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dc.contributor.authorRoncallo, Pablo F.
dc.contributor.authorGuzmán, Carlos
dc.contributor.authorLarsen, M.R.
dc.contributor.authorAchilli, Ana L.
dc.contributor.authorDreisigacker, Susanne
dc.contributor.authorMolfese, Elena
dc.contributor.authorAstiz, Valentina
dc.contributor.authorEchenique, Viviana
dc.date.accessioned2021-11-19T10:33:51Z
dc.date.available2021-11-19T10:33:51Z
dc.date.issued2021
dc.identifier.urihttp://hdl.handle.net/10396/22140
dc.description.abstractDurum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat endosperms formed of gliadins and glutenins. In this study, the allelic variation at five glutenin loci was analysed in 196 durum wheat genotypes. Two loci (Glu-A1 and Glu-B1), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (Glu-B2, Glu-A3 and Glu-B3), encoding for low molecular weight glutenin subunits (LMW-GS), were assessed by SDS-PAGE. The SDS-sedimentation test was used and the grain protein content was evaluated. A total of 32 glutenin subunits and 41 glutenin haplotypes were identified. Four novel alleles were detected. Fifteen haplotypes represented 85.7% of glutenin loci variability. Some haplotypes carrying the 7 + 15 and 7 + 22 banding patterns at Glu-B1 showed a high gluten strength similar to those that carried the 7 + 8 or 6 + 8 alleles. A decreasing trend in grain protein content was observed over the last 85 years. Allelic frequencies at the three main loci (Glu-B1, Glu-A3 and Glu-B3) changed over the 1915–2020 period. Gluten strength increased from 1970 to 2020 coinciding with the allelic changes observed. These results offer valuable information for glutenin haplotype-based selection for use in breeding programs.es_ES
dc.format.mimetypeapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightshttps://creativecommons.org/licenses/by/4.0/es_ES
dc.sourceFoods 10(11), 2845 (2021)es_ES
dc.subjectDurum wheates_ES
dc.subjectGluteninses_ES
dc.subjectGluten strengthes_ES
dc.subjectGrain protein contentes_ES
dc.subjectHaplotypeses_ES
dc.subjectSNPses_ES
dc.titleAllelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributeses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/foods10112845es_ES
dc.relation.projectIDGobierno de España. RYC-2017-21891es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/EC/H2020/691109 (EXPOSEED)es_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES


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