doi:

DOI: 10.3724/SP.J.1006.2010.00261

Acta Agronomica Sinica (作物学报) 2010/36:2 PP.261-266

Wheat Flour, Pan Bread, and Steamed Bread Qualities of Common Wheat Near-Isogenic Lines Differing in Puroindoline b Alleles


Abstract:
The alleles at puroindoline b (Pinb) locus affect processing quality of wheat (Triticum aestivum L.) flour. The effects of Pinb alleles have been studies using varieties with different genetic backgrounds, which may interfere in the results. In this study, seven near-isogenic lines (NILs) derived from Alpowa/Pinb allele donor parent//7* Alpowa were used to compare their qualities of flour, pan bread, and steamed bread. The NILs were grown in two environments in Xinjiang, China in 2008. The Pina-D1b/Pinb-D1a genotype possessed significantly higher values in grain hardness, protein content and starch damage than other genotypes, whereas the Pina-D1a/Pinb-D1d genotype had a better milling quality. For mixograph parameters, the Pina-D1b/Pinb-D1a genotype showed the highest peak value, peak width, and 8 min curve height, and the lowest values went to the Pina-D1a/Pinb-D1d genotype. The Pina-D1a/Pinb-D1d genotype had the lowest right of peak slope. For steamed bread qua- lity, higher texture score was observed in the genotype Pina-D1a/Pinb-D1g. Genotypes Pina-D1a/Pinb-D1c and Pina-D1a/Pinb- D1d appeared in the best stress relaxation score and total score, followed by Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g. Genotype Pina-D1a/Pinb-D1f had slightly superior total loaf score in comparison with other genotypes.

Key words:Common wheat,Puroindoline,Near-isogenic lines,Flour quality,Steamed bread quality,Bread quality

ReleaseDate:2014-07-21 15:09:29



[1] Greenwell P, Schofield J D. A starch granule protein associated with endosperm softness in wheat. Cereal Chem, 1986, 63: 379-380

[2] Chen F(陈锋), Li G-Y(李根英), Geng H-W(耿洪伟), Xia L-Q(夏兰芹), Xia X-C(夏先春), He Z-H(何中虎). Review and prospect of wheat kernel hardness and its molecular genetics basis. Sci Agric Sin (中国农业科学), 2005, 38(6): 1088-1094 (in Chinese with English abstract)

[3] Morris C F. Puroindolines: the molecular genetic basis of wheat grain hardness. Plant Mol Biol, 2002, 48: 633-647

[4] Bhave M, Morris C F. Molecular genetics of puroindolines and related genes: allelic diversity in wheat and other grasses. Plant Mol Biol, 2008, 66: 205-219

[5] Morris C F, Bhave M. Reconciliation of D-genome puroindoline allele designations with current DNA sequence data. J Cereal Sci, 2008, 48: 277-287

[6] Martin J M, Frohberg R C, Morris C F, Talbert L E, Giroux M J. Milling and bread baking traits associated with puroindoline se-quence type in hard red spring wheat. Crop Sci, 2001, 41: 228-234

[7] Martin J M, Sherman J D, Lanning S P, Talbert L E, Giroux M J. Effect of variation in amylose content and puroindoline composi-tion on bread quality in a hard spring wheat population. Cereal Chem, 2008, 85: 266-269

[8] Nagamine T, Ikeda T M, Yanagisawa T, Yanaka M, Ishikawa N. The effects of hardness allele Pinb-D1b on the flour quality of wheat for Japanese white salty noodles. J Cereal Sci, 2003, 37: 337-342

[9] Chen F, He Z H, Chen D S, Zhang C L, Zhang Y, Xia X C. Influence of puroindoline alleles on milling performance and qualities of Chinese noodles, steamed bread and pan bread in spring wheats. J Cereal Sci, 2007, 45: 59-66

[10] Ma D Y, Zhang Y, Xia X C, Morris C F, He Z H. Milling and Chinese raw white noodle qualities of common wheat near- isogenic lines differing in puroindoline b alleles. J Cereal Sci, 2009, 50: 126-130

[11] Morris C F, King G E. Registration of hard kernel puroindoline allele near-isogenic line hexaploid wheat genetic stocks. J Plant Registrations, 2008, 2: 67-68

[12] Hang S D, Betker S, Quail K, Moss R. An optimized processing procedure by response surface methodology (BSM) for northern style Chinese steamed bread. J Cereal Sci, l993, 18: 89-l02

[13] Giroux M J, Morris C F. A glycine to serine change in puroindoline b is associated with grain hardness and low levels of starch-surface friabilin. Theor Appl Genet, 1997, 95: 857-864

[14] Giroux M J, Talbert L, Debrrah K, Habernicht, Lanning S, Hemphill A, Matin J M. Association of puroindolines sequences type and grain hardness in hard red spring wheat. Crop Sci, 2000, 40: 270-374

[15] Greffeuille V, Abecassis J, Rousset M, Oury F X, Faye A, L’Helgouac’h C D, Lullien-Pellerin V. Grain characterization and milling behavior of near-isogenic lines differing by hardness. Theor Appl Genet, 2006, 114: 1-12

[16] Eagels H A, Cane K, Eastwood R F, Hollamby G J, Kuchel H, Martin P J, Cornish G B. Contributions of glutenin and puroindoline genes to grain quality traits in Southern Australian wheat breeding programs. Aust J Agric Res, 2006, 57: 179-186

[17] Cane K, Spackman M, Eagles H A. Puroindoline genes and their effects on grain quality traits in southern Australian wheat culti-vars. Aust J Agric Res, 2004, 55: 89-95

[18] Chen F(陈锋), Chen D-S(陈东升), Qian S-H(钱森和), Zhang Y(张艳), Xia X-C(夏先春), He Z-H(何中虎). Influence of puro-indoline gene on milling performance, steamed bread and noodle qualities in spring wheat. V Acta Agron Sin (作物学报), 2006, 32(7): 980-986 (in Chinese with English abstract)

[19] Drew J L, David R S. Fallow management and nitrogen fertilizer influence winter wheat kernel hardness. Crop Sci, 1999, 39: 448-452

[20] Tanaka H, Morris C F, Haruna1 M, Tsujimoto H. Prevalence of puroindoline alleles in wheat varieties from eastern Asia includ-ing the discovery of a new SNP in puroindoline b. Plant Genet Resour, 2008, 6: 142-152

[21] Chen F(陈锋), Qian S-H(钱森和), Zhang Y(张艳), Xia X-C(夏先春), He Z-H(何中虎). Distribution of puroindoline alleles in Chinese winter wheats and its effect on solvent retention capacity. Sci Agric Sin (中国农业科学), 2005, 38(11): 2173-2181 (in Chinese with English abstract)

PDF