Calidad harino-panadera en trigo blando (T. aestivum L.) : influencia de las prolaminas y microsatélites relacionados

Kerfal, Samir (2008). Calidad harino-panadera en trigo blando (T. aestivum L.) : influencia de las prolaminas y microsatélites relacionados . Thesis (Doctoral), E.T.S.I. Agrónomos (UPM) [antigua denominación].

Description

Title: Calidad harino-panadera en trigo blando (T. aestivum L.) : influencia de las prolaminas y microsatélites relacionados
Author/s:
  • Kerfal, Samir
Contributor/s:
  • Carrillo Becerril, José María
Item Type: Thesis (Doctoral)
Date: 2008
Subjects:
Freetext Keywords: Microbiología alimentaria ; Biotecnología ; Harina ; Pan
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Biotecnologia [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

Full text

[img]
Preview
PDF - Requires a PDF viewer, such as GSview, Xpdf or Adobe Acrobat Reader
Download (1MB) | Preview

Abstract

Resumen El objetivo de esta tesis doctoral ha sido determinar la influencia de las subunidades de gluteninas de alto (HMW) y bajo peso molecular (LMW) y las gliadinas, e identificar marcadores moleculares microsatelites (SSRs) ligados a QTLs de calidad harino-panadera en trigo blando (Triticum aestivum L.) Se utilizaron 79 lineas recombinantes F7 procedentes del cruzamiento ‘Marius’ x ‘Cajeme71’ en diseno experimental en bloques completos al azar durante 2 anos. En esta poblacion se determino la composicion en subunidades de gluteninas HMW y LMW, gliadinas mediante tecnicas electroforeticas en geles SDS-PAGE y A-PAGE. Se estudiaron 683 (SSRs) para proceder a definir los grupos de ligamento posibles y busqueda de calidad harino-panadera. Finalmente, se realizaron las siguientes pruebas de calidad: dureza y contenido en proteina del grano, volumen de sedimentacion, mixografo, y alveografo. Los resultados obtenidos indicaron que la mejor combinacion subunidades/alelos para la fuerza del gluten es la siguiente: para Glu-A1: 1 de ‘Cajeme71’. Para Glu-B1: 7*+9 de ‘Marius’.Para Glu-D1: 5+10 de ‘Cajeme71’. Para Glu-B3: g de ‘Marius’. At Glu-D3: c . de ‘Marius’. Para Gli-A2: l de ‘Marius’ y para Gli-B2: c de ‘Cajeme71’. La mejor combinacion subunidades/alelos para la extensibilidad del gluten es la siguiente: Para Glu- A1: null de ‘Marius’. Para Glu-B1: 17+18 de ‘Cajeme71’. Para Glu-D1: 4+12 de ‘Marius’. Para Glu-B3: g de ‘Marius’. Para Glu-D3: a de ‘Cajeme71’y para Gli-B2: g de ‘Marius’. No se observo un efecto de la variacion allelica para Gli-A2 sobre la extensibilidad del gluten. Resumen Los resultados obtenidos del analisis de QTLs indicaron que los cromosomas presentan regiones (QTLs) que influyen en mayor o menor medida en la calidad del trigo blando con un porcentaje de variacion explicada que varia desde el 9% al 29%. Los QTLs del parental ‘Cajeme71’ con efectos sobre la calidad panadera se han identificado en los cromosomas siguientes: Para el volumen de sedimentacion en: 7AS, 5BS 6DL y 1DL. Para el tiempo de mezcla en: 1DL. Para la tolerancia al mixografo en: 2AS. Para la tenacidad en: 1DL. Para la extensibilidad de la masa en: 7AS, 5AL, y 2B. Para la fuerza del gluten en: 5DL. Para el contenido en proteina en: 5AL, 7AS, 5BS, 2AS, y para la dureza en: 1DL. Los QTLs del parental ‘Marius’ con efectos sobre la calidad panadera se han identificado en los cromosomas siguientes: Para el tiempo de mezcla en: 3BS. Para la tolerancia al mixografo en: 7AS. Para la tenacidad en: 2AS y 1BS. Para la extensibilidad de la masa en: 1DS. Para la fuerza del gluten en: 2AS y 1BS. Para el contenido en proteina en: 1DS y 6DS, y para la dureza en: 2AS. Abstract Abstract The aim of the present work is to determine not only the influence of the glutenin subunits (High and Low Molecular Weight) and gliadins, but also, to identify significant QTLs in dough properties other than prolamin loci located on group 1 and 6 whose effects on wheat quality are widely recognized. A set of 79 recombinant inbred lines (RILs) (F7) developed from two commercial cultivars ‘Marius’ and ‘Cajeme71’ were used in this study. Field trial was conducted over two years arranged in randomized complete block design. Kernel hardness and protein content was evaluated by near-infrared reflectance spectroscopy whreas dough properties were evaluated by Sedimentation volume, Mixograph and Alveograph tests. The composition of glutenins and gliadins was determined using the electrophoretic method (SDSS and A-PAGE) whereas capillary electrophoresis was used to detect polymorphisms between the parental lines and to genotype the mapping population. Results showed that the best subunits/alleles combinations for dough strength were as follows: At Glu-A1: 1 from ‘Cajeme71’. At Glu-B1: 7*+9 from ‘Marius’. At Glu-D1: 5+10 from ‘Cajeme71’. At Glu-B3: g from ‘Marius’. At Glu-D3: c from ‘Marius’. At Gli-A2: l from ‘Marius’ and at Gli-B2: c from ‘Cajeme71’ whereas the best subunits/ allele combinations for dough extensibility were as follows: At Glu-A1: null from ‘Marius’. At Glu-B1: 17+18 from ‘Cajeme71’. At Glu-D1: 4+12 from ‘Marius’. At Glu- B3: g from ‘Marius’. At Glu-D3: a from ‘Cajeme71’ and at Gli-B2: g from ‘Marius’. The allelic variation at Gli-A2 does not show any difference on dough extensibility. Abstract Results showed also QTLs that influence dough quality whose phenotypic variation varies between 9% and 29%. One hand, QTLs alleles from Cajeme71 for better dough properties were identified as follows: for sedimentation volume on chromosomes: 7AS, 5BS 6DL and 1DL. For mixing time on chromosome: 1DL. For breakdown on chromosome: 2AS. For tenacity on chromosome: 1DL. For dough extensibility on chromosomes: 7AS, 5AL, and 2B. For dough strength on chromosome: 5DL. For protein content on chromosomes: 5AL, 7AS, 5BS, 2AS, and for hardness on chromosome: 1DL. In other hand, QTLs alleles from ‘Marius’ for better dough properties were localized as follows: for mixing time on chromosome 3BS. For mixing tolerance: on chromosome 7AS. For dough tenacity on chromosomes: 2AS, 1BL, 5DL, and 2BS. For dough extensibility on chromosome: 1DS. For dough strength on chromosomes: 2AS and 1BS. For protein content on chromosome 1DS and 6DS and for hardness on chromosomes: 2AS and 1BS.

More information

Item ID: 1856
DC Identifier: http://oa.upm.es/1856/
OAI Identifier: oai:oa.upm.es:1856
Deposited by: Memoria Investigacion
Deposited on: 15 Oct 2009 07:12
Last Modified: 20 Apr 2016 07:03
  • Logo InvestigaM (UPM)
  • Logo GEOUP4
  • Logo Open Access
  • Open Access
  • Logo Sherpa/Romeo
    Check whether the anglo-saxon journal in which you have published an article allows you to also publish it under open access.
  • Logo Dulcinea
    Check whether the spanish journal in which you have published an article allows you to also publish it under open access.
  • Logo de Recolecta
  • Logo del Observatorio I+D+i UPM
  • Logo de OpenCourseWare UPM