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

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

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Acknowledgements

This work was financially supported by the Hi-Tech Research and Development (863) Program of China (No. 2006AA10Z1E9), the National Natural Science Foundation of China (Grant No. 30671270), Improved varieties in Shandong Province Major Project, China (Lunongliangzhong2007), and the Youth Science and Technology Innovation funded by the Shandong Agricultural University, China (No. 005-23402). Thanks to Professor C.E. Walker from the Department of Grain Science & Industry, Kansas State University, for his valuable help and advice on this topic.

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