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Frontiers of Agriculture in China

ISSN 1673-7334

ISSN 1673-744X(Online)

CN 11-5729/S

Front Agric Chin    2009, Vol. 3 Issue (3) : 274-278     DOI: 10.1007/s11703-009-0046-6
RESEARCH ARTICLE |
Accumulation of lipoproteins in Chinese winter wheat cultivars and their impact on dough mixing characteristics
Zhiying DENG, Jichun TIAN(), Yongxiang ZHANG, Cailing SUN, Jiansheng CHEN
State Key Laboratory of Crop Biology/ Group of Quality Wheat Breeding, College of Agronomy, Shandong Agricultural University, Tai’an 271018, China
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Abstract  

The changes in the accumulation of lipoproteins, the relationship between lipoproteins and the dough mixing characteristics of Chinese winter wheat (Triticum aestivum L.) were investigated for six cultivars that differ in quality characteristics and was classified into three groups according to their gluten index. All cultivars were grown under the same experimental field conditions, with three replicates. The lipoproteins were found to accumulate during the early stages of grain development. The rate of lipoproteins’ accumulation appeared to follow a similar pattern of marked increase during the time from 5 DAA (days after anthesis) to 15 DAA, with a peak at 15 DAA, then quickly decreased for the same group of cultivars. Different patterns appeared from 20 DAA until maturity, but those cultivars with medium quality gluten showed a significant decrease during this period. Significant differences were found in lipoproteins for the six cultivars during grain development on the same days after anthesis. Correlation analysis indicated that lipoproteins from 25 DAA to 30 DAA were positively correlated with dough mixing parameters. However, the correlation coefficients were not statistically significant.

Keywords accumulation      lipoproteins      Chinese winter wheat      dough mixing properties     
Corresponding Authors: TIAN Jichun,Email:jctian@sdau.edu.cn   
Issue Date: 05 September 2009
URL:  
http://academic.hep.com.cn/fag/EN/10.1007/s11703-009-0046-6     OR     http://academic.hep.com.cn/fag/EN/Y2009/V3/I3/274
cultivarhardness indexprotein content/%gluten index/%SDS-SE/mLtypes of HMW-GS
1A1B1D
Gao89018515.494.347.817+85+10
PH32598215.281.0845.2Null14+155+10
YM27012.375.930.8Null7+95+10
YM37311.062.725.9114+152+12
101509.325.618.2Null7+82+12
97-4529.541.617.817+82+12
Tab.1  Basic characteristics in cultivars
cultivar5 DAA10 DAA15 DAA20 DAA25 DAA30 DAA
PH32590.336E0.391E0.416F0.346F0.562C0.583C
Gao89010.431D0.435D0.630D0.560C0.881A0.898A
YM20.473C0.636C0.753C0.470D0.433E0.487E
YM30.499B0.716A0.967A0.671B0.564C0.578D
1010.697A0.660B0.940B0.941A0.709B0.846B
97-40.076F0.160F0.487E0.399E0.544D0.579D
Tab.2  Comparisons of lipoproteins of cultivars in the same days after anthesis (%)
coefficient5 DAA10 DAA15 DAA20 DAA25 DAA30 DAA
PT-0.100-0.232-0.455-0.3730.5780.402
PV0.3240.320-0.158-0.244-0.264-0.240
PW0.2840.263-0.182-0.268-0.236-0.205
PI-0.073-0.194-0.486-0.4220.4810.315
TV0.2580.206-0.247-0.3000.1110.044
TW0.060-0.032-0.414-0.4060.3090.182
PS-0.283-0.397-0.180-0.0810.6490.526
DTT0.004-0.156-0.470-0.3620.5000.358
DST-0.010-0.174-0.373-0.2650.6510.496
MTI-0.130-0.1250.2940.396-0.176-0.045
BT0.012-0.151-0.418-0.3120.5740.427
FQN0.012-0.151-0.418-0.3120.5740.427
Tab.3  Correlation coefficients between lipoproteins and dough rheological parameters
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