Keywords

Wheat, Wx Protein, Starch Properties, Noodle Quality

Abstract

In order to study the relationship between the main properties of wheat Wx protein and starch and noodle quality, the Wx protein content, amylose content, peak viscosity, and swelling potential of 26 wheat varieties were measured, and their relationship with noodle quality was discussed. The results show. The contents of the three Wx protein subunits were significantly negatively correlated with noodle quality. The correlation coefficients were -0.598, -0.446 and -0.451 respectively; the amylose content was significantly negatively correlated with the noodle quality, and the correlation coefficient was -0.711; the peak viscosity and swelling potential were significantly positively correlated with the noodle quality. Correlation, the correlation coefficients are 0.614 and 0.601 respectively. It shows that the three Wx protein subunits, amylose content, peak viscosity, and swelling potential are closely related to noodle quality, showing significant correlation (positive or negative).

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Original research done by Wang Fang, Ye Baoxing

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