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Zhang Qi-Jun

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Zhang Qi-Jun
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Zhang Qi-Jun

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Now showing 1 - 4 of 4
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    Variation of pentosans and solvent retention capacities in wheat genotypes and their relationship with processing quality
    (Institute of Crop Sciences, 2005) Qian Sen-he; Yan Zhang; Desen Wang; He Zhonghu; Zhang Qi-Jun; Yao Da-Nian
    Publication
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    Polyphenol oxidase activities of Chinese winter wheat cultivars and correlations with quality characteristics
    (Institute of Crop Sciences, 2003) Ge Xiu-Xiu; He Zhonghu; Yang Jin; Zhang Qi-Jun
    Publication
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    Identification of HWM-GS in Glu-B1 loci by HPLC and the effects of 7oe on wheat dough strength
    (Institute of Crop Sciences, 2007) Pingping Zhang; Zhang Qi-Jun; Liu Li; Xianchun Xia; He Zhonghu
    Correct identification of high molecular weight glutenin subunits (HMW-GS), and clarify their effects on wheat dough properties are very important in wheat (Triticum aestivum L.) quality study. Sixty-two cultivars or lines were used in present study to identify the composition of HMW-GS by SDS-PAGE and reversed-phase high-performance liquid chromatography (RP-HPLC). The results showed that combination of SDS-PAGE and RP-HPLC can effectively identify the composition of HWM-GS in Glu-B1 loci, especially for Glu-B1(7+8). Thirteen sib lines were used to study the effect of Glu-B1al (7OE+8*) and protein fractions on wheat quality properties related to dough strength by RP-HPLC and size-exclusion high-performance liquid chromatography (SE-HPLC). The results showed that sib lines with Glu-B1al (7OE+8*) significantly increased the quantity of HMW-GS, thus significantly improved dough strength, which could be used as high quality subunits in improving wheat gluten strength. Correlation analysis showed that the quantity of total glutenin, HMW-GS, LMW-GS and x-HMW were highly and positively correlated with extensograph maximum resistance (Rmax) with r of 0.76, 0.76, 0.77 and 0.72 (P＜0.01), respectively. The relative content of SDS-unextractable glutenin polymeric protein (UPP percentage) were highly and positively correlated with mixograph development time (MDT), farinograph development time (DT) and stability (ST), and Rmax with r of 0.77 (P＜0.01), 0.90 (P＜0.001), 0.89 (P＜0.001) and 0.87 (P＜0.001) , respectively. The ratio of gliadin to glutenin in quantity was negatively and significantly correlated with MDT, ST and Rmax with r of -0.69 (P＜0.01), -0.58 (P＜0.05) and -0.64 (P＜0.05) , respectively. HPLC is a useful tool for wheat quality breeding.
    Publication
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    Relationship between soft wheat quality traits and cookie quality parameters
    (Institute of Crop Sciences, 2005) Zhang Qi-Jun; Zhang, Y.; He Zhonghu; Peña, R.
    Development of soft wheat cultivars is a major breeding objective in the Yangtze and Southwestern winter wheat regions. However, the evaluation method and selection parameters for cookie quality is not available in China, which has become the limiting factor for wheat quality improvement. The objectives of this study were to evaluate the quality performance of newly development soft wheat cultivars and establish quality evaluation system for Chinese soft wheat breeding program. Seventeen soft wheat genotypes were grown at three locations in 200 - 2001 and 2001 - 2002 seasons in Yangtze and Southwest regions under normal fertilizer application and no nitrogen fertilizer application after sowing. Whole meal and flour protein content, flour yield, ash content, parameters of Farinograph, Extensograph, and Alveograph, solvent retention capacity (SRC), alkaline water retention capacity (AWRC), and cookie quality were recorded according to AACC methods. The results showed that P and P/L of Alveograph, AWRC, sodium carbonate SRC, and sugar SRC were significantly associated with cookie diameter, with r= -0.79, -0.75, -0.78, -0.79 and -0.80, respectively. Farinograph and Extensograph are not recommended for soft wheat quality evaluation. Three cultivars, i.e. Jianmai 1, Wanmai 19 and Wanmai 48 showed very very good cookie quality with cookie diameter above 480mm. The recommended quality traits for good cookie wheat are presented below: SKCS hardness 1- 40, seed protein content 9.0% -11.5%, flour protein content 8.0% -10.0%, P<40 mm, P/L<0.50, W<75x10-4 J of Alveograph, AWRC< 59%, water SRC<53%, sodium carbonate SRC<66%, lactic acid SRC<83%, sugar SRC<87%, cookie diameter>480mm.
    Publication