Wx Protein, Main Starch Properties and Their Relationshipwith Noodle Quality in Common Wheat

In order to reveal the relationship between the Wx protein, main starch properties and noodle quality, waxy proteins, amylose content, peak viscosity and swelling power of 26 wheat cultivars were investigated in their relation to noodle quality. The result showed that the absolute content of three Wx protein subunit were significantly and negatively correlated with noodle quality and the coefficients were -0.598 , -0.446 and -0.451 , respectively. Amylose content was also significantly negatively correlated with noodle quality with coefficient -0.711, but the peak viscosity and swelling power were significantly and positively correlated with noodle quality and the coefficient was 0.614 and 0.601, respectively. The relationship between different Wx protein subunits, starch quality and noodle quality was established by simple correlative analysis. This results could benefit the selection of noodle quality in the early generations of wheat hybrids.