Mostrar el registro sencillo del ítem
Association between the HMW-glutenin Subunits and Gluten Strength Characteristics in Khorassan Wheat Lines
dc.contributor.author | Carmona, Sandra | |
dc.contributor.author | Caballero, Leonor | |
dc.contributor.author | Álvarez, Juan B. | |
dc.date.accessioned | 2015-10-08T09:19:44Z | |
dc.date.available | 2015-10-08T09:19:44Z | |
dc.date.issued | 2009 | |
dc.identifier.uri | http://hdl.handle.net/10396/12983 | |
dc.description.abstract | Khorassan wheat (Triticum turgidum ssp. turanicum Jakubz em. A. Löve & D. Löve) is an ancient tetraploid wheat that was grown in the Mediterranean region and Near East. Sixteen lines differing in the composition of high-molecular-weight glutenin subunits (HMWGs) were evaluated for SDS-sedimentation volume and quality index (QI). The data suggested that the two subunit combinations detected in the examined materials at the Glu-B1 locus showed differences in both characteristics (relatively higher levels at the presence of the subunit combination 7+15 compared to 6+8). Weak gluten is in general characteristic of this wheat species. It could be used in a better way for other baking applications than for the pasta industry | es_ES |
dc.format.mimetype | application/pdf | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Czech Academy of Agricultural Sciences | es_ES |
dc.rights | https://creativecommons.org/licenses/by-nc-nd/4.0/ | es_ES |
dc.source | Czech J. Genet. Plant Breed. 45 (4): 169–172 (2009) | es_ES |
dc.subject | Bread-making quality | es_ES |
dc.subject | Electrophoresis | es_ES |
dc.subject | Seed storage proteins | es_ES |
dc.subject | Triticum furgidum | es_ES |
dc.title | Association between the HMW-glutenin Subunits and Gluten Strength Characteristics in Khorassan Wheat Lines | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |