Effect of the 1BL.1RS translocation and of the Glu-B3 variation on fifteen quality tests in a doubled haploid population of wheat (Triticum aestivum L.) |
| |
| Affiliation: | 1. Institute of Plant Sciences, Swiss Federal Institute of Technology (ETH), 8092 Zurich, Switzerland;2. Research Station Agroscope Changins-Wädenswil ACW, Nyon, Switzerland;1. College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China;2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, 201306, China;1. Cereal Research Non-profit Ltd, Alsó Kikötősor 9, 6726, Szeged, Hungary;2. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Műegyetem rkp. 3, 1111, Budapest, Hungary;3. Department of Food Science and Human Nutrition, Michigan State University, 469 Wilson Road, East Lansing, MI, 48824, USA;1. Department of Endocrinology, Fuzhou Children’s Hospital of Fujian Province, Fujian Medical University Teaching Hospital, Fuzhou, 35005, China;2. Department of Pediatrics, The First Affiliated Hospital, School of Medicine Zhejiang University, Hangzhou, 310003, China;3. Department of Pediatrics, Affiliated Hospital of Hebei University, Baoding, 071000, China;1. NARO Kyushu Okinawa Agricultural Research Center, 2421 Suya, Koshi, Kumamoto 861-1192, Japan;2. Graduate School of Agriculture, Kyoto University, Kitashirakawa Oiwake-cho, Sakyou-ku, Kyoto 606-8501, Japan;3. Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, 308 Suematsu, Nonoichi, Ishikawa 912-8836, Japan;4. CSIRO Agriculture & Food, Wine Innovation West, Waite Campus, Hartley Grove, SA 5064, Australia;5. NARO Hokkaido Agricultural Research Center, Shinsei-minami 9-4, Memuro, Kasai, Hokkaido 082-0081, Japan;1. Texas Tech University, Lubbock, TX, USA;2. New Mexico State University, Las Cruces, NM, USA |
| |
| Abstract: | To investigate the impact of 1BL.1RS translocation on protein content, starch quality, dough rheology, RMT volumes and other quality traits, a doubled haploid population was created and sown in a two-year field experiment. Translocated genotypes accumulated more proteins in the endosperm than non-translocated genotypes. Decrease in the gelatinization of starch was associated with the 1BL.1RS translocation. As for rheological parameters, adapted to bread types not requiring high mixing energy, the 1BL.1RS translocation significantly reduced the elasticity, tenacity and strength of the dough compared to allele c of Glu-B3. Tolerance to over-mixing was also significantly lower in translocated DH lines. In contrast to previously published work, the presence of allele Glu-D3 c resulted in significantly higher tenacity, and thus strength, compared with the allele Glu-D3 b in the present DH population. The final baking test performed on the DH lines of the population, combining favourable alleles for dough rheology and high protein content, demonstrated that in some cases lower tenacity induced by the 1BL.1RS translocation or by Glu-B3 b increases the volume of the loaves. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
