Knowledge Center Catalog

Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction (Record no. 30691)

MARC details
000 -LEADER
fixed length control field 01826nab a22003137a 4500
001 - CONTROL NUMBER
control field G99294
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20190315200535.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121211b |||p||p||||||| |z||| |
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1016/j.jcs.2005.01.005
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Don, C.
245 00 - TITLE STATEMENT
Title Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 2005
520 ## - SUMMARY, ETC.
Summary, etc. Genetic and environmental factors that affect the formation of glutenin macropolymer (GMP) particles were investigated by growing Lance 5+10, Lance 2+12, Warigal 5+10 and Warigal 2+12 lines under widely differing temperature regimes in greenhouse conditions. The GMP characteristics and mixing properties of flour extracted from mature wheat kernels were systematically studied. The amount of GMP is more sensitive to growing conditions than protein quantity. With the exception of severe heat stress conditions, 5+10 varieties produce larger glutenin particles than 2+12 varieties. The HMW/LMW ratio of GMP is lowered by heat stress, but glutenin particles become larger. In heat stress effects on dough mixing properties, glutenin particle size is more relevant than GMP quantity for dough development time; and GMP quantity is more relevant for band-width at peak resistance. A hyperaggregation model is used to explain how heat stress controls glutenin particle formation.
546 ## - LANGUAGE NOTE
Language note English
595 ## - COLLECTION
Collection Reprints Collection
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Dough mixing
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element GMP
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element GMP-particles
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
9 (RLIN) 1971
Topical term or geographic name as entry element Heat stress
Miscellaneous information AGROVOC
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Hamer, R.J.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Lookhart, G.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name MacRitchie, F.,
Relator term coaut.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Naeem, H.,
Relator term coaut.
773 0# - HOST ITEM ENTRY
Title Journal of Cereal Science
Related parts v. 42, no. 1, p. 69-80
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
07/03/2017   07/03/2017 Article Not Lost     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 07/03/2017

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org