日本麺用コムギにおけるGlu-A1座とGlu-D1座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響
本研究は，Glu-A1座とGlu-D1座の対立遺伝子の違いによりグルテニンサブユニット構成が異なる4種類の日本麺用コムギの準同質遺伝子系統を，異なる開花期窒素施肥量で栽培し，得られた小麦粉を用いて，サブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響について解析したものである．Glu-A1座に支配されるサブユニットが欠失し，かつ，Glu-D1座に支配されるサブユニット2.2+12を持つ系統では，製麺時の生麺の引張強度が小さく，ゆで麺の破断強度と変形量が小さくなり，生麺が切れやすく，ゆで麺が軟らかく，細くなったことを示した．これは生地物性の弱さに由来すると考えられた．高タンパク質化する...
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| Published in | Japanese journal of crop science Vol. 86; no. 2; pp. 169 - 176 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | Japanese |
| Published |
Tokyo
日本作物学会
01.04.2017
Japan Science and Technology Agency |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0011-1848 1349-0990 |
| DOI | 10.1626/jcs.86.169 |
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| Abstract | 本研究は，Glu-A1座とGlu-D1座の対立遺伝子の違いによりグルテニンサブユニット構成が異なる4種類の日本麺用コムギの準同質遺伝子系統を，異なる開花期窒素施肥量で栽培し，得られた小麦粉を用いて，サブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響について解析したものである．Glu-A1座に支配されるサブユニットが欠失し，かつ，Glu-D1座に支配されるサブユニット2.2+12を持つ系統では，製麺時の生麺の引張強度が小さく，ゆで麺の破断強度と変形量が小さくなり，生麺が切れやすく，ゆで麺が軟らかく，細くなったことを示した．これは生地物性の弱さに由来すると考えられた．高タンパク質化すると，生麺の引張強度が小さく，変形量が大きく，ゆで麺の破断強度と変形量が大きくなり，生麺が伸びやすく，ゆで麺がかたく，太くなったことを示した．この結果は，高タンパク質化により吸水率が高くなり，生地物性が質的に弱くなった生地特性を反映していると考えられた．また，高タンパク質化により，既報と同様，小麦粉の色相は悪くなった．以上の結果から，日本麺の製麺適性において重要である，生麺の作業性とゆで麺の食感，色相を保持するためには，グルテニンサブユニット構成がGlu-A1座支配のサブユニットが欠失し，かつ，Glu-D1座支配のサブユニット2.2+12を持つ組合せではないこと，タンパク質含有率を適度に高めることが望ましいと考えられた． |
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| AbstractList | 本研究は，Glu-A1座とGlu-D1座の対立遺伝子の違いによりグルテニンサブユニット構成が異なる4種類の日本麺用コムギの準同質遺伝子系統を，異なる開花期窒素施肥量で栽培し，得られた小麦粉を用いて，サブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響について解析したものである。Glu-A1座に支配されるサブユニットが欠失し，かつ，Glu-D1座に支配されるサブユニット2.2+12を持つ系統では，製麺時の生麺の引張強度が小さく，ゆで麺の破断強度と変形量が小さくなり，生麺が切れやすく，ゆで麺が軟らかく，細くなったことを示した。これは生地物性の弱さに由来すると考えられた。高タンパク質化すると，生麺の引張強度が小さく，変形量が大きく，ゆで麺の破断強度と変形量が大きくなり，生麺が伸びやすく，ゆで麺がかたく，太くなったことを示した。この結果は，高タンパク質化により吸水率が高くなり，生地物性が質的に弱くなった生地特性を反映していると考えられた。また，高タンパク質化により，既報と同様，小麦粉の色相は悪くなった。以上の結果から，日本麺の製麺適性において重要である，生麺の作業性とゆで麺の食感，色相を保持するためには，グルテニンサブユニット構成がGlu-A1座支配のサブユニットが欠失し，かつ，Glu-D1座支配のサブユニット2.2+12を持つ組合せではないこと，タンパク質含有率を適度に高めることが望ましいと考えられた。 Four near-isogenic lines of Japanese soft wheat with different compositions of high-molecular-weight glutenin subunits, which are controlled by the Glu-A1 and Glu-D1 loci were cultivated with different amounts of nitrogen fertilizer applied at flowering time and the noodle quality was analyzed. In the line that carried both the null allele controlled by the Glu-A1 locus and subunits 2.2+12 controlled by the Glu-D1 locus, tensile force of the raw noodles (RN) and breaking force of the boiled noodles (BN) were weak, and deformation of BN was small, suggesting that RN became easier to break and BN had thinner appearance and softer texture. These results may have derived from the weak dough properties. Increased flour protein content brought weaker tensile force and larger deformation of the RN and stronger breaking force and larger deformation of BN. This shows that RN had better extensibility and BN had thicker appearance and harder texture. These results reflected the dough properties with high water absorption and inferior protein quality. Increased flour protein content also gave a darker flour color as reported before. These results suggest that to adjust appropriate grain protein content and not to have both the null allele controlled by the Glu-A1 locus and subunits 2.2+12 controlled by the Glu-D1 locus would be necessary to maintain good handling performance in noodle making and make the noodles with appropriate thickness, appropriate hardness and bright color. 本研究は，Glu-A1座とGlu-D1座の対立遺伝子の違いによりグルテニンサブユニット構成が異なる4種類の日本麺用コムギの準同質遺伝子系統を，異なる開花期窒素施肥量で栽培し，得られた小麦粉を用いて，サブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響について解析したものである．Glu-A1座に支配されるサブユニットが欠失し，かつ，Glu-D1座に支配されるサブユニット2.2+12を持つ系統では，製麺時の生麺の引張強度が小さく，ゆで麺の破断強度と変形量が小さくなり，生麺が切れやすく，ゆで麺が軟らかく，細くなったことを示した．これは生地物性の弱さに由来すると考えられた．高タンパク質化すると，生麺の引張強度が小さく，変形量が大きく，ゆで麺の破断強度と変形量が大きくなり，生麺が伸びやすく，ゆで麺がかたく，太くなったことを示した．この結果は，高タンパク質化により吸水率が高くなり，生地物性が質的に弱くなった生地特性を反映していると考えられた．また，高タンパク質化により，既報と同様，小麦粉の色相は悪くなった．以上の結果から，日本麺の製麺適性において重要である，生麺の作業性とゆで麺の食感，色相を保持するためには，グルテニンサブユニット構成がGlu-A1座支配のサブユニットが欠失し，かつ，Glu-D1座支配のサブユニット2.2+12を持つ組合せではないこと，タンパク質含有率を適度に高めることが望ましいと考えられた． |
| Author | 高田, 兼則 石川, 直幸 船附, 稚子 高橋, 肇 谷中, 美貴子 |
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| Snippet | 本研究は，Glu-A1座とGlu-D1座の対立遺伝子の違いによりグルテニンサブユニット構成が異なる4種類の日本麺用コムギの準同質遺伝子系統を，異なる開花期窒素施肥量で栽... Four near-isogenic lines of Japanese soft wheat with different compositions of high-molecular-weight glutenin subunits, which are controlled by the Glu-A1 and... |
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| SubjectTerms | Alleles Color Composition effects Deformation Dough Flour Flowering Glutenin Grain Loci Noodles Proteins Texture Water absorption Wheat コムギ タンパク質含有率 生地物性 製麺適性 高分子量グルテニンサブユニット |
| Title | 日本麺用コムギにおけるGlu-A1座とGlu-D1座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響 |
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