Person: Villaseñor Mir, H.E.
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Villaseñor Mir
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H.E.
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Villaseñor Mir, H.E.
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- Polimorfismo de gluteninas de alto peso molecular y su relación con trigos harineros para temporal(Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, 2008) Espitia-Rangel, E.; Martinez Cruz, E.; Peña, Roberto; Villaseñor Mir, H.E.; Huerta-Espino, J.In order to identify the high molecular weight glutenins subunits and its relationship with the bread-making quality, as well as to characterize the bread quality of the group of genotypes of bread wheat (Triticum aestivum L.), 130 genotypes were seeded under rainfed conditions at Santa Lucia de Prias, Estado de Mexico in 2001. In the analysis of physical and chemical quality the traits considered were test weight (kg hL-1), grain hardness (%), grain and fl our protein (%) and sedimentation volume (mL). The rheological analysis was based on the basis of mixed time (min), mixogram-height (cm), Overmixing tolerance (mm), mixogram-stability (min), alveogram-W (10 -4 J), alveogram- P/L with scale from 0.1 to 6 and alveogram-P/G (scale from 1.5 to 14). In the bread-making analysis bread loaf volume (mL) and bread crumb texture (1-6 scale) were considered. The identification of high molecular weight glutenins was made by electrophoresis in SDS-Polyacrylamida (SDS-PAGE) gel. The alleles 2* and 1 of the genome A, 17+18 and 7+8 of genome B and 5+10 of genome D, showed a positive effect on the bread-making quality, allele 7+9 of genome B showed an intermediate effect and the alleles, null (0) of the genome A and 2+12 of genome D showed a negative effect, all these alleles showed the highest frequency in genotypes. The combinations most frequently found were 2*-7+9-5+10, 2*-17+18-5+10 and 1-17+18-5+10, with 28.6%, 22.7% and 12.6% respectively; the last two combinations presented the best bread volume with 867 and 883 mL, respectively.
Publication - Efecto de diferentes subunidades de Gluteninas-APM sobre la calidad panadera en trigos harineros Mexicanos(Sociedad Mexicana de Fitogenética, 2006) De la O Olan, M.; Espitia-Rangel, E.; Molina Galán, J.D; Peña, Roberto; Santacruz-Varela, A.; Villaseñor Mir, H.E.In order to determine the influence of different high molecular weight (HMW) glutenin subunits on baking properties and protein content, a set of 69 wheat (Triticum aestivum L.) F2:6 lines derived by single seed descent from the cross Rebeca F2000 by Salamanca S75 was analyzed. Lines were grown at Roque, Gto. (Fall-Winter, 2003- 2004) under normal and restricted irrigation regime. Bread volume, crumb texture and protein content were evaluated. Analyses were performed grouping wheat lines by grain hardness. In soft lines the best combination was 1, 7+8, 2+12 with higher values of bread volume, intermediate crumb texture and high protein content; whereas lines with combinations 1, 7+8, 5+10 and 2*, 17+18, 2+12 produced the lowest values for those traits. In semi-soft wheats combination 2*, 17+18, 2+12 resulted in good crumb texture and the largest bread volume, but for protein content the best combination of HMWGlutenins was 1, 17+18, 2+12. In semi-hard lines no differences among allelic combinations were found. In the A-genome for semihard wheats subunit 2* presented the highest values for bread volume, crumb texture and protein content in comparison to subunit 1. In the B-genome for soft, semi-soft and semi-hard wheats two allelic subunits, 17+18 and 7+8 had the same effects on baking quality and protein content. In semi-soft wheats subunit 2+12 of the D-genome presented the highest values of crumb texture, whereas subunit 5+10 showed the lowest value. It is concluded that baking properties are differentially influenced by the HMW glutenin alleles present in Mexican wheats
Publication - Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros(Colegio de Postgraduados, 2006) De la O Olan, M.; Espitia-Rangel, E.; Molina Galán, J.D; Peña, Roberto; Santacruz-Varela, A.; Villaseñor Mir, H.E.Wheat (Triticum aestivum L.) industrialization quality is intimately related to the quantity and quality of proteins; this depends on the presence of different alleles of glutenin of high molecular weight. To determine the effect of different high molecular weight glutenin alleles on the viscoelastic properties of bread wheat dough, tests were made on a group of 69 lines derived from the cross Rebeca F2000 by Salamanca S75 by single seed descent from F2 to F6, along with the parental varieties. The lines were sown in Roque, State of Guanajuato, México (Fall-Winter 2003-2004) with normal irrigation (five irrigations) and restricted irrigation (three irrigations). The experimental design was randomized complete blocks, and the means were compared with Tukey (p≤0.05). The viscoelastic properties of the dough were evaluated with the variables kneading time (min), mixographic type, alveogramW, alveogram-P/L and alveogram-P/G. The combinations 1−17+18−5+10, 2*−7+8−5+10 and 1−7+8−5+10 presented the best viscoelastic properties of the flour. In genome A, subunit 1 was characterized by inducing greater kneading time and mixographic type. In genome B, subunits 17+18 and 7+8 had a positive effect on the viscoelastic properties of the dough. In genome D, subunit 5+10 was associated with a positive effect on the viscoelastic properties, while subunit 2+12 was associated with a negative effect. When comparing the combinations, it was found that the effect of substituting 5+10 with 2+12 was very marked, given that where the allele 5+10 appeared, high values were found for alveogramW, alveogram-P/L and alveogram-P/G, which increased the strength and tenacity, whereas the extensibility of the dough was reduced. In contrast, when subunit 2+12 appeared, strength was reduced, but extensibility increased, perhaps due to a pleiotropic effect of the genes that control subunits 5+10 and 2+12.
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