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Plant sciences, sustainable farming systems and food quality

Effect of the puroindoline locus and environment on Chinese fresh noodle texture

E. Storlie A G , E. N. Yang B , Y. C. Zou B , D. S. Chen C H , J. Sheppard D , D. Martin D , S. Huang E , D. Mares F and M. W. Sutherland A I
+ Author Affiliations
- Author Affiliations

A Faculty of Sciences, University of Southern Queensland, Toowoomba, Qld 4350, Australia.

B Crop Research Institute, Sichuan Academy of Agricultural Science, Chengdu City, Sichuan 610066, China.

C Institute of Crop Sciences, Chinese Academy of Agricultural Science, No. 12 Zhongguancun South St, Beijing 100081, China.

D Queensland Department of Primary Industries and Fisheries, Plant Science, PO Box 2282, Toowoomba, Qld 4350, Australia.

E BRI Australia, PO Box 7, North Ryde, NSW 1670, Australia.

F School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia.

G Present address: 209 S 7th Ave, Princeton, MN 55371, USA.

H Present address: Crop Research Institute, Ningxia Academy of Agriculture and Forestry Sciences, Yongning County, Ningxia 750105, China.

I Corresponding author. Email:

Australian Journal of Agricultural Research 57(5) 537-542
Submitted: 12 July 2005  Accepted: 4 January 2006   Published: 17 May 2006


Grain produced from doubled-haploid (DH) wheat lines, developed from a hard- and a soft-grained wheat cultivar, were bulked according to Pinb (puroindoline b) genotypes for an assessment of Chinese fresh noodle texture by a trained taste panel. Each DH line was designated as ‘soft’ or ‘hard’ grained, based on a PCR amplification of the wildtype, soft allele, or the mutant, hard allele. Theoretically, the soft and hard grain bulks represented respective Pinb alleles and an independent assortment of unlinked alleles from the parents, Sunco and Chuanyu 12. Grains from the parents and DH lines were grown at 2 locations in Queensland, Australia, and one in Sichuan, China. The grains were milled and processed for a taste panel evaluation in Chengdu, Sichuan. Results suggest the Pinb alleles had a significant effect on noodle softness and explained 30% of the variation; the ‘soft’ Pinb allele conferred a softer noodle texture. Location had a significant effect on noodle smoothness; wheat grain grown at Biloela, Queensland, produced a smoother noodle texture than grain grown in Sichuan. The effect of location confirms the importance of environment as a variable for this quality character. This investigation exemplifies the utility of Pinb markers for specifically altering Chinese Fresh Noodle texture.

Additional keywords: Triticum aestivum, grain hardness, bulked segregant analysis, taste panel, Pinb, noodle softness.


We thank Phillip Banks, Mandy Christopher, Alison Kelly, Douglas Lush, Lloyd Mason (Queensland Dept of Primary Industries and Fisheries, Toowoomba, Qld) and Neil Howes (University of Sydney Plant Breeding Institute, Cobbitty, NSW). This project was supported by the Australian Centre for International Agricultural Research (ACIAR) and the International Science Linkages Programme ‘Backing Australia’s Ability’ within the Australian Government Dept of Education, Science and Training.


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