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Identification of a low-molecular-weight glutenin with positive effects on parameters predicting bread-making quality
Citation
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 |
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| Author/s: |
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| 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 |
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
| Type | Code | Acronym | Leader | Title |
|---|---|---|---|---|
| Government of Spain | AGL2012-38345 | Unspecified | Unspecified | Unspecified |
| Government of Spain | AGL2016-77149C2 | Unspecified | Unspecified | Caracterización 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 |
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| 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 |
