Effect of 1BL/1RS translocation on grain quality and noodle quality in bread wheat
Material type:
ArticleLanguage: Chinese Publication details: Beijing (China) : Science Press, 2004.ISSN: - 0496-3490
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | CIMMYT Staff Publications Collection | CIS-4249 (Browse shelf(Opens below)) | 1 | Available | 630415 |
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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.
Global Wheat Program
Text in Chinese
0411|AL-Wheat Program
INT2411|INT0368
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