Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
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Glu-B1 和 Glu-D1 等位基因组合在近等基因系面包制作质量中的差异
DOI：
10.3136/fstr.9.67
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发表时间：
2003
影响因子：
0.6
通讯作者：
H. Yamauchi
中科院分区：
文献类型：
--
作者：
K. Takata;Z. Nishio;W. Funatsuki;T. Kuwabara;H. Yamauchi
利用Glu-1等位基因近等基因系研究了Glu-B1和Glu-D1等位基因组合对面包品质的影响。结果表明，HMWG亚基组成对面包品质有不同的影响。Harunoakebono（79/510）和近等基因系1718/510的SDS沉淀值、面团物理强度和比面包体积显著高于其他近等基因系。NIL 20/2.212在近等基因系中表现出最小值。结果是粘面团和质量差的面包。发现与亚基79/510或NIL 79/2.212相比，NIL 20/510或NIL 20/2.212具有大的负效应。NIL 20/212的功能特性与NIL 79/212的功能特性没有显著差异。亚基20与Glu-D1等位基因上的其他亚基偶联时，对功能特性有不同的影响。
The difference of combination between Glu-B1 and Glu-D1 alleles in bread-making quality was investigated using the near-isogenic lines (NILs) of Glu-1 alleles. We found that composition of the HMWG subunits had different effects on bread-making quality. The SDS-sedimentation volume, physical dough strength, and specific loaf volume of Harunoakebono (79/510) and NIL 1718/510 were significantly higher than those of the other NILs. NIL 20/2.212 showed the least value among NILs. The results were a sticky dough and a poor-quality loaf. NIL 20/510 or NIL 20/2.212 was found to have a large negative effect compared to subunits 79/510 or NIL 79/2.212. The functional properties of NIL 20/212 were not significantly different from those of NIL 79/212. Subunit 20 had different effects on the functional properties when coupled with other subunits at Glu-D1 alleles.