Effects of LMW-GS Allelic Variations at the Glu-A3 Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality
文献类型： 外文期刊
作者： Chen, Xiaohong 1 ; Zhou, Hongwei 1 ; Zou, Yufei 1 ; Ban, Jinfu 3 ; Zhang, Huizhi 1 ; Zhang, Xiaoke 2 ; Guo, Boli 1 ; Zhang, Yingquan 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Comprehens Utilizat Lab Cereal & Oil Proc, Minist Agr & Rural, Beijing 100193, Peoples R China
2.Northwest A&F Univ, Coll Agron, Yangling 712100, Peoples R China
3.Shijiazhuang Acad Agr & Forestry Sci, Ctr Wheat Res, Shijiazhuang 050041, Peoples R China
4.Chinese Acad Agr Sci, Inst Western Agr, Changji 831100, Peoples R China
关键词：
wheat; LMW-GS;
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 9 期
页码：
收录情况： SCI
摘要： Low molecular weight glutenin subunits (LMW-GSs) in wheat are critical functional proteins that regulate the processing quality of flour-based products. This study utilized two sets of near-isogenic lines (NILs) derived from the wheat cultivars Zhoumai 22 and Zhoumai 23 to investigate the effects of allelic variations at the Glu-A3 locus-specifically Glu-A3a, Glu-A3b, Glu-A3c, Glu-A3d, Glu-A3e, Glu-A3f, and Glu-A3g-on protein content, gluten properties, dough farinograph properties, cooking properties of fresh wet noodles (FWNs), and textural properties of FWNs and frozen cooked noodles (FZNs). The results demonstrated that Glu-A3f exhibited superior grain protein content. Glu-A3e negatively impacted the gluten index, and Glu-A3g showed favorable dry gluten content. Glu-A3b displayed enhanced dough mixing tolerance. Importantly, Glu-A3b was associated with improved hardness in FWNs, while Glu-A3g contributed to higher hardness and chewiness in FZNs. These findings provide critical insights for breeding elite wheat cultivars tailored for noodle production and optimizing specialty flour development.
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