Murdoch University Research Repository

Welcome to the Murdoch University Research Repository

The Murdoch University Research Repository is an open access digital collection of research
created by Murdoch University staff, researchers and postgraduate students.

Learn more

Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities

Peña, R.J., Xia, X.C., Liu, J.J., Ma, W.ORCID: 0000-0002-1264-866X, He, Z.H. and Liu, L. (2009) Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities. Cereal Research Communications, 37 (1). pp. 57-64.

Link to Published Version: http://dx.doi.org/10.1556/CRC.37.2009.1.7
*Subscription may be required

Abstract

Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant forDWCNquality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCNand pan bread. Interaction effects Glu-A1 x Glu-D3 and Glu-B1 x Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.

Item Type: Journal Article
Murdoch Affiliation(s): Western Australian State Agricultural Biotechnology Centre
Publisher: Akadémiai Kiadó.
Copyright: © 2009 Akadémiai Kiadó
URI: http://researchrepository.murdoch.edu.au/id/eprint/7875
Item Control Page Item Control Page