Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions
A total of 24 samples of newly released high quality cultivar Jimai 20 collected from 2005–2006 cropping season at 24 locations were used to evaluate quality traits, and quantify the protein fractions by reversed-phase high-performance liquid chromatography (RP-HPLC) and size-exclusion high-performance liquid chromatography (SE-HPLC) methods. Relations between the quantity of protein fractions and dough properties, and pan bread quality were analyzed. The results indicated that except kernel hardness, farinogram dough development time and stability and loaf spring, most quality traits showed small variation as determined by coefficients of variation across locations. Dough property and bread quality were mainly affected by test weight, grain hardness and protein content. Grain hardness was significantly and positively correlated with dough extension area and maximum resistance, with correlation coefficients of 0.53 (P<0.01) and 0.47 (P<0.05), respectively. Kernel protein content was significantly and positively correlated with dough water absorption, development time and extensibility, with correlation coefficients of 0.46 (P<0.05), 0.71 (P<0.001) and 0.77 (P<0.001), respectively. Test weight and grain hardness were significantly and positively correlated with loaf score, with correlation coefficients of 0.62 (P<0.01) and 0.50 (P<0.05), respectively. Kernel protein content was significantly and positively correlated with loaf volume (correlation coefficient = 0.55,P<0.01). The quantity of total glutenin and gliadin, SDS extractable polymeric protein and quantity of HMW-GS and LMW-GS were significantly and positively correlated with dough development time and extensibility, with correlation coefficients of 0.55–0.79 (P<0.01 or P<0.001), and the ratio of HMW-GS to LMW-GS was positively correlated with dough extensibility(correlation coefficient = 0.46, P<0.05). The quantity of HMW-GS and the ratio of HMW-GS to LMW-GS were significantly and positively correlated with loaf volume (r= 0.66 and 0.64, P<0.001), respectively. Percent SDS-unextractable polymeric protein (UPP%) was significantly and positively correlated with loaf structure and loaf score, with correlation coefficients of 0.53 (P<0.01) and 0.48 (P<0.05), respectively. The information has potential value for improvement of quality stability in China.
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Institute of Crop Sciences
2007
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Subjects: | AGRICULTURAL SCIENCES AND BIOTECHNOLOGY, SOFT WHEAT, QUALITY, GLUTEN, PROTEINS, HPLC, STABILITY, |
Online Access: | http://zwxb.chinacrops.org/EN/Y2007/V33/I11/1788 http://hdl.handle.net/10883/2614 |
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dig-cimmyt-10883-26142023-11-13T17:38:56Z Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions Tang Jian-Wei Jianjun Liu Zhang Ping-ping Zhang, Y. Haosheng Li Zhao, Zhen-Dong Yanying Qu He Zhonghu AGRICULTURAL SCIENCES AND BIOTECHNOLOGY SOFT WHEAT QUALITY GLUTEN PROTEINS HPLC STABILITY A total of 24 samples of newly released high quality cultivar Jimai 20 collected from 2005–2006 cropping season at 24 locations were used to evaluate quality traits, and quantify the protein fractions by reversed-phase high-performance liquid chromatography (RP-HPLC) and size-exclusion high-performance liquid chromatography (SE-HPLC) methods. Relations between the quantity of protein fractions and dough properties, and pan bread quality were analyzed. The results indicated that except kernel hardness, farinogram dough development time and stability and loaf spring, most quality traits showed small variation as determined by coefficients of variation across locations. Dough property and bread quality were mainly affected by test weight, grain hardness and protein content. Grain hardness was significantly and positively correlated with dough extension area and maximum resistance, with correlation coefficients of 0.53 (P<0.01) and 0.47 (P<0.05), respectively. Kernel protein content was significantly and positively correlated with dough water absorption, development time and extensibility, with correlation coefficients of 0.46 (P<0.05), 0.71 (P<0.001) and 0.77 (P<0.001), respectively. Test weight and grain hardness were significantly and positively correlated with loaf score, with correlation coefficients of 0.62 (P<0.01) and 0.50 (P<0.05), respectively. Kernel protein content was significantly and positively correlated with loaf volume (correlation coefficient = 0.55,P<0.01). The quantity of total glutenin and gliadin, SDS extractable polymeric protein and quantity of HMW-GS and LMW-GS were significantly and positively correlated with dough development time and extensibility, with correlation coefficients of 0.55–0.79 (P<0.01 or P<0.001), and the ratio of HMW-GS to LMW-GS was positively correlated with dough extensibility(correlation coefficient = 0.46, P<0.05). The quantity of HMW-GS and the ratio of HMW-GS to LMW-GS were significantly and positively correlated with loaf volume (r= 0.66 and 0.64, P<0.001), respectively. Percent SDS-unextractable polymeric protein (UPP%) was significantly and positively correlated with loaf structure and loaf score, with correlation coefficients of 0.53 (P<0.01) and 0.48 (P<0.05), respectively. The information has potential value for improvement of quality stability in China. 1788-1793 2013-06-07T21:12:10Z 2013-06-07T21:12:10Z 2007 Article 0496-3490 http://zwxb.chinacrops.org/EN/Y2007/V33/I11/1788 http://hdl.handle.net/10883/2614 10.3724/SP.J.1006.2009.01306 English CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose. Open Access PDF Institute of Crop Sciences 11 33 Acta Agronomica Sinica |
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AGRICULTURAL SCIENCES AND BIOTECHNOLOGY SOFT WHEAT QUALITY GLUTEN PROTEINS HPLC STABILITY AGRICULTURAL SCIENCES AND BIOTECHNOLOGY SOFT WHEAT QUALITY GLUTEN PROTEINS HPLC STABILITY |
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AGRICULTURAL SCIENCES AND BIOTECHNOLOGY SOFT WHEAT QUALITY GLUTEN PROTEINS HPLC STABILITY AGRICULTURAL SCIENCES AND BIOTECHNOLOGY SOFT WHEAT QUALITY GLUTEN PROTEINS HPLC STABILITY Tang Jian-Wei Jianjun Liu Zhang Ping-ping Zhang, Y. Haosheng Li Zhao, Zhen-Dong Yanying Qu He Zhonghu Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions |
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A total of 24 samples of newly released high quality cultivar Jimai 20 collected from 2005–2006 cropping season at 24 locations were used to evaluate quality traits, and quantify the protein fractions by reversed-phase high-performance liquid chromatography (RP-HPLC) and size-exclusion high-performance liquid chromatography (SE-HPLC) methods. Relations between the quantity of protein fractions and dough properties, and pan bread quality were analyzed. The results indicated that except kernel hardness, farinogram dough development time and stability and loaf spring, most quality traits showed small variation as determined by coefficients of variation across locations. Dough property and bread quality were mainly affected by test weight, grain hardness and protein content. Grain hardness was significantly and positively correlated with dough extension area and maximum resistance, with correlation coefficients of 0.53 (P<0.01) and 0.47 (P<0.05), respectively. Kernel protein content was significantly and positively correlated with dough water absorption, development time and extensibility, with correlation coefficients of 0.46 (P<0.05), 0.71 (P<0.001) and 0.77 (P<0.001), respectively. Test weight and grain hardness were significantly and positively correlated with loaf score, with correlation coefficients of 0.62 (P<0.01) and 0.50 (P<0.05), respectively. Kernel protein content was significantly and positively correlated with loaf volume (correlation coefficient = 0.55,P<0.01). The quantity of total glutenin and gliadin, SDS extractable polymeric protein and quantity of HMW-GS and LMW-GS were significantly and positively correlated with dough development time and extensibility, with correlation coefficients of 0.55–0.79 (P<0.01 or P<0.001), and the ratio of HMW-GS to LMW-GS was positively correlated with dough extensibility(correlation coefficient = 0.46, P<0.05). The quantity of HMW-GS and the ratio of HMW-GS to LMW-GS were significantly and positively correlated with loaf volume (r= 0.66 and 0.64, P<0.001), respectively. Percent SDS-unextractable polymeric protein (UPP%) was significantly and positively correlated with loaf structure and loaf score, with correlation coefficients of 0.53 (P<0.01) and 0.48 (P<0.05), respectively. The information has potential value for improvement of quality stability in China. |
format |
Article |
topic_facet |
AGRICULTURAL SCIENCES AND BIOTECHNOLOGY SOFT WHEAT QUALITY GLUTEN PROTEINS HPLC STABILITY |
author |
Tang Jian-Wei Jianjun Liu Zhang Ping-ping Zhang, Y. Haosheng Li Zhao, Zhen-Dong Yanying Qu He Zhonghu |
author_facet |
Tang Jian-Wei Jianjun Liu Zhang Ping-ping Zhang, Y. Haosheng Li Zhao, Zhen-Dong Yanying Qu He Zhonghu |
author_sort |
Tang Jian-Wei |
title |
Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions |
title_short |
Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions |
title_full |
Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions |
title_fullStr |
Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions |
title_full_unstemmed |
Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions |
title_sort |
dough properties and loaf quality stability in wheat cultivar jimai 20 and their relationship with protein fractions |
publisher |
Institute of Crop Sciences |
publishDate |
2007 |
url |
http://zwxb.chinacrops.org/EN/Y2007/V33/I11/1788 http://hdl.handle.net/10883/2614 |
work_keys_str_mv |
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1787232849985798144 |