Identification of a low-molecular-weight glutenin with positive effects on parameters predicting bread-making quality

Chacón Moreno, Efraín Antonio and López Fernández, Matilde and Giraldo Carbajo, Patricia and Vazquez Muñiz, Jose Francisco and Carrillo Becerril, Jose Maria and Rodríguez Quijano, M. and Benavente Barzana, M. Elena (2018). Identification of a low-molecular-weight glutenin with positive effects on parameters predicting bread-making quality. In: "LACC/IGW. 13th International Gluten Workshop", 14/03/2018-17/03/2018, Ciudad de México, México. p. 3.

Description

Title: Identification of a low-molecular-weight glutenin with positive effects on parameters predicting bread-making quality
Author/s:
  • Chacón Moreno, Efraín Antonio
  • López Fernández, Matilde
  • Giraldo Carbajo, Patricia
  • Vazquez Muñiz, Jose Francisco
  • Carrillo Becerril, Jose Maria
  • Rodríguez Quijano, M.
  • Benavente Barzana, M. Elena
Item Type: Presentation at Congress or Conference (Article)
Event Title: LACC/IGW. 13th International Gluten Workshop
Event Dates: 14/03/2018-17/03/2018
Event Location: Ciudad de México, México
Title of Book: LACC/IGW. 13th International Gluten Workshop. Proceedings
Date: March 2018
Subjects:
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Biotecnología - Biología Vegetal
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

The main role of high-molecular-weight glutenin subunits (HMW-GS) on bread gluten properties is very well established. However, there is much less knowledge about the contribution of low-molecular-weight glutenins (LMW-GS) on the functional properties of bread wheat flours. The present study has analyzed a set of segregant lines derived from a cross between two Spanish bread wheat landraces (‘Richela Blanca’ and ‘Jeja Pardilla’) with identical HMW-GS profiles but striking differences on gluten strength according to the predicted by sodium dodecyl sulphate sedimentation (SDS-S) tests. Their protein band patterns for LMW-GS loci have been determined by means of one-dimensional electrophoresis. Mean comparison for several parameters related to wheat functional quality supports a positive effect of the LMW-GS encoded by the Glu-D3 allele of ‘Richela Blanca’ on bread-making quality.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2012-38345UnspecifiedUnspecifiedUnspecified
Government of SpainAGL2016-77149C2UnspecifiedUnspecifiedCaracterización de variedades locales españolas de trigo, identificación de marcadores moleculares asociados a caracteres agronómicos y selección de germoplasma para premejora

More information

Item ID: 63306
DC Identifier: http://oa.upm.es/63306/
OAI Identifier: oai:oa.upm.es:63306
Official URL: http://cereals2018.cimmyt.org/13th-international-gluten-workshop/
Deposited by: Memoria Investigacion
Deposited on: 21 Sep 2020 12:55
Last Modified: 21 Sep 2020 17:16
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