کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4516432 | 1322356 | 2008 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
White salted noodle characteristics from transgenic isolines of wheat over expressing puroindolines
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کلمات کلیدی
SKCSPPORVAMOPSPuroindolinePinbFSVNoodle quality3,4-dihydroxy-l-phenylalanine - 3،4-دی هیدروکسیل-فنیل آلانینl-DOPA - L-DOPAGrain texture - بافت دانهrapid visco analyzer - تجزیه کننده ویسکوز سریعPolyphenol oxidase - پلی فنول اکسیدازPINA - پیناWheat - گندمSingle Kernel Characterization System - یک سیستم مشخصه هسته ای
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
The closely linked genes puroindoline a (Pina) and puroindoline b (Pinb) control most of the variation in wheat (Triticum aestivum) grain texture. Mutations in either Pina or Pinb result in hard grain with wild type forms of both genes giving soft grain. Asian noodles are prepared from both hard and soft classes of wheat. Our objective was to examine color and texture characteristics of white salted noodles processed from flours of transgenic isolines of Hi-Line hard red spring wheat over expressing Pina-D1a, Pinb-D1a or both and a control giving a range in grain texture from very soft to hard. White salted noodles were prepared and color and texture characteristics were measured. The three softer textured transgenic isolines showed greater change in Lâ with time than Hi-Line. The noodles were more adhesive (more negative value), firmer, and chewier as the grain texture became successively softer when cooked at 5Â min. These texture differences were not as apparent when noodles were cooked for an optimum time. Starch pasting properties did not explain the noodle textural differences. A possible explanation for the noodle texture differences may be related to starch damage which ranged from 2.2% for HGAB to 6.7% for Hi-Line, flour particle size differences and subsequent water absorption differences among the four genotypes. Over expression of puroindolines did not enhance quality of white salted noodles when prepared under these conditions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 48, Issue 3, November 2008, Pages 800-807
Journal: Journal of Cereal Science - Volume 48, Issue 3, November 2008, Pages 800-807
نویسندگان
John M. Martin, Brian Beecher, Michael J. Giroux,