数字农科院2.0

Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten

文献类型： 外文期刊

作者： Guo Lei;Yu Liwei;Tong Jingyang;Zhao Yiyue;Yang Yang;Ma Yanrong;Cui Lu;Hu Yingang;Wang Zhonghua;Gao Xin

作者机构：

关键词： Ae. geniculata; Disomic addition lines; Dough rheological properties; Micro-structure of gluten; Unextractable polymeric protein

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2021 年 358 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： Aegilops geniculata, a relative of common wheat, has many useful traits for the improvements of wheat varieties. The wheat-Ae. geniculata disomic addition lines (DALs) carrying prior traits need to be characterized for wheat varieties improvement. We currently found that CS-1Ug (Chinese Spring-Ae. geniculata 1Ug DAL) possessed improved dough rheological properties than CS (Chinese Spring) did, and investigated the reasons of those rheological changes in dough. The results showed that CS-1Ug carries a novel high-molecular-weight glutenin subunit (HMW-GS), a substitute for Dx2 from CS, which led to the changes in the relative proportion of individual HMW-GS in total HMW-GSs. Changes in gluten composition improved the stability and elasticity of dough by promoting the accumulation of unextractable polymeric protein, and optimizing the micro-structure of the gluten. The current study provides basic information on CS-1Ug used as a potential resource for future wheat quality breeding. © 2021 Elsevier Ltd

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