Recently, cereal processing and quality control innovation team from Institute of Food Science and Technology of CAAS developed the dynamic behaviors of protein and water associated with fresh noodle quality during processing based on different HMW-GSs at Glu-D1. The research results were published in Food Chemistry, top journal in the food field. Yuyan Zhang, a 2021 master candidate and Hongwei Zhou, a PhD candidate are co-first authors of the paper. Prof. Guo Boli and Prof. Zhang Yingquan are the corresponding authors. The research was supported by “Two Zones” Science and Technology Development Project (2023LQJ04), and National Modern Wheat Industry Technology System (CARS-03).

High-molecular weight glutenin subunits (HMW-GSs) are recognized as the most important components in noodle quality. HMW-GSs encoded by Glu-D1 contributed more for quality of dough and wheat-based products. Three wheat near-isogenic lines (NILs) under the genetic background of Chinese winter wheat cultivar Xiaoyan-22 were used in this study carrying HMW-GSs 1Dx2+1Dy12 (2+12), 1Dx3+1Dy12 (3+12), 1Dx5+1Dy10 (5+10) at Glu-D1 locus. This study clarified the influence of HMW-GSs at Glu-D1 on fresh noodle quality, analyzed the dynamic changes in gluten proteins and water associated with noodles quality during fresh noodle processing (including mixing, sheeting, resting, cutting, and cooking), and revealed the regulation mechanism of the influence of HMW-GSs on fresh noodle quality. The results showed that the fresh noodle carrying subunits 3+12 formed a moderate strength gluten network, which generated a medium ability to resist the hydrated and mechanical treatment, while that carrying subunits 2+12 had a poor ability to resist mechanical treatment and that carrying subunits 5+10 had a strong and complex gluten network to prevent external water immersion. The fresh noodle carrying subunits 3+12 showed a better cooking and textural properties.

The above research provides references for varietal breeding, tailored flour selection and development.

Link: https://doi.org/10.1016/j.foodchem.2024.139598