ScholarLens Back to search
2003•Europe PMC (PubMed Central)Requires access

Flour quality differences between near-isogenic lines with HMW glutenin subunits 2+12 and 5+10 in wheat

Yanbin Zhang, Xin Wenli, Sun Lianfa, Xiao Zhi-min, Qi Shiyu

Open publisher page 4 citations

Abstract

The flour qualities of near isogenic lines (NILs) of HMW glutenin subunits 2+12 and 5+10 of wheat cultivars Kehan 9, Kenda 4 and Longmai 20 were analysed. These NILs were obtained by 5 6 consecutive selective backcrosses. These NILs showed no significant differences in protein content and dry gluten. On the other hand, ratios of wet gluten to dry gluten and Zeleny sedimentation to dry gluten in 5+10 NILs are 4.7%～5.9% lower and 9.9%～14.7% higher than that in 2+12 NILs,respectively; and the difference are statistically significant(P0.01).

About this research paper

What this paper is about

The flour qualities of near isogenic lines (NILs) of HMW glutenin subunits 2+12 and 5+10 of wheat cultivars Kehan 9, Kenda 4 and Longmai 20 were analysed. These NILs were obtained by 5 6 consecutive selective backcrosses. These NILs showed no significant differences in protein content and dry gluten. On the other hand, ratios of wet gluten to dry gluten and Zeleny sedimentation to dry gluten in 5+10 NILs are 4.7%～5.9% lower and 9.9%～14.7% higher than that in 2+12 NILs,respectively; and the difference are statistically significant(P0.01).

Why it matters

OpenAlex reports 4 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The flour qualities of near isogenic lines (NILs) of HMW glutenin subunits 2+12 and 5+10 of wheat cultivars Kehan 9, Kenda 4 and Longmai 20 were analysed. These NILs were obtained by 5 6 consecutive selective backcrosses. These NILs showed no significant differences in protein content and dry gluten. On the other hand, ratios of wet gluten to dry gluten and Zeleny sedimentation to dry gluten in 5+10 NILs are 4.7%～5.9% lower and 9.9%～14.7% higher than that in 2+12 NILs,respectively; and the difference are statistically significant(P0.01).

Key concepts: Glutenin, Gluten, Cultivar, Food science, Biology, Significant difference, Wheat gluten, Botany

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Flour quality differences between near-isogenic lines with HMW glutenin subunits 2+12 and 5+10 in wheat — Research Paper | ScholarLens