| 000 | 03466nab|a22004577a|4500 | ||
|---|---|---|---|
| 001 | 68874 | ||
| 003 | MX-TxCIM | ||
| 005 | 20251221170932.0 | ||
| 008 | 250604s2025 xxu||||| |||| 00| 0 eng d | ||
| 022 | _a0022-5142 | ||
| 022 | _a1097-0010 (Online) | ||
| 024 | 8 | _ahttps://doi.org/10.1002/jsfa.14396 | |
| 040 | _aMX-TxCIM | ||
| 041 | _aeng | ||
| 100 | 1 |
_aGarcia-Calabres, V. _939044 |
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| 245 | 1 | 0 | _aNutritional and industrial quality assessment of Spanish durum wheat commercial cultivars |
| 260 |
_aUSA : _bWiley, _c2025. |
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| 500 | _aOpen Access | ||
| 500 | _aPeer review | ||
| 520 | _aBACKGROUNDDurum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high- and low-molecular-weight glutenin subunits (HMW-GS and LMW-GS). Semolina yellowness is determined by loci that control carotenoid content and lipoxygenase activity. Arabinoxylans are the major dietary fibre component within the durum wheat endosperm. Twelve durum wheat cultivars were grown in five locations over two cropping seasons. The objectives of this study were to determine the variability in the aforementioned traits; to assess the influence of genotype, environment and their interaction; and to determine the allelic variation of the main genes associated with gluten strength and semolina yellowness.RESULTSGrain physical characteristics were mainly determined by the environment. However, the genotype exerted a strong influence on gluten strength, semolina yellowness and arabinoxylan content. There was wide variation in all traits, but arabinoxylan content was limited. For HMW-GS the most common alleles were Glu-A1c and Glu-B1b, while for LMW-GS they were GLU-A3a, GLU-B3a and GLU-B2a. Regarding carotenoid synthesis genes, Psy-A1l, Psy-B1o, Pds-B1b and TdZds-A1.1 were the most frequent alleles; while Lpx-A3 UC1113 and Lpx-B1.1a were predominant for lipoxygenase genes.CONCLUSIONSAlthough the best alleles for gluten quality and yellow colour are present, they are not combined in a single cultivar, which limits the maximisation of overall quality. This study also highlights the importance of searching for arabinoxylan donors due to the limited genetic variability for this trait in commercial durum wheat cultivars. | ||
| 546 | _aText in English | ||
| 591 | _aGuzman, C. : No CIMMYT Affiliation | ||
| 597 |
_dEuropean Union (EU) _dMinistry of Economy, Innovation, Science and Employment of the Regional Governme _dState Research Agency (AEI), Spain _fBreeding for Tomorrow _uhttps://hdl.handle.net/10568/179159 |
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| 650 | 7 |
_aXylans _2AGROVOC _911597 |
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| 650 | 7 |
_aDietary fibres _2AGROVOC _915068 |
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| 650 | 7 |
_aGluten _2AGROVOC _91974 |
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| 650 | 7 |
_aWheat _2AGROVOC _91310 |
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| 650 | 7 |
_aQuality _2AGROVOC _91231 |
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| 700 | 1 |
_aAndrade, F. _932761 |
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| 700 | 1 |
_aTabbita, F. _930794 |
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| 700 | 1 |
_aCastilla, A. _939051 |
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| 700 | 1 |
_aSillero, J.C. _925409 |
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| 700 | 1 |
_aHernandez Espinosa, N. _92182 |
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| 700 | 1 |
_a Ibba, M.I. _8001711897 _gGlobal Wheat Program _95836 |
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| 700 | 1 |
_aGuzman, C. _gGlobal Wheat Program _8INT3466 _9957 |
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| 700 | 1 |
_aAlvarez, J.B. _92175 |
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| 773 | 0 |
_tJournal of the Science of Food and Agriculture _dUSA : Wiley, 2025. _x0022-5142 _gv. 105, no. 12, p, 6839-6849 _wG444578 |
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| 856 | 4 |
_yOpen Access through DSpace _uhttps://hdl.handle.net/10883/35708 |
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| 942 |
_cJA _n0 _2ddc |
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| 999 |
_c68874 _d68866 |
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