Composição de subunidades de gluteninas de alto peso molecular (HMW) em trigos portadores do caráter "stay-green"

Abstract

RESUMOO trabalho teve como objetivo avaliar o comportamento do caráter "stay-green" em plantas de trigo quanto à qualidade de panificação, através da análise dos padrões eletroforéticos em condições dissociantes (SDS-PAGE), e avaliar a correlação fenotípica de Pearson entre os caracteres adaptativos, como data de florescimento e estatura de plantas, coloração ("stay-green") e escores protéicos. O experimento foi conduzido em condições de campo e laboratório nos anos de 1999 e 2000. O caráter "stay-green" expresso nos genótipos avaliados apresentou-se altamente correlacionado com escores protéicos obtidos através da análise eletroforética das subunidades de gluteninas de alto peso molecular, podendo ser sugerido como parâmetro para selecionar plantas superiores em gluteninas e consequentemente com maior qualidade de panificação.Palavras-chave: Triticum aestivum L., proteína, estatura de planta, data de florescimento. ABSTRACTThe objective of this work was evaluate stay-green trait behavior in wheat plants as bread-making quality through eletrophoretic standars of this proteins and phenotypic Pearson correlation among adaptatives caracters as head-date and plant stature, coloration (stay-green) and proteic scores. The experiment was driven in field conditions and laboratory in the years of 1999 and 2000. The trait stay-green expressed in the appraised genotypes showed high correlation with the proteic scores obtained through the eletrophoretic analysis of this subunits could be suggested as parameter to select superior plants for glutenins and consequently with larger bread-making quality.

Fatores pré-colheita que afetam a qualidade tecnológica de trigo

“…O genoma D (proveniente da espécie Aegilops squarrosa L.), possivelmente o responsável pela qualidade tecnológica do trigo, foi incorporado aos trigos tetraploides (AABB) por meio de hibridações naturais e, quando seguido de poliploidia, produz o trigo hexaplóide (AABBDD), como é o caso de Triticum aestivum L (2n=6x=42) (SILVA et al, 2004).…”

Research Article High molecular weight glutenin subunits and the classification used in Brazilian wheat industry.

“…Gianibelli et al (2002) obtained an average score of 9.3 in Argentinian cultivars whereas Lukow et al (1988) had an average of 8.74 in Canadian cultivars. Santos (2008) (Silva et al, 2004). This makes an apparent increase in Brazilian wheat quality along time concerning the genetic material cultivation worldwide.…”

Stay-green: a potentiality in plant breeding

“…For wheat, the baking quality is essential for marketing, this being determined by the balance between some proteins (glutenins and gliadins). A strong association between stay-green character and glutenin content in the wheat grain (r=0.87) was reported, indicating the use of indirect selection for industrial quality through delayed plant senescence (SILVA et al, 2004).…”

“…The association between stay-green and desirable traits such as greater number of fertile tillers (AHLAWAT et al, 2008), higher number of grains per ear (LUCHE et al, 2013), higher industrial quality (SILVA et al, 2004), tolerance to abiotic (KASSAHUN et al, 2010) and biotic (JOSHI et al, 2007) stresses have been reported. However, maintenance of grain filling in the last stage of plant maturity has been considered as key to the success of stay-green genotypes.…”