Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. I. Effects on Wheat Dough Rheology
Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. I. Effects on Wheat Dough Rheology
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DOI：
10.1094/cchem.2002.79.2.294
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发表时间：
2002-03
期刊：
影响因子：
2.4
通讯作者：
S. Uthayakumaran;S. Uthayakumaran;H. Beasley;F. Stoddard;M. Keentok;M. Keentok;Nhan Phan-Thien
中科院分区：
文献类型：
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作者：
S. Uthayakumaran;S. Uthayakumaran;H. Beasley;F. Stoddard;M. Keentok;M. Keentok;Nhan Phan-Thien
摘要小麦高分子量麦谷蛋白亚基（HMW-GS）对小麦面团的功能特性起着重要的控制作用。为了了解HMW-GS在确定小麦面团的基本和应用流变学参数以及最终使用品质中的作用，有必要进行系统的研究，确定不同HMW-GS的作用。本研究主要研究了高分子量谷蛋白对基础流变学性质的影响。从cvs中获得的8个小麦品系。本研究使用Olympic和Gabo。一个株系含有由所有三个基因座编码的HMW-GS，三个株系在其中一个基因座上均为无效，三个株系在其中两个基因座上均为无效，一个株系在所有三个基因座上均为无效。通过添加淀粉将所有样品的面粉蛋白质水平调节至恒定的9%。在另一组实验中，除了将面粉蛋白质含量保持在9%之外，通过添加麦醇溶蛋白将谷蛋白与麦醇溶蛋白的比率保持在0.62。流变性能，如拉伸，动态和剪切粘度…
ABSTRACT The high molecular weight glutenin subunits (HMW-GS) play an important role in governing the functional properties of wheat dough. To understand the role of HMW-GS in defining the basic and applied rheological parameters and end-use quality of wheat dough, it is essential to conduct a systematic study where the effect of different HMW-GS are determined. This study focuses on the effect of HMW-GS on basic rheological properties. Eight wheat lines derived from cvs. Olympic and Gabo were used in this study. One line contained HMW-GS coded by all three loci, three lines were each null at one of the loci, three lines were null at two of the loci and one line null at all three loci. The flour protein level of all samples was adjusted to a constant 9% by adding starch. In another set of experiments, in addition to the flour protein content being held at 9%, the glutenin-to-gliadin ratio was maintained at 0.62 by adding gliadin. Rheological properties such as elongational, dynamic, and shear viscometric ...