Effects of the Composition of Glutenin Subunits at Glu-A1 and Glu-D1 loci and Protein Content in Japanese Soft Wheat on the Japanese Sponge Cake and Cookie Quality

日本作物學會紀事

article

谷中 美貴子¹  高田 兼則¹  船附 稚子¹  石川 直幸¹ 

[1] 農研機構西日本農業研究センター

关键词: Cookie quality;    High-molecular-weight glutenin subunit;    Protein content;    Sponge cake quality;    Wheat (Triticum aestivum L.).;   

DOI  :  10.1626/jcs.90.43

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Four near-isogenic lines (NILs) of Japanese soft wheat with different compositions of high-molecular-weight glutenin subunits, which are controlled by Glu-A1 and Glu-D1 genes were cultivated with different amounts of nitrogen fertilizer applied at flowering time. Using these flours, the effects of protein quantity and protein quality on baking quality (Japanese sponge cake (JSC) quality, sugar-snap cookie (SSC) quality and solvent retention capacity (SRC)) were evaluated. The flour protein content ranged from 7.7 to 11.7%. As flour protein content increased, JSC specific volume, SSC diameter and SSC spread factor decreased and showed a significant negative correlation with flour protein content. JSC specific volume was not significantly different among the NILs. SSC diameter, SSC spread factor and lactic acid SRC were significantly different and null at the Glu-A1 locus ( Glu-A1 c) was associated with larger SSC diameter, larger SSC spread factor and lower lactic acid SRC. JSC specific volume, SSC diameter and SSC spread factor showed a negative correlation with lactic acid SRC, but the correlation with lactic acid SRC was weaker than that with flour protein content. These results suggested that protein quantity strongly affected baking quality and suggested that Glu-A1 c had a positive effect on SSC quality.

【 授权许可】

Unknown