Control of galactosyl-diglycerides in wheat endosperm by group 5 chromosomes

Hernandez Lucas, Carlos and Fernandez de Caleya, R. and Carbonero Zalduegui, Pilar and García Olmedo, Francisco (1977). Control of galactosyl-diglycerides in wheat endosperm by group 5 chromosomes. "Genetics", v. 85 (n. 3); pp. 521-527. ISSN 0016-6731.

Description

Title: Control of galactosyl-diglycerides in wheat endosperm by group 5 chromosomes
Author/s:
  • Hernandez Lucas, Carlos
  • Fernandez de Caleya, R.
  • Carbonero Zalduegui, Pilar
  • García Olmedo, Francisco
Item Type: Article
Título de Revista/Publicación: Genetics
Date: March 1977
ISSN: 0016-6731
Volume: 85
Subjects:
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] PDF - Users in campus UPM only - Requires a PDF viewer, such as GSview, Xpdf or Adobe Acrobat Reader
Download (198kB)

Abstract

Lower levels of monogalactosyl diglyceride (MGDG) and digalactosyl diglyceride (DGDG) have been found in tetraploid wheats as compared with those in hexaploid wheats. The same difference has been found between hexaploid cultivars and tetraploid lines derived from them by D genome extraction. A lower level of MGDG and DGDG is also present in Triticum carthlicum (AABB) as compared with Aegilops squarrosa (DD) or with the synthetic T. spelta (AABBDD) obtained from them. Analysis of the appropriate nullitetrasomic and ditelosomic lines indicates that a gene or genes located in the short arm of chromosome 5D are responsible for the observed difference and that group 5 chromosomes can be ranked as to their influence on the MGDG and DGDG levels in the order 5B > 5D > 5A and 5D > 5B > 5A, respectively. These results further support our previous identification of DGDG as the lipid factor responsible for petroleum ether solubility of lipopurothionins. Since DGDG contributes to baking quality by improving the retention of fermentation gases, the present observations imply that the difference in bread-making quality between the two types of wheat is not due only to proteins contributed by the D genome

More information

Item ID: 7631
DC Identifier: http://oa.upm.es/7631/
OAI Identifier: oai:oa.upm.es:7631
Official URL: http://www.genetics.org/content/85/3/521.short
Deposited by: Memoria Investigacion
Deposited on: 20 Jun 2011 09:38
Last Modified: 22 Sep 2014 10:31
  • 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