{"title":"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","authors":"Fengyun Ma, Byung-Kee Baik","doi":"10.1002/cche.10813","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Subunit 2* showed associations with low cooking yield and high hardness of cooked WSN. ESW wheat varieties carrying subunits 2 + 12<sub>1</sub> 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.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>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.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1118-1130"},"PeriodicalIF":2.2000,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"High-molecular-weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft-bite white salted noodles\",\"authors\":\"Fengyun Ma, Byung-Kee Baik\",\"doi\":\"10.1002/cche.10813\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>Subunit 2* showed associations with low cooking yield and high hardness of cooked WSN. ESW wheat varieties carrying subunits 2 + 12<sub>1</sub> 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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>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.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"101 5\",\"pages\":\"1118-1130\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2024-07-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10813\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10813","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
High-molecular-weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft-bite white salted noodles
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.
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.
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