Chen Xiaohong, Zhou Hongwei, Zou Yufei, Ban Jinfu, Zhang Huizhi, Zhang Xiaoke, Guo Boli, Zhang Yingquan
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.
College of Agronomy, Northwest A & F University, Yangling 712100, China.
Foods. 2025 Apr 28;14(9):1546. doi: 10.3390/foods14091546.
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 locus-specifically -, -, -, -, -, -, and --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 - exhibited superior grain protein content. negatively impacted the gluten index, and - showed favorable dry gluten content. - displayed enhanced dough mixing tolerance. Importantly, - was associated with improved hardness in FWNs, while - 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.
小麦中的低分子量麦谷蛋白亚基（LMW - GSs）是调节面粉基产品加工品质的关键功能蛋白。本研究利用源自小麦品种周麦22和周麦23的两组近等基因系（NILs），来研究在 - 、 - 、 - 、 - 、 - 、 - 和 - 位点的等位基因变异对蛋白质含量、面筋特性、面团粉质特性、新鲜湿面条（FWNs）的烹饪特性以及FWNs和冷冻熟面条（FZNs）的质地特性的影响。结果表明， - 表现出较高的籽粒蛋白质含量。 - 对面筋指数有负面影响，而 - 表现出良好的干面筋含量。 - 显示出增强的面团搅拌耐受性。重要的是， - 与FWNs硬度的改善有关，而 - 导致FZNs具有更高的硬度和咀嚼性。这些发现为培育适合面条生产的优良小麦品种和优化专用面粉开发提供了关键见解。
