Analysis of Processing Quality and Its Related Genes Detection of Zhengmai 9188

CHANG Yingying; ZHAO Mingzhong; ZAN Xiangcun; CHEN Wan; HAN Liupeng; GAO Chong; QI Xueli

doi:10.15933/j.cnki.1004-3268.2025.10.004

Abstract：To clarify the performance of processing quality and the aggregation of related genes of Zhengmai 9188,the indexes of processing quality and noodle processing quality of Zhengmai 9188 were measured and evaluated at 9 locations in Henan Province from 2023 to 2024.Seven gene-specific markers were used to identify the genes related to the processing quality of Zhengmai 9188 and its parents(Zhoumai 22 and Zhengmai 7698).The results showed that Zhengmai 9188 had good grain quality,the average values of 1 000-grain weight,volume weight and protein content were 44.0 g,825.1 g/L and 14.4％respectively.The average values of wet gluten content,water absorption rate,stabilization time,stretching area and maximum elongation resistance of its flour were 31.8％,60.5％,8.0 min,80.4 cm2 and 417.9 BU respectively.Compared with the National Wheat Variety Approval Standards of 2024,Zhengmai 9188 met the quality standards for medium-strong-gluten wheat varieties.Zhengmai 9188 had higher peak viscosity and final viscosity of 2 809.7 cP and 3 303.3 cP,respectively,which were comparable to the peak viscosity and final viscosity of snowflake powder.The average setback value was 1 155.3 cP,slightly lower than that of snowflake powder.The noodles of Zhengmai 9188 were bright white and light browning.The average overall score of the noodles was 90.2,which was comparable to the score of the noodles of snowflake flour(90.4).Noodles quality showed consistent performance among different production sites,with CV values of raw dough sheets color and browning degree less than 8％.For cooked noodles,the CV values of firmness,elasticity,smoothness,taste,surface texture,color and overall score were all less than 5％.Zhengmai 9188 integrated the excellent quality genes of Dx5/Psy-A1b/Ppo-A1b/Ppo-D1a,which laid the foundation for its superior processing quality.