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Titolo:
Cultivar and environmental effects on quality characters in wheat. II. Protein
Autore:
Panozzo, JF; Eagles, HA;
Indirizzi:
Agr Victoria, Victorian Inst Dryland Agr, Horsham, Vic 3401, Australia AgrVictoria Horsham Vic Australia 3401 Agr, Horsham, Vic 3401, Australia
Titolo Testata:
AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH
fascicolo: 5, volume: 51, anno: 2000,
pagine: 629 - 636
SICI:
0004-9409(2000)51:5<629:CAEEOQ>2.0.ZU;2-S
Fonte:
ISI
Lingua:
ENG
Soggetto:
PERFORMANCE LIQUID-CHROMATOGRAPHY; BREAD-MAKING QUALITY; DOUGH PROPERTIES; ALLELIC VARIATION; GLUTENIN SUBUNIT; FLOUR PROTEIN; GRAIN QUALITY; HEAT-STRESS; NITROGEN-FERTILIZATION; FUNCTIONAL-PROPERTIES;
Keywords:
glutenin; gliadin; dough rheology;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
43
Recensione:
Indirizzi per estratti:
Indirizzo: Panozzo, JF Agr Victoria, Victorian Inst Dryland Agr, PB 260, Horsham, Vic3401, Australia Agr Victoria PB 260 Horsham Vic Australia 3401 3401, Australia
Citazione:
J.F. Panozzo e H.A. Eagles, "Cultivar and environmental effects on quality characters in wheat. II. Protein", AUST J AGR, 51(5), 2000, pp. 629-636

Abstract

Glutenins and gliadins are the major components of the storage protein in wheat and make a significant contribution to dough rheology and baking quality. Qualitative differences in these proteins are known to be important for dough rheology, particularly for glutenins, but much less is known about quantitative differences, especially as influenced by field environment. Flour protein, the proportion of glutenin and gliadin in flour protein, loaf volume, and the dough rheological characters dough development time, dough breakdown, dough extensibility, and maximum dough resistance (Rmax) weredetermined for 7 cultivars grown in 15 diverse environments. The proportion of glutenin in flour protein was highly dependent on cultivar, whereas, although cultivar was still important, environmental variation was greater than cultivar variation for gliadin. Environmental variation was greater than cultivar variation for the dough rheological characters. Across environments, the proportion of gliadin increased with increasing flour protein, whereas the proportion of glutenin decreased. An index of accumulated temperatures above 30 degrees C during the first 14 days after anthesis explained asignificant proportion of the increase in gliadin, and, to a lesser extent, the decrease in glutenin. Increasing Rmax and dough development time, andmore rapid dough breakdown, were also associated with this index. The rateof increase of Rmax with the temperature index was greater for cultivars with the Glu-D1a allele than those with the Glu-D1d allele, suggesting that the relative performance of cultivars with different alleles at this locus depends on environment.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 07/07/20 alle ore 12:26:32