English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/92844
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 16 veces en Web of Knowledge®  |  Pub MebCentral Ver citas en PubMed Central  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título

The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough

Autor Gil Humanes, Javier ; Pistón, Fernando ; Giménez, María J. ; Martín, Antonio ; Barro Losada, Francisco
Fecha de publicación 24-sep-2012
EditorPublic Library of Science
Citación PLoS ONE 7(9): e45937 (2012)
ResumenIn the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely 'Gazul', 'Podenco' and 'Arpain'), and along with the transgenic line A1152 (cv. Bobwhite) compared with their respective wild types. The protein fractions were quantified by RP-HPLC, whereas the technological and mixing properties were assessed by SDSS test and by the Mixograph instrument. Principal component analysis (PCA) was carried out for both the wild types and the transgenic lines, showing differences in the factors affecting the technological and mixing properties of the dough as a consequence of the reduction of the γ-gliadins. In transgenic lines, the α- and ω-gliadins, and total gliadins negatively affected the dough strength and tolerance to over-mixing, whereas the L/H ratio showed the opposite effect, positively influencing the dough quality. The increase of the SDSS volume in the transgenic lines of 'Gazul', 'Podenco' and 'Arpain' indicates increased gluten strength and quality respect to the wild types. SDSS volume was found to be positively influenced by the amount of glutenins, which were also increased in the transgenic lines. In addition, a positive effect was observed in the MT, PR1 and RBD in some of the transgenic lines of 'Podenco' and 'Arpain'. In conclusion, the down-regulation of γ-gliadins resulted in stronger doughs and a better tolerance to over-mixing in some transgenic lines. Although the reduction of γ-gliadins seems not to have a direct effect on the mixing and bread-making properties, the compensatory effect on the synthesis of the other prolamins may result in stronger doughs with improved over-mixing resistance. © 2012 Gil-Humanes et al.
Versión del editorhttp://dx.doi.org/10.1371/journal.pone.0045937
URI http://hdl.handle.net/10261/92844
DOI10.1371/journal.pone.0045937
Identificadoresdoi: 10.1371/journal.pone.0045937
issn: 1932-6203
Aparece en las colecciones: (IAS) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
introgression_RNAi _Gil.pdf835,99 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.