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  • Mixographic parametres and HMW glutenin composition were analysed in 88 F7 progeny derived from the cross between winter wheat varieties Sulamit and Clever having different HMW glutenin subunits. PCR based method was used to determination of HMW glutenin subunits coded by genes at the Glu-A1, Glu-B1, and Glu-D1 loci on the group 1 of homeologous chromosomes. Mixographic evaluation was per formed on ReoMixer instrument. 16 mixing characteristics were obtained for each sample. Multifactor analysis of variance was used to determine influence of HMW alleles on obtained mixographic parameters. The results of this work confirmed statistically significant effects of particular alleles for HMW glutenin subunits. Ax1, Bx17+By18 and Dx5+Dy10 had for the most cases positive effect, but it was found also their negative effects for some mixographic parameters. The data presented in this work suggest that heterozygous constitution may also have positive effect on rheological properties of the wheat dough.
  • Mixographic parametres and HMW glutenin composition were analysed in 88 F7 progeny derived from the cross between winter wheat varieties Sulamit and Clever having different HMW glutenin subunits. PCR based method was used to determination of HMW glutenin subunits coded by genes at the Glu-A1, Glu-B1, and Glu-D1 loci on the group 1 of homeologous chromosomes. Mixographic evaluation was per formed on ReoMixer instrument. 16 mixing characteristics were obtained for each sample. Multifactor analysis of variance was used to determine influence of HMW alleles on obtained mixographic parameters. The results of this work confirmed statistically significant effects of particular alleles for HMW glutenin subunits. Ax1, Bx17+By18 and Dx5+Dy10 had for the most cases positive effect, but it was found also their negative effects for some mixographic parameters. The data presented in this work suggest that heterozygous constitution may also have positive effect on rheological properties of the wheat dough. (en)
Title
  • Influence of HMW glutenin subunits on rheological properties of tehe wheat dough
  • Influence of HMW glutenin subunits on rheological properties of tehe wheat dough (en)
skos:prefLabel
  • Influence of HMW glutenin subunits on rheological properties of tehe wheat dough
  • Influence of HMW glutenin subunits on rheological properties of tehe wheat dough (en)
skos:notation
  • RIV/27184145:_____/08:0R000870!RIV10-MZE-27184145
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • V
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
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http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 372132
http://linked.open...ai/riv/idVysledku
  • RIV/27184145:_____/08:0R000870
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  • breeding; glutenin; MAS; rheology; wheat (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [52D213B8B64D]
http://linked.open...v/mistoKonaniAkce
  • Novi Sad
http://linked.open...i/riv/mistoVydani
  • Novi Sad
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  • Conventional and molecular breeding of field and vegetable crops
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Horčička, Pavel
  • Kocourková, Zuzana
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
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  • Institute of field and vegetable crops Novi Sad
https://schema.org/isbn
  • 978-80-88872-88-7
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