Score System Study for Hand-Extended Noodle Quality Based on HMW-GS Index in Wheat Flour

Available online at www.sciencedtrect.com

Agricultural Sciences in China

2007, 6 ( 3 ) :304-310

ScienceDirect

March 2007

Score System Study for Hand-Extended Noodle Quality Based on HMW-GS Index in Wheat Flour KANG Zhi-yul,?,WANG Jian-jun' and SHANG Xun-wu?

' Agronoinp and

Biorechnology College. Yunnan Agriculrural University, Kunrning 650201, P.R.China

Agronomy College. Cansrc Agriculrural University. Lanzhou 730070, P.R.China

Abstract Hand-extended noodle, a special kind of noodle, requires particular quality flour to make it. High molecular weight glutenin subunits (HMW-GS) in wheat are important protein subunits, which affect flour quality. To improve breeding and seIection efficiency of wheat varieties which are used in making hand-extended noodle, 100 spring wheat varieties were selected to study the importance of HMW-GS on noodle quality score indexes such as color, appearance, taste agreeability, toughness, stickiness. smoothness, taste, and total score, through methods of quantity theory and statistic evaluation. It was shown that the hand-extended noodle quality score of HMW-GS 1, 2*, N, 7, 7 + 8, 17+ 18, 22, 2+ 10, 2 + 11,2+12,5+10,and10was5.40,5.35,0,2.55,2.56,9.19,0.05,0.15,1.49, 1.14,10.00,and5.14,respectively.Thescoresystem for hand-extended noodle quality based on HMW-GS index included eight multiple linear regression equations (R2>0.98). Hence, using the HMW-GS composition, the eight hand-extended noodle quality indexes would be forecasted exactly. Results indicated that ideal subunit compositions of HMW-GS for this special usage were composition 1, 17 + 18, 5 + 10, or composition 2', 17 + 18, 5 + 10. This standard could be used on variety selection in the early generation of breeding crosses. HMW-GS 2 + 10, 2 + I 1, and 2 + 12 were the least desirable subunits for hand-extended noodle, which should be avoided in wheat variety selection aimed for hand-extended noodle flour use.

Key words: wheat, HMW-GS, hand-extended noodle, score index, score system

INJRODUCTION Two thousand years ago, noodle, the staple food of Southeast Asia, came from China. Hand-extended noodle, a special kind of noodle, has a long history and special taste. Now, it has become a kind of short order food and requires a particular flour quality to make it. Many studies considered that the quantity and quality of the main storage protein in wheat are the important factors in noodles. But these studies focused on Chinese white salted noodles (Baik ef ul. 1994; Yun et ul. 1996; Ross et (11. 1997: Crosbic et al. 1999; Zhao et

ul. 2005). There were a few special studies on handextended noodles. In the endosperm of wheat (Triticum aestivum L.), the main storage proteins are gliadins (monomer) and glutenins (polymer). Glutenins are composed of HMWGS (high molecular weight glutenin subunits) and LMWGS (low molecular weight glutenin subunits). HMWGS is of importance in determining the rheological properties of gluten and dough (Payne 1987; Shewry et al. 1992, 1995; Gianibelli et al. 2001). For a long time, it has been a hot point to study the relationship between wheat quality and HMW glutenin subunits. Because of the simple method of analysis, it was

This paper i z !ranslated from its Chinese version i n Scirnrio Agi-icrilrurtr Sinicu KANG Z h - g u . A i w c i a t e Professor, Ph D, Trl: +86-871-5227720, Fax: +86-871.5227597. E-mail: [email protected]

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Score System Study for Hand-Extended Noodle Quality Based on HMW-GS Index in Wheat Flour

popularly used in quality breeding, in wheat, especially, in early generations of breeding material. The score system of HMW-GS, worked out by Payne (1987), Payne and Lawrence (1983), Mao (1992), and Zhao el al. (1994) by studying the relationship between HMWGS and quality in wheat, was used in wheat quality breeding. But most study results indicated that the result of the relationship between HMW-GS and quality was different with different materials, different methods, and different quality indices. To increase the breeding efficiency of good quality hand-extended noodle wheat variety, especially in the early generation, 100 spring wheat varieties were selected to analyze HMW-GS composition. These were used later to process hand-extended noodle, taste and grade it, and then to study the importance of HMW-GS on hand-extended noodle quality score indices such as color, appearance, taste agreeability, toughness, stickiness, smoothness, taste, and total score. Finally, the score system of HMW-GS on hand-extended noodle quality score indices was established through methods of quantity theory and statistic evaluation, and good quality subunits were selected, thereby providing a scientific basis for breeding special wheat varieties to make hand-extended noodles.

MATERIALS AND METHODS Experiment material In the experiment materials, there were 25 bred varieties and 65 local varieties from the Gansu Province, China, the other 10 varieties came from other regions.

Experiment design It took three years to complete the experiment. In detail, the materials were planted at Gaotai seed production field in Gansu Province from March to July, from 2000 to 2002. Every variety was planted in a plot with 10 rows. Every plot was 4 m long and 2 m wide. 480 seeds were planted in a row. After being harvested, in September of each year, HMW-GS and hand-extended noodle quality were analyzed in a general laboratory and grain quality analysis key laboratory in Gansu Agri-

305

cultural University. Finally, a 3-year mean value was calculated as the final result of each variety and used to study the relationship between HMW-GS and hand-extended noodle quality.

HMW-GSanalysis SDS polyacrylamide gel electrophoresis (SDS-PAGE) was used to analyze HMW-GS of each wheat variety.

Hand-extendednoodle quality testing Milling After harvesting and drying the seeds of each variety, the water content was tested. On the basis of the water content, the seed was watered, and the water content was adjusted to 15%. They were left for 36 h, and then, milled using the CD1 mill that was produced in the Chopin Company in France. Hand-extended noodle processing An experienced overman was retained in this experiment to mix flour. At first, 100 g flour was weighed without any additive, 30 mL distilled water was added into the sample and mixed. At the same time, the overman added the required amount of water to the dough to adjust and get the best dough. After this the dough was stranded into a dough stick, the diameter was about 3 cm. Some salad oil was put on the dough stick, and it was covered with a piece of plastic. After 30 min, the dough stick was stranded once more to a diameter of about 1.5 cm. The two ends of the dough stick were held and drawn. When the dough stick was 1.2 m long, it was folded and drawn again. This was repeated six times. Later, it was made into noodles, dropped into boiling water, and cooked. Finally, after the white noodle core had disappeared, the noodles were taken out, rinsed with tap water, distributed into several bowls, and tasted. Hand-extended noodle quality judged and graded The tasting group was made up of seven trained personnel. They tasted and graded the cooked noodles according to the noodle grade standard (SB/T1013793), which was established by Ministry of Commerce of China (Ministry of Commerce of China 1993). The hand-extended noodle quality indices included color, appearance, taste agreeability, toughness, stickiness, smoothness, taste, and total score. Every quality index

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KANG Zhi-yu et al.

was the average of the index judged by the whole tasting group (SB/T 10137-93).

allelic variation and frequency analysis of HMW-GS in the tested wheat varieties (Table l), there are three subunits, 1, 2*, and N (null), controlled by Glu-A1, four subunits, 7 , 7 + 8, 17 + 18, and 22, controlled by Glu-B 1, and another five subunits, 2 + 10, 2 + 11, 2 + 12, 5 + 10, and 10, controlled by Glu-D1. Therefore, there are 12 subunits in these 100 spring wheat varieties. The distributing frequency of HMW-GS is quite different.

The appraised methods of HMW-GS The quantity theory and statistic evaluation were used to appraise HMW-GS (Yuan and Meng 1993). In detail, the quantity changed, that is, the existent HMW-GS expressed "1" and the inexistent HMW-GS expressed "0" in every variety. These series number made up of "1" and "0" were regarded as the independent variable, and every noodle quality index was regarded as the dependent variable. By the multiple linear regression analysis between the dependent and the independent variable, HMW-GS was appraised.

The simple effect of HMW-GS After the quantity of the tested varieties changed to HMW-GS, the number of HMW-GS was regarded as and the eight noodle qualthe independent variable (X), ity indices were regarded as the dependent variable (Y), by the multiple linear regression analysis between the dependent and the independent variable. Eight multiple linear regression equations were established. The partial regression coefficient, multiple correlation coefficient, and determination coefficient are shown in Table 2. The partial regression coefficient of the multiple linear regression equations reflected the simple ef-

RESULTS The variance of MW-GS in the tested varieties Glu-A1, Glu-B1, and Glu-D1 are three allelic genes that control the expression of HMW-GS. According to the

Table 1 Allehc vanation and frequency of HMW-GS in the tested wheat vaneties Chromosome 1A _Vanetv number Percentaee (R)

HMW-GS N 1

78 21

78 21

2'

1

1

Chromosome 1B

Chromosome 1D

HMW-GS

Vanetv number

Percentage 1%)

HMW-GS

Varietv number

Percentage (To)

7+s 22 17+ 18 7

91

91 5 2 2

2+12 2+ll 5+10 2+10

61 18 11 6 4

61 18 11 6 4

5 2 2

10

Table 2 Results of multiple linear regression between HMW-GS and hand-extended noodle score indices HMW-GS:' _ _ _

_ ~

b,

1

2'

N 7 7+8 17+ I8 22 2 + 10 2+11 2+12 S+1(1 10

K R'

Color

Appearance

Taste agreeability

5.442.' 5 23" 2 536 -0.204 0.000 0.653 -0.251 -0.192 -0.159 -0.003 1.209 0.178 0.9920.983

5.906" 5.912" 4.376" 0.295 0.000 1062 -0.030 -0.248 -0.120 -0.154 1.134 0.563 0.997" 0.994

14.608" 11.471" 14.383" -0.792 0.000 4.137" -2 042' -0 396 0.053 -0.314 2.973' 1.959 0 998" 0.996

Toughness

Stickiness

16.456" 16.648" 15 27" -0.151 0.000 3 572' -2.1 15 - 1 500 -0.671 -0.888 3.616' 1.112

16.969" 17 1x8" 15.846" -1.148 0.000 3.782' -2.124 -1.412 -0.603 -0.860 3.660' 1.313 0.998" 0.996

.

__~_

0.998-

0.995

Smoothness 3.163" 3.122" 2.370" -0.191 0.000 0.609 -0.194 -0.195 -0.09s -0.080 0.724 0.169 0.997" 0.993

Taste

Total score

3.020" 2.976" 1.847" 0.183 0.000 0.35 1 0.056 -0.262 -0.166 -0.124 0.648 0.075 0.995 '* 0.991

65.705" 65.600" 55.755" -0.022 0.000 12.206" -4.624 -4.167 - 1.706 -2.342 13.970' 5.029 0.998'" 0.996

.and

*' present the 0 05 and 0.01 significant levels, respectively. bl, partial regression coefficient; R. multiple correlation coefficient; R2,determination coefficient

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Score System Study for Hand-Extended Noodle Quality Based on HMW-GS Index in Wheat Flour

fect between hand-extended noodle score indices and HMW-GS. In Glu-A1, all the simple effects between 12 HMW glutenin subunits and the eight score indices arrived at 0.01 significant levels, except the effect between subunit N (Null) and noodle color. In Glu-B 1, the simple effect between subunit 17 + 18 and noodle quality, such as taste agreeability and total score, arrived at 0.01 significant levels, and the simple effect between subunit 17 + 18 and noodle quality, such as toughness and stickiness, arrived at 0.05 significant levels, but the simple effect between subunit 22 and noodle taste agreeability arrived at 0.05 minus significant levels, and the simple effect between subunit 22 and noodle total score arrived at 0.01 minus significant levels. In Glu-D1, the simple effect between subunit 5 + 10 and noodle quality, such as taste agreeability, toughness, stickiness and total score, arrived at 0.05 significant levels. All of the multiple correlation coefficients of the eight regression equations arrived at 0.01 significant levels, and the determination coefficients were more than 0.98. Therefore, the eight regression equations could explain the variance of HMW-GS in the tested materials. To validate the validity of those equations,the forecast value of the eight score indices of hand-extended noodles

307

was calculated using the eight regression equations, and then the correlation coefficient between the forecast value and the tested value was calculated (Table 3). The result indicated that all the correlation coefficients arrived at 0.01 significant levels. So, the eight regression equations could be used to forecast the score indices of hand-extended noodle exacfly.

The effect score of HMW-GS to noodle quality The partial regression coefficients of the subunits on Glu-A1 were much more than that of other subunits (Table 2). However, it could not be estimated that the subunits on Glu-A1 were the good quality subunits according to this because many study results did not show this. Therefore, the partial regression coefficients and the statistic evaluation method were used to account the effect score of HMW-GS to each score index of the hand-extended noodle (Table 4). In detail, suppose the effect score of the subunit, of which the partial regression coefficient was the most, was 100, and the effect score of the subunit, of which the partial regression coefficient was the least, was 0, then the mean deviation of the effect scores was R = (L- - Lmin).The effect score of one of the HMW glutenin subunits was

Table 3 Comuarison of forecasted and tested value of hand-extended noodle score indices Forecasted value

Score indices of noodle

*'

Tested value

3.4258 4.8995 14.8628 15.4638 16.0709 2.621 2.147 1 58.9699

Color Appearance Taste agreeability Toughness Stickiness Smoothness TaSte Total score

Correlation coefficient

5.3571 5.9388 14.7796 16.2633 16.8571 3.1245 2.9245 65.2449

0.380" 0.444" 0.328" 0.493" 0.454" 0.465" 0.489" 0.495"

present the 0.01 significant levels.

Table 4 Effect score of HMW-GS on hand-extended noodle score indices HMW-GS 1 2' N 7 7+8 17+18 22 2+ 10 2+11 2+12 5+10

10

Color

Appearance

Taste agreeability

Toughness

Stickiness

Smoothness

Taste

Total score

100.00 96.28 48.98 0.88 4.46 15.92 0.00 1.09 1.67 4.41 25.68 7.58

99.90 100.00 75.06 8.81 4.03 21.27 3.54 0.00 2.08 1.53 22.44 13.17

100.00 99.18 98.65 7.51 12.26 37.11 0.00 9.89 12.58 10.38 30.12 24.03

98.98 100.00 92.66 10.47 11.27 30.31 0.00 3.28 7.70 . 6.54 30.54 17.20

98.87 100.00 93.05 5.05

100.00 98.78 76.38 0.12 5.81 23.94 0.03

100.00 98.66 64.26 13.56 7.98 18.68 9.69 0.00 2.93 4.20 27.73 10.27

100.00 99.85 85.85 6.54 6.57 23.93 0.00 0.65 4.15 3.24 26.44 13.73

11

.oo

30.58 0.00 3.69 7.88 6.55 29.95 17.80

0.00

2.89 3.42 27.37 10.84

Average 99.72 99.09 79.36 6.62 7.92 25.22 1.66 2.33 5.24 5.03 27.53 14.33

CV (%) 0.49 1.28 21.07 69.07 40.74 27.81 209.55 145.90 72.80 54.32 9.92 36.39

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KANG Zhi-yu et al.

308

S,= 100 x(L,-L,?,,,,)/R. According to Table 4, the effect score of each HMW subunit was different from others, more so on Glu-1. On Glu-AI, for color, taste agreeability, smoothness, taste, and total score of hand-extended noodle, the effect score of subunit 1 was the most; for appearance, toughness, and stickiness, the effect score of subunit 2* was the most. On Glu-Bl, for the score of all the indices of noodle quality, the effect score of subunit 17 + 18 was the most. On Glu-D1, for the score of all the indices of noodle quality, the effect score of subunit 5 + 10 was the most.

respectively. According to the statistic method, suppose the quality score of the subunit, of which the deviation from average was the most, was 10, and the quality score of the subunit, of which the deviation from average was the least, was 0, then the mean deviation of the quality scores was R=(Lm-Lmi,). The quality score of one of the HMW glutenin subunits was Si=10 x (Li- L,,)/R, and the score systems for hand-extended noodles based on HMW-GS were established (Table 5). According to Table 5 , for different score indices of hand-extended noodles, the quality score of HMW-GS was different,and the sequence of quality score of HMWGS was also different (Table 6). From Tables 5 and 6, it can be seen that the quality scores of subunits 5 + 10, 17 + 18, 1, and 2* were much more than others. For noodle color, subunit 1 was the best. Hence, subunit 1 could be used to improve noodle color. The sequence of subunits 5 + 10 and 17+ 18 were the first or the second in many score indices of noodles, so they were the best subunits for noodles. For taste, agreeability, and stickiness especially, subunits 17 + 18 were the best, and for appearance, toughness, smoothness, taste, and

The quality score of HMW-GSto noodle quality According to Table 4, the effect scores of HMW glutenin subunits on GIu-A1 were much more than the subunits on other allelic genes. It indicated that the alleles could affect the effect score. To avoid the affection of alleles, and to select good quality subunits, the effect scores were used to account the deviation from the average of HMW-GS on Glu-A1, Glu-B 1, and Glu-D1,

Table 5 Score system based on HMW-GS for hand-extended noodle score indices HMW-GS __

Color

‘4ppearance ~-

Taste agreeability

Toughness

Stickiness

Smoothness

Taste

Total score

Average

CV(%)

I

10.00

7.96

4.03

4.84

4.32

6.99

8.49

5.40

6.50

33.59

2’

9.27

8.00

3.81

5.18

4.69

6.63

8.17

5.35

N

0.00

0.00

3.66

2.77

2.42

0.00

0.00

0.00

6.39 1.11

30.29 141.43

7

5.55 6.26 8.50 5.34 5.05 5.I?

5.13

2.02

3.43

1.65

2.36

5.81

2.55

3.56

47.43

3.59

3.30

9.12

10.00 0.00 1.81

3.70 9.93

3.60 10.00

4.04 9.41

4.49 7.03

2.56 9.19

3.94 9.15

27.63 10.97

0.00 1.06

0.00

0.7 I

2.33 1.90

4.89 3.41

0.05 0.15

2.01 2.1 I

115.48 75.62

2.53

2.5 I

2.08

2.76

4.11

I .49

3.02

39.25

I .94 7.26 5.62

2.13

I.65 9.30 5.32

2.92

4.41

1.14

2.90

52.89

10.00 5.11

10.00

10.00

9.55

5.85

5.14

5.75

10.03 11.34

7+8 11+18

22 2 + 10 2Cll

3.4-1

2.81 3.47

?+I? 5 + 10

5.70

3.30

9.x7

10.00

10

6.33

7.03

10.00 5.63

Table 6 The sequence of quality score of HMW-GS for hand-extended noodle score indices Sequence

Color

Appearance

_________. -~ - -~

1

I

2 3 4 5

5 + 10

6

5 + 10 17+18

Toughness

Stickiness

Smoothness

Taste

Total score

Average

17+18

10

10

10

1 2‘

5+10 17+18 I

5 + 10

5+10

5+10 17+18 1

5+ I0

5 + 10

5 + 10 17+18

2‘ \ 7+8 7 N 2+11 2+12 2 + 10 22

2‘

2‘

l 7 + I8

2‘

1

10

10

7+8

10 7+8

I

7+8

2‘ 10 7+8

N

2+l2

22

7

1

2+11 7 2 + 12 2 + 10

2+11 7 22 2 + 10 N

7+8

2+11

2 + 12 2+11 2 + 10

2+12

N

N

2+11 2+12 2 + 10 22 N

Taste agreeability 17+18

1’ 17+iX

1-

I

I

I0 7+8

10 7 7+X 2+11 22 :+I2 2 + 10 N

>.

?+I1 8 9 I0 I1

7

12

K

71 *.. ?+I1 2 + 10

N 7+8

?+I1 1

?+I2 ?+ 10 22

22

2+10 22

17+18 1

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Score Svstem Studv for Hand-Extended Noodle Oualitv Based on HMW-GS Index in Wheat Flour

total score, subunits 5 + 10 were the best.

309

indicated that the wheat contained HMW-glutenin subunits 2 + 12, which were of bad quality, but in Zhao’s score system, the score of subunit 2 + 12 was very high, it was 8, although it was opposite in Payne’s and Mao’s results. In this article, hand-extended noodle, a special kind of noodle, was used to study the relationship between noodle quality and HMW-GS. The eight score system of HMW-GS was established based on eight quality indices of hand-extended noodles. In this score system, the score value distribution was continuous. The quantity theory and statistic evaluation were used in this system. These could estimate the affection of frequency of HMW-GS, so it was more reasonable than others. The HMW glutenin subunits 5 + 10 were good quality subunits in previous studies, and in this article, the result was same. Compared to the subunits 7 + 8 and 17 + 18 on Glu-B 1, subunits 17 + 18 were much better than subunits 7 + 8, based on hand-extended noodles, it was same to the result of Wang (2003). Therefore, subunit 17 + 18 was a good subunit for hand-extended noodle.

DISCUSSION Payne et al. (1987) established the score system of 11 HMW glutenin subunits on Glu-1, based on the roasting quality of flour. Mao (1992), and Zhao et al. (1994), established the score system of HMW-GS, too (Table 7). But these score systems were only based on the sedimentation of flour. Sedimentation is a very important index for quantity and quality of protein, but it cannot represent food processing quality. Comparing these score systems with each other, in Payne’s system, the score of HMW-GS was 1, 2, 3, and 4, respectively. Here it seemed that HMW-GS was separated into four different kinds and the difference between different grade HMW glutenin subunits was 1. But in fact, it was not so. In Mao’s and Zhao’s score systems of HMW-GS, the difference between different HMW glutenin subunits was not equal, but it was equal in Payne’s studies, and the important subunit 17 + 18 was not appraised. In addition, a great deal of study results

Table 7 Comparison of HMW-GS score systems on Glu-1 2’ Payne (1987) Mao (1992) Zhao et al. (1994)

3 4 1

GIu-A1 1

N

7+9

7c8

3 2 1

1 1 0

2 0

3 2

6+8 1

CONCLUSION According to the analysis above, all of the determined coefficients of eight multiple linear regression equations were above 0.98. Therefore, by using the HMW-GS composition in the eight hand-extended noodle, the quality indices can be forecasted exactly. The quantity theory and statistic evaluation were used to establish the eight score system for hand-extended noodle based on HMW-GS, which was more reasonable than others. The results indicated that the ideal subunit composition of HMW-GS for this special usage were compositions 1, 17 + 18, and 5 + 10, or compositions 2*, 17 + 18, and 5 + 10. This standard could be used in variety selection in the early generation of breeding crosses. HMW-GS 2 + 10, 2 + 11, and 2 + 12

GIu-B 1 17+18

13+16

7

22

20

2+12

1 -1

3

3

3 -1

2 1 8

3 -

Glu-Dl 3+12 4+12

2 7

I 2 9

4 9 13

were the least desirable subunits for hand-extended noodles, and should be avoided in wheat variety selection aimed for hand-extended noodle flour use.

Acknowledgements This work was supported by Natural Science Foundation of Gansu Province, China (ZS021-A25-045-N), and Natural Science Foundation of Yunnan Province, China (2004C0004R).

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