ABSTRACT

The high-molecular-weight glutenin subunits (HMW-GS) at Glu-D1 have a larger contribution to the processing property of wheat flours than those at the Glu-A1 and Glu-B1 loci and are always expressed in nature. Wheat lines missing one subunit at Glu-D1, either x or y, attract great interest for their potential quality value. Major quality parameters including SDS-sedimentation value, gluten-related indices, and other dough strength parameters such as development time, stability time, degree of softening, and farinograph quality numbers were tested in wheat lines solely expressing HMW-GS 1Dy12 from different backgrounds and compared with a weak gluten wheat control CN 16 to elucidate their quality potential. Wheat line solely expressing HMW-GS 1Dy12 derived from different genetic backgrounds showed similar but low SDS-sedimentation values (∼10 mL) and low wet gluten (∼20–25 g) and dry gluten contents (∼10 g). Additionally, wheat line solely expressing HMW-GS 1Dy 12 also showed a lower development time (<1 min), stability time (<1 min), and farinograph quality number (∼5–15), and a higher degree of softening (∼170–301), than the control CN 16. Wheat line solely expressing HMW-GS 1Dy 12 had a weak dough strength and may be used as a potential material for producing weak-gluten foods.

摘要

Glu-D1位点的高分子量麦谷蛋白亚基 (HMW-GS)对小麦粉加工特性的贡献大于Glu-A1和Glu-B1位点的那些，并且总是在自然界中表达。在Glu-D1缺失一个亚基（x 或 y）的小麦品系因其潜在的质量价值而引起极大兴趣。主要质量参数，包括 SDS -在来自不同背景的仅表达 HMW-GS 1Dy12 的小麦品系中测试沉降值、面筋相关指数和其他面团强度参数，如发育时间、稳定时间、软化程度和粉质仪质量数，并与弱面筋小麦进行比较控制 CN 16 以阐明其质量潜力。仅表达来自不同遗传背景的 HMW-GS 1Dy12 的小麦品系显示相似但低 SDS 沉降值（~10 mL）和低湿面筋（~20-25 g）和干面筋含量（~10 g）。此外，仅表达 HMW-GS 1Dy 12 的小麦品系也表现出较短的发育时间（<1 分钟）、稳定时间（<1 分钟）和粉质质量值（~5-15），以及更高的软化程度（~ 170–301)，比控制 CN 16。