Score System Study for Hand-Extended Noodle Quality Based on HMW-GS Index in Wheat Flour

作     者：KANG Zhi-yu WANG Jian-jun SHANG Xun-wu 

作者机构：Agronomy and Biotechnology College Yunnan Agricultural University Kunming 650201 P.R.China Agronomy College Gansu Agricultural University Lanzhou 730070 P.R.China 

出 版 物：《Agricultural Sciences in China》 (中国农业科学（英文版）)

年 卷 期：2007年第6卷第3期

页      面：304-310页

学科分类：09[农学] 0901[农学-作物学] 

基　　金：甘肃省自然科学基金 国家自然科学基金 

主　　题：wheat HMW-GS hand-extended noodle score index score system 

摘      要：Hand-extended noodle, a special kind of noodle, requires particular quality flour to make it. High molecular weight glutenin subunits （HMW-GS） in wheat are important protein subunits, which affect flour quality. To improve breeding and selection efficiency of wheat varieties which are used in making hand-extended noodle, 100 spring wheat varieties were selected to study the importance of HMW-GS on noodle quality score indexes such as color, appearance, taste agreeability, toughness, stickiness, smoothness, taste, and total score, through methods of quantity theory and statistic evaluation. It was shown that the hand-extended noodle quality score of HMW-GS 1, 2°, N, 7, 7 ＋ 8, 17 ＋ 18, 22, 2 ＋ 10, 2 ＋ 11, 2＋ 12, 5 ＋ 10, and 10 was 5.40, 5.35, 0, 2.55, 2.56, 9.19, 0.05, 0.15, 1.49, 1.14, 10.00, and 5.14, respectively. The score system for hand-extended noodle quality based on HMW-GS index included eight multiple linear regression equations （R^2 〉 0.98）. Hence, using the HMW-GS composition, the eight hand-extended noodle quality indexes would be forecasted exactly. Results indicated that ideal subunit compositions of HMW-GS for this special usage were composition 1, 17 ＋ 18, 5 ＋ 10, or composition 2°, 17 ＋ 18, 5 ＋ 10. This standard could be used on variety selection in the early generation of breeding crosses. HMW-GS 2 ＋ 10, 2 ＋ 11, and 2 ＋ 12 were the least desirable subunits for hand-extended noodle, which should be avoided in wheat variety selection aimed for hand-extended noodle flour use.