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Effect of allelic variation in three glutenin loci on dough properties and breadmaking qualities of winter wheat
https://obihiro.repo.nii.ac.jp/records/4485
https://obihiro.repo.nii.ac.jp/records/44851e224e8f-8753-4fa8-9d73-fbdf46d03217
名前 / ファイル | ライセンス | アクション |
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fulltext (385.4 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2019-11-11 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Effect of allelic variation in three glutenin loci on dough properties and breadmaking qualities of winter wheat | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Bread-making quality | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Doubled haploid line | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Dough property | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Glutenin gene | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | High-molecular-weight glutenin subunit (HMW-GS) | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Lowmolecular-weight glutenin subunit (LMW-GS) | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Triticum aestivum | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
著者 |
Ito, Miwako
× Ito, Miwako× Fushie, Sachiko× Maruyama-Funatsuki, Wakako× Ikeda, Tatsuya M.× Nishio, Zenta× Nagasawa, Koichi× Tabiki, Tadashi× Yamauchi, Hiroaki |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | We investigated the relationships between allelic variations on three Glu- loci, Glu-D1, Glu-A3 and Glu-B3, and processing qualities (dough strength and bread-making qualities) by using doubled haploid (DH) lines. The genotypic group of Glu-D1d had a longer mixing peak time (PT), a parameter of strong dough, than that of Glu-D1a. The group carrying Glu-B3g had a longer PT than that of the group carrying Glu-B3b when it was accompanied by Glu-D1d, and the group carrying Glu-A3d had a longer PT than that of the group carrying Glu-A3f when it was accompanied by Glu-D1d and Glu-B3g. Regarding the extent of the effects on dough strength, each of the two alleles on each of the three Glu- loci could be ranked as d > a on Glu-D1, d > f on Glu-A3 and g > b on Glu-B3. The wheat with compositions of d-f-b (allele on Glu-D1, Glu-A3 and Glu-B3, respectively) had the highest specific loaf volume (SLV), and d-d-g had lower SLV than those of other three combinations carrying Glu-D1d, although the dough strengths (PTs) of the d-f-b group was secondarily high and that of the d-d-g group was very high. It is considered that the d-d-g combination group has excessively strong dough and that the poor contribution of d-d-g combination to loaf volumes may be due to the extra-strong dough properties. | |||||
書誌情報 |
en : Breeding Science 巻 61, 号 3, p. 281-287, 発行日 2011 |
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出版者 | ||||||
言語 | en | |||||
出版者 | Japanese Society of Breeding | |||||
ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 13447610 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11353132 | |||||
DOI | ||||||
関連タイプ | isIdenticalTo | |||||
識別子タイプ | DOI | |||||
関連識別子 | info:doi/10.1270/jsbbs.61.281 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
日本十進分類法 | ||||||
主題Scheme | NDC | |||||
主題 | 588 |