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dc.contributorAyed, Sourouren_US
dc.contributorSlim-Amara, Hajeren_US
dc.creatorTrad, Hibaen_US
dc.identifier.citationHiba Trad, Sourour Ayed, Hajer Slim-Amara. (1/10/2014). Comparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypes. Food Science and Biotechnology, 23 (5), pp. 1363-1370.en_US
dc.description.abstractSix Tunisian durum wheat genotypes (4 landraces and 2 improved) were evaluated for protein content, gluten strength, rheological characteristics, and HMW-GS patterns using a LabChip system. Variance analysis identified genotypic variation. The landraces Azizi, Mahmoudi, Chili, and Arbi exhibited the highest protein concentrations and gluten contents, and best dough tenacity and extensibility values. The Mahmoudi and Chili varieties had the highest protein contents (17.06 and 17.32% dry mass, respectively). Arbi and Chili had the highest gluten contents (60.88 and 60.59%, respectively). Azizi, Mahmoudi, and Chili were characterized by higher dough tenacity, lower dough extensibility, and a greater alveograph configuration ratio P/L. The high molecular weight glutenin subunits 6+8 (Azizi and Mahmoudi) and 7+15 (Chili), coded by the Glu-B1 locus, improved gluten strength and viscoelastic dough properties. Calculated HMW to LMW-GS ratios were within a narrow range of 0.17– 0.29. Some genotypes have potential to be used as parents in breeding programs.en_US
dc.publisherSpringer Verlag (Germany)en_US
dc.sourceFood Science and Biotechnology;23,(2014) Pagination 1363-1370en_US
dc.subjecthigh-molecular-weight glutenin subuniten_US
dc.titleComparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypesen_US
dc.typeJournal Articleen_US
cg.subject.agrovocdurum (triticum durum)en_US
cg.contributor.centerNational Agronomic Institute of Tunisia - INATen_US
cg.contributor.centerEcole Supérieure d’Agriculture du Kef - ESA Kefen_US
cg.contributor.crpCGIAR Research Program on Grain Legumes - GLen_US
cg.contributor.crpCGIAR Research Program on Wheat - WHEATen_US
cg.contributor.funderInternational Fund for Agricultural Development - IFADen_US
cg.contributor.projectEnhanced small-holder wheat-legume cropping systems to improve food security under changing climate in the drylands of West Asia and North Africaen_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.coverage.regionNorthern Africaen_US
cg.isijournalISI Journalen_US
dc.identifier.statusLimited accessen_US
cg.journalFood Science and Biotechnologyen_US

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