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2003•Acta Agriculturae Boreali-SinicaRequires access

Study on the Relationship Between 14 +15,7 + 8,1 HMW Glutenin Subunits and Some Quality Properties of Wheat

Yanhua Liu

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Abstract

Cross was made between Shannong 910180 - 3(1B14 + 15) and Zimai12(1B7 + 8), and the strains with 14 + 15 and 7 + 8 subunits were identified from their progenies. Variance and correlation analysis of quality traits showed: 14 + 15 subunit was more important to wheat flour baking quality than 7 + 8 sub-units. The contribution of sedimentation value was 18% more than that of latter.The relationship between 14 + 15,1 subunits and gluten index were determined. The results indicated that 14 + 15,1 subunits had the same effect on sedimentation value, but their effects are different on gluten index. At high protein content level, protein content and sedimentation value were significantly negative-correlated; while sedimentation value and gluten index were positive-correlated.

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What this paper is about

Cross was made between Shannong 910180 - 3(1B14 + 15) and Zimai12(1B7 + 8), and the strains with 14 + 15 and 7 + 8 subunits were identified from their progenies. Variance and correlation analysis of quality traits showed: 14 + 15 subunit was more important to wheat flour baking quality than 7 + 8 sub-units. The contribution of sedimentation value was 18% more than that of latter.The relationship between 14 + 15,1 subunits and gluten index were determined. The results indicated that 14 + 15,1 subunits had the same effect on sedimentation value, but their effects are different on gluten index. At high protein content level, protein content and sedimentation value were significantly negative-correlated; while sedimentation value and gluten index were positive-correlated.

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Available abstract

Cross was made between Shannong 910180 - 3(1B14 + 15) and Zimai12(1B7 + 8), and the strains with 14 + 15 and 7 + 8 subunits were identified from their progenies. Variance and correlation analysis of quality traits showed: 14 + 15 subunit was more important to wheat flour baking quality than 7 + 8 sub-units. The contribution of sedimentation value was 18% more than that of latter.The relationship between 14 + 15,1 subunits and gluten index were determined. The results indicated that 14 + 15,1 subunits had the same effect on sedimentation value, but their effects are different on gluten index. At high protein content level, protein content and sedimentation value were significantly negative-correlated; while sedimentation value and gluten index were positive-correlated.

Key concepts: Glutenin, Gluten, Sedimentation, Wheat gluten, Food science, Index (typography), Wheat flour, Value (mathematics)

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Study on the Relationship Between 14 +15,7 + 8,1 HMW Glutenin Subunits and Some Quality Properties of Wheat — Research Paper | ScholarLens