{"created":"2023-05-15T15:18:11.572254+00:00","id":4485,"links":{},"metadata":{"_buckets":{"deposit":"8d40f033-d4f7-48a4-ba3e-72ab006d196a"},"_deposit":{"created_by":12,"id":"4485","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"4485"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00004485","sets":["5"]},"author_link":["991","6416","6414","6415","992","2626","2625","309"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"287","bibliographicPageStart":"281","bibliographicVolumeNumber":"61","bibliographic_titles":[{"bibliographic_title":"Breeding Science","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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.","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Japanese Society of Breeding","subitem_publisher_language":"en"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.1270/jsbbs.61.281","subitem_relation_type_select":"DOI"}}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11353132","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13447610","subitem_source_identifier_type":"PISSN"}]},"item_2_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"588","subitem_subject_scheme":"NDC"}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Ito, Miwako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Fushie, Sachiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Maruyama-Funatsuki, Wakako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ikeda, Tatsuya M.","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nishio, Zenta","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nagasawa, Koichi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tabiki, Tadashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamauchi, Hiroaki","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-11-11"}],"displaytype":"detail","filename":"yamauchi.pdf","filesize":[{"value":"385.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"fulltext","url":"https://obihiro.repo.nii.ac.jp/record/4485/files/yamauchi.pdf"},"version_id":"964a6b68-3403-4b8e-bbf1-18cddc5d3328"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Bread-making quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Doubled haploid line","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Dough property","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Glutenin gene","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"High-molecular-weight glutenin subunit (HMW-GS)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Lowmolecular-weight glutenin subunit (LMW-GS)","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Triticum aestivum","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Effect of allelic variation in three glutenin loci on dough properties and breadmaking qualities of winter wheat","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of allelic variation in three glutenin loci on dough properties and breadmaking qualities of winter wheat","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-11-11"},"publish_date":"2019-11-11","publish_status":"0","recid":"4485","relation_version_is_last":true,"title":["Effect of allelic variation in three glutenin loci on dough properties and breadmaking qualities of winter wheat"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T03:03:40.907673+00:00"}