期刊
JOURNAL OF INTEGRATIVE AGRICULTURE
卷 17, 期 5, 页码 1066-1073出版社
ELSEVIER SCI LTD
DOI: 10.1016/S2095-3119(17)61729-5
关键词
wheat; HMW-GS; deletion; near-isogenic lines; cookie; quality
资金
- Independent Innovation Funding for Agricultural Science and Technology of Jiangsu Province, China [CX(13)5070]
- Natural Science Foundation of Jiangsu Province, China [BK20160448]
- earmarked fund for China Agriculture Research System [CARS-03]
High-molecular-weight glutenin subunits (HMW-GSs) play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines with different HMW-GS deletions and compositions at the Glu-Al and Glu-DI loci in Yangmai 18 background were used for quality analysis. Deletion in Glu-D1 showed much weaker gluten quality and dough strength than null Glu-A1 genotype and wild genotype (WT), based on the measurements of sodium dodecyl sulfate (SDS)-sedimentation, lactic acid solvent retention capacity (SRC), gluten index, development time, stability time, and alveograph P and L values. The deletion of Glu-D1 did not significantly affect grain hardness, grain protein content, water SRC, sodium carbonate SRC, and sucrose SRC. Double null genotype in Glu-Al and Glu-D1 and single null genotype in Glu-D1 showed significantly higher cookie diameter, crispness, and lower cookie height compared with single null genotype in Glu-Al and WT. These indicate that the null Glu-D1 genotype is useful for improvement of biscuit quality, and use of this germplasm would be a viable strategy to develop new wheat varieties for biscuit processing.
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