Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0133-3720

Peer review

Starch properties contribute positively to the quality of both dry and fresh Chinese white noodle quality. Understanding the genetic variation of starch properties in Chinese wheats will therefore facilitate genetic improvement for noodle quality. The composition of waxy protein ( Wx ) subunits, amylose content, and Rapid Visco Analyzer (RVA) properties of a total of 260 wheat cultivars and advanced lines ( Triticum aestivum L) from four Chinese winter wheat regions were characterized. Significant variation was observed for all tested parameters except for peak time. Amylose content, peak viscosity, holding strength, and breakdown values ranged 23.1 to 33.6%, 1151 to 3522cp, 1385 to 2374cp and 192 to 1711cp, respectively. Thirty-nine Chinese wheats conferred the Wx-B1 null mutation, and significant differences in starch properties were observed between the Wx-B1 null wheats and the normal wheats. Data on both waxy protein and starch properties are needed to characterize Chinese wheat germplasm for starch quality and for noodle products. Three cultivars (Guanfeng 2, Yumai 47, and Mianyang 26) had very good starch properties and noodle quality based on our previously report. They could be used as crossing parents in breeding programs targeting for noodle quality improvement.

Global Wheat Program

Text in English

INT2411

CIMMYT Staff Publications Collection