Effect of 1BL/1RS translocation on grain quality and noodle quality in bread wheat
Jianjun Liu
Effect of 1BL/1RS translocation on grain quality and noodle quality in bread wheat - Beijing (China) : Science Press, 2004. - Computer File
Abstract in English and Chinese Peer review Open Access Peer-review: No - Open Access: Yes|http://211.155.251.148:8080/zwxb/EN/column/column81.shtml
Totally, 152 wheat cultivars from China, Australia, and USA, were used as to identify the presence of 1 BL/1 RS translocation, and for the composition of IIMW and LMW glutenin subunits. Seventy-eight cultivars were grown at two locations for two years to test grain quality and Chinese dry white noodle quality. HMW and LMW glutenin subunits composition in 1 BL/1 RS cultivars was inferior to that in non-1 BL/1 RS cultivars. 1 BL/1 RS translocation mainly affected protein quality traits such as dough stability, maximum resistance and extensibility, but it had little effect on protein quantitative traits suchas grain hardness, protein content, wet gluten content and water absorption, also little effect on starch traits such as swelling volume and pasting peak viscosity. 1 BL/1 RS translocation caused a significant decrease in noodle-making quality.
Text in Chinese
0496-3490
Wheat
Chromosome translocation
Gluten
Noodles
Quality
Effect of 1BL/1RS translocation on grain quality and noodle quality in bread wheat - Beijing (China) : Science Press, 2004. - Computer File
Abstract in English and Chinese Peer review Open Access Peer-review: No - Open Access: Yes|http://211.155.251.148:8080/zwxb/EN/column/column81.shtml
Totally, 152 wheat cultivars from China, Australia, and USA, were used as to identify the presence of 1 BL/1 RS translocation, and for the composition of IIMW and LMW glutenin subunits. Seventy-eight cultivars were grown at two locations for two years to test grain quality and Chinese dry white noodle quality. HMW and LMW glutenin subunits composition in 1 BL/1 RS cultivars was inferior to that in non-1 BL/1 RS cultivars. 1 BL/1 RS translocation mainly affected protein quality traits such as dough stability, maximum resistance and extensibility, but it had little effect on protein quantitative traits suchas grain hardness, protein content, wet gluten content and water absorption, also little effect on starch traits such as swelling volume and pasting peak viscosity. 1 BL/1 RS translocation caused a significant decrease in noodle-making quality.
Text in Chinese
0496-3490
Wheat
Chromosome translocation
Gluten
Noodles
Quality