Longer Bread Shelf-Life and Improved Noodle-Making Properties Imparted by a Novel Wheat Genotype Are Stable in Different Genetic Backgrounds
| Autor: | Patricia Vrinten, Kanenori Takata, Tomoya Shimbata, Takayuki Inokuma, Masaya Fujita, Chikako Kiribuchi-Otobe, Kazuhiro Nakamura, Ai Sunohara, Naoyuki Ishikawa, Toshiki Nakamura |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Retrogradation (starch) Genotype Starch 010401 analytical chemistry food and beverages General Chemistry Bread Shelf life 01 natural sciences 0104 chemical sciences chemistry.chemical_compound Plant Breeding chemistry Amylose Amylopectin Food science General Agricultural and Biological Sciences Genetic Background Triticum 010606 plant biology & botany |
| Zdroj: | Journal of agricultural and food chemistry. 69(7) |
| ISSN: | 1520-5118 |
| Popis: | A recently developed wheat variety, known as 5-5 wheat, which has inactive GBSSI-B1, GBSSI-D1, SSIIa-B1, and SSIIa-D1 isozymes, accumulates a novel type of starch, affecting bread texture and leading to reduction in bread staling. These properties are potentially useful for commercial bakery products; thus, the 5-5 genotype represents a new resource for wheat breeding. In this study, the 5-5 alleles were backcrossed into the hard wheat variety "Minaminokaori" and the soft wheat variety "Shirogane-Komugi", which are both leading Japanese wheat varieties. In comparison to their parental varieties, the two 5-5 near-isogenic lines (NILs) showed a decrease in amylose levels, an increase in the proportion of short chains of amylopectin, a lower gelatinization temperature and enthalpy change, a higher peak viscosity and breakdown viscosity as measured by a Rapid Visco Analyzer, a reduced retrogradation rate, and an increase in grain hardness. Importantly, the 5-5 NILs also showed lower bread crumb firmness and reduced hardening after storage for 2 days at either 20 °C or 7 °C. Considering the results obtained here along with those from the original line, it is clear that the 5-5 genotype can generate specific changes in starch characteristics and staling regardless of its genetic background. Thus, we renamed the 5-5 wheat lines "Slow Staling" (SS) wheat. As expected, our results indicated that the hard wheat SS NIL was more suitable for bread-making. On the other hand, we found that white salted noodle made with the SS NIL of the soft wheat variety had a relatively shorter cooking time, a softer texture, and a reduction in textural changes during storage, all of which are potentially useful for noodle manufacturers. |
| Databáze: | OpenAIRE |
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