000			02888nab|a22003857a|4500
999			_c62914 _d62906
001			62914
003			MX-TxCIM
005			20211006081410.0
008			201118s2020||||sz |||p|op||||00||0|eng|d
022			_a2571-581X (Online)
024	8		_ahttps://doi.org/10.3389/fsufs.2020.583367
040			_aMX-TxCIM
041			_aeng
100	1		_aRathan, N.D. _917206
245	1	0	_aImpact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines
260			_aSwitzerland : _bFrontiers, _c2020.
500			_aPeer review
500			_aOpen Access
520			_aDevelopment of biofortified wheat lines has emerged as a sustainable solution to alleviate malnutrition. However, for these varieties to be successful, it is important that they meet the minimum quality criteria required to produce the local food products. In the present study, a set of 94 biofortified common wheat lines were analyzed for their grain micronutrients content (Fe and Zn) and for their processing quality and glutenin profile. Most of the analyzed lines exhibited a grain Zn concentration greater than the non-biofortified check varieties, of at least 3 ppm. The content of both Fe and Zn appeared to be significantly associated with grain protein content (r = 0.21–0.65; p < 0.01) but not with grain yield or other wheat quality traits. Wide allelic variation was observed at both the high-molecular-weight glutenin (HMW-GS) and the low-molecular-weight glutenin (LMW-GS) loci and alleles associated with greater dough strength were identified. Specifically, among the HMW-GS alleles, the Glu-B1i, Glu-B1al, and Glu-D1d alleles were associated with greater mixograph and alveograph values and greater loaf volume. Similarly, among the LMW-GS alleles, the Glu-A3b and Glu-B3b alleles were associated with stronger gluten and better bread-making quality. Overall, results of this study suggest that biofortification does not profoundly alter wheat end-use quality and that the effect of the different glutenin alleles is independent of the grain protein and micronutrient content.
546			_aText in English
650		7	_aWheat _gAGROVOC _2 _91310
650		7	_aQuality _gAGROVOC _2 _91231
650		7	_aFood fortification _2AGROVOC _99710
650		7	_aGrain _2AGROVOC _91138
650		7	_aZinc _2AGROVOC _91315
650		7	_aIron _2AGROVOC _93544
650		7	_aGlutenins _2AGROVOC _91137
650		7	_aTriticum aestivum _2AGROVOC _91296
700	1		_aMahendru-Singh, A. _917207
700	1		_aVelu, G. _9880 _8INT2983 _gGlobal Wheat Program
700	1		_a Ibba, M.I. _95836 _8001711897 _gGlobal Wheat Program
773	0		_gv. 4, art. 583367 _dSwitzerland : Frontiers, 2020. _tFrontiers in Sustainable Food Systems _x2571-581X
856	4		_yOpen Access through DSpace _uhttps://hdl.handle.net/10883/21029
942			_cJA _n0 _2ddc