Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
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 trans...
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2017
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| Online Access: | http://hdl.handle.net/20.500.12123/1405 http://www.sciencedirect.com/science/article/pii/S0733521013001471#! https://doi.org/10.1016/j.jcs.2013.08.007 |
| _version_ | 1855034798129545216 |
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| author | Moiraghi, Malena Vanzetti, Leonardo Sebastian Pfluger, Laura Alicia Helguera, Marcelo Pérez, GabrielaTeresa |
| author_browse | Helguera, Marcelo Moiraghi, Malena Pfluger, Laura Alicia Pérez, GabrielaTeresa Vanzetti, Leonardo Sebastian |
| author_facet | Moiraghi, Malena Vanzetti, Leonardo Sebastian Pfluger, Laura Alicia Helguera, Marcelo Pérez, GabrielaTeresa |
| author_sort | Moiraghi, Malena |
| collection | INTA Digital |
| description | 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 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA1405 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA14052018-07-05T13:34:27Z Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality Moiraghi, Malena Vanzetti, Leonardo Sebastian Pfluger, Laura Alicia Helguera, Marcelo Pérez, GabrielaTeresa Trigo Harinero Soft Wheat Glutenins Chromosome Translocation Molecular Weight Wheat Triticum Aestivum Translocación de Cromosomas Peso Molecular Trigo 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 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. Fil: 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 Fil: Vanzetti, Leonardo Sebastián. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina. Fil: Pfluger, Laura Alicia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina Fil: Helguera, Marcelo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Marcos Juárez; Argentina Fil: 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 2017-10-04T14:43:34Z 2017-10-04T14:43:34Z 2013-11 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/1405 http://www.sciencedirect.com/science/article/pii/S0733521013001471#! 0733-5210 https://doi.org/10.1016/j.jcs.2013.08.007 eng info:eu-repo/semantics/restrictedAccess application/pdf Journal of cereal science 58 (3) : 424-430. (Nov. 2013) |
| spellingShingle | Trigo Harinero Soft Wheat Glutenins Chromosome Translocation Molecular Weight Wheat Triticum Aestivum Translocación de Cromosomas Peso Molecular Trigo Moiraghi, Malena Vanzetti, Leonardo Sebastian Pfluger, Laura Alicia Helguera, Marcelo Pérez, GabrielaTeresa Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality |
| title | Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality |
| title_full | Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality |
| title_fullStr | Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality |
| title_full_unstemmed | Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality |
| title_short | Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality |
| title_sort | effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality |
| topic | Trigo Harinero Soft Wheat Glutenins Chromosome Translocation Molecular Weight Wheat Triticum Aestivum Translocación de Cromosomas Peso Molecular Trigo |
| url | http://hdl.handle.net/20.500.12123/1405 http://www.sciencedirect.com/science/article/pii/S0733521013001471#! https://doi.org/10.1016/j.jcs.2013.08.007 |
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