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Comparison of quality properties between high‐molecular‐weight glutenin subunits 5 + 10 and 2 + 12 near‐isogenic lines under three common wheat genetic backgrounds
Author(s) -
Wang Xiaolong,
Zhang Yingquan,
Zhang Bo,
Florides Christakis George,
Gao Zheng,
Wang Zhonghua,
Zhang Xiaoke,
Wei Yimin
Publication year - 2018
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10061
Subject(s) - glutenin , extensibility , gluten , cultivar , protein subunit , chemistry , food science , bread making , wheat gluten , wheat flour , storage protein , rheology , botany , biology , biochemistry , gene , composite material , materials science , computer science , operating system
Background and objectives Near‐isogenic lines (NILs) of three Chinese winter wheat varieties were used to explore quality differences between subunits 5 + 10 and 2 + 12. Protein content, gluten quality, rheological properties, and bread‐making quality in the NILs possessing subunits 5 + 10 and 2 + 12 were assessed and compared. Findings All measured parameters except protein content significantly changed when subunits 2 + 12 were replaced by subunits 5 + 10. The incorporation of subunits 5 + 10, in the absence of subunits 2 + 12, increased dramatically dough strength, but the extensibility was slightly decreased. The improved functionality of subunits 5 + 10 was only pronounced in the recipient cultivar (Xiaoyan 22) which had weak gluten strength but better extensibility, whereas, the inferior overall quality was obtained in the recipient cultivars (Xinong 2208 and Xinong 1718) carrying medium‐to‐strong gluten strength and poor extensibility. Conclusions The functionality of subunits 5 + 10 was well expressed in the recipient cultivars with weak gluten strength and better extensibility. Significance and novelty The findings expanded our knowledge on the functionality of subunits 5 + 10 on different genetic backgrounds with gradient elasticity‐to‐extensibility ratio. The transformed lines with extremely strong gluten strength and reduced extensibility could be used as parents in wheat quality breeding and their flour would be suitable for blending with flour of the lower grade.