Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

doi:10.1016/j.jcs.2006.10.007

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	Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread
	Zhang, Pingping; He, Zhonghu; Chen, Dongsheng; Zhang, Yong; Larroque, Oscar R.; Xia, Xianchun
刊名	JOURNAL OF CEREAL SCIENCE
	2007
卷号	46 期号:1 页码:1-10
关键词	Triticum aestivum 1B/1R translocation gluten protein quantification northern-style Chinese steamed bread
ISSN号	0733-5210
DOI	10.1016/j.jcs.2006.10.007
通讯作者	Zhang, Pingping
英文摘要	Thirty-three cultivars and advanced lines originated from China, Mexico, and Australia were sown in four environments in Chinese spring wheat regions to investigate the association between gluten protein fractions determined by reversed-phase high-performance liquid chromatography (RP-HPLC), and dough properties and northern-style Chinese steamed bread (CSB) quality. The genotypes were divided into two groups of 10 and 23 entries with and without the 1B/1R translocation, respectively. 1B/1R translocation lines had significantly high amounts of omega-gliadins, and low levels of glutenin and low molecular weight glutenin Subunits (LMW-GS), but no significant difference in dough properties and CSB quality from non-translocation lines. The association between protein fractions and dough properties, and CSB quality largely depended upon the presence of 1B/1R translocation. Gliadin contributed more in quantity to flour protein content (FPC) than glutenin, while glutenin and its fractions contributed more to dough strength and CSB quality. Among non-translocation lines, moderate to high correlation coefficients between quantified glutenin and its fractions, and farinograph development time (DT, r = 0.85-0.92) and stability (ST, r = 0.81-0.93), extensograph maximum resistance (R-max, r = 0.90-0.93), CSB stress relaxation (SR, r = 0.55-0.61) and CSB score (r = 0.56-0.62), were observed. Gliadin:glutenin ratios showed significant and negative associations with dough properties and CSB quality. Correlation coefficients between gliadin:glutenin, gliadin:HMW-GS, gliadin:LMW-GS ratios, and CSB score were -0.79, -0.73, and -0.79 among non-translocation lines, respectively. HMW-GS and LMW-GS, x-type HMW-GS and gamma-type HMW-GS contributed similarly to dough properties and CSB quality for non-translocation lines. Weak correlations between protein fractions and dough properties, and CSB quality were observed among translocation lines. This information should be useful for improvement of dough properties and CSB quality. (C) 2006 Elsevier Ltd. All rights reserved.
学科主题	Food Science & Technology ; FOOD SCIENCE & TECHNOLOGY
语种	英语
出版者	ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD
WOS记录号	WOS:000248002100001
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/5666]
专题	作物科学研究所
作者单位	(1)Chinese Acad Agr Sci, Inst Crop Sci, CIMMYT, China Off, Beijing 100081, Peoples R China;(2)Huazhong Agr Univ, Coll Plant Sci & Technol, Wuhan 430070, Peoples R China;(3)Chinese Acad Agr Sci, Inst Crop Sci, Natl Wheat Improvement Ctr, Natl Key Facil Crop Gene Resources & Genet Improv, Beijing 100081, Peoples R China;(4)Huazhong Agr Univ, Coll Plant Sci & Technol, Wuhan 430070, Peoples R China;(5)Ningxia Acad Agr & Forestry Sci, Crop Res Inst, Ningxia 750105, Peoples R China;(6)CSIRO, Plant Ind, Canberra, ACT 2601, Australia
推荐引用方式 GB/T 7714	Zhang, Pingping,He, Zhonghu,Chen, Dongsheng,et al. Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread[J]. JOURNAL OF CEREAL SCIENCE,2007,46(1):1-10.
APA	Zhang, Pingping,He, Zhonghu,Chen, Dongsheng,Zhang, Yong,Larroque, Oscar R.,&Xia, Xianchun.(2007).Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread.JOURNAL OF CEREAL SCIENCE,46(1),1-10.
MLA	Zhang, Pingping,et al."Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread".JOURNAL OF CEREAL SCIENCE 46.1(2007):1-10.