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Cereal Research Communications

, Volume 37, Issue 1, pp 57–64 | Cite as

Allelic Variation at the Glu-D3 Locus in Chinese Bread Wheat and Effects on Dough Properties, Pan Bread and Noodle Qualities

  • L. Liu
  • Z. H. HeEmail author
  • W. J. Ma
  • J. J. Liu
  • X. C. Xia
  • R. J. Peña
Quality and Utilization

Abstract

Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant for DWCN quality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCNand pan bread. Interaction effects Glu-A1 × Glu-D3 and Glu-B1 × Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.

Keywords

Triticum aestivum Glu-D3 allelic variation bread-making quality Chinese noodle quality SDS-PAGE 

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Copyright information

© Akadémiai Kiadó, Budapest 2009

Authors and Affiliations

  • L. Liu
    • 1
  • Z. H. He
    • 1
    • 2
    Email author
  • W. J. Ma
    • 3
  • J. J. Liu
    • 4
  • X. C. Xia
    • 1
  • R. J. Peña
    • 5
  1. 1.Institute of Crop Sciences, National Wheat Improvement Centre/The National Key Facility for Crop Gene Resources and Genetic ImprovementChinese Academy of Agricultural Sciences (CAAS)BeijingChina
  2. 2.CIMMYT China OfficeBeijingChina
  3. 3.Western Australia Department of Agriculture & Food, State Agriculture Biotechnology CentreMurdoch UniversityMurdochAustralia
  4. 4.Crop Research InstituteShandong Academy of Agricultural SciencesJinanChina
  5. 5.CIMMYTMexicoMexico

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