator) - Capital Normal UniversityL. Duan (Author/Creator) - Capital Normal UniversityY. Gu (Author/Creator) - Capital Normal UniversityJ. Mu (Author/Creator) - Capital Normal UniversityS. Han (Author/Creator) - Capital Normal UniversityL. Chen (Author/Creator) - Capital Normal UniversityY. Li (Author/Creator) - Capital Normal UniversityW. Ma (Author/Creator) - Australian Export Grains Innovation CentreY. Yan (Author/Creator) - Capital Normal UniversityX. Li (Author/Creator) - Capital Normal University
- Publication Details
- Journal of the Science of Food and Agriculture, Vol.99(4), pp.1501-1508
- Publisher
- John Wiley & Sons Inc.
- Identifiers
- 991005543643807891
- Copyright
- © 2018 Society of Chemical Industry
- Murdoch Affiliation
- School of Veterinary and Life Sciences
- Language
- English
- Resource Type
- Journal article
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Source: InCites
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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
- Agriculture, Multidisciplinary
- Chemistry, Applied
- Food Science & Technology
- ESI research areas
- Agricultural Sciences