Cereal Research Communications
Volume/Issue:
Volume 38: Issue 1
Influence of the year and HMW glutenin subunits on end-use quality predictors of bread wheat waxy lines
Authors: R. Lucas 1 , M. Rodríguez-Quijano 1 , J. Vázquez 1 , and J. Carrillo 1
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  • 1 Universidad Politécnica Unidad de Genética, Departamento de Biotecnología Ciudad Universitaria s/n 28040 Madrid Spain
DOI:
https://doi.org/10.1556/crc.38.2010.1.11
Page Count:
101–110
Publication Date:
01 Mar 2010
Online Publication Date:
11 Mar 2010
Article Category:
Research Article
Restricted access

The effects of environment and the high molecular weight glutenins on some quality properties (sedimentation volume, % protein content, and starch pasting viscosity) of bread wheat mutant waxy lines were evaluated. Thirty-eight 100% amylose-free F 2 derived F 6 and F 7 lines were used. The results indicated that the environment did not influence sedimentation volume, mixograph parameters and starch viscosity parameters of waxy flour. Variation in the % protein content was determined mainly by the environment. The sedimentation volume and the mixograph peak development time were influenced by the variation at over expression of Bx7 and the mixograph peak development time was influenced by the Glu-D1 locus. One starch viscosity parameter, time to peak viscosity, was influenced by variation at the Glu-A1 locus. This parameter is significantly lower in the waxy lines than the parent line, which shows the influence of the waxy loci. No significant correlation was observed for sedimentation volume, mixograph parameters, protein content and viscosity parameters of waxy lines.

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Cover Cereal Research Communications
Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company
Print ISSN:
0133-3720
Online ISSN:
1788-9170
Keywords:
Triticum aestivum ; bread wheat quality; starch viscosity

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