Person: Peña, Roberto
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Peña
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Peña, Roberto
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- Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality(Springer Nature, 2014) Ruyman, N.; Peña, R.; Ammar, K.; Villegas, D.; Crossa, J.; Royo, C.With the aim of identifying durum wheat landraces (LR) with a potential use in breeding programs for gluten strength enhancement, the allelic combinations present at five glutenin loci were determined in a collection of 155 LR from 21 Mediterranean countries. A set of 18 modern cultivars (MC) was used for comparison. Gluten strength was determined by SDS-sedimentation test on grain samples from field experiments conducted during 3 years. A total number of 131 different allelic/banding pattern combinations were found. Taking together high (HMW-) and low (LMW-) molecular weight glutenin subunit loci resulted in 126 combinations in LR, but only nine in MC, which are characterized for having strong gluten. Two LMW-2 type models were identified in the collection and LMW-1 types were absent. LMW-2 was present in 78 % of MC, including the only three with outstanding gluten strength (Ocotillo, Claudio and Meridiano), while 14 % of the LR had LMW-2 and 6 % LMW-2−. In the LR a known combination LMW-2 (aaa) and three new ones had a positive effect on the gluten strength. LMW-2 models were found in high frequency in LR from Italy and the three Maghreb countries; from medium to low frequencies in genotypes from Turkey, Jordan, Lebanon, Portugal and Spain, and were absent in the remaining countries. The large variability found in LR proved their potential value in breeding to broaden the genetic basis of gluten quality improvement. Genotypes interesting for breeding purposes are identified.
Publication - Anti-Wheat fad diets undermine global food security efforts: wheat consumption healthy despite claims in self-help publications(CIMMYT, 2014) Peña, R.; Braun, H.J.; Mollins, J.A recent review paper released by Britain’s University of Warwick (Lillywhite and Sarrouy 2014) addresses two fundamental questions regarding wheat: “Are whole grain products good for health?”; and “What is behind the rise in popularity of glutenand wheat-free diets?” The paper was commissioned by cereal-maker Weetabix to address reports in the news media that wheat products are the cause of health problems, resulting in an increasing number of consumers switching to low-carbohydrate grain- and wheat- free diets. For many health professionals this is a worrying trend because wheat not only supplies 20 percent of the world’s food calories and protein, but has important benefits beyond nutrition, the authors state. The Warwick paper provides a scientific assessment of the benefits of whole grain consumption, information that the authors note seems to have been lost in media headlines and the reporting of “pseudo-science.” The paper concludes that whole grain products are good for human health, apart from the 1 percent of the population who suffer from celiac disease and another 1 percent who suffer from sensitivity to wheat (Lillywhite and Sarrouy 2014). Eating wholegrain wheat products is positive, improves health and can help maintain a healthy body weight, the authors report. Scientific evidence regarding wheat- and carbohydrate-free diets is thin and selectively used, they state, and a low cereal and carbohydrate diet “may cost more but deliver less.” Additionally, an economically viable industry has developed around so-called “free-from” diets and may be persuading consumers to switch from staple foods to specialist foods created especially for those who need to avoid gluten, a protein found in wheat and other grains, they add. This Wheat Discussion Paper serves as a foundation upon which the authors hope further conversation will develop. It aims to highlight unsubstantiated nutritional claims about wheat and shine a spotlight on the important role of wheat and fiber in human diets. It also seeks to encourage discussion about how non-scientific claims about wheat could affect poor consumers and global food security.
Publication - Anti-wheat fad diets undermine global food security efforts: wheat consumption healthy despite claims in self-help publications(CIMMYT, 2014) Peña, R.; Braun, H.J.; Mollins, J.A recent review paper released by Britain’s University of Warwick (Lillywhite and Sarrouy 2014) addresses two fundamental questions regarding wheat: “Are whole grain products good for health?”; and “What is behind the rise in popularity of glutenand wheat-free diets?” The paper was commissioned by cereal-maker Weetabix to address reports in the news media that wheat products are the cause of health problems, resulting in an increasing number of consumers switching to low-carbohydrate grain- and wheat- free diets. For many health professionals this is a worrying trend because wheat not only supplies 20 percent of the world’s food calories and protein, but has important benefits beyond nutrition, the authors state. The Warwick paper provides a scientific assessment of the benefits of whole grain consumption, information that the authors note seems to have been lost in media headlines and the reporting of “pseudo-science.” The paper concludes that whole grain products are good for human health, apart from the 1 percent of the population who suffer from celiac disease and another 1 percent who suffer from sensitivity to wheat (Lillywhite and Sarrouy 2014). Eating wholegrain wheat products is positive, improves health and can help maintain a healthy body weight, the authors report. Scientific evidence regarding wheat- and carbohydrate-free diets is thin and selectively used, they state, and a low cereal and carbohydrate diet “may cost more but deliver less.” Additionally, an economically viable industry has developed around so-called “free-from” diets and may be persuading consumers to switch from staple foods to specialist foods created especially for those who need to avoid gluten, a protein found in wheat and other grains, they add. This Wheat Discussion Paper serves as a foundation upon which the authors hope further conversation will develop. It aims to highlight unsubstantiated nutritional claims about wheat and shine a spotlight on the important role of wheat and fiber in human diets. It also seeks to encourage discussion about how non-scientific claims about wheat could affect poor consumers and global food security.
Publication - Efecto de gluteninas de alto peso molecular de los genomas a y b sobre propiedades reológicas y volumen de pan en trigos harineros(Colegio de Postgraduados, 2007) Martinez Cruz, E.; Espitia-Rangel, E.; Benitez Riquelme, I.; Peña, R.; Santacruz-Varela, A.; Villaseñor Mir, H.E.To determine the influence of specific subunits of the A and B genomes of high molecular weight glutenins (G-APM) on the elasticity and extensibility of dough gluten and bread volume of bread wheat (Triticum aestivum L.), we tested a group of 98 lines, F2 to F6, obtained from the cross Rebeca F2000×Baviacora M92 derived from descendents of a single seed of F2 to F6. The genotypes and parents were sown in two sites at the Valley of México experimental station of the Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP) during the 2004 spring-summer crop cycle. Alleles 1 and 2* of the A genome, 7+9 and 17+18 of the B genome were studied. Analysis of quality variables and electrophoretic identification of the high molecular weight glutenins was conducted in the wheat quality laboratory of the Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT). Gluten quality was assessed on the basis of sedimentation volume, mixing development time, stability in kneading, tolerance to over-kneading, W alveogram and alveogram P/L, and bread volume. The combination 2*, 17+18, 5+10 of G-APM showed better gluten strength and extensibility values (p≤0.05), followed by the combinations 1, 17+18, 5+10, 1, 7+9, 5+10 and 2*, 7+9, 5+10. When allele 7+9 was substituted by 17+18 of the B genome, an increase in extensibility and bread volume (p≤0.05) was observed, indicating that allele 17+18 contributes more to bread quality than 7+9. No significant differences were observed between alleles 1 and 2* of the A genome (p≤0.05).
Publication - Effect of water addition on northern style Chinese steamed bread processing quality(Institute of Crop Sciences, 2005) Chen Dong-Sheng; Zhang, Y.; He Zhonghu; Desen Wang; Peña, R.The amount of water addition used in making Chinese steamed bread (CSB) plays an important role in determination of CSB quality. Six flours differing in gluten strength and five water addition (WA) levels ranging from 70 % to 90 % of Farinograph Water Absorption (FWA) were used to understand the relationship between WA and CSB quality. An optimized laboratory procedure was used to process northern style CSB The texture CSB was evaluated by a Texture Analyzer TA2XT2i and by trained panelists, and its color was measured by a Minolta CR2310 colormeter. The results showed that, in the range of water absorption measured by the Farinograph, quality parameters of CSB made from different flours responded differently to various WA levels (Table 4). WA was significantly and negatively correlated with steamed bread weight, loaf volume, width, height, specific volume and spread ratio. It also had a significant and negative influence on shininess, skin and crumb color, smoothness, structure, stress relaxation (SR) and total score of steamed bread made from weak gluten flours [ r = ( - 0.663) - ( - 0.962), Table 3 ]. In the stated range, increasing WA significantly improved smoothness and structure of CSB made from strong gluten flours ( r = - 0.877, 0.768, Table 3). The optimum water addition was 70 % - 75 %, 80 % and 85 % of FWA for weak, medium and strong gluten flours, respectively (Table 4). SR had significant and positive correlation with total score of northern style CSB made from flours with different gluten strength (Fig. 01), and determination coefficients were 0.94, 0.88 and 0.72, respectively. It is recommended as a major parameter in evaluating northern style CSB quality.
Publication - Effect of 1BL/1RS translocation on grain quality and noodle quality in bread wheat(Institute of Crop Sciences, 2004) Jianjun Liu; He Zhonghu; Peña, R.; Zhen-Dong ZhaoTotally, 152 wheat cultivars from China, Australia, and USA, were used as to identify the presence of 1BL/1RS translocation, and for the composition of IIMW and LMW glutenin subunits. Seventy-eight cultivars were grown at two locations for two years to test grain quality and Chinese dry white noodle quality. HMW and LMW glutenin subunits composition in 1BL/1RS cultivars was inferior to that in non-1BL/1RS cultivars. 1BL/1RS translocation mainly affected protein quality traits such as dough stability, maximum resistance and extensibility, but it had little effect on protein quantitative, traits such as grain hardness, protein content, wet gluten content and water absorption, also little effect on starch traits such as swelling volume and pasting peak viscosity. 1BL/1RS translocation caused a significant decrease in noodle-making quality.
Publication - Glutenin composition, quality characteristics, and agronomic attributes of durum wheat cultivars released in Ethiopia(African Crop Science Society, 2002) Bechere, E.; Peña, R.; Mitiku, D.Eleven cultivars of durum wheat (Triticum durum L. var. durum Desf.) were evaluated across five environments in Ethiopia for grain yield, 1000 kernel weight, protein concentration, gluten strength, mixing time, mixing height, colour and yellow berry to identify desirable traits for breeding purposes. Gluten strength was measured by the sodium dodecyl sulfate (SDS) sedimentation test. An electrophoretic study of gliadin and glutenin proteins was undertaken to investigate possible associations between these proteins and gluten strength. Significant genotypic differences were observed for grain yield, 1000 kernel weight, protein content, SDS-sedimentation volume, yellowness and yellow berry. Six high molecular weight (HMW) glutenin subunits patterns were identified with the combination of null and 20 being the most common. For Glu-B1, the alleles producing protein subunits of 20 and 7+8 were the most common. Alleles producing protein subunits of 6+8 were less frequently observed. Three cultivars had pattern LMW-1 while the remaining eight cultivars had pattern LMW-2. The strongest gluten strength corresponded to the mixed subunits 7+8/6+8 and 7+8/20, followed by subunits 6+8 and 7+8. Subunit 20 was associated with the lowest gluten strength. Pattern LMW-2 was strongly associated with higher gluten strength compared to LMW-1. The effects of low molecular weight (LMW) and HMW glutenin subunits were additive. In order to develop high quality durum wheats, it would be useful to discard lines with LMW-1 and HMW glutenin subunit 20 and to combine electrophoretic analysis with the SDS-sedimentation test.
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