Mapping components of flour and noodle colour in Australian wheat

Abstract

Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat. The objective of this investigation was to identify quantitative trait loci (QTLs) associated with flour and noodle colour traits and with individual components of colour. One hundred and sixty-three doubled haploid lines derived from Sunco Tasman, white-grained, prime hard, and hard wheats adapted to the north-eastern region of Australia were used for the bulk of this study and were supplemented by doubled haploid populations derived from CD87 Katepwa and Cranbrook Halberd for comparisons of flour colour. Samples of Sunco Tasman, together with parental lines, were grown at Narrabri, NSW, in 1998 and 1999 and at Roma, Qld, in 1998 and used for visible light reflectance measurements of flour brightness (CIE L*) and yellowness (CIE b*), and white salted noodle (WSN) and yellow alkaline noodle (YAN) brightness, yellowness, and colour stability. Xanthophyll content and polyphenol oxidase (PPO) activity were measured spectrophotometrically. No consistent QTLs were identified for flour L* or initial L* of WSN and YAN. Xanthophyll content was very strongly associated with QTLs located on chromosomes 3B and 7A and these QTLs also had a major influence on flour b*, WSN b*, and YAN b*. Noodle brightness at 2, 24, and 48 h and the magnitude of change in noodle L* and b* with time were affected by QTLs on 2D, contributed by Tasman, and, to a lesser degree, 2A. The QTL on 2D was clearly associated with control of grain PPO, an enzyme implicated in darkening of Asian style noodles. QTLs located on 2B, 4B, and 5B and associated with control of grain size or flour protein content also appeared to influence a number of colour traits.

The colours of durum wheat: a review

“…The major QTLs were mapped to telomeric regions of the long arm of chromosomes of the homeologous group 7, for both durum and bread wheat. The QTLs that mapped to chromosomes 7A (Mares and Campbell 2001;Patil et al 2008;Zhang et al , 2009Howitt et al 2009;Blanco et al 2011) and 7B (Kuchel et al 2006;Pozniak et al 2007; have been shown to explain in many cases the highest percentages of observed phenotypic variability (>50%) (Parker et al 1998;Elouafi et al 2001). Recent findings have shown that as well as the QTLs mapped at the telomeric region of the long arms of these chromosomes, there are other QTLs that have minor effects on colour traits on both arms of chromosomes 7A (Singh et al 2009;Blanco et al 2011;Roncallo et al 2012) and 7B Blanco et al 2011;Roncallo et al 2012).…”

Mapping of QTL for Color of Noodle Dough Sheet in a Doubled Haploid Population

“…Major QTL associated with the color of flour have been found on all chromosome arms using recombinant inbred lines, DH populations and the genetic resources of common wheat (Triticum aestivum L.) (Mares & Campbell, 2001;Kuchel et al, 2006;Zhang et al, 2009aZhang et al, , 2009bSadeque & Turner, 2010a;Bordes et al, 2011;Li et al, 2011;Tsilo et al, 2011;Roncallo et al, 2012;Zhao et al, 2013). The QTL for yellow pigments, polyphenol oxidase and carotenoid genes were also found to be associated with the flour and noodle color (Marles & Campbell, 2001;Raman et al, 2007;He et al, 2008;Zhang et al, 2009b;Sadeque & Turner, 2010b;Crawford et al, 2011;Martin et al, 2011;Crawford & Francki, 2013a, 2013b.…”

“…Therefore, execution of the correct milling procedures and inclusion of an appropriate range of protein content is important to maintain the brightness of white salted noodles (Huo, 2001;Fu, 2008). The factors related to the color of flour and the resulting noodles are genetically quantitative, often influenced by the environment and exhibit high genotype × environment interaction (Mares & Campbell, 2001;Davies & Berzonsky, 2003;Graybosch et al, 2004;Zhao et al, 2013).…”

“…Flour color includes complex attributes, such as pigments of starchy endosperm, pericarp and pigments in the aleurone of wheat grain, as well as the flour extraction ratio, particle size, protein and ash content, and microbial contamination (Miskelly, 1984;Mares & Campbell, 2001). The brightness of flour decreases with increase of the particle size as well as the protein, ash, damaged starch and tailing starch content, which causes dull color in white salted noodles (Huo, 2001;Fu, 2008).…”

Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas

“…The color, an important quality aspect of pasta [2], depends mainly on the intrinsic content of the Xour's natural yellow pigment [3] as well as on the number of eggs and the amount of carotenoids in egg yolk [4,5]. In general, dried pasta prepared without the eggs has a less pronounced yellow color than pasta containing eggs.…”