Genetic and technological basis of protein quality for durum wheat in pasta
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Agriculture : Protein evaluation in cereals and legumes p. 59-71Summary: Principal component analysis was carried out from 9 quality tests that were applied to 113 pilot -type durum wheat samples. Rheological-type characteristics were strongly linked together, typically variety-dependent and independent of protein content. State of surface characteristics of cooked spaghetti appeared essentially independent of rheological characteristics, significantly influenced by protein content and growing location but significantly influenced by genotype too. Attention was focused on the remarkable relationship between gluten rheological characteristics and the particular allele (gemma-gladin + LMW-glutenin) present at the Gli-B1 chromosomic locus. Allele "45" had marked positive effect while allele "42" was deleterious as fas as gluten viscoelasticity was concerned. On the other had, a weak but significant relationship was found for the first time between the particular allele (HMW-glutenin) present at Glu-B1 locus and state of surface of cooked pasta. Prediction of this pasta characteristics at the breeding stage was discussed with a recommendation to work out simultaneously a small-scale pasta-making test.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Book part | CIMMYT Knowledge Center: John Woolston Library | Reprints Collection | REP-126 (Browse shelf(Opens below)) | Available |
A seminar in the CEC programme of coordination of agricultural research on plant productivity, held in Thesssaloniki, 23-24 October 1985
Principal component analysis was carried out from 9 quality tests that were applied to 113 pilot -type durum wheat samples. Rheological-type characteristics were strongly linked together, typically variety-dependent and independent of protein content. State of surface characteristics of cooked spaghetti appeared essentially independent of rheological characteristics, significantly influenced by protein content and growing location but significantly influenced by genotype too. Attention was focused on the remarkable relationship between gluten rheological characteristics and the particular allele (gemma-gladin + LMW-glutenin) present at the Gli-B1 chromosomic locus. Allele "45" had marked positive effect while allele "42" was deleterious as fas as gluten viscoelasticity was concerned. On the other had, a weak but significant relationship was found for the first time between the particular allele (HMW-glutenin) present at Glu-B1 locus and state of surface of cooked pasta. Prediction of this pasta characteristics at the breeding stage was discussed with a recommendation to work out simultaneously a small-scale pasta-making test.
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