ABSTRACT
BACKGROUND: Dark spots may affect the appearance of fresh noodles during storage, even when made from flour with low ash content. The effect of flour bran content on the degree of dark spot formation in fresh wet noodle sheets (FWNS) is investigated to explain this phenomenon. RESULTS: Confocal laser scanning microscopy (CLSM) observation revealed that the wheat bran particles were responsible for the formation of dark spots on FWNS, with each bran particle core generating a single dark spot. In wheat flours with low ash content, the number of wheat bran particles causing dark spot formation on FWNS was limited, and these particles were not visible to the naked eye until their size exceeded approximately 50 µm. Tropolone, a polyphenol oxidase inhibitor (PubChem CID: 24900578) and dry heating treatment, which inactivates polyphenol oxidase, was found to inhibit or reduce the formation of dark spots. CONCLUSION: Based on these findings, it can be concluded that bran particles, rich in polyphenol oxidase, play a key role in dark spot formation. © 2023 Society of Chemical Industry.
Subject(s)
Dietary Fiber , Flour , Catechol OxidaseABSTRACT
Multiple-PCR was conducted to establish a stable PCR system for identifying the three Wx genes in wheat. Two pairs of primers were employed to amplify Wx-A1, Wx-B1, and Wx-D1 genes of wheat, with the target sequences of 230 bp/265 bp, 854 bp, and 204 bp, respectively. The results showed that Wx-A1, Wx-B1, and Wx-D1 can be detected simultaneously in a single reaction. This method proved to be repeatable and low cost for evaluation of wheat quality properties in breeding program. This multiple-PCR technique can be efficiently used in marker-assisted selection for Wx genes, which will improve selection procedure for waxy wheat.
