MARC details
| 000 -LEADER |
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| fixed length control field |
03245nab a22003857a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
G93450 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230818205333.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210930s2009 xxu|||p|op||| 00| 0 eng d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| International Standard Serial Number |
1943-3638 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
https://doi.org/10.1094/CCHEM-86-2-0139 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
CIS-5627 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Figueroa, J.D.C. |
| 9 (RLIN) |
17834 |
| 245 10 - TITLE STATEMENT |
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| Title |
Influence of high molecular weight Glutenins on Viscoelastic properties of intact wheat Kernel and relation to functional properties of wheat dough |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
USA : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
2009. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer review |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
High and low molecular weight glutenin subunits (HMW-GS and LMW-GS, respectively) are the main factors determining the viscoelastic properties of wheat dough. The mechanical and viscoelastic properties of 29 samples of wheat kernels differing in HMW-GS were evaluated with load-compression tests. Samples were grouped by genotypes differing in HMW-GS composition (allelic variants: Glu-A1: null, 1, 2*; Glu-B1: 7, 7+8, 7+9, 13+16, and 17+18; Glu-D1: 5+10, 2+12). Groups representing Glu-A1 1 and 2*; Glu-B1 7, 7+9 and 17+18; and Glu-D1 5+10 generally possessed hard grain and showed the largest kernel elasticity values, while those representing subunits Glu-A1 null; Glu-B1 7+8; and Glu-D1 2+12 had soft kernels and showed lower elastic work values. Genotypes possessing HMW-GS 1, 17+18 and 5+10 gave large SDS-sedimentation values and better dough viscoelastic properties than those with allelels: null, 7+8, and 2+12. Kernel hardness showed significant correlation with the dough-strength-related parameters: SDS-sedimentation; dough mixing time; and the alveographic parameters, W and P. There was a negative correlation between kernel plastic work and dough mixing time and the dough tenacity/extensibility parameters, P/L. The significant relationship between sedimentation tests and kernel elastic work seems to indicate that elastic work is related to genotype (protein composition). The general tendency was that higher values in kernel elastic work and size corresponded to better dough rheological quality. Mechanical properties of the kernel were significantly related to the elastic behavior measured in a single wheat kernel. The use of the compression test on individual kernels is easy, rapid and nondestructive and therefore seems to show potential use as a rapid tool in breeding to improve wheat quality. |
| 536 ## - FUNDING INFORMATION NOTE |
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| Text of note |
Global Wheat Program |
| 546 ## - LANGUAGE NOTE |
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| Language note |
Text in English |
| 594 ## - STAFFID |
|---|
| StaffID |
INT0368 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1310 |
| Topical term or geographic name as entry element |
Wheat |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1137 |
| Topical term or geographic name as entry element |
Glutenins |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
19328 |
| Topical term or geographic name as entry element |
Rheological properties |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1168 |
| Topical term or geographic name as entry element |
Kernels |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
13857 |
| Topical term or geographic name as entry element |
Doughs |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
23483 |
| Personal name |
Maucher, T. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
23484 |
| Personal name |
Reule, W. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Peña-Bautista, R.J. |
| Field link and sequence number |
INT0368 |
| Miscellaneous information |
Global Wheat Program |
| 9 (RLIN) |
645 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Cereal Chemistry |
| Related parts |
v. 86, no. 2, p. 139-144 |
| Place, publisher, and date of publication |
USA : Wiley, 2009. |
| Record control number |
G444220 |
| International Standard Serial Number |
1943-3638 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Link text |
Access only for CIMMYT Staff |
| Uniform Resource Identifier |
https://hdl.handle.net/20.500.12665/1547 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Article |
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |