JIA-2019-11

2660 Ji-Eun Kim et al. Journal of Integrative Agriculture 2019, 18(11): 2652–2663 were associated with a higher SDSSF than other alleles at Glu-B1 and D1 (He et al . 2005; Liu et al . 2005). In this study, Glu-B1i or -D1d affected SDSSF and SDSSP more than Glu-B1b , -B1f , or -D1f allele. The SRC test is used to predict the functional contribution of each individual flour component, in which SRC test conducted in 5% lactic acid (LASRC) is for glutenin characteristics, SRC conducted with 5% sodium carbonate (SCSRC) is for damaged starch content, SRC conducted with 50% sucrose solutions (SucSRC) is for arabinoxylan content and SRC conducted with distilled water (WSRC) is related to water retention capacity (Kweon et al . 2011). The results of SRC test of 11 Korean wheat cultivars were similar to those of previous report (Kang et al . 2014). It was identified that Glu-A3 alleles affect WSRC, Glu-A1 alleles affect SCSRC, and Glu-B1 alleles affect LASRC in this study. Glu-1 allelic variations were only related to LASRC value and other SRC values were not in deletion lines of Chinese wheat cultivar background (Zhang et al . 2018). Chinese wheat germplasms carrying Glu-A3b and Glu-A3f alleles showed higher LASRC and SucSRC values than other Glu-A3 alleles (Li et al . 2015). SRC values increased with increasing protein content and wet gluten content, and also were positively correlated with kernel hardness in U.S. hard wheat, except for SucSRC value (Hammed et al . 2015). 4.2. Effect of allelic composition on dough and pasting properties The evaluated values of dough and pasting properties of Korean wheat cultivars were consistent with previous results of Korean wheat cultivars which showed higher water absorption, shorter mixing time and lower mixing tolerance compared to imported and commercial wheat flours with similar protein content (Park et al . 2006; Cho et al . 2018). It was identified that Glu-B1 alleles affect the variation of water absorption, Glu-D1 alleles affect the variation of mixing time, and Glu-B1 alleles affect the variation of mixing time and mixing tolerance in this study. Glutenin compositions, except for Glu-A1 and Glu-D3 alleles, mainly explained the variation in optimum water absorption and mixing time of Mixograph in our previous report (Shin et al . 2012). Korean wheat cultivars carrying Glu-D1d and Glu-B3h alleles exhibited a longer mixing time and higher water absorption than their counterpart alleles (Shin et al . 2012). Our results are consistent with the previous results. Glu-A1a/b , Glu-B1b/i and Glu-D1d alleles have stronger influences on gluten strength than other alleles at Glu-1 loci Table 6 The difference of two types of steamed bread quality prepared from Korean wheat cultivars representing diverse allelic variations in glutenin subunits composition and grain hardness Locus Cultivar no. Korean style steamed bread Northern-style Chinese steamed bread Diameter (mm) Height (mm) Volume (mL) Stress Relaxation (%) Hardness (N) Diameter (mm) Height (mm) Volume (mL) Stress Relaxation (%) Hardness (N) Glu-A1 a 1 133.6 a 65.1 a 687.5 a 19.7 a 5.3 a 107.3 a 60.0 a 450.0 a 18.1 a 19.3 a b 7 140.5 a 58.7 a 685.7 a 20.4 a 7.4 a 102.1 a 63.8 a 441.1 a 18.2 a 15.1 a c 3 140.3 a 61.4 a 695.8 a 20.3 a 7.1 a 104.3 a 65.2 a 470.8 a 16.5 a 13.4 a Glu-B1 b 7 140.4 a 58.3 a 680.4 a 20.2 a 7.2 a 103.1 a 63.5 ab 448.2 a 18.2 a 15.4 a f 3 136.8 a 63.2 a 683.3 a 21.0 a 7.5 a 101.6 a 66.5 a 445.8 a 16.8 a 14.4 a i 1 145.2 a 62.1 a 762.5 a 18.7 a 5.4 a 108.1 a 58.5 b 475.0 a 17.1 a 14.0 a Glu-D1 d 3 139.3 a 63.3 a 720.8 a 19.0 a 5.7 b 107.6 a 60.0 b 466.7 a 17.8 a 15.0 a f 8 140.0 a 58.8 a 676.6 a 20.8 a 7.6 a 101.5 a 65.3 a 443.8 a 17.7 a 15.0 a Glu-A3 c 8 139.9 a 61.1 a 704.7 a 19.9 a 6.7 b 105.3 a 63.4 a 460.9 a 17.2 a 13.5 a d 3 139.7 a 57.0 a 645.8 b 21.5 a 8.3 a 97.4 b 65.1 a 420.8 a 19.3 a 19.1 a Glu-B3 a 1 149.0 a 51.9 a 687.5 a 20.8 a 7.6 a 96.9 a 60.4 a 425.0 a 19.2 a 22.2 a d 7 139.5 a 60.2 a 680.4 a 20.7 a 7.3 a 102.7 a 65.1 a 446.4 a 17.6 a 14.7 ab h 2 136.4 a 63.9 a 700.0 a 19.1 a 5.9 a 107.4 a 60.7 a 462.5 a 18.1 a 15.4 ab i 1 139.5 a 58.9 a 725.0 a 19.6 a 7.4 a 104.9 a 64.5 a 475.0 a 16.4 a 8.9 b Pin-D1 1) Soft 5 141.0 a 56.6 b 660.0 b 21.3 a 7.8 a 100.7 a 64.5 a 432.5 a 18.3 a 16.3 a Hard 6 138.8 a 62.8 a 712.5 a 19.5 b 6.5 b 105.2 a 63.3 a 464.6 a 17.3 a 13.9 a 1) Soft means wheat cultivars carrying Pina-D1a and Pinb-D1a , hard means wheat cultivars carrying Pina-D1b or Pinb-D1b . Means followed by different letters are significantly different within each allelic variation group at P< 0.05.