Analysis of dough functionality of flours from transgenic wheat

被引：34

作者：

Lucrecia Alvarez M. ^{[1
]}

Gómez M. ^{[2
]}

María Carrillo J. ^{[2
]}

Vallejos R.H. ^{[1
]}

机构：

[1] Centro de Estudios Fotosintéticos y Bioquímicos (CEFOBI), CONICET-F.M.LILLO-UNR, 2000 Rosario

[2] Departamento de Genética, Escuela Técnica Superior de Ingenieros Agrónomos, Ciudad Universitaria

来源：

Molecular Breeding | 2001年 / 8卷 / 01期

关键词：

Bread-making quality; Gluten strength; HMW glutenin subunits; Mixograph; SDS-sedimentation test;

D O I：

10.1023/A:1011995625202

中图分类号：

学科分类号：

摘要：

The rheological properties of flours from five different lines of transgenic wheat that either express or over-express subunits 1Ax1 and 1Dx5 were analyzed by mixograph assays and SDS sedimentation tests. In one case, the over-expression of subunit 1Dx5 resulted in a ca. 2-fold increase in mixing time, associated with a significant improvement in dough strength, and a lower resistance breakdown, suggesting an important increase in dough stability. However, the flour failed to develop properly without mixing with control flour because the rate of mixing was insufficient to develop the dough, i.e., the flour was overstrong. In two wheat transgenic lines, the expression of 1Ax1 and 1Dx5 transgenes, associated with silencing of all the endogenous high-molecular-weight glutenin subunits, resulted in flours with lower mixing time, peak resistance and sedimentation volumes, suggesting a lower gluten strength.

引用

页码：103 / 108

页数：5

共 28 条

[21]

Payne P.I., Seekings J.A., Worland M.G., Jarvis M., Holt L., Allelic variations of glutenin suhunits and gliadins and its effect on breadmaking quality in wheat: Analysis of F<sub>5</sub> progeny from Chinese Spring x Chinese Spring (Hope 1A), J. Cereal Sci., 6, pp. 103-118, (1987)

[22]

Pogna N., Mellini F., Alla ricerca delle basi biochimiche e genetiche della qualità del glutine, Inform. Agric., 42, pp. 65-66, (1986)

[23]

Rao V., Mulvaney S., Dexter E., Rheological characterisation of long and short mixing flours based on stress-relaxation, J. Cereal Sci., 31, pp. 159-171, (2000)

[24]

Rooke L., Barro F., Tatham A., Fido R., Steele S., Bekes F., Gras P., Martin A., Lazzeri P., Shewry P.R., Barcelo P., Altered functional properties of tritordeum by transformation with HMW glutenin subunit genes, Theor. Appl. Genet., 99, pp. 851-858, (1999)

[25]

Rooke L., Bekes F., Fido R., Barro F., Gras P., Tatham A., Barcelo P., Lazzeri P., Shewry P., Overexpression of a gluten protein in transgenic wheat results in greatly increased dough strength, J. Cereal Sci., 30, pp. 115-120, (1999)

[26]

Shewry P.R., Halford N., Tatham A., The high molecular weight subunits of wheat glutenin, J. Cereal Sci., 15, pp. 105-120, (1992)

[27]

Shewry P.R., Tatham A.S., Barro F., Barcelo P., Lazzeri P., Biotechnology of breadmaking: Unraveling and manipulating the multi-protein gluten complex, Bio/technology, 13, pp. 1185-1190, (1995)

[28]

Takata K., Yamauchi H., Iriki N., Kuwabara T., Prediction of bread-making quality by prolonged swelling SDS-sedimentation test, Breed. Sci., 49, pp. 221-223, (1999)

← 1 2 3 →