Storlie, E. and Yang, E.N. and Zou, Y.C. and Chen, D.S. and Sheppard, J. and Martin, D. and Huang, S. and Mares, D. and Sutherland, M.W. (2006) Effect of the puroindoline locus and environment on Chinese fresh noodle texture. Australian Journal of Agricultural Research, 57 (5). pp. 537-542.
Article Link(s): http://dx.doi.org/10.1071/AR05248
Publisher URL: http://www.publish.csiro.au
Grain produced from doubled-haploid (DH) wheat lines, developed from a hard- and a soft-grained wheat cultivar, were bulked according to Pinb (puroindoline b) genotypes for an assessment of Chinese fresh noodle texture by a trained taste panel. Each DH line was designated as 'soft' or 'hard' grained, based on a PCR amplification of the wildtype, soft allele, or the mutant, hard allele. Theoretically, the soft and hard grain bulks represented respective Pinb alleles and an independent assortment of unlinked alleles from the parents, Sunco and Chuanyu 12. Grains from the parents and DH lines were grown at 2 locations in Queensland, Australia, and one in Sichuan, China. The grains were milled and processed for a taste panel evaluation in Chengdu, Sichuan. Results suggest the Pinb alleles had a significant effect on noodle softness and explained 30% of the variation; the 'soft' Pinb allele conferred a softer noodle texture. Location had a significant effect on noodle smoothness; wheat grain grown at Biloela, Queensland, produced a smoother noodle texture than grain grown in Sichuan. The effect of location confirms the importance of environment as a variable for this quality character. This investigation exemplifies the utility of Pinb markers for specifically altering Chinese Fresh Noodle texture.
|Business groups:||Agri-Science, Crop and Food Science|
|Additional Information:||Reproduced with permission from © CSIRO Publishing. Access to published version may be available via Publisher’s website.|
|Keywords:||Triticum aestivum; grain hardness; bulked segregant analysis; taste panel; Pinb (puroindoline b); noodle softness; wheat-grain hardness; quality characteristics; Japanese noodles; flour quality; spring wheat; starch; protein; components; traits; friabilin.|
|Subjects:||Plant culture > Economic botany|
Plant culture > Field crops
|Deposited On:||02 Feb 2009 01:15|
|Last Modified:||26 Oct 2011 04:16|
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