Comparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypes

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• 作者：Hiba Trad ; Sourour Ayed ; Larbi Rhazi ; Amine Slim…
• 关键词：alveograph ; durum wheat ; genotype ; high ; molecular ; weight glutenin subunit (HMW ; GS) ; LabChip
• 刊名：Food Science and Biotechnology
• 出版年：2014
• 出版时间：October 2014
• 年：2014
• 卷：23
• 期：5
• 页码：1363-1370
• 全文大小：413 KB
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• 作者单位：Hiba Trad (1)
  Sourour Ayed (1)
  Larbi Rhazi (2)
  Amine Slim (3)
  Jaime A. Teixeira da Silva (4)
  Raoudha Hellal (5)
  Mounira Sghaier (6)
  Hajer Slim Amara (1)
  
  1. Genetic and Plant Breeding Laboratory, Department of Agronomy and Biotechnology, National Agronomic Institute of Tunisia, 43, Avenue Charles Nicole, 1082, Tunis, Tunisia
  2. Polytechnique Institute Lasalle Beauvais, 19 Avenue Pierre Waguet, 60026, Beauvais, France
  3. National Gene Bank of Tunisia, Boulevard Leader Yasser Arafat, Charguia 1, 1080, Tunis, Tunisia
  4. Miki-cho Post Office, P. O. Box 7, Ikenobe 3011-2, Kagawa-ken, 761-0799, Japan
  5. Central Analysis and Testing Laboratory, Laboratory of Plant Origin Products, Ministry of Industry and Technology, 23, Avenue Jawaher Lel Nehru, 1008, Montfleury, Tunisia
  6. Professional Training Center in Food, 24 Avenue Alain Savary, 1003, Cité El Khadra, Tunisia
  
• ISSN：2092-6456

文摘

Six Tunisian durum wheat genotypes (4 landraces and 2 improved) were evaluated for protein content, gluten strength, rheological characteristics, and HMW-GS patterns using a LabChip system. Variance analysis identified genotypic variation. The landraces Azizi, Mahmoudi, Chili, and Arbi exhibited the highest protein concentrations and gluten contents, and best dough tenacity and extensibility values. The Mahmoudi and Chili varieties had the highest protein contents (17.06 and 17.32% dry mass, respectively). Arbi and Chili had the highest gluten contents (60.88 and 60.59%, respectively). Azizi, Mahmoudi, and Chili were characterized by higher dough tenacity, lower dough extensibility, and a greater alveograph configuration ratio P/L. The high molecular weight glutenin subunits 6+8 (Azizi and Mahmoudi) and 7+15 (Chili), coded by the Glu-B1 locus, improved gluten strength and viscoelastic dough properties. Calculated HMW to LMW-GS ratios were within a narrow range of 0.17-.29. Some genotypes have potential to be used as parents in breeding programs.