An integrated approach to predicting end-product quality of wheat
An integrated approach to predicting end-product quality of wheat
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DOI：
10.1016/j.eja.2006.04.008
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发表时间：
2006-08-01
影响因子：
5.2
通讯作者：
Morell, M.
中科院分区：
文献类型：
--
作者：
Bekes, F.;Kemeny, S.;Morell, M.
谷物科学最重要的任务之一是将最终产品质量与决定某些质量属性的基因联系起来。它需要很好地理解质量的复杂性质，从而可以正确地测量这些属性。我们对“质量遗传学”的大部分了解来自两种不同的实验方法：（i）直接测量化学成分系统改变的样品的质量性状;（ii）使用统计方法将质量和化学成分/遗传学与大样本群体联系起来。这两种方法的最新成果的概述将介绍一种新的预测程序有关的个人和交互作用的贡献高分子量（HMW-GS）和低分子量（LMW-GS）麦谷蛋白亚基等位基因特定的面团参数和最终产品的品质属性。所示结果是基于对3000多个样品的统计调查，涵盖了澳大利亚面包小麦品种中出现的大多数谷蛋白等位基因和等位基因组合。(c)2006年由Elsevier B. V.出版
One of the most important tasks of cereal science is to relate end-product quality to genes involved in determining certain attributes of quality. It requires a good understanding of the complex nature of quality that can lead to the proper measurements of these attributes. Most of our knowledge about the 'genetics of quality' derives from two different experimental approaches: (i) direct measurements of quality traits on samples with systematically altered chemical composition; (ii) relating quality and chemical composition/genetics of large sample populations using statistical methods. An overview on the recent achievements of these two approaches will be given introducing a novel prediction procedure relating the individual and interactive contribution of high molecular weight (HMW-GS) and low molecular weight (LMW-GS) glutenin-subunit alleles to specific dough parameters and end-product quality attributes. The results shown are based on a statistical investigation of more than 3000 samples covering most of the glutenin alleles and allelic combinations appearing in the Australian bread wheat cultivars. (c) 2006 Published by Elsevier B.V.