Climate Change Data Portal
DOI | 10.1016/j.foodres.2018.08.043 |
The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars | |
Li, Shaopeng; Wang, Jun; Ding, Mengyun; Min, Donghong; Wang, Zhonghua; Gao, Xin | |
发表日期 | 2019 |
ISSN | 0963-9969 |
EISSN | 1873-7145 |
卷号 | 116页码:329-335 |
英文摘要 | Bread wheat (Triticum aestivum L.) is one of the important cereals for human life. As people pursue higher quality of life, the requirements of improving the quality of wheat flour also increase accordingly. Global warming exhibits asymmetrically, that is, the warming rate during the night is significantly greater than that during the day. However, the effect of moderate warming on the quality formation of wheat is still unclear. In this study, night warming treatment was carried out at the grain filling stage to clarify the effects of night warming on the accumulation of UPP% (percentage of SDS-unextractable polymeric protein) and micro-structure of wheat gluten, with a strong gluten wheat cultivar Xinong979 and a plain gluten wheat cultivar Tam107 as materials. Results showed that night warming treatment significantly increased the protein content in the grains of the two varieties, accelerated the accumulation rate of UPP%, made the micro-structure of wheat dough more compact and dense and increased the flour processing quality. Quantitative analysis of protein networks showed night warming increased junction density, total protein length and lacunarity of micro-structure of dough in both varieties. Night warming treatment in this study helped the two varieties demonstrate better quality traits in both wheat grain and dough. |
WOS研究方向 | Food Science & Technology |
来源期刊 | FOOD RESEARCH INTERNATIONAL
![]() |
文献类型 | 期刊论文 |
条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/93221 |
作者单位 | (1)Northwest A&F Univ, State Key Lab Crop Stress Biol Arid Areas, Yangling 712100, Shaanxi, Peoples R China;(2)Northwest A&F Univ, Coll Agron, Yangling 712100, Shaanxi, Peoples R China |
推荐引用方式 GB/T 7714 | Li, Shaopeng,Wang, Jun,Ding, Mengyun,et al. The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars[J],2019,116:329-335. |
APA | Li, Shaopeng,Wang, Jun,Ding, Mengyun,Min, Donghong,Wang, Zhonghua,&Gao, Xin.(2019).The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars.FOOD RESEARCH INTERNATIONAL,116,329-335. |
MLA | Li, Shaopeng,et al."The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars".FOOD RESEARCH INTERNATIONAL 116(2019):329-335. |
条目包含的文件 | 条目无相关文件。 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。