Association Between Glutenin Alleles and Lanzhou Alkaline Stretched Noodle Quality of Northwest China Spring Wheats. II. Relationship with the Variations at the Glu-1 Loci

Abstract

Lanzhou Alkaline Stretched Noodles (LASN) has introduced by Meng et al. in previous research paper (2007). In order to discover the LASN specialty wheat quality requirement for allelic variations at Glu-1 of northwest China spring wheats, 2 northwest China spring wheat cultivars and 39 elite F6 breeding lines were adopted to determine the high-molecular-weight glutenin subunits (HMW-GS) composition by one step one-dimensional sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) based on the protocol of Singh et al. (1991). The results showed that the wheat quality and LASN quality were characterised by Glu-1 alleles significantly. Glu-A1 /1 correlated to high protein content and better extensibility (L) than other allelic variations. Glu-A1 /1, Glu-B1 /17+18 and Glu-D1 /5+10 were beneficial to dough strength (W), meanwhile Glu-A1 /2* and Glu-D1 /5+10 were good to dough tenacity (P). Glu-D1 /5+10 strongly correlated to high volume of SDS-sediment significantly. Allelic variations at Glu-A1 / (1, 2*), Glu-B1 /17+18 and Glu-D1 /5+10 were beneficial alleles for wheat quality as well as LASN quality. However, Glu-A1 /null and Glu-D1 /2+12 were inferior alleles for wheat quality and LASN quality.

References

  1. American Association of Cereal Chemists, 1988. Proved method of the AACC. Method AACC, St Paul, Minnesota, USA

    Google Scholar 

  2. Axford, D.W.E., McDermott, E.E., Redman, D.G. 1979. Note on the sodium dodecylsulfate test of bread-making quality. Comparison with Pelshenke and Zeleny tests. Cereal Chem. 56:582–584.

    CAS  Google Scholar 

  3. Autran, J., Galterio, C. 1989. Association between electrophoretic composition of protein, quality characters and agronomic attributes of durum wheat. II Protein quality associations. J. Cereal Sci. 9:195.

    Article  Google Scholar 

  4. Branlard, G., Dardevet, M. 1985. Diversity of grain protein and bread wheat quality. II. Correlation between high molecular subunits of glutenin and flour quality characteristics. J. Cereal Sci. 3:345–354.

    CAS  Article  Google Scholar 

  5. Davies, J., Berzonsky, W.A. 2003. Evaluation of spring wheat quality traits and genotypes for production of Cantonese Asian noodles. Crop Sci. 43:1313–1319.

    Article  Google Scholar 

  6. Habernicht, D.K., Berg J.E., Carlson, G.R., Wichman, D.M., Kushnak, G.D., Kephart, K.D., Martin, J.M., Bruckner, P.L. 2002. Pan bread and raw Chinese noodle qualities in hard winter wheat genotypes grown in water-limited environments. Crop Sci. 42:1396–1430.

    Article  Google Scholar 

  7. Kang, Z.Y. 2003. Effect of gluten quality and quantity on the hand-pulled noodles making quality. Triticeae Crops (4):1–4.

    CAS  Google Scholar 

  8. Li, S.B., Shan, M.Z., Wang, Y., Li, B.Y., Zhang, S.G. 2001. Evaluation of wheat quality for wet noodle making. Acta Agronomica Sinica 27:334–337.

    Google Scholar 

  9. Luo, C., Griffin, W.B., Branlard, G., McNeil, D.L. 2001. Comparison of low- and high molecular weight wheat glutenin allele effects on flour quality. Theor. Appl. Genet. 102:1088–1098.

    CAS  Article  Google Scholar 

  10. Meng, X.G., Shang, X.W. 2001. Special flour for Lanzou hand stretched noodles. China Western Cereal & Oil Technology 26:3–6.

    Google Scholar 

  11. Meng, X.G., Shang, X.W. 2005. Wheat Flour Quality Requirement for Chinese Hand Stretched Noodles I. The relationship between the noodles quality and the general quality of wheat flour. Acta Agronomica Sinica 31:481–486.

    CAS  Google Scholar 

  12. Meng, X.G., Shang, X.W., Zhang, G.S. 2003. The effect of the additive of Lanzou alkaline pulled noodles on the starch pasting properties of wheat flour. Journal of Chinese Cereals and Oil Association 18:21–25.

    Google Scholar 

  13. Meng, X.G., Shang, X.W., Zhang, G.S. 2004. Requirements of wheat starch pasting properties for Lanzhou alkaline stretched noodles. Journal of Chinese Cereals and Oil Association 19:49–52.

    Google Scholar 

  14. Meng, X.G., Xie, F., Shang, X.W., An, L.Z. 2007. Association between allelic variations at the Glu-3 and wheat quality traits with Lanzou alkaline stretched noodle quality of Northwest China spring wheats. Cereal Res. Comm. 35:109–118

    CAS  Article  Google Scholar 

  15. Odenbach, W., Mahgoub, El-S. 1988. Relationship between HMW-GS composition and sedimentation value in reciprocal sets of inbred backcross lines drive from two winter wheat crosses. Proc. 7 th Int Wheat Genet Symp. Cambridge, pp. 987–991.

  16. Payne, P.I., Lawrence, G.J. 1983. Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1, and Glu-D1 which code for the high-molecular-weight subunits of glutenin in hexaploid wheat. Cereal Res. Comm. 11:29–35.

    Google Scholar 

  17. Payne, P.I., Nightingale, M.A., Krattiger, A.F., Holt, L.M. 1987. The relationship between HMW glutenin subunit composition and the bread making quality of British-grown wheat varieties. J. Sci. Food Agric. 40:51–65.

    CAS  Article  Google Scholar 

  18. Rogers, W.J., Miller, T.E., Payne, P.I., Seekings, J.A., Holt, L.M., Law, C.N. 1997. Introduction to bread wheat (Triticum aestivum L.) and assessment for bread-making quality of alleles from T. boeoticum Boiss. ssp. thaoudar at Glu-A1 encoding two high-molecular-weight subunits of glutenin. Euphytica 93:19–29.

    CAS  Article  Google Scholar 

  19. Singh, N.K., Shepherd, K.W., Cornish, G.B. 1991. A simplified SDS-PAGE procedure for separating LMW-GS. J. Cereal Sci. 14:203–208.

    Article  Google Scholar 

  20. Sontag-Strohm, T., Payne, P.I., Salovaara, H. 1996. Effect of allelic variation of glutenin subunits and gliadins on baking quality in the progeny of two biotypes of bread wheat cv Ulla. J. Cereal Sci. 24:115–124.

    CAS  Article  Google Scholar 

  21. Zhao, H., Lu, S.Y., Li, Z.Z., 1994. The relationship between allelic variance at Glu-1 with wheat quality characters and agronomic traits. Agronomica Sinica 20:67–75.

    Google Scholar 

Download references

Author information

Affiliations

Authors

Corresponding author

Correspondence to X. G. Meng.

Rights and permissions

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Reprints and Permissions

About this article

Cite this article

Meng, X.G., Cai, S.X. Association Between Glutenin Alleles and Lanzhou Alkaline Stretched Noodle Quality of Northwest China Spring Wheats. II. Relationship with the Variations at the Glu-1 Loci. CEREAL RESEARCH COMMUNICATIONS 36, 107–115 (2008). https://doi.org/10.1556/CRC.36.2008.1.11

Download citation

Keywords

  • spring wheat cultivars
  • HMW-GS
  • SDS-PAGE
  • wheat quality
  • Lanzhou alkaline stretched noodle quality