The Realationship Between Wheat Kernel Protein Quality Characteristics And Noodle Quality

Kernel protein quality character is the key factor influencing wheat processing andnutritional quality. Dried White Noodle is the Chinese traditional food and has a larger outputvalue among flour products. Systematic study for the relations between protein characteristicand noodle quality can play a guiding role for wheat quality study, breeding, cultivation andfood processing.In this study,80wheat cultivars produced in Guanzhong of Shaanxi province andNorthern of Henan province, were used as test materials. Quality property of kernel protein,including protein content, gluten content, gluten index, sedimentation value, farinographparameter and extensograph parameter were detected. The variation characteristics of highmolecular weight glutenin subunit have been analyzed through SDS-PAGE electricity.Meantime, these cultivars and advanced lines were processed for white dry noodles inlaboratory. Statistical methods were used to investigate the effect of kernel protein qualityproperty and HMW-GSs on noodle quality, screen the appropriate kernel protein qualityproperty and HMW-GSs for high quality noodle.The main conclusions obtained from this research were listed as follows:(1) Sedimentation value showed positive correlations with all protein qualitycharacteristics except for having no significant relevance with tensile resistance at5cm. Sosedimentation value can be used as an evaluation index for assessing protein quality indifferent wheat and breeding of high quality wheat varieties.(2) L*, a*and b*values of fresh noodle color showed positive correlations with L*, a*and b*values of flour color between0and24hour (p<0.01). Protein content and Wet glutencontent have a negative correlation with fresh noodle color. It indicates that flour color,protein content and wet gluten content are the major factors that influence noodle color. Thefresh noodle L*value was significantly decreased (p＜0.05), while a*and b*values weresignificantly increased (p＜0.05) after being preserved for24hours in a constant temperature(25℃). So storage noodle color can be estimated by fresh noodle color.(3) Protein characteristics have a greater influence on apparent state, hardness,springiness, smoothness. In addition to protein content, gluten index and dough developing time, softening degree and sedimentation value are key factors for noodle sensory quality.(4) The HMW-GS in different locus have significant effects on noodle sensory quality,which can be ranked as: Glu-B1＞Glu-D1＞Glu-A1. Subunits7+8at Glu-B1locus andSubunit4+12at Glu-D1locus are the major subunit types for high-quality noodle. Subunitcombinations Null/7+8/2+12,1/7+8/4+12and1/7+8/5+10were the recommendedcombinations for high quality noodle wheat cultivars.(5)Protein quality characteristics of high quality noodle were listed as below: kernelprotein content,, wet gluten content, stability time, softening degree, maximum resistance andextension area were12.0%-14.0%,28%-32%,4.5min-20.0min,20.0BU-55.0BU,300BU-460BU and80cm~2-100cm~2, respectively. Sedimentation value was greater than35ml.