Identification of new puroindoline genotypes and their relationship to flour texture among wheat cultivars

Ikeda, Tatsuya; Ohnishi, Noriyasu; Nakagawa, Takashi; Oda, Shinya; Hisatomi, Taisuke; Yano, Hiroshi

doi:10.1016/j.jcs.2004.10.002

Cited by 73 publications

(70 citation statements)

References 21 publications

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“…The hardness index values of all the lines were measured by using the SKCS and 144 lines with over 70 of value were selected as hard-kernel wheat. It has been checked that all the lines had Pinb-D1d associated with the hard endosperm by PCR as described by Ikeda et al (2005). The bread-making tests were performed following the 'straight-dough method' modified from the Japan Yeast Industry Association method (1991) and the American Association of Cereal Chamists (AACC) method (Method 10-09, 1995).…”

Section: Bread-making Testsmentioning

confidence: 99%

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

et al. 2011

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We investigated the relationships between allelic variations on three Glu-loci, Glu-D1, Glu-A3 and Glu-B3, and processing qualities (dough strength and bread-making qualities) by using doubled haploid (DH) lines. The genotypic group of Glu-D1d had a longer mixing peak time (PT), a parameter of strong dough, than that of Glu-D1a. The group carrying Glu-B3g had a longer PT than that of the group carrying Glu-B3b when it was accompanied by Glu-D1d, and the group carrying Glu-A3d had a longer PT than that of the group carrying Glu-A3f when it was accompanied by Glu-D1d and Glu-B3g. Regarding the extent of the effects on dough strength, each of the two alleles on each of the three Glu-loci could be ranked as d > a on Glu-D1, d > f on Glu-A3 and g > b on Glu-B3. The wheat with compositions of d-f-b (allele on Glu-D1, Glu-A3 and Glu-B3, respectively) had the highest specific loaf volume (SLV), and d-d-g had lower SLV than those of other three combinations carrying Glu-D1d, although the dough strengths (PTs) of the d-f-b group was secondarily high and that of the d-d-g group was very high. It is considered that the d-d-g combination group has excessively strong dough and that the poor contribution of d-d-g combination to loaf volumes may be due to the extra-strong dough properties.

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Section: Bread-making Testsmentioning

confidence: 99%

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

et al. 2011

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“…It carries the GluD1a allele but still shows strong gluten properties. Both wheat cultivar and line harbored the same grain hardness alleles (Pina-D1b/Pinb-D1a, Ikeda et al 2005). These materials were sown on May 1 st and grown in the field of the Kitami Agricultural Experiment Station in Hokkaido (Northern Japan) in 1997 and 1998.…”

Section: Plant Materialsmentioning

confidence: 99%

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

2006

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To elucidate the effects of different glutenin subunit alleles on the parameters of wheat flour quality, we analyzed the dough and gluten properties using a doubled-haploid population derived from a cross between two wheat cultivars differing in the glutenin subunit loci except for Glu-D3, namely Grandin (Glu-A1b, Glu-B1c, Glu-D1d, Glu-A3f, Glu-B3h and Glu-D3a) and Kitamiharu 57 (Glu-A1a, Glu-B1i, Glu-D1a, Glu-A3c, GluB3b and Glu-D3a). Based on the analysis of the DH lines, no significant differences in the flour protein content were detected among the glutenin alleles. However, the Glu-D1 and Glu-B3 alleles exerted significant effects on the dough and gluten properties. The DH lines with the Glu-D1d or Glu-B3b alleles showed a significantly higher gluten index, determined using the Glutomatic system and longer dough development time determined using a mixograph. The Glu-D1d and Glu-B3b alleles additively increased the dough and gluten strength. The DH lines with the Glu-A1a allele also showed a significantly higher gluten index and longer dough development time than those with the Glu-A1b allele, though to a lesser extent. These results indicated that the Glu-B3b allele exerted similar effects on the dough and gluten strength as the Glu-D1d allele. Since the DH lines harboring the Glu-D1d and Glu-B3b alleles showed excessive values for the strength of dough and gluten, it was suggested that both the Glu-1 and Glu-3 allelic composition should be considered to improve the wheat flour quality.

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“…However, the evidence that grain hardness reduces grain breakage during pearling is meaningful for barley breeders, since a major genetic factor controlling grain hardness has recently been revealed as the genotype of hordoindoline (Hinb2) 2,22 which was the homoeologous of "friabilin" in wheat 5,6,13,18 . An effective breeding strategy to reduce the broken-grain rate as a major quality problem for two-rowed pearling barley is the use of Hinb2b allele, which hardens the endosperm texture.…”

Section: Factors Influencing the Quality Characteristicsmentioning

confidence: 99%

Relationships between Quality Characteristics in the New Two-rowed, Hull-less Barley Cultivar “Yumesakiboshi”

Nakagawa

Yanagisawa

Minoda

et al. 2012

JARQ

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Identification of new puroindoline genotypes and their relationship to flour texture among wheat cultivars

Cited by 73 publications

References 21 publications

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

Relationships between Quality Characteristics in the New Two-rowed, Hull-less Barley Cultivar “Yumesakiboshi”

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