| This study was based on two sets of materials. The first set was composed of one hundred and ten Chinese varieties and advanced lines planted mainly in Huang-hai wheat area and their protein traits, starch traits, HMW-GS composition and processing and texture qualities of Chinese Dry noodle were measured, which was used to determine the influences of wheat qualities on processing Characteristics and textural properties of Chinese dry noodles, to study the relation between HMW-GS composition and processing Characteristics of noodles, and to conclude the wheat quality traits for making high-quality Chinese dry noodles. The second set of material was a population of recombinant inbred lines (RILs) of F8, of which, the wheat qualities and noodle qualities were investigated and the aim was to locate noodle qualities by QTL mapping. The major results were presents below: (1)Investigation on the quality of wheat varieties and advanced lines planted in Huang-huai wheat area shows that there were sixteen types of subunit varieties in Glu-1 loci. Null and 1 were the main varieties of Glu-A1.7+8, 7+9 and 14+15 were the main varieties of Glu-B1. 2+12, 5+10, and 4+12 were the main varieties of Glu-D1. There were 26 kinds of subunits combinations, and (1, 7+9, 2+12), (1, 7+8, 2+12), (N, 7+8, 2+12 ), (N, 7+9, 2+12) were the main types. Protein traits, starch traits and noodle quality traits were significant different among the varieties. The variation coefficients of most protein traits were above 60%. To starch traits, the most were above 10% except amylopectin and pasting temperature. The processing quality traits and textural properties of noodles were significant differences, which variation coefficients were above 10%. (2) Association between wheat quality and Dry Chinese noodle quality was invested. HMW-GS influenced noodle palate, elasticity, stickiness and total score significantly, however, little effect on noodle appearance, color, and taste. The effect of Glu-B1 on noodle quality is more important than Glu-D1 and Glu-A1. We found that noodle made by wheat varieties with subunit 14+15 had good qualities and its total score was the biggest one. The noodle made by wheat varieties with subunit 4+12 only had bad appearance, and the noodle that had subunit 5+10 or 1 had only bad stickiness. So the high molecular weight glutenin subunits (HMW-GS) 14+15, 5+10, 4+12, and 1 were suitable for making high-quality of noodle. For different subunit combinations, (1,14+15,2+12), (N,14+15,2+12), (1,7+8,5+10), (1,7+8,4+12)and (1,7+8,2+12) were good subunit combinations for making high-quality of noodle. The results of simple correlation analysis showed that most protein traits were significantly and positively associated with noodle elasticity, stickiness, smoothness and taste, and significantly and negatively associated with color, appearance and palate of noodle; among the starch traits, Amylose content, peak time were significantly and negatively associated with noodle stickiness and smoothness, peak viscosity was significantly and positively associated with noodle elasticity, stickiness, and total score, breakdown was significantly and positively associated with noodle elasticity, stickiness, smoothness and total score. The results of step by step multiple regression and path coefficient analysis indicated that noodle quality, except for taste which was mainly influenced by protein traits, were effected by both protein traits and starch traits. And protein traits influenced noodle quality mainly by direct effect, while starch traits impacted noodle by the co-action of direct effect and indirect effect. The noodle quality was also tested by Texture Analyzer. The instrumental parameters got from shear experiment could be used as the typical parameters to evaluate noodle elasticity and stickiness; The instrumental parameters got from extension experiment could be used as the typical parameters to evaluate noodle palate; The results of simple correlation analysis showed that most protein traits were significantly and positively correlated with textural properties of noodle, and negative correlation coefficient was significant when amylose content was correlated with breaking strength and firmness of textural properties of noodle. Falling number positively correlated with the instrumental parameters got from shear experiment. But breakdown was significantly and negatively associated with noodle elasticity and firmness. (3) The quality criterions of good noodle-making quality of wheat were invested. Results of simple correlation analysis and step bystep multiple...
|
PDF Full Text Request