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Type: Journal article
Title: Mapping components of flour and noodle colour in Australian wheat
Author: Mares, D.
Campbell, A.
Citation: Crop and Pasture Science, 2001; 52(11-12):1297-1310
Publisher: C S I R O Publishing
Issue Date: 2001
ISSN: 0004-9409
Statement of
D. J. Mares and A. W. Campbell
Abstract: Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat. The objective of this investigation was to identify quantitative trait loci (QTLs) associated with flour and noodle colour traits and with individual components of colour. One hundred and sixty-three doubled haploid lines derived from Sunco Tasman, white-grained, prime hard, and hard wheats adapted to the north-eastern region of Australia were used for the bulk of this study and were supplemented by doubled haploid populations derived from CD87 Katepwa and Cranbrook Halberd for comparisons of flour colour. Samples of Sunco Tasman, together with parental lines, were grown at Narrabri, NSW, in 1998 and 1999 and at Roma, Qld, in 1998 and used for visible light reflectance measurements of flour brightness (CIE L*) and yellowness (CIE b*), and white salted noodle (WSN) and yellow alkaline noodle (YAN) brightness, yellowness, and colour stability. Xanthophyll content and polyphenol oxidase (PPO) activity were measured spectrophotometrically. No consistent QTLs were identified for flour L* or initial L* of WSN and YAN. Xanthophyll content was very strongly associated with QTLs located on chromosomes 3B and 7A and these QTLs also had a major influence on flour b*, WSN b*, and YAN b*. Noodle brightness at 2, 24, and 48 h and the magnitude of change in noodle L* and b* with time were affected by QTLs on 2D, contributed by Tasman, and, to a lesser degree, 2A. The QTL on 2D was clearly associated with control of grain PPO, an enzyme implicated in darkening of Asian style noodles. QTLs located on 2B, 4B, and 5B and associated with control of grain size or flour protein content also appeared to influence a number of colour traits.
Keywords: Colour stability
polyphenol oxidase
DOI: 10.1071/AR01048
Appears in Collections:Agriculture, Food and Wine publications
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