MARC details
| 000 -LEADER |
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| fixed length control field |
04106nab a22004457a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
G91161 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20221108155934.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
210929s2008 cc |||p|op||| 00| 0 chi d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
0578-1752 |
| 024 ## - OTHER STANDARD IDENTIFIER |
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| Source of number or code |
https://doi.org/10.3864/j.issn.0578-1752.2008.10.005 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
chi |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
CIS-5405 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Tang Jian-Wei |
| 9 (RLIN) |
16894 |
| 245 10 - TITLE STATEMENT |
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| Title |
Effects of gluten protein fractions on dough property and products quality in common wheat |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc. |
Beijing (China) : |
| Name of publisher, distributor, etc. |
Academy of Agricultural Sciences, |
| Date of publication, distribution, etc. |
2008. |
| 340 ## - PHYSICAL MEDIUM |
|---|
| Material base and configuration |
Computer File|Printed |
| 500 ## - GENERAL NOTE |
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| General note |
Peer review |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0578-1752 |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
【Objective】The quantity of gluten protein fractions significantly influences wheat end-products quality, therefore, understanding of the effects of gluten protein fractions on products quality will be very useful for quality improvement. 【Method】 Totally, 43 wheat genotypes including newly released high quality cultivars and advanced lines in North China winter wheat region and leading cultivars in Shandong province, were grown in Jinan in 2005-2006. Their protein fractions were quantified by reversed-phase high-performance liquid chromatography (RP-HPLC) and size-exclusion high-performance liquid chromatography (SE-HPLC) methods to determine the relationship between protein fractions and dough properties and end-products.【Result】The quantity of total glutenin, HMW-GS and LMW-GS were significantly and positively correlated with mixograph peak value, farinograph stability, extensograph extension area and maximum resistance, with r=0.61-0.83 (P＜0.001), and they were significantly and positively associated with all bread quality parameters, with r=0.34-0.85 (P＜0.05 or P＜0.001). But the ratio of Gli/Glu was significantly and negatively correlated with these parameters, with r=-0.37--0.85 (P＜0.05 or P＜0.001). The percent of SDS-unextractable glutenin polymeric protein (%UPP) showed natural logarithm correlation with dough stability and maximum resistance, R2 =0.84 and 0.86, respectively, %UPP was significantly and positively associated with bread total score, with r=0.76 (P＜0.001). The quantity of total glutenin, HMW-GS, LMW-GS and %UPP were significantly and negatively correlated with noodle color, firmness, total score and steamed bread smoothness, with r=-0.36--0.63 (P＜0.05 or P＜0.001), but the ratio of Gli/Glu was significantly and positively associated with these parameters, with r=0.37-0.57 (P＜0.05). The quantity of total gliadin was significantly and positively related with steamed bread stress relaxation, with r=0.54(P＜0.001), but was significantly and negatively correlated with steamed bread total score, with r=-0.49(P＜0.001).【Conclusion】Gluten protein fractions content had strong influence on dough properties and bread quality, but had slight effect on noodle quality and steamed bread, and were negatively correlated. When the quantity of total glutenin and %UPP were more than 32.5 AU and 48.9%, respectively, genotypes showed very good dough property with stability of ten minutes and bread quality. |
| 536 ## - FUNDING INFORMATION NOTE |
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| Text of note |
Global Wheat Program |
| 546 ## - LANGUAGE NOTE |
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| Language note |
Text in Chinese |
| 594 ## - STAFFID |
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| StaffID |
INT2411 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Triticum aestivum |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1296 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Gluten |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1974 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Bread |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1027 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Noodles |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
9924 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Quality |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1231 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Jianjun Liu |
| 9 (RLIN) |
1688 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Zhang Ping-ping |
| 9 (RLIN) |
23183 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Zhang, Y. |
| 9 (RLIN) |
389 |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
1687 |
| Personal name |
Yonggui Xiao |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
5806 |
| Personal name |
Yanying Qu |
| 700 0# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
1857 |
| Personal name |
Yong Zhang |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
He Zhonghu |
| Miscellaneous information |
Global Wheat Program |
| Field link and sequence number |
INT2411 |
| 9 (RLIN) |
838 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Scientia Agricultura Sinica |
| Note |
635366 |
| Related parts |
v. 41, no. 10, p. 2937-2946 |
| Place, publisher, and date of publication |
Beijing (China) : Academy of Agricultural Sciences, 2008. |
| Record control number |
G445218 |
| International Standard Serial Number |
0578-1752 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
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| Link text |
Access only for CIMMYT Staff |
| Uniform Resource Identifier |
https://hdl.handle.net/20.500.12665/1550 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Article |
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |