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The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study was conducted to analyze the effect of HMW-GS composition and wheat-rye translocations on physicochemical flour properties and cookie quality of soft wheat flours. Alleles encoded at Glu-A1, Glu-B1 and Glu-D1 locus had a significant [ver mas...]
dc.contributor.authorMoiraghi, Malena
dc.contributor.authorVanzetti, Leonardo Sebastian
dc.contributor.authorPfluger, Laura Alicia
dc.contributor.authorHelguera, Marcelo
dc.contributor.authorPérez, GabrielaTeresa
dc.date.accessioned2017-10-04T14:43:34Z
dc.date.available2017-10-04T14:43:34Z
dc.date.issued2013-11
dc.identifier.issn0733-5210
dc.identifier.otherhttps://doi.org/10.1016/j.jcs.2013.08.007
dc.identifier.urihttp://hdl.handle.net/20.500.12123/1405
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0733521013001471#!
dc.description.abstractThe influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study was conducted to analyze the effect of HMW-GS composition and wheat-rye translocations on physicochemical flour properties and cookie quality of soft wheat flours. Alleles encoded at Glu-A1, Glu-B1 and Glu-D1 locus had a significant effect over physicochemical flour properties and solvent retention capacity (SRC) profile. The null allele for Glu-A1 locus presented the highest cookie factor observed (CF = 7.10), whereas 1BL/1RS and 1AL/1RS rye translocations had a negative influence on CF. The three cultivars that showed the highest CF (19, 44 and 47) had the following combination: Glu-A1 = null, Glu-B1 = 7 + 8, Glu-D1 = 2 + 12 and no secalins. Two prediction equations were developed to estimate soft wheat CF: one using the HMW-GS composition and the other using physicochemical flour parameters, where SRCsuc, SRC carb, water-soluble pentosans, damaged starch and protein turned out to be better CF predictors. This data suggests that grain protein allelic composition and physicochemical flour properties can be useful tools in breeding programs to select soft wheat of good cookie making quality.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceJournal of cereal science 58 (3) : 424-430. (Nov. 2013)eng
dc.subjectTrigo Harineroes_AR
dc.subjectSoft Wheateng
dc.subjectTriticum Aestivum
dc.subjectGluteninseng
dc.subjectTranslocación de Cromosomas
dc.subjectChromosome Translocationeng
dc.subjectPeso Molecular
dc.subjectMolecular Weighteng
dc.subjectTrigo
dc.subjectWheateng
dc.titleEffect of high molecular weight glutenins and rye translocations on soft wheat flour cookie qualityeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.filFil: Moiraghi, Malena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.filFil: Vanzetti, Leonardo Sebastián. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina.
dc.description.filFil: Pfluger, Laura Alicia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
dc.description.filFil: Helguera, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina
dc.description.filFil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.subtypecientifico


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