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The flour physiochemical properties and end-use quality of wheat were evaluated to identify the effect of high temperature (HT) during grain maturation. HT caused a decrease in the width and thickness of grains. However, HT did not affect the grain weight, volume, length, test weight and 1,000-kernel weight in Korean wheat cultivars. Although HT marginally affected the general flour physiochemical properties and gluten composition, the effects were not significant. Based on the results of the evaluation of end-use quality, the effect of HT on the end-use quality was not significant. Nevertheless, the allelic composition was related to the quantity and quality of grain under HT conditions. In Korean wheat cultivars containing Glu-D1d and -D1f alleles, the 1,000-kernel weight was decreased by HT. In addition, Glu-D1f was more sensitive to HT than was Glu-D1d. The proportion of the y-type high-molecular-weight glutenin subunits (HMW-GSs) was decreased by HT in Korean wheat cultivars containing the Glu-A1ab allele, and was increased in cultivars containing the Glu-B3d allele. Furthermore, the proportions of gliadin and low-molecular-weight glutenin subunits (LMW-GSs) were decreased by HT in Korean wheat cultivars containing Glu-A1ab or Glu-B3ahi alleles.
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참고문헌 (54)
참고문헌 신청
American Association of Cereal Chemists International / 2010 / Approved Methods of Analysis, 11th ed. Methods 08-01.01, 10-10.03, 10-52.01, 26-10.02, 44-15.02, 46-30.01, 54-40.02A, 55-40.01, 56-70.01 / AACCI
Blumenthal CS / 1993 / Growth environment and wheat quality : the effect of heat stress on dough properties and gluten proteins / J Cereal Sci 18:3~21
Blumenthal CS / 1991 / Interpreting of grain quality results from wheat variety trials with reference to high temperature stress / Aust J Agric Res 42:325~334
Blumenthal CS / 1995 / Identification of wheat genotypes tolerant to the effects of heat stress on grain quality / Cereal Chem 72:539~544
Branlard G / 2015 / Coping with wheat quality in a changing environment : proteomics evidence for stress caused by environmental changes / Proc 12th Int Wheat Genet Symp
Blumenthal CS / 1993 / Growth environment and wheat quality : the effect of heat stress on dough properties and gluten proteins / J Cereal Sci 18:3~21
Blumenthal CS / 1991 / Interpreting of grain quality results from wheat variety trials with reference to high temperature stress / Aust J Agric Res 42:325~334
Blumenthal CS / 1995 / Identification of wheat genotypes tolerant to the effects of heat stress on grain quality / Cereal Chem 72:539~544
Branlard G / 2015 / Coping with wheat quality in a changing environment : proteomics evidence for stress caused by environmental changes / Proc 12th Int Wheat Genet Symp
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