High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded byGlu-B1iEnhance Rheological Properties and Breadmaking Quality of Wheat Dough
| Autor: | Jisu Wu, Yuxia Lu, Yueming Yan, Haoyu Guo |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Farinograph chemistry.chemical_classification Article Subject biology food and beverages lcsh:TX341-641 04 agricultural and veterinary sciences 01 natural sciences Gluten Glutenin Rheology chemistry biology.protein Food science 0405 other agricultural sciences Safety Risk Reliability and Quality lcsh:Nutrition. Foods and food supply 010606 plant biology & botany 040502 food science Food Science |
| Zdroj: | Journal of Food Quality, Vol 2019 (2019) |
| ISSN: | 1745-4557 0146-9428 |
| Popis: | The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded byGlu-1loci. In this study, we performed the first comprehensive study on the effects ofGlu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair ofGlu-B1near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containingGlu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carryingGlu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality. |
| Databáze: | OpenAIRE |
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