Effects of allelic variations in Wx-1, Glu-D1, Glu-B3, and Pinb-D1 loci on flour characteristics and white salted noodle-making quality of wheat flour.

Chon-Sik Kang; Ji-Ung Jeung; Byung-Kee Baik; Chul Soo Park

首页> 外文期刊>Cereal Chemistry >Effects of allelic variations in Wx-1, Glu-D1, Glu-B3, and Pinb-D1 loci on flour characteristics and white salted noodle-making quality of wheat flour.

【24h】

Effects of allelic variations in Wx-1, Glu-D1, Glu-B3, and Pinb-D1 loci on flour characteristics and white salted noodle-making quality of wheat flour.

机译：Wx-1，Glu-D1，Glu-B3和Pinb-D1基因座的等位基因变异对小麦面粉的面粉特性和白色盐腌面条制作质量的影响。

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Doubled haploid wheat lines developed from a cross between a hard white winter wheat variety of normal starch endosperm and a waxy wheat variety were used to determine the effects of allelic variation in Wx-1, Glu-D1, Glu-B3 and Pinb-D1 loci on physiochemical properties of flour, noodle dough properties and textural quality of cooked noodles. Milling yield, damaged starch content, protein content and SDS sedimentation vol. of flour were influenced the most by allelic composition of Pinb-D1 loci, less by Wx-1 loci and least by Glu-B3. Wheat lines carrying Pinb-D1b or Glu-B3h alleles exhibited higher milling yield and damaged starch content of flour than those with Pinb-D1a and Glu-B3d alleles. Wheat lines carrying the Pinb-D1b allele were higher in protein content and SDS sedimentation vol. than those carrying Pinb-D1a. Mixograph water absorption was largely influenced by allelic composition of Wx-1 loci, whereas mixograph mixing time and mixing tolerance were predominantly determined by allelic composition of Glu-D1 loci. Amylose content and pasting properties of starch were mainly determined by allelic composition of Wx-1 loci with little influence by allelic compositions of Glu-D1, Glu-B3 and Pinb-D1 loci. Allelic composition of Wx-1 loci contributed 53.4% of the variation in optimum water absorption of noodle dough and 26.7% of the variation in thickness of the noodle dough sheet. Variation of 7.8% in optimum water absorption of noodle dough was contributed by the allelic composition of Pinb-D1 loci. Allelic composition of Wx-1 loci was responsible for 73.2, 74.4 and 59.6% in the variation of hardness, springiness and cohesiveness of cooked noodles, respectively. Cohesiveness of cooked noodles was also influenced by the allelic compositions of Glu-B3 and Pinb-D1 loci to a smaller extent.

机译：从正常淀粉胚乳的硬白冬小麦品种和蜡质小麦品种杂交得到的双倍单倍体小麦品系，用于确定等位基因变异对Wx-1，Glu-D1，Glu-B3和Pinb-D1基因座的影响对面粉的理化特性，面条面团特性和煮熟的面条的质地质量的影响研磨产量，受损淀粉含量，蛋白质含量和SDS沉降量。 Pinb-D1基因座的等位基因组成对面粉的影响最大，而Wx-1基因座和Glu-B3的影响最小。携带Pinb-D1b或Glu-B3h等位基因的小麦品系比具有Pinb-D1a和Glu-B3d等位基因的小麦品系显示出更高的制粉产量和面粉中淀粉含量的破坏。携带Pinb-D1b等位基因的小麦品系的蛋白质含量和SDS沉降量较高。比那些携带Pinb-D1a的人混合图仪的吸水率在很大程度上受Wx-1位点的等位基因组成的影响，而混合图仪的混合时间和混合耐受性主要由Glu-D1位点的等位基因组成决定。淀粉的直链淀粉含量和糊化特性主要由Wx-1位点的等位基因组成决定，而对Glu-D1，Glu-B3和Pinb-D1位点的等位基因组成影响很小。 Wx-1基因座的等位基因组成占面条面团最佳吸水率变化的53.4％和面条面团片厚度变化的26.7％。 Pinb-D1基因座的等位基因组成有助于面条面团的最佳吸水率变化7.8％。 Wx-1基因座的等位基因组成分别导致煮面条的硬度，弹性和粘聚性变化分别为73.2、74.4和59.6％。 Glu-B3和Pinb-D1基因座的等位基因组成在较小程度上也影响了煮熟面条的粘性。

著录项

来源
《Cereal Chemistry》 |2012年第6期|共11页
作者
Chon-Sik Kang; Ji-Ung Jeung; Byung-Kee Baik; Chul Soo Park;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类农业化学;
关键词

相似文献

外文文献
中文文献
专利

1. Effects of allelic variations in Wx-1, Glu-D1, Glu-B3, and Pinb-D1 loci on flour characteristics and white salted noodle-making quality of wheat flour. [J] . Chon-Sik Kang, Ji-Ung Jeung, Byung-Kee Baik, Cereal Chemistry . 2012,第6期

机译：Wx-1，Glu-D1，Glu-B3和Pinb-D1基因座的等位基因变异对小麦面粉的面粉特性和白色盐腌面条制作质量的影响。
2. Effects of inorganic phosphates on the thermodynamic, pasting, and Asian noodle-making properties of whole wheat flour. [J] . Meng Niu, Xiaodan Li, Li Wang, Cereal Chemistry . 2014,第1期

机译：无机磷酸盐对全麦粉的热力学，糊化和亚洲面条制作特性的影响。
3. PHYSICOCHEMICAL PROPERTIES AND SALTED NOODLE-MAKING QUALITY OF PURPLE SWEET POTATO FLOUR AND WHEAT FLOUR BLENDS [J] . SHAN SHAN, KE-XUE ZHU, WEI PENG and HUI-MING ZHOU Journal of Food Processing and Preservation . 2013,第5期

机译：紫色甜薯粉和小麦粉混合物的理化性质和咸面制粉质量
4. Effects of Allelic Variations in HMW-GS and Waxy Proteins on Dough Alveogram Properties and Chinese White Salt Noodle Qualities [C] . Deng Zhiying, Chen Jiansheng, Zhang Yongxiang, 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

机译：HMW-GS和蜡质蛋白的等位基因变异对面团泡孔图特性和中国白盐面条品质的影响
5. Asian salted noodle and wheat tortilla quality: Impact of amylose content adjustments using waxy wheat flour. [D] . Guo, Gang. 2002

机译：亚洲盐味面条和小麦玉米饼的质量：使用蜡质小麦粉调整直链淀粉含量的影响。
6. Effect of Glu-B3 Allelic Variation on Sodium Dodecyl Sulfate Sedimentation Volume in Common Wheat (Triticum aestivum L.) [O] . Hongqi Si, Manli Zhao, Fuxia He, 2013

机译：Glu-B3等位基因变异对普通小麦十二烷基硫酸钠沉淀量的影响
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Effects of allelic variations in Wx-1, Glu-D1, Glu-B3, and Pinb-D1 loci on flour characteristics and white salted noodle-making quality of wheat flour.

摘要

著录项

相似文献

相关主题

期刊订阅