期刊
FOOD CHEMISTRY
卷 358, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129850
关键词
Ae; geniculata; Disomic addition lines; Unextractable polymeric protein; Micro-structure of gluten; Dough rheological properties
资金
- China Postdoctoral Science Foundation [2016M600817]
- 'Science Fund for the Cultivation of the Excellent Youth Scholars', NWAFU [Z109021710]
- Undergraduate Student Innovation and Entrepreneurship Training Program [201710712002, 201910712077, S202010712495]
- Programme of Introducing Talents of Innovative Discipline to Universities (Project 111) from the State Administration of Foreign Experts Affairs 'Crop breeding for disease resistance and genetic improvement' [B18042]
The study revealed the potential of CS-1Ug for wheat quality improvement, as it carries a novel high-molecular-weight glutenin subunit that can optimize gluten structure, enhance dough stability, and elasticity.
Aegilops geniculata, a relative of common wheat, has many useful traits for the improvements of wheat varieties. The wheat-Ae. geniculata disomic addition lines (DALs) carrying prior traits need to be characterized for wheat varieties improvement. We currently found that CS-1Ug (Chinese Spring-Ae. geniculata 1Ug DAL) possessed improved dough rheological properties than CS (Chinese Spring) did, and investigated the reasons of those rheological changes in dough. The results showed that CS-1Ug carries a novel high-molecular-weight glutenin subunit (HMW-GS), a substitute for Dx2 from CS, which led to the changes in the relative proportion of individual HMW-GS in total HMW-GSs. Changes in gluten composition improved the stability and elasticity of dough by promoting the accumulation of unextractable polymeric protein, and optimizing the micro-structure of the gluten. The current study provides basic information on CS-1Ug used as a potential resource for future wheat quality breeding.
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