Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (1): 121-129.doi: 10.3864/j.issn.0578-1752.2013.01.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Influence of High Molecular Weight Glutenin Subunits (HMW-GS) on Sensory Quality Properties of Chinese Dry Noodle

 ZHANG  Ying-Quan, WEI  Yi-Min, ZHANG  Bo, ZHANG  Xiao-Ke, DONG  Kai-Na, LIU  Rui   

  1. 1.Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agricultural Products Processing, Ministry of Agriculture, Beijing 100193
    2. College of Agronomy, Northwest A & F University, Yangling 712100, Shaanxi
  • Received:2012-03-01 Online:2013-01-01 Published:2012-10-23

Abstract: 【Objective】The objective of this study was to identify the effects of high molecular weight glutenin subunits (HMW-GS) and their combinations on noodle sensory quality, and then select some good HMW-GS and subunit combinations for making high-quality noodles. 【Method】 A total of 80 wheat cultivars were used as test materials to make white dry noodles in lab. The qualities of cooked noodles were evaluated by assessors having been trained and tested with the scaling sensory evaluation analysis method. Analysis of variance (ANOVA) was used to investigate the effect of single subunit at Glu-A1, Glu-B1, Glu-D1 locus and subunit combinations on noodle sensory quality. 【Result】 The results of ANOVA showed that Glu-A1, Glu-B1, Glu-D1 locus had significant influences on the smooth, springiness and total points, hardness and stickiness, respectively (P<0.1). The influences of single subunit at the locus of Glu-A1, Glu-B1, Glu-D1 on noodle sensory quality were Null>1, 7+8>7+9>14+15, 4+12>5+10≥2+12. There were significant differences between different subunit combinations for noodle sensory quality (colour, hardness, elasticity, smoothness) and the total score. Wheat cultivars having subunit combination Null/7+8/2+12, 1/7+8/4+12 and 1/7+8/5+10 had higher noodle sensory quality, and had special superiority in some aspects of sensory quality characteristics.【Conclusion】 The HMW-GS of different locus have significant effects on noodle sensory quality. Subunit 7+8 at Glu-B1 locus is the main influence subunit for high-quality noodle. Subunit combinations Null/7+8/2+12, 1/7+8/4+12 and 1/7+8/5+10 are the recommended combinations for noodle used wheat cultivars breeding.

Key words: wheat cultivars , HMW-GS , Chinese dry noodle , quality property , sensory evaluate

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