Allelic variation in HMW glutenin in Spanish wheat landraces and their relationship with bread quality

Giraldo Carbajo, Patricia; Rodriguez de Quijano Urquiaga, Marta; Simón Palacios, Cristina; Vazquez Muñiz, Jose Francisco y Carrillo Becerril, Jose Maria (2010). Allelic variation in HMW glutenin in Spanish wheat landraces and their relationship with bread quality. "Spanish Journal of Agricultural Research", v. 8 (n. 4); pp. 1012-1023. ISSN 1695-971X.

Descripción

Título: Allelic variation in HMW glutenin in Spanish wheat landraces and their relationship with bread quality
Autor/es:
  • Giraldo Carbajo, Patricia
  • Rodriguez de Quijano Urquiaga, Marta
  • Simón Palacios, Cristina
  • Vazquez Muñiz, Jose Francisco
  • Carrillo Becerril, Jose Maria
Tipo de Documento: Artículo
Título de Revista/Publicación: Spanish Journal of Agricultural Research
Fecha: Enero 2010
Volumen: 8
Materias:
Palabras Clave Informales: mixograph; sedimentation volume; Triticum aestivum
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Biotecnologia [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

The allelic variation of high molecular weight glutenins as principal determinants of bread quality has been analyzed in 165 Spanish wheat ( Triticum aestivum ssp. vulgare L.) landraces provided by the Plant Genetic Resources Centre. The identification by standard electrophoresis techniques has been supported by a new PCR screening method, allowing the identification of the 2•• glutenin subunit from the Glu-A1 locus in some landraces. The relation of high molecular weight glutenins and bread quality has been evaluated by SDS-sedimentation tests and mixographs. A positive influence on quality has been found for the 2•• glutenin subunit from the Glu-A1 locus, pairs 7 + 8 and 13 + 16 from the Glu-B1 locus, and pair 5 + 10 from the Glu-D1 locus. The presence of a wide range of values for quality traits in landraces with the same high molecular weight glutenin composition points to the possible influence of other prolamins such as the low molecular weight glutenins. Their influence on bread quality will be assessed in future studies. A complete description of the high molecular weight glutenin composition and quality values of all the landraces analyzed in this study is provided for use in wheat breeding programs

Más información

ID de Registro: 8472
Identificador DC: http://oa.upm.es/8472/
Identificador OAI: oai:oa.upm.es:8472
URL Oficial: http://revistas.inia.es/index.php/sjar
Depositado por: Memoria Investigacion
Depositado el: 18 Ago 2011 11:51
Ultima Modificación: 20 Abr 2016 17:14
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