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1.
Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products. 相似文献
2.
Tatsuro Suzuki Takahiro Noda Toshikazu Morishita Koji Ishiguro Shiori Otsuka Jotaro Aii Ayana Nakano Kenjiro Katsu Katsuhiro Matsui Ryoma Takeshima Noriaki Aoki Takashi Hara Takahiro Hara Rie Satoh 《Plant Breeding》2023,142(5):711-720
The concentration of amylose, which is synthesised using granule-bound starch synthase, affects the physical properties of food. However, no studies have focused on starch properties and physical characteristics of low-amylose buckwheat. Here, we hypothesised that low-amylose buckwheat would be useful to produce new buckwheat products because low-amylose characteristics change the texture of buckwheat food. In this study, we bred relatively low-amylose buckwheat compared to wild type and investigated the causative genes of the traits, starch properties and physical properties of noodles. In the GBSSa mutant, the amylose concentration was lower than that in the wild type. Compared with the wild type, the mutant exhibited the following traits: Amylose concentration decreased by approximately 2%, setback in the Rapid Visco Analyzer decreased by 30 points and the physical characteristics of noodles in the sensory analysis were soft and sticky. These results suggest that this trait may be useful for changing the texture of foods. In addition, the mutant is promising for producing new foods with physical characteristics that are different from those of the wild type. 相似文献
3.
A monoclonal antibody was raised with specificity for the granule bound starch synthase (GBSS1) Wx-B1 homeoallele of wheat (Triticum aestivum L.) using a synthetic peptide immunogen. This was used to develop a simplified enzyme-linked immunosorbent assay (ELISA) for the discrimination of Wx-B1a and Wx-B1b alleles which differ in the starch properties they confer. Discrimination of these alleles is important for the selection of wheat lines for Udon-style noodle production. The simplified ELISA worked in a single antibody (indirect) format and gave improved ease of use, discrimination of alleles and resolution relative to a previously developed 2-antibody (sandwich) ELISA. When the test was validated using breeders seed of a panel of commercial cultivars, heterogeneity of Wx-B1 alleles was observed for a significant proportion of the cultivars tested and this was confirmed using PCR analysis of the Wx-B1 and Wx-A1 genes. This observation has implications for cultivar wheat quality assessment, the application of molecular markers for variety identification purposes and the establishment of mapping populations from commercial cultivars. 相似文献
4.
Macaire Dobo Nicolas Ayres Grace Walker Williams D. Park 《Journal of Cereal Science》2010,52(3):450-456
The present study was conducted to investigate the relationship between waxy allelic forms and amylose in European and US rice germplasm. These allelic forms were defined according to the single-nucleotide polymorphisms (SNP) found in the leader intron 5′ splice site (G → T), exon 6 (A → C) and exon 10 (C → T). The combination of these three SNPs accounted for 89.2% of the variation in apparent amylose content in a pedigree of 85 US rice varieties and 93.8% of the variation among 279 accessions in a European germplasm collection. The allelic forms TAC and TCC were found in low amylose varieties. All varieties with intermediate levels of apparent amylose had the GCC allele. High levels of apparent amylose varieties had either the GAT and GAC allele. The sequence AGTTATA in the intron 1 distinguished the low amylose varieties from the other classes regardless of any other base changes. Intermediate amylose varieties can be distinguished from those with high apparent amylose by changes in either exon 6 or exon 10. However the simplest interpretation of the data is that the tyrosine/serine change in exon 6 is responsible for the lower levels of Granule bound starch synthase (GBSS) protein and thus lower levels of amylose in intermediate vs. high amylose verities. 相似文献
5.
大田遮荫对紫心甘薯块根中酶活性的影响 总被引：2，自引：0，他引：2
在大田条件下,采用人工遮荫的方法探讨光照不足导致紫心甘薯块根品质下降的酶学机制。研究结果表明:在遮荫条件下,2个甘薯品种济薯18和Ayamurasaki叶片RUBPCase活性显著降低;叶片和块根中ATPase活性下降;块根ADPGPPase和UDPGPPase活性均显著降低,降低幅度随胁迫强度而增加;遮荫对块根可溶性淀粉合成酶(soluble starch synthase,SSS)和淀粉粒结合态淀粉合成酶(granulebound starch synthase,GBSS)活性的影响存在品种间差异,济薯18块根SSS活性显著降低,GBSS活性则不同程度高于对照,而Ayamurasaki的SSS活性却高于对照,GBSS活性则随遮光胁迫强度而降低;遮荫对花青素合成的关键酶苯丙氨酸解氨酶(Phenglalanine Ammonia Lyase,PAL)活性影响则很小。因此,遮荫胁迫从源库流各环节影响了紫心甘薯品质合成相关酶,其中RUBPCase、ATPase、ADPGPPase和UDPGPPase活性显著降低是导致紫心甘薯块根品质下降的主要原因。 相似文献
6.
中国春小麦GBSS与淀粉颗粒结合特性的研究 总被引：3，自引：0，他引：3
以小麦品种中国春(Triticum aestivum)为材料,分析了颗粒结合淀粉合成酶（GBSS）与淀粉颗粒结合的影响因素及作用力。通过SDS-PAGE及测定GBSS溶液浓度,证实小麦GBSS与淀粉粒结合的紧密程度受温度影响,在50~80℃范围内,GBSS从淀粉颗粒上的解离量随温度的升高逐渐升高;而在85~95℃之间,解离量随温度的升高而降低;沸水浴处理15 min的GBSS解离量较大,但超过35 min时GBSS的量反而有所减少。Mg2+浓度也影响GBSS的解离,低于1.75 mmol L-1时,随Mg2+浓度降低解离量逐渐升高;高于2.5 mmol L-1时,随Mg2+浓度的升高解离量逐渐降低。表明GBSS与淀粉粒的结合力是非共价键。 相似文献
7.
Variation of Starch Property and Its Relationship with Dry White Chinese Noodle Quality in Common Wheat 总被引：3，自引：0，他引：3
In total, 185 wheat cultivars and lines from major Chinese wheat regions, Australia and USAin two trials, sown in four and two environments, respectively, were used to investigate starch property and itsrelationship with dry white Chinese noodle (DWCN) quality. Significant variations were observed in all starchparameters and DWCN quality. High pasting viscosity cultivars include Sunstate, Hartog, Eradu, Cunning-han, Gamenya, Karl92, Sunco, Yangmai5, Yangmai158, Mianyang26, Een1, Yumai41, Yumai49,Zheng81-1, Yumai54, Yumai2, Yumai47, Lu955159, Lumai15, L;mai21, Shaanyou225, Guanfeng2,Ji5099, Bainong4, and Jinmai2. Wheats from Australia, USA, South China Autumn-sown Spring Wheat Re-gion and Yellow and Huai Valley showed better starch properties and DWCN quality than those from NorthChina Plain. High peak viscosity, breakdown and flour swelling volume were significantly associated with goodDWCN quality. A relatively high frequency of Wx-B1 null alleles was detected in Chinese wheats. Cultivarswith null for Wx-B1 GBSS performed higher pasting viscosity and flour swelling volume, and better DWCNquality than normal type. 相似文献
8.
The Waxy (Wx) gene is responsible for the synthesis of amylose, a key determinant of the cooking and processing qualities of rice. Polymorphisms of CT-microsatellite and G–T single-nucleotide polymorphism (SNP) in the Wx gene and their relationship to amylose content (Ac) were explored using 178 non-waxy rice genotypes. Nine Wx microsatellite alleles, namely (CT)10 and 11, and (CT)14–20 were identified and 11 haplotypes were recognised by different combinations of CT-microsatellite and G–T SNP. Amylose content analysed in a random set of 39 genotypes was correlated with different microsatellite alleles/haplotypes. The highest Ac levels (>30%) correlated with (CT)10 and 16, high (26–30%) with (CT)11, 15 and 20, and intermediate (21–25%) with (CT)14, in all cases with G at the G–T SNP. The CT-classes (CT)17 and 18 (mean Ac value of 21%), could be subdivided into low amylose haplotypes (16–20%) for 17T and 18T and intermediate amylose haplotypes (21–25%) for 17G and 18G. The use of haplotypes proved to discriminate between intermediate and low amylose accessions within the same microsatellite class. Analyses of a segregating population of a cross between low and high Ac parents showed that CT-microsatellite may help to classify breeding lines and identify pollen contamination. We suggest that CT-microsatellite together with G–T SNP may be used as molecular marker by breeders to develop varieties with desired amylose levels. 相似文献
9.
Angela L. Dennett Peter R. Schofield Jeremy E. Roake Neil K. Howes James Chin 《Journal of Cereal Science》2009,49(3):393-397
Triticale (× Triticosecale Whittmack) and Triticum timopheevii have undergone little selection relative to other grains for quality characters, including starch amylose content. Using starch swelling power (SSP) in water and spectrophotometric analysis of the iodine binding ratio, 247 lines of triticale and 20 lines of T. timopheevii were screened for amylose content. Following this, the expression of the starch-forming protein granule-bound starch synthase (GBSS) in triticale was investigated by SDS-PAGE in the eight highest and eight lowest SSP lines. A strong correlation (R2 = 0.8174) was found between iodine binding and SSP. The SSP of T. timopheevii lines ranged from 13.7 to 16.7, indicating an approximate range of amylose content from 28.1 to 33.8%: a small range within typical results from commercial wheat cultivars. The SSP of triticale ranged from 12.5 to 23.6 suggesting amylose content ranged from 12.8 to 35.1%: a much wider range reflecting the contribution of both the wheat and rye genomes. It appeared that expression of GBSS-4A was down-regulated in low amylose lines. Therefore there is significant potential to select for amylose content in triticale to increase quality in both the animal and human feed markets. 相似文献
10.
Allelic variants of granule-bound starch synthase proteins in European bread wheat varieties 总被引：1，自引：0，他引：1
The composition of 324 European wheat cultivars were analysed at the three granule‐bound starch synthase (GBSS I) loci. Protein separation was first made by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE. A specific two‐dimensional (2D) electrophoresis (immobilized pH gradient × SDS‐PAGE) using an Immobiline dry strip in the first dimension was developed to resolve the GBSS I proteins more clearly and to confirm some results. Very low polymorphism was found. Among the 324 cultivars analysed, only one carried a Wx‐A1 null allele (Wx‐A1b) and none was found to have the Wx‐2D null allele. As described in the literature the Wx‐B1 locus was more polymorphic and the null allele was encountered in 11 cultivars. The use of 2D electrophoresis allowed us to find another type of variant which presented as having thicker band with same mobility as the Wx‐D1 protein in SDS‐PAGE. Twelve per cent of the cultivars analysed presented this band and could have been previously mistaken for cultivars carrying the Wx‐B1 null allele. Indeed this band probably corresponded to the Wx‐B1? or Wx‐B1e allele overlapping with the Wx‐D1a allele in SDS‐PAGE. 相似文献