Abstract

MARTINEZ-CRUZ, Eliel et al. Rheological differences of wheat dough in recombinant lines. II. Relationship with Loci Glu-1 and Glu-3 combinations. Agrociencia [online]. 2010, vol.44, n.6, pp.631-641. ISSN 2521-9766.

Gliadins and glutenins of high and low molecular weight (HMWG and LMWG) are the genetic component, defining to certain degree dough strength and extensibility (rheology). The objective of the present study was to evaluate the effect of HMWG and LMWG combinations on gluten rheology of 98 F₆ lines, obtained from Rebeca F2000 × Verano S91 and Gálvez M87 × Bacanora T88 and progenitors. The genotypes were sown at Roque, state of Guanajuato, in the spring-summer cycle 2008. In flour samples, variables associated with strength and extensibility of dough were assessed in mixograph (kneading time, kneading stability, tolerance to over-kneading) and Chopin alveograph (general strength of the dough, W and elasticity-extensibility relationship, P/L). In order to conduct analysis, progenies were grouped according to HMWG and LMWG combinations. In the cross Rebeca F2000 × Verano S91, combination Glu-1: 2*, 17+18, 5+10 with Glu-3: c, h, b was described by having half-strong and extensible gluten, which also described the combination of Rebeca F2000 (1, 17+18, 5+10, c, g, b). The combination 2*, 17+18, 2+12, e, g, b of the recombinant lines similar to Verano S91 were grouped as weak and extensible gluten. The recombinant combinations derived from the cross Gálvez M87 x Bacanora T88 were classified as of half-strong to strong and extensible gluten by its W and P/L. Combination 1, 17+18, 5+10 b, h, c, which corresponds to Gálvez M87 was the one of greatest dough strength. Combination 1, 7+9, 5+10, c, j, c, showed favorable gluten properties despite presence of translocation 1B/1R, which indicates that it is possible to reduce its negative effect through plant improvement. It is concluded that there are specific HMWG and LMWG combinations that favor dough quality (strength and extensibility).

Keywords : Triticum aestivum L.; glutenin combinations; gluten rheology.

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