Efecto de gluteninas de alto peso molecular de los genomas a y b sobre propiedades reológicas y volumen de pan en trigos harineros

To determine the influence of specific subunits of the A and B genomes of high molecular weight glutenins (G-APM) on the elasticity and extensibility of dough gluten and bread volume of bread wheat (Triticum aestivum L.), we tested a group of 98 lines, F2 to F6, obtained from the cross Rebeca F2000×Baviacora M92 derived from descendents of a single seed of F2 to F6. The genotypes and parents were sown in two sites at the Valley of México experimental station of the Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP) during the 2004 spring-summer crop cycle. Alleles 1 and 2* of the A genome, 7+9 and 17+18 of the B genome were studied. Analysis of quality variables and electrophoretic identification of the high molecular weight glutenins was conducted in the wheat quality laboratory of the Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT). Gluten quality was assessed on the basis of sedimentation volume, mixing development time, stability in kneading, tolerance to over-kneading, W alveogram and alveogram P/L, and bread volume. The combination 2*, 17+18, 5+10 of G-APM showed better gluten strength and extensibility values (p≤0.05), followed by the combinations 1, 17+18, 5+10, 1, 7+9, 5+10 and 2*, 7+9, 5+10. When allele 7+9 was substituted by 17+18 of the B genome, an increase in extensibility and bread volume (p≤0.05) was observed, indicating that allele 17+18 contributes more to bread quality than 7+9. No significant differences were observed between alleles 1 and 2* of the A genome (p≤0.05).

Bibliographic Details

Main Authors:	Martinez Cruz, E., Espitia-Rangel, E., Benítez-Riquelme, I., Peña-Bautista, R.J., Santacruz-Varela, A., Villaseñor Mir, H.E.
Format:	Article biblioteca
Language:	English Spanish
Published:	Colegio de Postgraduados 2007
Subjects:	AGRICULTURAL SCIENCES AND BIOTECHNOLOGY, Gluten Strength and Extensibility, TRITICUM AESTIVUM, BREAD, QUALITY, GLUTEN, VISCOELASTICITY, GENOMES,
Online Access:	http://hdl.handle.net/10883/2542
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