Abstract: Divergent Selection for Polyphenol Oxidase and Grain Protein and Their Impacts On White Salted Noodle, Bread and Agronomic Traits in Wheat. (2009 Annual Meeting (November 1-5, 2009))

Monday, November 2, 2009

Convention Center, Exhibit Hall BC, Second Floor

John Martin¹, James Berg¹, Petrea Hofer¹, Deanna Nash¹, Philip Bruckner¹ and Kenneth Kephart², (1)Montana State Univ., Bozeman, MT
(2)Montana State Univ., Huntley, MT

Poster Presentation

PosterASA revised.pdf (186.3 kB)

Abstract:

Divergent selection for polyphenol oxidase and grain protein and their impacts on white salted noodle, bread and agronomic traits in wheat

J.M. Martin, J.E. Berg, P. Hofer, K.D. Kephart, D. Nash, and P.L. Bruckner.

Consumers prefer noodles with a bright creamy color that maintains with time. High Levels of Polyphenol oxidase (PPO) activity and high flour protein are associated with darker noodles. A major gene on chromosome 2A in wheat controls substantial variation in PPO activity. Our goal was to determine the impact of selecting for Ppo-A1 allelic differences and high versus low protein on white salted noodle, bread and agronomic traits. Two winter wheat populations were created that segregated for Ppo-A1a (high PPO) and Ppo-A1b (low PPO) and grain protein. Four selection populations were created by divergent selection for grain protein followed by selection of Ppo-A1a and Ppo-A1b alleles within the high and low grain protein groups. The selection populations were evaluated in replicated trials in two environments. White salted noodle and bread quality were measured using four lines from each selection population. The Ppo-A1a vs Ppo-A1b classes differed by 0.40 DA₄₇₅ min^-1g^-1and the high vs low protein classes differed by 17 g kg^-1 in grain protein. The high protein class yielded 8.6 percent less that the low protein group. Ppo-A1 allelic class had no affect on agronomic traits. High protein class gave higher loaf volume, but Ppo-A1 allelic class difference did not affect bread quality. Ppo-A1 allelic class did not affect noodle brightness (L*) at 0 or 24 h, but Ppo-A1a class showed greater change in L* with time. High protein gave darker noodles at both 0 and 24 h and greater change in L* with time. Ppo-A1 allelic class did not affect noodle texture, but noodles were more firm with high protein compared to low protein. Ppo-A1 allelic class and protein affects on noodle and bread traits were additive.