Registration of 'Ok102' wheat

Peer reviewedPlant and Soil SciencesEntomology and Plant PathologyBiochemistry and Molecular Biolog

Influence of low-molecular weight glutenin subunits on wheat kernel elasticity and sedimentation volume

The effect of low molecular weight (LMW) glutenin subunits (GS) in presence of high molecular weight (HMW)-GS has over SDS sedimentation volume (SDSS) and kernel elasticity is presented. Twenty-six wheat lines having different origins and classified by SDS-PAGE into 14 different LMW-GS genotypic allelic groups were analyzed. When good HMW-GS background, i.e. Glu-1 1, 2*, 7 + 9 or 17 + 18 and 5 + 10 was associated with a number of allelic variants of Glu-3 loci (LMW-GS), i.e. Glu-A3 c and b; Glu-B3 g, h, d, higher kernel modulus of elasticity and SDSS were generally present. However, when poor HMW-GS background was present, i.e. Glu-1 null, 7 + 8, 2 + 12, a poor to medium modulus of elasticity and SDSS were generally found. Glu-B3 j allelic group, which possesses the wheat-rye translocation showed a tendency to have low elastic modulus, high plastic work (WP) and low SDSS. The effects of good LMW-GS are enhanced by a good HMW-GS background, yielding higher kernel elasticity and SDSS

Gluten viscoelasticity: rapid method for classification of soft-like wheat genotypes.

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Physical, Sensory and Chemical Evaluation of Cooked Spaghetti

The objectives of this research were to estimate the ability of chemical analysis, cooking properties, sensory evaluation and instrumental texture assays as descriptive quality parameters, and to evaluate the association between sensory and instrumental measurements on commercial pasta samples. Five commercial samples, Com1 to Com5, were analyzed. Moisture, protein and ash contents were determined from raw materials, while cooking loss, water absorption and leached amylose were measured in cooked samples. Color parameters ( L*, a* and b*) were determined spectrophotometrically and color scores were calculated from raw and cooked samples. Three instrumental texture assays by a texture analyzer (TA‐xT2i) and seven sensory parameters were evaluated. Chemical analysis, cooking properties, sensory evaluation and texture measurement were found to be sensitive quality parameters. From the analysis of the results, Com1 showed the best quality. A significant relationship between the sensory and instrumental measurements according to Pearson correlation and the principal component analysis was also observed.Fil: Martinez, Cristina Susana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: León, Alberto E.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin