English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/92053
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


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

AuthorsGil Humanes, Javier ; Pistón, Fernando ; Rosell, Cristina M. ; Barro Losada, Francisco
KeywordsGluten proteins
Dough quality
Bread-making quality
Wheat gliadins
Issue DateSep-2012
CitationJournal of Cereal Science 56(2): 161-170 (2012)
AbstractThe 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.
Identifiersdoi: 10.1016/j.jcs.2012.02.009
issn: 0733-5210
Appears in Collections:(IATA) Artículos
(IAS) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.