Abstract: Starch properties play an important role in Chinese noodle quality. Eight genotypes from Japanese cultivar 'Kanto 107'/Chinese cultivar 'Baihuo' differing in the presence and absence of three Waxy proteins, Wx-A1, Wx-B1, and Wx-D1, were used to determine the effect of Waxy protein deficiencies on amylose content, starch pasting properties and Chinese fresh noodle quality by using the fractionation and reconstitution procedures. The results showed that amylose content and starch pasting properties were influenced significantly by different Waxy protein. For amylose content, it can be ranked as type 8 (waxy wheat, three proteins null)>5 (Wx-B1 and Wx-D1 null)>7 (Wx-A1 and Wx-B null)>6 (Wx-A and Wx-D null) >3 (Wx-B1)≌4 (Wx-D1)>2 (Wx-A1). The rank for peak viscosity is 8, 3, 5, 4, 6, 7, 2. Types with Wx-B1 null or -D1 null performed the best noodle-making quality. Waxy type has higher peak viscosity and breakdown than other types, while it has lower breakdown, pasting temperature and peak time. Amylose content was significantly and positively correlated with TPA parameters hardness, gumminess, and chewiness of cooked noodle (r = 0.83 - 0.87, P<0.01). It also had a significant and negative influence on noodle springiness, adhesiveness, cohesiveness, and resilience (r = -0.53 - -0.83). It was found that a positive and significant correlation among starch pasting property parameters such as hold though, final viscosity, setback, peak time, and pasting temperature and color, appearance, firmness, elasticity, stickiness, flavor and total score of cooked noodle (r = 0.53 - 0.91). Breakdown had a significant and negative influence on those noodle quality traits (r = -0.66 - -0.74).

Key words: Common wheat (T.aestivum), Waxy protein, Starch property, Noodle quality