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Título

Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat

AutorGil Humanes, Javier ; Pistón, Fernando ; Rosell, Cristina M. ; Barro Losada, Francisco
Palabras claveGluten proteins
Dough quality
Bread-making quality
RNAi
Mixolab
Wheat gliadins
Fecha de publicaciónsep-2012
EditorElsevier
CitaciónJournal of Cereal Science 56(2): 161-170 (2012)
ResumenThe contribution of gliadins to the baking performance of wheat has been widely discussed. In the present study we report the properties of the flours of fifteen transgenic wheat lines with γ-gliadins down-regulated by RNAi. Technological properties were assessed by sodium dodecyl sulfate sedimentation (SDSS) test, and rheological properties were characterized during mixing using the Mixolab ®. Changes in the proportions of gluten proteins, with significant increases of glutenins, were observed in transgenic lines. These changes did not affect the SDSS test in most of the transgenic lines. The dough strength of some transgenic lines was reduced as determined by the Mixolab ®. Changes in the starch behavior were also observed in the transgenic lines, in which lower values of torque were observed at the C3, C4 and C5 points of the mixing curve. The results reported here are important in understanding the role of γ-gliadins in the bread-making quality of flours. © 2012 Elsevier Ltd.
URIhttp://hdl.handle.net/10261/92053
DOI10.1016/j.jcs.2012.02.009
Identificadoresdoi: 10.1016/j.jcs.2012.02.009
issn: 0733-5210
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