Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
College of Agriculture/Tree Peony, Henan University of Science and Technology, Luoyang 471023, Henan, China.
Food Chem. 2023 Nov 1;425:136537. doi: 10.1016/j.foodchem.2023.136537. Epub 2023 Jun 6.
Psathrostachys huashanica (P. huashanica), a wild relative of common wheat, is widely used in wheat variety improvement because of its many beneficial properties. In this study, we carried out preliminary analysis on the grain and flour quality of wheat-P. huashanica addition line 7182-6Ns and its wheat parents 7182, and found that 7182-6Ns had a higher protein content and great dough rheological characteristics and investigated the reasons for the changes. The results indicated that 7182-6Ns contained exogenous gliadin, which changed the gliadin composition and increased the ratio of gliadin in total gluten proteins, rebuilt gluten microstructure and thus optimized dough extensibility. As the addition of 7182-6Ns gliadin gradually increased to wheat flour, the diameter, crispness and spread rate of biscuit increased, the thickness and hardness decreased, and the colour improved. The current research provides a basis for understanding the introduction of exogenic gliadin to improve biscuit wheat varieties.
华山新麦草（Psathrostachys huashanica）是普通小麦的野生近缘植物，因其具有许多有益特性而广泛应用于小麦品种改良。本研究对小麦-华山新麦草添加系 7182-6Ns 及其小麦亲本 7182 的籽粒和面粉品质进行了初步分析，发现 7182-6Ns 具有更高的蛋白质含量和优良的面团流变学特性，并探讨了变化的原因。结果表明，7182-6Ns 含有外源醇溶蛋白，改变了醇溶蛋白的组成，增加了谷蛋白中醇溶蛋白的比例，重建了面筋的微观结构，从而优化了面团的延展性。随着 7182-6Ns 醇溶蛋白逐渐添加到小麦面粉中，饼干的直径、脆性和延展率增加，厚度和硬度降低，色泽得到改善。本研究为了解外源醇溶蛋白的导入对改善饼干小麦品种提供了依据。
