Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros

Wheat (Triticum aestivum L.) industrialization quality is intimately related to the quantity and quality of proteins; this depends on the presence of different alleles of glutenin of high molecular weight. To determine the effect of different high molecular weight glutenin alleles on the viscoelasti...

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Authors: De la O Olan, M., Espitia-Rangel, E., Molina Galán, J.D, Peña, Roberto, Santacruz-Varela, A., Villaseñor Mir, H.E.
Format: article
Status:Published version
Publication Date:2006
Country:México
Institution:Centro Internacional de Mejoramiento de Maíz y Trigo
Repository:Repositorio Institucional de Publicaciones Multimedia del CIMMYT
OAI Identifier:oai:repository.cimmyt.org:10883/2503
Online Access:http://hdl.handle.net/10883/2503
Access Level:Open access
Keyword:AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
High Molecular Weight Glutenins
Viscoelastic Properties
TRITICUM AESTIVUM
WHEAT
QUALITY
GLUTENINS
RHEOLOGICAL PROPERTIES
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spelling Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harinerosEffect of different high molecular weight glutenin alleles on the viscoelastic properties of bread wheat doughDe la O Olan, M.Espitia-Rangel, E.Molina Galán, J.DPeña, RobertoSantacruz-Varela, A.Villaseñor Mir, H.E.AGRICULTURAL SCIENCES AND BIOTECHNOLOGYHigh Molecular Weight GluteninsViscoelastic PropertiesTRITICUM AESTIVUMWHEATQUALITYGLUTENINSRHEOLOGICAL PROPERTIESWheat (Triticum aestivum L.) industrialization quality is intimately related to the quantity and quality of proteins; this depends on the presence of different alleles of glutenin of high molecular weight. To determine the effect of different high molecular weight glutenin alleles on the viscoelastic properties of bread wheat dough, tests were made on a group of 69 lines derived from the cross Rebeca F2000 by Salamanca S75 by single seed descent from F2 to F6, along with the parental varieties. The lines were sown in Roque, State of Guanajuato, México (Fall-Winter 2003-2004) with normal irrigation (five irrigations) and restricted irrigation (three irrigations). The experimental design was randomized complete blocks, and the means were compared with Tukey (p≤0.05). The viscoelastic properties of the dough were evaluated with the variables kneading time (min), mixographic type, alveogramW, alveogram-P/L and alveogram-P/G. The combinations 1−17+18−5+10, 2*−7+8−5+10 and 1−7+8−5+10 presented the best viscoelastic properties of the flour. In genome A, subunit 1 was characterized by inducing greater kneading time and mixographic type. In genome B, subunits 17+18 and 7+8 had a positive effect on the viscoelastic properties of the dough. In genome D, subunit 5+10 was associated with a positive effect on the viscoelastic properties, while subunit 2+12 was associated with a negative effect. When comparing the combinations, it was found that the effect of substituting 5+10 with 2+12 was very marked, given that where the allele 5+10 appeared, high values were found for alveogramW, alveogram-P/L and alveogram-P/G, which increased the strength and tenacity, whereas the extensibility of the dough was reduced. In contrast, when subunit 2+12 appeared, strength was reduced, but extensibility increased, perhaps due to a pleiotropic effect of the genes that control subunits 5+10 and 2+12.461-469Colegio de Postgraduadoshttp://www.colpos.mx/agrocien/Bimestral/2006/jul-ago/art-5.pdf2013-06-07T21:11:53Z2013-06-07T21:11:53Z2006info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlePDFapplication/pdfhttp://hdl.handle.net/10883/2503440Agrocienciareponame:Repositorio Institucional de Publicaciones Multimedia del CIMMYTinstname:Centro Internacional de Mejoramiento de Maíz y Trigoinstacron:CIMMYTSpanishEnglishCIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.Open Accessinfo:eu-repo/semantics/openAccessoai:repository.cimmyt.org:10883/25032024-10-11T19:58:02Z
dc.title.none.fl_str_mv Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros
Effect of different high molecular weight glutenin alleles on the viscoelastic properties of bread wheat dough
title Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros
spellingShingle Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros
De la O Olan, M.
AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
High Molecular Weight Glutenins
Viscoelastic Properties
TRITICUM AESTIVUM
WHEAT
QUALITY
GLUTENINS
RHEOLOGICAL PROPERTIES
title_short Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros
title_full Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros
title_fullStr Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros
title_full_unstemmed Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros
title_sort Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros
dc.creator.none.fl_str_mv De la O Olan, M.
Espitia-Rangel, E.
Molina Galán, J.D
Peña, Roberto
Santacruz-Varela, A.
Villaseñor Mir, H.E.
author De la O Olan, M.
author_facet De la O Olan, M.
Espitia-Rangel, E.
Molina Galán, J.D
Peña, Roberto
Santacruz-Varela, A.
Villaseñor Mir, H.E.
author_role author
author2 Espitia-Rangel, E.
Molina Galán, J.D
Peña, Roberto
Santacruz-Varela, A.
Villaseñor Mir, H.E.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
High Molecular Weight Glutenins
Viscoelastic Properties
TRITICUM AESTIVUM
WHEAT
QUALITY
GLUTENINS
RHEOLOGICAL PROPERTIES
topic AGRICULTURAL SCIENCES AND BIOTECHNOLOGY
High Molecular Weight Glutenins
Viscoelastic Properties
TRITICUM AESTIVUM
WHEAT
QUALITY
GLUTENINS
RHEOLOGICAL PROPERTIES
description Wheat (Triticum aestivum L.) industrialization quality is intimately related to the quantity and quality of proteins; this depends on the presence of different alleles of glutenin of high molecular weight. To determine the effect of different high molecular weight glutenin alleles on the viscoelastic properties of bread wheat dough, tests were made on a group of 69 lines derived from the cross Rebeca F2000 by Salamanca S75 by single seed descent from F2 to F6, along with the parental varieties. The lines were sown in Roque, State of Guanajuato, México (Fall-Winter 2003-2004) with normal irrigation (five irrigations) and restricted irrigation (three irrigations). The experimental design was randomized complete blocks, and the means were compared with Tukey (p≤0.05). The viscoelastic properties of the dough were evaluated with the variables kneading time (min), mixographic type, alveogramW, alveogram-P/L and alveogram-P/G. The combinations 1−17+18−5+10, 2*−7+8−5+10 and 1−7+8−5+10 presented the best viscoelastic properties of the flour. In genome A, subunit 1 was characterized by inducing greater kneading time and mixographic type. In genome B, subunits 17+18 and 7+8 had a positive effect on the viscoelastic properties of the dough. In genome D, subunit 5+10 was associated with a positive effect on the viscoelastic properties, while subunit 2+12 was associated with a negative effect. When comparing the combinations, it was found that the effect of substituting 5+10 with 2+12 was very marked, given that where the allele 5+10 appeared, high values were found for alveogramW, alveogram-P/L and alveogram-P/G, which increased the strength and tenacity, whereas the extensibility of the dough was reduced. In contrast, when subunit 2+12 appeared, strength was reduced, but extensibility increased, perhaps due to a pleiotropic effect of the genes that control subunits 5+10 and 2+12.
publishDate 2006
dc.date.none.fl_str_mv 2006
2013-06-07T21:11:53Z
2013-06-07T21:11:53Z
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10883/2503
url http://hdl.handle.net/10883/2503
dc.language.none.fl_str_mv Spanish
English
language_invalid_str_mv Spanish
English
dc.rights.none.fl_str_mv Open Access
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Open Access
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv PDF
application/pdf
dc.publisher.none.fl_str_mv Colegio de Postgraduados
http://www.colpos.mx/agrocien/Bimestral/2006/jul-ago/art-5.pdf
publisher.none.fl_str_mv Colegio de Postgraduados
http://www.colpos.mx/agrocien/Bimestral/2006/jul-ago/art-5.pdf
dc.source.none.fl_str_mv 4
40
Agrociencia
reponame:Repositorio Institucional de Publicaciones Multimedia del CIMMYT
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instacron_str CIMMYT
institution CIMMYT
reponame_str Repositorio Institucional de Publicaciones Multimedia del CIMMYT
collection Repositorio Institucional de Publicaciones Multimedia del CIMMYT
repository.name.fl_str_mv
repository.mail.fl_str_mv
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