Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines (Articolo in rivista) (literal)

Anno

• 2008-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.jcs.2007.08.011 (literal)

Alternative label

• M.R. Pirozi; B. Margiotta; D. Lafiandra; F. MacRitchie (2008)
  Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines
  in Journal of cereal science (Print); Academic Press, New York (Stati Uniti d'America)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• M.R. Pirozi; B. Margiotta; D. Lafiandra; F. MacRitchie (literal)

Pagina inizio

• 117 (literal)

Pagina fine

• 122 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://www.sciencedirect.com/science/article/pii/S0733521007001610 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 48 (literal)

Rivista

• Journal of cereal science (Rivista)

Note

• Science direct - Elsevier (literal)
• Google Scholar (literal)
• Scopu (literal)
• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• M.R. Pirozi, Federal University of Vicosa, CEP 36570-000 Vicosa, Minas Gerais, Brazil; Kansas State University, Manhattan, KS, USA; F. MacRitchie, Kansas State University, Manhattan, KS, USA; D. Lafiandra, University of Tuscia, Viterbo, Italy; B. Margiotta, Plant Genetics Institute, CNR, Bari, Italy; (literal)

Titolo

• Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines (literal)

Abstract

• Three lines of Australian wheat variety Avocet, two biotypes of Australian variety Halberd, and the Italian bread wheat cultivar Fiorello and its derived line were used to study the possible role of the Glu-B1 HMW-GS in polymeric protein composition and flour functionality. These sets of lines contain HMW-GS 7+8, 7+9, 20x+20y or 26+27. Subunit Bx7 has four cysteine residues, while subunit Bx20 has only two. Compared to Avocet A (7+8), line Avocet C (20x+20y) exhibited an increase in polymeric protein, a decrease in the gliadin-to-glutenin ratio, and a marked decrease in unextractable polymeric protein (UPP). Avocet C doughs exhibited greater extensibility and shorter Mixograph dough development times, and baked into smaller loaves compared to those from Avocet A. Similar differences were observed in comparisons between the two Fiorello lines and between the two Halberd biotypes that had differing Glu-B1 alleles. These results show that in closely related genotypes, the presence of the Bx7+By8 or Bx7+By9 HMW-GS instead of Bx20+By20 or Bx26+By27 is associated with higher UPP, higher dough strength and better bread-making performance. It is suggested that this could be due to the greater number of cysteines in the Bx7 subunit that are available for forming higher-molecular-weight glutenin polymer. This could give the possibility to manipulate dough properties and bread-making quality by utilizing HMW-GS alleles with varying numbers of cysteine residues. (literal)

Editore

• Academic Press (Editore)

Prodotto di

• Gestione e valorizzazione delle risorse genetiche vegetali con tecniche innovative (AG.P02.005.001) (Modulo)
• Istituto di Bioscienze e Biorisorse (IBBR) (Istituto)

Autore CNR

• BENEDETTA MARGIOTTA (Unità di personale interno)

Insieme di parole chiave

• Keywords of "Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines" (Insieme di parole chiave)

Incoming links:

Prodotto

• Istituto di Bioscienze e Biorisorse (IBBR) (Istituto)
• Gestione e valorizzazione delle risorse genetiche vegetali con tecniche innovative (AG.P02.005.001) (Modulo)

Autore CNR di

• BENEDETTA MARGIOTTA (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of cereal science (Rivista)

Editore di

• Academic Press (Editore)

Insieme di parole chiave di

• Keywords of "Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines" (Insieme di parole chiave)