MARC details
| 000 -LEADER |
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| fixed length control field |
04462nam a22004337a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
G76616 |
| 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 |
20240919021100.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
121211s ||||f| 0 p|p||0|| | |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9974-7586-2-9 |
| 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 |
| 072 #0 - SUBJECT CATEGORY CODE |
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| Subject category code |
F01 |
| 072 #0 - SUBJECT CATEGORY CODE |
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| Subject category code |
F30 |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
CIS-3689 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Peña-Bautista, R.J. |
| Field link and sequence number |
INT0368 |
| Miscellaneous information |
Global Wheat Program |
| 9 (RLIN) |
645 |
| 245 10 - TITLE STATEMENT |
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| Title |
Contribución de las gluteninas (alto y bajo peso molecular) y las gliadinas al mejoramiento de la calidad de trigo |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc. |
La Estanzuela (Uruguay) : |
| Name of publisher, distributor, etc. |
CIMMYT, |
| -- |
INIA, |
| Date of publication, distribution, etc. |
2001. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
11 pages |
| 340 ## - PHYSICAL MEDIUM |
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| Material base and configuration |
Printed |
| 500 ## - GENERAL NOTE |
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| General note |
Abstract available in English |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
La visco-elasticidad (fuerza y extensibilidad) del gluten y las características de calidad de panificación (propiedades de amasado, fuerza y extensibilidad de masa) del trigo están determinadas tanto por la cantidad de las proteínas poliméricas [gluteninas de alto (G-APM) y bajo (G-BPM) peso molecular] y monoméricas (gliadinas) del gluten, como por el tipo de subunidades de G-APM y G-BPM Y de gliadinas que se encuentran combinadas en una misma variedad. Las propiedades visco-elásticas del gluten se encuentran bajo control genético, pero pueden ser modificadas parcialmente por el medio ambiente y la fertilización del cultivo. Los períodos prolongados de temperaturas extremas pueden alterar la relación glutenina/gliadina en el grano. La alta humedad relativa durante la madurez del grano puede incrementar la actividad enzimática que afecta las propiedades visco-elásticas del gluten. Los bajos contenidos de proteína (y de gluten) no permitirán la máxima expresión de la calidad del gluten, mientras que los altos contenidos de proteína podrían ocultar una calidad deficiente de gluten. En el mejoramiento de la calidad es indispensable determinar la calidad de gluten de los progenitores para efectuar cruzamientos que resulten en combinaciones de subunidades favorables. La presión de selección debe utilizar pruebas rápidas (convencionales o moleculares) en etapas tempranas y pruebas reológicas y moleculares en etapas avanzadas. El mejoramiento debe llevarse a cabo en los ambientes y bajo los manejos de fertilización a los cuales el germoplasma es dirigido. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The visco-elasticity (strength and extensibility~ of gluten and the bread making quality characteristics (mixing properties, strength and extensibility of dough) of wheat are determined as much by the quantity of polymeric [High (HMW-G) and low (LMW-G) molecular weight glutenins] and monomeric (gliadins) gluten proteins, as by the type of subunits of HMW-G, LMW-G and gliadins combined in a wheat variety. The visco-elastic properties of gluten are under the genetic control, but can be partially modified by the environment and fertilization of a crop. Prolonged periods of extreme temperatures can alter the relationship glutenin/gliadin in the grain. High humidity during grain maturity can increase the enzymatic activity, thereby affecting the visco-elastic properties of gluten. Lower protein content (and that of gluten) does not allow the maximum expression of good quality gluten, while the higher protein content can possibly mask the poor quality of gluten. In breeding wheats for quality, it is indispensable to determine the gluten quality of the progenitors in order to combine favorable subunits in a cross. The selection pressure needs to utilize quick tests (conventional and molecular) in the early generations and rheological and molecular tests in the advanced stages. The breeding must be conducted in the environments and under fertilizer management conditions for which germplasm is being aimed. |
| 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 Spanish |
| 591 ## - CATALOGING NOTES |
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| Affiliation |
0307|AGRIS 0301|AL-Economics Program |
| 594 ## - STAFFID |
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| StaffID |
INT0368 |
| 595 ## - COLLECTION |
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| Collection |
CIMMYT Staff Publications Collection |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Cultivation |
| 9 (RLIN) |
1071 |
| Source of heading or term |
AGROVOC |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Molecular genetics |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
3444 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Protein content |
| 9 (RLIN) |
1222 |
| Source of heading or term |
AGROVOC |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Varieties |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1303 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Wheat |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1310 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 9 (RLIN) |
1137 |
| Topical term or geographic name as entry element |
Glutenins |
| Source of heading or term |
AGROVOC |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Quality control |
| Miscellaneous information |
AGROVOC |
| Source of heading or term |
|
| 9 (RLIN) |
1232 |
| 650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Plant breeding |
| Miscellaneous information |
AGROVOC |
| Source of heading or term |
|
| 9 (RLIN) |
1203 |
| 773 ## - HOST ITEM ENTRY |
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| Place, publisher, and date of publication |
La Estanzuela (Uruguay) : CIMMYT, INIA, 2003. |
| Related parts |
p. 151-161 |
| Title |
Estrategias y metodologías utilizadas en el mejoramiento de trigo : un enfoque multidisciplinario |
| Record control number |
G76539 |
| International Standard Book Number |
9974-7586-2-9 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
Book part |
| Source of classification or shelving scheme |
Dewey Decimal Classification |