000			01826nab a22003137a 4500
001			G99294
003			MX-TxCIM
005			20190315200535.0
008			121211b |||p||p||||||| |z||| |
024	8		_ahttps://doi.org/10.1016/j.jcs.2005.01.005
040			_aMX-TxCIM
100	1		_aDon, C.
245	0	0	_aHeat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel fraction
260			_c2005
520			_aGenetic 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			_aEnglish
593			_aLucia Segura
595			_aRPC
650	1	0	_aDough mixing
650	1	0	_aGMP
650	1	0	_aGMP-particles
650	1	0	_91971 _aHeat stress _gAGROVOC
700	1		_aHamer, R.J., _ecoaut.
700	1		_aLookhart, G., _ecoaut.
700	1		_aMacRitchie, F., _ecoaut.
700	1		_aNaeem, H., _ecoaut.
773	0		_tJournal of Cereal Science _gv. 42, no. 1, p. 69-80
942			_cJA
999			_c30691 _d30691