High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough
The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/1958747 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832548923146764288 |
|---|---|
| author | Haoyu Guo Jisu Wu Yuxia Lu Yueming Yan |
| author_facet | Haoyu Guo Jisu Wu Yuxia Lu Yueming Yan |
| author_sort | Haoyu Guo |
| collection | DOAJ |
| description | The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality. |
| format | Article |
| id | doaj-art-d9cf3186b03e4f6293c375528544426f |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-d9cf3186b03e4f6293c375528544426f2025-02-03T06:12:48ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/19587471958747High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat DoughHaoyu Guo0Jisu Wu1Yuxia Lu2Yueming Yan3College of Life Science, Capital Normal University, Beijing 100048, ChinaCollege of Life Science, Capital Normal University, Beijing 100048, ChinaCollege of Life Science, Capital Normal University, Beijing 100048, ChinaCollege of Life Science, Capital Normal University, Beijing 100048, ChinaThe elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.http://dx.doi.org/10.1155/2019/1958747 |
| spellingShingle | Haoyu Guo Jisu Wu Yuxia Lu Yueming Yan High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough Journal of Food Quality |
| title | High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough |
| title_full | High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough |
| title_fullStr | High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough |
| title_full_unstemmed | High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough |
| title_short | High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough |
| title_sort | high molecular weight glutenin 1bx17 and 1by18 subunits encoded by glu b1i enhance rheological properties and breadmaking quality of wheat dough |
| url | http://dx.doi.org/10.1155/2019/1958747 |
| work_keys_str_mv | AT haoyuguo highmolecularweightglutenin1bx17and1by18subunitsencodedbyglub1ienhancerheologicalpropertiesandbreadmakingqualityofwheatdough AT jisuwu highmolecularweightglutenin1bx17and1by18subunitsencodedbyglub1ienhancerheologicalpropertiesandbreadmakingqualityofwheatdough AT yuxialu highmolecularweightglutenin1bx17and1by18subunitsencodedbyglub1ienhancerheologicalpropertiesandbreadmakingqualityofwheatdough AT yuemingyan highmolecularweightglutenin1bx17and1by18subunitsencodedbyglub1ienhancerheologicalpropertiesandbreadmakingqualityofwheatdough |