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

Giraldo Carbajo, Patricia and Rodriguez de Quijano Urquiaga, Marta and Simón Palacios, Cristina and Vazquez Muñiz, Jose Francisco and 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.

Description

Title: Allelic variation in HMW glutenin in Spanish wheat landraces and their relationship with bread quality
Author/s:
  • Giraldo Carbajo, Patricia
  • Rodriguez de Quijano Urquiaga, Marta
  • Simón Palacios, Cristina
  • Vazquez Muñiz, Jose Francisco
  • Carrillo Becerril, Jose Maria
Item Type: Article
Título de Revista/Publicación: Spanish Journal of Agricultural Research
Date: January 2010
ISSN: 1695-971X
Volume: 8
Subjects:
Freetext Keywords: mixograph; sedimentation volume; Triticum aestivum
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Biotecnologia [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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

More information

Item ID: 8472
DC Identifier: http://oa.upm.es/8472/
OAI Identifier: oai:oa.upm.es:8472
Official URL: http://revistas.inia.es/index.php/sjar
Deposited by: Memoria Investigacion
Deposited on: 18 Aug 2011 11:51
Last Modified: 20 Apr 2016 17:14
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