Accumulation of lipoproteins in Chinese winter wheat cultivars and their impact on dough mixing characteristics

doi:10.1007/s11703-009-0046-6

Front Agric Chin

2009, Vol. 3

Issue (3) : 274-278 https://doi.org/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 Author(s): TIAN Jichun,Email:jctian@sdau.edu.cn

Issue Date: 05 September 2009

Cite this article:

Zhiying DENG,Jichun TIAN,Yongxiang ZHANG, et al. Accumulation of lipoproteins in Chinese winter wheat cultivars and their impact on dough mixing characteristics[J]. Front Agric Chin, 2009, 3(3): 274-278.

URL:

https://academic.hep.com.cn/fag/EN/10.1007/s11703-009-0046-6
https://academic.hep.com.cn/fag/EN/Y2009/V3/I3/274

Tab.1 Basic characteristics in cultivars

Tab.2 Comparisons of lipoproteins of cultivars in the same days after anthesis (%)

Tab.3 Correlation coefficients between lipoproteins and dough rheological parameters

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