Abstract
Lanzou Alkaline Stretched Noodles (LASN) was a traditional staple food in northwest China for nearly 90 years. LASN specialty wheat breeding has become an important target since 1990s. In order to discover the LASN specialty wheat quality requirement for allelic variations at Glu-3 of northwest China spring wheats. Two northwest China spring wheat cultivars and 39 elite F6 breeding lines were adopted to determine the low-molecular-weight glutenin subunits (LMW-GS) composition by one step one-dimensional sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) basing on the protocol of Singh et al. (1991). The results showed that Glu-A3d and Glu-B3g were correlated to high protein content, high volume of SDS-sediment and super dough strength (W). While Glu-A3a was bad to dry gluten content and SDS-sediment as well as dough properties such as dough strength (W) and dough tenacity (P). Moreover, Glu-B3j has not significant influence on flour quality, but it has the negative effect on dough strength (W) and dough extensibility (L). As for LASN quality, Glu-A3d and Glu-B3g were beneficial alleles and Glu-A3a was unbeneficial alleles for LASN quality.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
American Association of Cereal Chemists, 1988. Approved method of the AACC. Method AACC, St Paul, Minnesota, USA
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.
Boggini, C., Pogna, N.E. 1989. The breadmaking quality and storage protein composition of Italian durum wheat. J. Cereal Sci. 9:131–138.
Branlard, G., Dardevet, M., Saccomano., R. 2001. Genetic diversity of wheat storage protein and bread wheat quality. Wheat in Global Environment [M]. Kluwer Academic Publishers, Netherlands.
General Principles of the available ICC Standard Methods 121 approved 1972, revised 1992. International Association for Cereal Science and Technology (ICC), Vienna, Austria.
General Principles of the available ICC Standard Methods 202 approved 1986, International Association for Cereal Science and Technology (ICC), Vienna, Austria.
Gupta, R.B., MacRitchie, F. 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties. J. Cereal Sci. 19:19–29.
Gupta, R.B., Shepherd, K.W. 1990. Two-step one-dimensional SDS-PAGE analysis of LMW subunits of glutelin. 2. Genetic control of the subunits in species related to wheat. Theor. Appl. Genet. 80:183–187.
Gupta, R.B., Shepherd, K.W., MacRitchie, F. 1991. Genetic control and biochemical properties of some high molecular weight albumins in bread wheat. J. Cereal Sci. 13:221–235.
Gupta, R.B., Singh, N.K., Shepherd, K.W. 1989. The cumulative effect of allelic variation in LMW and HMW glutenin subunits on physical dough properties in progeny of two bread wheats. Theor. Appl. Genet. 77:57–64.
Huang, S., Morrison, W.R. 1988. Aspects of protein in Chinese and British common wheats related to quality of white and yellow Chinese noodles. J. Cereal Sci. 8:177–187.
Jackson, E.A., Morel, M.H., Sontag-Strohm, T., Branlard, G., Metakovsky, E.V., Redaelli, R. 1996. Proposal for combining the classification systems of alleles of Gli-1 and Glu-3 loci in bread wheat (Triticum aestivum L.). J. Genet. Breed. 50:321–336.
Kang, Z.Y. 2003. Effect of gluten quality and quantity on the hand-pulled noodles making quality. Triticeae Crops 4:1–4.
Kovacs, M.I.P., Fu, B.X., Woods, S.M., Khan, K. 2004. Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture. J. Cereal Sci. 39 (1):9–19.
Li, L., He, Z.H., Pena, R.J. 2003. Presence of IB/IR, Glu-1 and Glu-3 and their effect on breadmaking quality in Chinese bread wheats. Proc. 8th Int Workshop Gluten Proteins Viterbo 8–10 September, 15.
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 (3):334–337.
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 (4):481–486.
Meng, X.G., Shang, X.W. 2001. Special flour for Lanzou hand stretched noodles. China Western Cereal & Oil Technology 26 (5): 3–6.
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 (5):21–25.
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 (2):49–52.
Metakovsky, E.V., Wrigley, C.W., Beke, F., Gupta, R.B. 1990. Gluten polypeptides as useful genetic markers of dough quality in Australian wheats. Aust. J. Agr. Res. 41:289–306.
Payne, P.I., Jackson, E.A., Holt, L.M. 1984. The association between. γ-gliadin 45 and gluten strength in durum wheat varieties: A direct causal effect or the result of genetic linkage? J. Cereal Sci. 2:73–81.
Pena, R.J., Gonzalez-Santoyo, H., Cervantes, F. 2003. Relationship between some Glu-D1/Glu-B3 allelic combinations and bread making quality related parameters commonly used in wheat breeding. Proc. 8th Int Workshop Gluten Proteins Viterbo 8–10 September, 15.
Pogna, N.E., Autran, J.C., Mellini, F., Lafiandra, D., Feillet, P. 1990. Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: genetics and relationship to gluten strength. J. Cereal Sci. 11:15–34.
Pogna, N.E., Lafiandra, D., Feillet, P., Autran, J.C. 1988. Evidence for a direct causal effect of low-molecular-weight glutenin subunits on gluten viscoelasticity in durum wheats. J. Cereal Sci. 7:211–214.
Ruiz, M., Carrillo, J.M. 1995. Relationships between different prolamin proteins and some quality parameters in durum wheat. Plant Breed. 114:40–44.
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.
Vazquez, J.F., Ruiz, M., Nieto-Taladriz, M.T., Albuquerque, M.M. 1996. Effects on gluten strength of LMW-GS coded by alleles at Glu-A3 and Glu-B3 loci in durum wheat. J. Cereal Sci. 24:125–130.
Zhou, X.Q., Zhang, Y.R. 2000. Study on the experimental making hand-stretched noodles and quality evaluation system. Journal of Chinese Cereals and Oil Association 15 (4):53–56.
Author information
Authors and Affiliations
Corresponding author
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.
About this article
Cite this article
Meng, X.G., Xie, F., Shang, X.W. et al. Association Between Allelic Variations at the Glu-3 Loci and Wheat Quality Traits with Lanzhou Alkaline Stretched Noodles Quality in Northwest China Spring Wheats. CEREAL RESEARCH COMMUNICATIONS 35, 109–118 (2007). https://doi.org/10.1556/CRC.35.2007.1.13
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1556/CRC.35.2007.1.13