High-molecular-weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft-bite white salted noodles

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-07-03 DOI:10.1002/cche.10813

Fengyun Ma, Byung-Kee Baik

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引用次数: 0

Abstract

Background and Objectives

High-molecular-weight glutenin subunits (HMW-GSs) composition has a significant influence on wheat gluten strength and product quality. Flour protein content and gluten strength required for making soft-bite white salted noodles (WSNs) are well established, whereas the association of HMW-GS composition with WSN quality is poorly understood. Eastern US soft winter (ESW) wheat varieties carrying diverse HMW-GS profiles were evaluated for protein characteristics and WSN-making quality and compared to those of commercial noodle flours (CNFs) to identify HMW-GSs desirable for making noodles.

Findings

Subunit 2* showed associations with low cooking yield and high hardness of cooked WSN. ESW wheat varieties carrying subunits 2 + 12₁ produced WSN with higher cooking loss, and lower hardness and tensile force than those carrying subunits 5 + 10, 2 + 12, or 2 + 10. The 1BL/1RS translocation exhibited an association with increased adhesiveness of WSN.

Conclusions

ESW wheat varieties carrying one of three HMW-GS profiles, (2*, 7* + 8, 5 + 10), (2*, 7 + 9, 5 + 10) or (2*, 13 + 16, 2 + 12), produced WSN of comparable quality to those prepared from CNFs.

Significance and Novelty

The determination of HMW-GS composition would be an effective tool for the identification and development of ESW wheat varieties possessing protein characteristics suitable for making WSN.

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美国东部软冬小麦的高分子量谷蛋白亚基特征，适合制作软口白盐面条

背景和目的高分子量谷蛋白亚基（HMW-GSs）的组成对小麦面筋强度和产品质量有重要影响。制作软口白盐面条（WSN）所需的面粉蛋白质含量和面筋强度已得到公认，而高分子量谷蛋白亚基（HMW-GSs）组成与 WSN 质量的关系却鲜为人知。对含有不同 HMW-GS 特征的美国东部软冬（ESW）小麦品种的蛋白质特征和 WSN 制作质量进行了评估，并与商用面条粉（CNF）的蛋白质特征和 WSN 制作质量进行了比较，以确定制作面条所需的 HMW-GS。与携带亚基 5 + 10、2 + 12 或 2 + 10 的 ESW 小麦品种相比，携带亚基 2 + 121 的 ESW 小麦品种生产的 WSN 烹饪损失更高，硬度和拉伸力更低。结论含有（2*、7* + 8、5 + 10）、（2*、7 + 9、5 + 10）或（2*、13 + 16、2 + 12）三种 HMW-GS 图谱之一的ESW 小麦品种生产的 WSN 与用 CNF 制备的 WSN 质量相当。意义和新颖性测定 HMW-GS 的组成将是鉴定和开发具有适合制造 WSN 的蛋白质特性的 ESW 小麦品种的有效工具。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.