Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors

Detalhes bibliográficos
Autor(a) principal: Olán, Micaela De la O
Data de Publicação: 2011
Outros Autores: Rangel, Eduardo Espitia, Villaseñor Mir, Héctor Eduardo, Molina Galán, José Domingo, Sánchez, Higinio López, Varela, Amalio Santacruz, Peña Bautista, Roberto Javier
Tipo de documento: Artigo
Idioma: spa
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/8462
Resumo: The objective of this study was to determine the effect of environmental and genotypic factors on industrial quality and on the monomeric and polymeric protein contents and ratio of 24 rainfed bread wheat recombinant lines. The cultivation was done in five environmental conditions generated by agronomic management in the autumn-winter 2006/2007 cycle, at Roque, Guanajuato, Mexico. The mixing time (TMA), strength (ALVW) and extensibility (ALVPL) of the dough, gliadin (50PS) and glutenin (50PI) rich fractions, and their ratio (50PS/50PI), were evaluated. The best combinations of high and low molecular weight glutenins for TMA and ALVW were 1, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; 1, 17+18, 5+10/Glu-A3c, Glu-B3h, Glu-D3b; and 2*, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; for ALVPL it was 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; and for 50PS they were 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; and 1, 17+18, 5+10/Glu-A3e, Glu-B3h, Glu-D3b. The 50PS/50PI ratio was higher in genotypes with 2*, 17+18, 2+12/Glu-A3e, Glu-B3g, Glu-D3b. TMA is higher when temperature increases, and the best ALVPL is found under normal environmental conditions. Gliadin fraction and the 50PS/50PI ratio are higher when sulphur fertilization is done, and 50PI increases with drought and higher temperatures during grain-filling stage.
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spelling Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factorsProteínas del gluten y reología de trigos harineros mexicanos influeciados por factores ambientales y genotípicosGluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factorsTriticum aestivum; industrial quality; protein content; gliadin; gluteninTriticum aestivum; calidad industrial; contenido de proteína; gliadina; gluteninaTriticum aestivum; industrial quality; protein content; gliadin; gluteninThe objective of this study was to determine the effect of environmental and genotypic factors on industrial quality and on the monomeric and polymeric protein contents and ratio of 24 rainfed bread wheat recombinant lines. The cultivation was done in five environmental conditions generated by agronomic management in the autumn-winter 2006/2007 cycle, at Roque, Guanajuato, Mexico. The mixing time (TMA), strength (ALVW) and extensibility (ALVPL) of the dough, gliadin (50PS) and glutenin (50PI) rich fractions, and their ratio (50PS/50PI), were evaluated. The best combinations of high and low molecular weight glutenins for TMA and ALVW were 1, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; 1, 17+18, 5+10/Glu-A3c, Glu-B3h, Glu-D3b; and 2*, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; for ALVPL it was 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; and for 50PS they were 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; and 1, 17+18, 5+10/Glu-A3e, Glu-B3h, Glu-D3b. The 50PS/50PI ratio was higher in genotypes with 2*, 17+18, 2+12/Glu-A3e, Glu-B3g, Glu-D3b. TMA is higher when temperature increases, and the best ALVPL is found under normal environmental conditions. Gliadin fraction and the 50PS/50PI ratio are higher when sulphur fertilization is done, and 50PI increases with drought and higher temperatures during grain-filling stage. El objetivo de este estudio fue conocer el efecto de factores ambientales y genotípicos sobre los parámetros de calidad industrial y sobre la cantidad y relación de proteínas monoméricas y poliméricas del gluten en 24 líneas recombinantes de trigos harineros de temporal. El cultivo se desarrolló en cinco condiciones ambientales generadas por manejo agronómico, ciclo otoño-invierno 2006/2007, en Roque, Guanajuato, México. Se evaluaron el tiempo de amasado (TMA), fuerza (ALVW), extensibilidad (ALVPL) de la masa, fracción rica en gliadina (50PS) y en glutenina (50PI), y su relación (50PS/50PI). Las mejores combinaciones de gluteninas de alto y bajo peso molecular para TMA y ALVW fueron los genotipos con 1, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; 1, 17+18, 5+10/Glu-A3c, Glu-B3h, Glu-D3b, y 2*, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; para ALVPL, 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; para 50PS, 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; y 1, 17+18, 5+10/Glu-A3e, Glu-B3h, Glu-D3b. La relación 50PS/50PI fue mayor en genotipos con 2*, 17+18, 2+12/Glu-A3e, Glu-B3g, Glu-D3b. El TMA es mayor cuando aumenta la temperatura y la mejor ALVPL se obtiene en el ambiente bajo condiciones normales. La fracción 50PS y la relación 50PS/50PI son mayores cuando se realiza la fertilización con azufre, y se obtiene incremento de 50PI con riego limitado y aumento de temperaturas durante el llenado de grano. The objective of this study was to determine the effect of environmental and genotypic factors on industrial quality and on the monomeric and polymeric protein contents and ratio of 24 rainfed bread wheat recombinant lines. The cultivation was done in five environmental conditions generated by agronomic management in the autumn-winter 2006/2007 cycle, at Roque, Guanajuato, Mexico. The mixing time (TMA), strength (ALVW) and extensibility (ALVPL) of the dough, gliadin (50PS) and glutenin (50PI) rich fractions, and their ratio (50PS/50PI), were evaluated. The best combinations of high and low molecular weight glutenins for TMA and ALVW were 1, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; 1, 17+18, 5+10/Glu-A3c, Glu-B3h, Glu-D3b; and 2*, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; for ALVPL it was 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; and for 50PS they were 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; and 1, 17+18, 5+10/Glu-A3e, Glu-B3h, Glu-D3b. The 50PS/50PI ratio was higher in genotypes with 2*, 17+18, 2+12/Glu-A3e, Glu-B3g, Glu-D3b. TMA is higher when temperature increases, and the best ALVPL is found under normal environmental conditions. Gliadin fraction and the 50PS/50PI ratio are higher when sulphur fertilization is done, and 50PI increases with drought and higher temperatures during grain-filling stage.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraOlán, Micaela De la ORangel, Eduardo EspitiaVillaseñor Mir, Héctor EduardoMolina Galán, José DomingoSánchez, Higinio LópezVarela, Amalio SantacruzPeña Bautista, Roberto Javier2011-01-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/8462Pesquisa Agropecuaria Brasileira; v.45, n.9, set. 2010; 989-996Pesquisa Agropecuária Brasileira; v.45, n.9, set. 2010; 989-9961678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAspahttps://seer.sct.embrapa.br/index.php/pab/article/view/8462/6064info:eu-repo/semantics/openAccess2014-11-10T20:17:26Zoai:ojs.seer.sct.embrapa.br:article/8462Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-11-10T20:17:26Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors
Proteínas del gluten y reología de trigos harineros mexicanos influeciados por factores ambientales y genotípicos
Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors
title Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors
spellingShingle Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors
Olán, Micaela De la O
Triticum aestivum; industrial quality; protein content; gliadin; glutenin
Triticum aestivum; calidad industrial; contenido de proteína; gliadina; glutenina
Triticum aestivum; industrial quality; protein content; gliadin; glutenin
title_short Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors
title_full Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors
title_fullStr Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors
title_full_unstemmed Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors
title_sort Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors
author Olán, Micaela De la O
author_facet Olán, Micaela De la O
Rangel, Eduardo Espitia
Villaseñor Mir, Héctor Eduardo
Molina Galán, José Domingo
Sánchez, Higinio López
Varela, Amalio Santacruz
Peña Bautista, Roberto Javier
author_role author
author2 Rangel, Eduardo Espitia
Villaseñor Mir, Héctor Eduardo
Molina Galán, José Domingo
Sánchez, Higinio López
Varela, Amalio Santacruz
Peña Bautista, Roberto Javier
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv


dc.contributor.author.fl_str_mv Olán, Micaela De la O
Rangel, Eduardo Espitia
Villaseñor Mir, Héctor Eduardo
Molina Galán, José Domingo
Sánchez, Higinio López
Varela, Amalio Santacruz
Peña Bautista, Roberto Javier
dc.subject.por.fl_str_mv Triticum aestivum; industrial quality; protein content; gliadin; glutenin
Triticum aestivum; calidad industrial; contenido de proteína; gliadina; glutenina
Triticum aestivum; industrial quality; protein content; gliadin; glutenin
topic Triticum aestivum; industrial quality; protein content; gliadin; glutenin
Triticum aestivum; calidad industrial; contenido de proteína; gliadina; glutenina
Triticum aestivum; industrial quality; protein content; gliadin; glutenin
description The objective of this study was to determine the effect of environmental and genotypic factors on industrial quality and on the monomeric and polymeric protein contents and ratio of 24 rainfed bread wheat recombinant lines. The cultivation was done in five environmental conditions generated by agronomic management in the autumn-winter 2006/2007 cycle, at Roque, Guanajuato, Mexico. The mixing time (TMA), strength (ALVW) and extensibility (ALVPL) of the dough, gliadin (50PS) and glutenin (50PI) rich fractions, and their ratio (50PS/50PI), were evaluated. The best combinations of high and low molecular weight glutenins for TMA and ALVW were 1, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; 1, 17+18, 5+10/Glu-A3c, Glu-B3h, Glu-D3b; and 2*, 17+18, 5+10/Glu-A3c, Glu-B3g, Glu-D3b; for ALVPL it was 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; and for 50PS they were 2*, 17+18, 2+12/Glu-A3e, Glu-B3h, Glu-D3b; and 1, 17+18, 5+10/Glu-A3e, Glu-B3h, Glu-D3b. The 50PS/50PI ratio was higher in genotypes with 2*, 17+18, 2+12/Glu-A3e, Glu-B3g, Glu-D3b. TMA is higher when temperature increases, and the best ALVPL is found under normal environmental conditions. Gliadin fraction and the 50PS/50PI ratio are higher when sulphur fertilization is done, and 50PI increases with drought and higher temperatures during grain-filling stage.
publishDate 2011
dc.date.none.fl_str_mv 2011-01-26
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/8462
url https://seer.sct.embrapa.br/index.php/pab/article/view/8462
dc.language.iso.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/8462/6064
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.45, n.9, set. 2010; 989-996
Pesquisa Agropecuária Brasileira; v.45, n.9, set. 2010; 989-996
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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