Influence of high molecular weight glutenin subunit substitution on rheological behaviour and bread-baking quality of near-isogenic lines developed from Chinese wheats
2005
Deng, Z.Y. | Tian, J.C. | Sun, G.X.
Three near-isogenic lines (NILs) of wheat involving Glu-B1 and Glu-D1 alleles were used to study the genetic contribution of high molecular weight glutenin subunits (HMW-GS) to gluten strength. The HMW-GS composition of each NILs was determined by SDS-PAGE. No significant differences were found in grain protein contents among the NILs. Gluten strength and dough-mixing properties were measured by the Farinograph, the Extensograph, and SDS-sedimentation (SDS-SE). Results indicated that line 2, containing the Glu-1B 14 + 15 and Glu-1D 5 + 10 combination of subunits, had higher values for flour quality, dough rheological parameters, and bread-baking quality when compared with lines 8 and 13. Line 8, containing Glu-1B 7 + 9 and Glu-1D 5 + 10, was better than line 13 with the Glu-1B 14 + 15 and Glu-1D 10 combination. Some major parameters appeared significantly different. The presence of Glu-1B 14 + 15 was associated with higher dough strength based on SDS-SE volume and several rheological parameters when compared with Glu-1B 7 + 9. Lines with subunit 10 at Glu-D1 performed significantly worse than those with 5 + 10 in gluten index, SDS-SE volume, Farinograph stability time, Extensograph area and bread-baking quality.
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