期刊
FOOD CHEMISTRY
卷 213, 期 -, 页码 728-734出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.07.043
关键词
Wheat glutenin subunits; Glu-A1 and Glu-D1; Secondary structure of gluten; Micro structure; Dough rheological behaviour
资金
- National Natural Science Foundation of China [31501300]
- Chinese Universities Scientific Fund [2452015009]
- Agriculture Technology Innovation Program [2015NY086]
- Coordinator Innovative Engineering Project of Shaanxi Province [2014KTZB02-01-01]
As one of critical gluten proteins, high-molecular-weight glutenin subunits (HMW-GS) mainly affect the rheological behaviour of wheat dough. The influence of HMW-GS variations at the Glu-A1 and Glu-D1 loci on both secondary and micro structures of gluten and rheological properties of wheat dough was investigated in this study. Results showed that the Amide I bands of the three near-isogenic lines (NILs) shifted slightly, but the secondary structures differed significantly. The micro structure of gluten in NIL 4 (Ax null) showed bigger apertures and less connection, compared to that in Xinong 1330 (Ax1). The micro structure of gluten in NIL 5 (Dx5 + Dy10) showed more compact than that in Xinong 1330 (Dx2 + Dy12). Correlation analysis demonstrated that the content of beta-sheets and disulfide bonds in gluten has a significant relationship with dough properties. The secondary structures of native gluten are suggested to be used as predictors of wheat quality. (C) 2016 Elsevier Ltd. All rights reserved.
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