Effect of the High-Molecular-Weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat

Abstract

In the southwestern part of Japan, weakness of the dough produced from soft wheat used for white salted noodles, resulting from low protein content and poor protein quality, is one of the shortcomings in noodle quality. We investigated the effect of the high-molecular-weight glutenin allele, Glu-D1d, on dough properties and noodle quality using near-isogenic lines (NILs) of three soft wheat cultivars. The NILs with the GluD1d allele showed significantly stronger dough, based on the sodium dodecyl sulfate sedimentation volume and the proportion of unextractable polymeric protein in total polymeric protein, than that of the corresponding recurrent parents with the Glu-D1f allele, suggesting that the Glu-D1d allele exerts a positive effect on dough strength, even when the protein content is low (around 8.0%). The positive effect of the Glu-D1d allele on dough strength was most pronounced in the cultivar harboring the Glu-A1c allele (null allele) with weaker dough. Significant differences were found between the NILs and the corresponding recurrent parents in the breaking force of cooked noodles based on instrumental assessment and in the noodle firmness based on sensory assessment, suggesting that the dough strength conferred by the Glu-D1d allele affected the firmness of cooked noodles.

Las combinaciones de gluteninas de los loci Glu-1 y Glu-3 y la calidad de la masa en trigo harinero

“…Glu-B1 Glu-D1 Glu-A3 Glu-B3 Glu-D3 W (10 -4 J) P/L (0.1 -6.0) , 2+12, b, h, c, vs 1, 17+18, 5+10, b, h, c, where one allele is replaced by 2* in Glu-A1 and 5+10 for 2+12 in Glu-D1, increasing the kneading time, which is consistent with the results reported by Radovanovic et al (2002) and Zheng et al (2009) associated the allele 5+10 with the highest values of kneading time compared to 2+12, while Yanaka et al (2007) associated that with an increased sedimentation volume.…”

“…entre 2*, 17+18, 2+12, b, h, c, vs 1, 17+18, 5+10, b, h, c, donde se sustituyeron los alelos 1 por 2* en Glu-A1 y 5+10 por 2+12 en Glu-D1, aumentaron el tiempo de amasado, lo cual coincide con lo señalado por Radovanovic et al (2002) y Zheng et al (2009) asociaron al alelo 5+10 con valores más altos de tiempo de amasado respecto a 2+12; mientras que Yanaka et al (2007) lo relacionaron con mayor volumen de sedimentación. Cuadro 4.…”

Determinants of wheat noodle color

“…The monomeric gliadin fraction had the opposite relationship. In contrast, Yanaka et al 55 reported that although protein content was negatively correlated with color, specific glutenin genes were not.…”

Chromosome Specific Substitution Lines of Aegilops geniculata Alter Parameters of Bread Making Quality of Wheat

“…American Association of Cereal Chemists (AACC, 1990) methods [ 26 ] were followed for evaluation of moisture, ash and protein content. Size-exclusion high-performance liquid chromatography (SE-HPLC) was carried out for determination of unextractable polymeric proteins [ 27 ]. Briefly, for extractable proteins, the flour suspension (10 mg of flour in 1.0 ml of 0.5% w/v SDS-phosphate buffer, pH 6.9) was stirred for 5 min (without sonication) and the supernatant was collected.…”