<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952007000200153</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de gluteninas de alto peso molecular de los genomas A y B sobre propiedades reológicas y volumen de pan en trigos harineros]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of different high molecular weight glutenin alleles of A and B genomes of bread wheat on Rheological properties and bread volume of bread whea]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Cruz]]></surname>
<given-names><![CDATA[Eliel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espitia-Rangel]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Benítez-Riquelme]]></surname>
<given-names><![CDATA[Ignacio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Peña-Bautista]]></surname>
<given-names><![CDATA[Roberto J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santacruz-Varela]]></surname>
<given-names><![CDATA[Amalio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villaseñor-Mir]]></surname>
<given-names><![CDATA[Héctor E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados Campus Montecillo ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Campo Experimental Valle de México ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro Internacional de Mejoramiento de Maíz y Trigo  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2007</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2007</year>
</pub-date>
<volume>41</volume>
<numero>2</numero>
<fpage>153</fpage>
<lpage>160</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952007000200153&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952007000200153&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952007000200153&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Con el propósito de determinar la influencia de subunidades específicas de los genomas A y B de gluteninas de alto peso molecular (G-APM) sobre la fuerza y extensibilidad del gluten de la masa y volumen de pan de trigo harinero (Triticum aestivum L.), se probó un grupo de 98 líneas obtenidas de la cruza Rebeca F2000×Baviácora M92 derivadas por la descendencia de una sola semilla de F2 a F6. Los genotipos y los progenitores se sembraron en dos localidades del Campo experimental Valle de México del Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP) en el ciclo primavera-verano 2004. Se estudiaron los alelos 1 y 2* del genoma A, 7+9 y 17+18 del genoma B. El análisis de variables de calidad y la identificación electroforética de las gluteninas de alto peso molecular se efectuó en el laboratorio de calidad de trigo del Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT). La calidad del gluten se evaluó con base en volumen de sedimentación, tiempo de desarrollo de masa, estabilidad al amasado, tolerancia al sobre amasado, alveograma-W y P/L, y volumen de pan. La combinación 2*, 17+18, 5+10 de G-APM, mostró los mejores valores de fuerza y extensibilidad del gluten (p&#8804;0.05) seguida por las combinaciones 1, 17+18, 5+10, 1, 7+9, 5+10 y 2*, 7+9, 5+10. Al sustituir el alelo 7+9 por el 17+18 del genoma B, se observó incremento en extensibilidad y volumen de pan (p&#8804;0.05), lo cual indica que el alelo 17+18 tiene una mejor contribución panadera que 7+9. No se observaron diferencias significativas entre los alelos 1 y 2* del genoma A (p&#8804;0.05).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract To determine the influence of specific subunits of the A and B genomes of high molecular weight glutenins (G-APM) on the elasticity and extensibility of dough gluten and bread volume of bread wheat (Triticum aestivum L.), we tested a group of 98 lines, F2 to F6, obtained from the cross Rebeca F2000×Baviacora M92 derived from descendents of a single seed of F2 to F6. The genotypes and parents were sown in two sites at the Valley of México experimental station of the Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP) during the 2004 spring-summer crop cycle. Alleles 1 and 2* of the A genome, 7+9 and 17+18 of the B genome were studied. Analysis of quality variables and electrophoretic identification of the high molecular weight glutenins was conducted in the wheat quality laboratory of the Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT). Gluten quality was assessed on the basis of sedimentation volume, mixing development time, stability in kneading, tolerance to over-kneading, W alveogram and alveogram P/L, and bread volume. The combination 2*, 17+18, 5+10 of G-APM showed better gluten strength and extensibility values (p&#8804;0.05), followed by the combinations 1, 17+18, 5+10, 1, 7+9, 5+10 and 2*, 7+9, 5+10. When allele 7+9 was substituted by 17+18 of the B genome, an increase in extensibility and bread volume (p&#8804;0.05) was observed, indicating that allele 17+18 contributes more to bread quality than 7+9. No significant differences were observed between alleles 1 and 2* of the A genome (p&#8804;0.05).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Triticum aestivum L.]]></kwd>
<kwd lng="es"><![CDATA[calidad panadera]]></kwd>
<kwd lng="es"><![CDATA[fuerza y extensibilidad del gluten]]></kwd>
<kwd lng="es"><![CDATA[genomas A y B]]></kwd>
<kwd lng="en"><![CDATA[Triticum aestivum L.]]></kwd>
<kwd lng="en"><![CDATA[bread quality]]></kwd>
<kwd lng="en"><![CDATA[gluten strenght and extensibility]]></kwd>
<kwd lng="en"><![CDATA[genomes A and B]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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