search for




 

Effect of High Temperature during Grain Maturation on Flour Properties and End-Use Quality in Korean Wheat Cultivars
등숙기 고온이 국내 밀 품종의 밀가루 및 가공적성에 미치는 영향
Korean J Breed Sci 2019;51(1):20-33
Published online March 1, 2019
© 2019 Korean Society of Breeding Science.

Jae-Han Son1, Chon-Sik Kang1, Young-Mi Yoon1, Chang-Hyun Choi1, Kyung-Hoon Kim1, Kyung-Min Kim1, Tae-Il Park1, Taek-Gyu Kang2, Seong-Wook Kang2, Chul Soo Park2, and Seong-Woo Cho2*
손재한1, 강천식1, 윤영미1, 최창현1, 김경훈1, ⋅김경민1, 박태일1, 강택규2, 강성욱2, 박철수2, 조성우2*

1National Institute of Crop Science, Rural Development Administration, Wanju, 55365, Republic of Korea
2Department of Crop Science and Biotechnology, Chonbuk National University, Jeonju, 54896, Republic of Korea
1국립식량과학원, 2전북대학교 작물생명과학과
Correspondence to: *(E-mail: tottoriu2009@naver.com, Tel: +82-63-270-2506; Fax: +82-63-270-2640)
Received January 29, 2019; Revised February 5, 2019; Accepted February 20, 2019.
This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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.
Keywords : Korean wheat, high temperature, grain maturation, flour properties, end-use quality


March 2019, 51 (1)
Full Text(PDF) Free

Social Network Service
Services

Cited By Articles
  • CrossRef (0)

Funding Information