About: Effect of HMW-glutenin composition and grain protein fractions on technological parameters detected in selected European wheat landraces     Goto   Sponge   NotDistinct   Permalink

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  • The combination of HMW-GS analysis and the assessment of the protein fractions significantly contribute to the prediction of bread-making quality during selection of wheat genetic resources especially when wheat materials show higher genetic polymorphism and insufficient flour is available for standard technological analyses. The significantly higher technological values revealed the HMW-Glu allelic configuration: 2*; 7+9, 5+10. The presence of allelic subunits B1 (20) and D1 (2+12) had a negative effect on both technological characteristics and showed a closer relation to the higher albumin+globulin protein fraction. Similarly, the increase in albumins+globulins and the higher ratio of gliadins to glutenins predicted wheat materials with lower technological quality.
  • The combination of HMW-GS analysis and the assessment of the protein fractions significantly contribute to the prediction of bread-making quality during selection of wheat genetic resources especially when wheat materials show higher genetic polymorphism and insufficient flour is available for standard technological analyses. The significantly higher technological values revealed the HMW-Glu allelic configuration: 2*; 7+9, 5+10. The presence of allelic subunits B1 (20) and D1 (2+12) had a negative effect on both technological characteristics and showed a closer relation to the higher albumin+globulin protein fraction. Similarly, the increase in albumins+globulins and the higher ratio of gliadins to glutenins predicted wheat materials with lower technological quality. (en)
Title
  • Effect of HMW-glutenin composition and grain protein fractions on technological parameters detected in selected European wheat landraces
  • Effect of HMW-glutenin composition and grain protein fractions on technological parameters detected in selected European wheat landraces (en)
skos:prefLabel
  • Effect of HMW-glutenin composition and grain protein fractions on technological parameters detected in selected European wheat landraces
  • Effect of HMW-glutenin composition and grain protein fractions on technological parameters detected in selected European wheat landraces (en)
skos:notation
  • RIV/00027006:_____/09:00001217!RIV11-MZE-00027006
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MZE0002700604)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 312122
http://linked.open...ai/riv/idVysledku
  • RIV/00027006:_____/09:00001217
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Wheat landraces; HMW-glutenin subunits; protein fractions; technological quality (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [6132F0D4530C]
http://linked.open...v/mistoKonaniAkce
  • Clermont-Ferrand, France
http://linked.open...i/riv/mistoVydani
  • France
http://linked.open...i/riv/nazevZdroje
  • Gluten Proteins 2009
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Bradová, Jana
  • Dotlačil, Ladislav
  • Dvořáček, Václav
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • INRA
https://schema.org/isbn
  • 978-2-7380-1281-4
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