Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiro
Ano de defesa: | 2008 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Viçosa
|
Programa de Pós-Graduação: |
Mestrado em Ciência e Tecnologia de Alimentos
|
Departamento: |
Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://locus.ufv.br/handle/123456789/2831 |
Resumo: | The region of Cerrado constitutes important alternative in the expansion of Brazilian wheat area, considering the need of wheat supply for milling industries of the country and the expenses with this cereal import. Besides, there is the difficulty of alternatives of winter crops. Nonetheless, wheat cultivation in Cerrado and Minas Gerais State demands the development of new varieties, adapted to the specific soil and climate conditions, and with high technological quality. This work aims to identify glutenin subunits responsible for the technological quality in twenty-seven in-breeding wheat lines and two wheat cultivars, to examine the relationship between the electrophoresis results and size-exclusion high- performance liquid chromatography (SE-HPLC) parameters, and to identify the bread-making potential of the wheat material. The ultimate goal is to present to breeders potential micro-scale tests that could accurately estimate the technological quality of wheat in the early breeding stages of a new wheat cultivar. Wheat samples were studied for the composition of high molecular weight glutenin subunits (HMW- GS), through electrophoresis in SDS-PAGE and the molecular weight distribution of the polymeric proteins using SE-HPLC. Bread-making test was used to determine the technological quality of the samples, and to verify the correlation between electrophoresis and SE-HPLC data with bread-making quality parameters. Thirteen different HMW-GS, 1, 2 *, 7, 8, 9, 13, 16, 17, 18, 2, 5, 10 and 12, were identified in the samples studied. It was observed that breeding lines with the same progenitors exhibited different allelic combinations. The molecular weight distribution of wheat protein was determined by the following SE-HPLC data: percentage of polymeric protein in the total protein (PPP), percentage of unextractable polymeric protein (UPP), content of polymeric protein in the flour (PPF) and content of unextractable polymeric protein in the flour (UPPF). Breeding lines with greater UPP did not necessarily present greater PPP, evidence that the polymerization degree of the glutenin subunits does not depend on the total content of polymeric proteins. Breeding lines with greater UPP expressed subunits 5+10, and breeding lines with low value expressed the allelic pair 2+12, except for the Pioneer variety. It was suggested that chain terminators, which reduce glutenins polymerization, could be present in this variety. Subunits 2 *; 7, 8 and 9 (in their allelic combinations 7+8 and 7+9); and the pair 5+10 presented greater correlation with bread volume and total bread-making score (CG). Breeding lines with low bread- making quality expressed the subunits 2+12. Of all evaluated parameters, UPP presented higher positive correlation, of 0.94 and 0.69 with bread volume and CG, respectively. PPP showed low correlation with the bread volume (0.35), and no significative correlation with CG, demonstrating that only the larger molecular weight fractions of polymeric protein seem to be related with bread-making quality in the studied flours. The high correlation degree, mainly from UPP and Glu-1 score, with bread volume and CG indicates that those parameters can be successfully used to estimate the bread-making quality in wheat breeding programs, allowing that only the genetic material of better technological quality to be used in the development of new varieties. |
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Santos, Leandro Soareshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4746236J2Coimbra, Jane Sélia dos Reishttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798752J6Souza, Moacil Alves dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4780557T1Pirozi, Mônica Ribeirohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782511T6Bonomo, Renata Cristina Ferreirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4769526H1Minim, Luis Antoniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y82015-03-26T13:13:08Z2008-07-172015-03-26T13:13:08Z2008-02-20SANTOS, Leandro Soares. Profile protein and quality of bakery in strains of wheat developed for the region of the Brazilian Cerrado. 2008. 81 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2008.http://locus.ufv.br/handle/123456789/2831The region of Cerrado constitutes important alternative in the expansion of Brazilian wheat area, considering the need of wheat supply for milling industries of the country and the expenses with this cereal import. Besides, there is the difficulty of alternatives of winter crops. Nonetheless, wheat cultivation in Cerrado and Minas Gerais State demands the development of new varieties, adapted to the specific soil and climate conditions, and with high technological quality. This work aims to identify glutenin subunits responsible for the technological quality in twenty-seven in-breeding wheat lines and two wheat cultivars, to examine the relationship between the electrophoresis results and size-exclusion high- performance liquid chromatography (SE-HPLC) parameters, and to identify the bread-making potential of the wheat material. The ultimate goal is to present to breeders potential micro-scale tests that could accurately estimate the technological quality of wheat in the early breeding stages of a new wheat cultivar. Wheat samples were studied for the composition of high molecular weight glutenin subunits (HMW- GS), through electrophoresis in SDS-PAGE and the molecular weight distribution of the polymeric proteins using SE-HPLC. Bread-making test was used to determine the technological quality of the samples, and to verify the correlation between electrophoresis and SE-HPLC data with bread-making quality parameters. Thirteen different HMW-GS, 1, 2 *, 7, 8, 9, 13, 16, 17, 18, 2, 5, 10 and 12, were identified in the samples studied. It was observed that breeding lines with the same progenitors exhibited different allelic combinations. The molecular weight distribution of wheat protein was determined by the following SE-HPLC data: percentage of polymeric protein in the total protein (PPP), percentage of unextractable polymeric protein (UPP), content of polymeric protein in the flour (PPF) and content of unextractable polymeric protein in the flour (UPPF). Breeding lines with greater UPP did not necessarily present greater PPP, evidence that the polymerization degree of the glutenin subunits does not depend on the total content of polymeric proteins. Breeding lines with greater UPP expressed subunits 5+10, and breeding lines with low value expressed the allelic pair 2+12, except for the Pioneer variety. It was suggested that chain terminators, which reduce glutenins polymerization, could be present in this variety. Subunits 2 *; 7, 8 and 9 (in their allelic combinations 7+8 and 7+9); and the pair 5+10 presented greater correlation with bread volume and total bread-making score (CG). Breeding lines with low bread- making quality expressed the subunits 2+12. Of all evaluated parameters, UPP presented higher positive correlation, of 0.94 and 0.69 with bread volume and CG, respectively. PPP showed low correlation with the bread volume (0.35), and no significative correlation with CG, demonstrating that only the larger molecular weight fractions of polymeric protein seem to be related with bread-making quality in the studied flours. The high correlation degree, mainly from UPP and Glu-1 score, with bread volume and CG indicates that those parameters can be successfully used to estimate the bread-making quality in wheat breeding programs, allowing that only the genetic material of better technological quality to be used in the development of new varieties.A região do Cerrado constitui importante alternativa para a expansão da área tritícola brasileira, necessária para aumentar a produção nacional e reduzir a evasão de divisas com a importação deste cereal. O cultivo de trigo nessa região exige, no entanto, o desenvolvimento de cultivares adaptadas às suas condições edafoclimáticas e que possuam alta qualidade tecnológica. Este trabalho objetivou-se identificar subunidades de glutenina responsáveis pela qualidade tecnológica em vinte e sete linhagens e dois cultivares de trigo, buscar relação entre os resultados da eletroforese com os parâmetros obtidos em cromatografia liquida de alta resolução por exclusão molecular (SE-HPLC) e identificar o potencial de panificação do material em estudo, estes testes em microescala com potencial para estimar acuradamente a qualidade tecnológica de trigo nos primeiros estágios de desenvolvimento de novos cultivares. As amostras foram estudadas quanto à composição de subunidades de glutenina de elevado peso molecular (HMW- GS), por meio de eletroforese em SDS-PAGE e a distribuição de peso molecular das proteínas poliméricas utilizando SE- HPLC. O teste de panificação foi utilizado para comprovar o potencial tecnológico das amostras e para verificar a existência de correlação entre os parâmetros de eletroforese e SE-HPLC com a qualidade de panificação. No total das amostras em estudo, foram identificadas treze HMW-GS distintas, 1, 2*, 7, 8, 9, 13, 16, 17, 18, 2, 5, 10 e 12. Foi observado que linhagens com progenitores em comum não exibiram combinações alélicas idênticas. A distribuição de massa molecular das proteínas do trigo em estudo foi determinado pelos seguintes dados de SE-HPLC: percentagem de proteína polimérica total (PPP), percentagem de proteína polimérica não extraível (UPP), teor de proteína polimérica na farinha (PPF) e teor de proteína polimérica não extraível na farinha (UPPF). As linhagens que tiveram maior UPP não apresentaram necessariamente maior PPP, uma evidência de que o grau de polimerização das subunidades de glutenina não depende do total de proteínas poliméricas presente. As linhagens com maior UPP expressaram as subunidades 5+10, enquanto as linhagens com valor menor possuíam o par alélico 2+12, exceto na cultivar Pioneiro. A presença de terminadores de cadeias, que impediram a polimerização completa das gluteninas, foi sugerida neste cultivar. As subunidades 2*; 7, 8 e 9 (em suas combinações alélicas 7+8 e 7+9); e o par 5+10 apresentaram maior relação com volume de pão e escore total de panificação (CG). As linhagens com baixa qualidade de panificação expressaram as subunidades 2+12. Dos parâmetros avaliados, UPP apresentou maior correlação positiva com o volume de pão e com CG, de 0,94 e 0,69, respectivamente. Já PPP apresentou baixa correlação com o volume de pão (0,35) e correlação não significativa com CG, demonstrando que apenas as frações de proteína polimérica de maior massa molecular parecem estar relacionadas com qualidade de panificação. O elevado grau de correlação, principalmente da UPP e do escore Glu-1, com volume de pão e CG indica que esses parâmetros podem ser utilizados nos programas de melhoramento de trigo para estimar a qualidade de panificação, permitindo que apenas o material genético de melhor qualidade tecnológica seja utilizado como matriz no desenvolvimento de novas cultivares.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosGluteninaExclusão molecularEletroforese SDS-PAGEGluteninMolecular exclusionElectrophoresis SDS-PAGECNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSPerfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiroProfile protein and quality of bakery in strains of wheat developed for the region of the Brazilian Cerradoinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf601435https://locus.ufv.br//bitstream/123456789/2831/1/texto%20completo.pdf721ea692045e079b77040a6e81953084MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain137194https://locus.ufv.br//bitstream/123456789/2831/2/texto%20completo.pdf.txt9d5eeec1fb70b1c83862d29554b3439eMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3669https://locus.ufv.br//bitstream/123456789/2831/3/texto%20completo.pdf.jpg116cb7666f148cc2cbce2d840abab212MD53123456789/28312016-04-08 23:13:59.283oai:locus.ufv.br:123456789/2831Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:13:59LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiro |
dc.title.alternative.eng.fl_str_mv |
Profile protein and quality of bakery in strains of wheat developed for the region of the Brazilian Cerrado |
title |
Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiro |
spellingShingle |
Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiro Santos, Leandro Soares Glutenina Exclusão molecular Eletroforese SDS-PAGE Glutenin Molecular exclusion Electrophoresis SDS-PAGE CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
title_short |
Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiro |
title_full |
Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiro |
title_fullStr |
Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiro |
title_full_unstemmed |
Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiro |
title_sort |
Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiro |
author |
Santos, Leandro Soares |
author_facet |
Santos, Leandro Soares |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4746236J2 |
dc.contributor.author.fl_str_mv |
Santos, Leandro Soares |
dc.contributor.advisor-co1.fl_str_mv |
Coimbra, Jane Sélia dos Reis |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798752J6 |
dc.contributor.advisor-co2.fl_str_mv |
Souza, Moacil Alves de |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4780557T1 |
dc.contributor.advisor1.fl_str_mv |
Pirozi, Mônica Ribeiro |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782511T6 |
dc.contributor.referee1.fl_str_mv |
Bonomo, Renata Cristina Ferreira |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4769526H1 |
dc.contributor.referee2.fl_str_mv |
Minim, Luis Antonio |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8 |
contributor_str_mv |
Coimbra, Jane Sélia dos Reis Souza, Moacil Alves de Pirozi, Mônica Ribeiro Bonomo, Renata Cristina Ferreira Minim, Luis Antonio |
dc.subject.por.fl_str_mv |
Glutenina Exclusão molecular Eletroforese SDS-PAGE |
topic |
Glutenina Exclusão molecular Eletroforese SDS-PAGE Glutenin Molecular exclusion Electrophoresis SDS-PAGE CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Glutenin Molecular exclusion Electrophoresis SDS-PAGE |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
description |
The region of Cerrado constitutes important alternative in the expansion of Brazilian wheat area, considering the need of wheat supply for milling industries of the country and the expenses with this cereal import. Besides, there is the difficulty of alternatives of winter crops. Nonetheless, wheat cultivation in Cerrado and Minas Gerais State demands the development of new varieties, adapted to the specific soil and climate conditions, and with high technological quality. This work aims to identify glutenin subunits responsible for the technological quality in twenty-seven in-breeding wheat lines and two wheat cultivars, to examine the relationship between the electrophoresis results and size-exclusion high- performance liquid chromatography (SE-HPLC) parameters, and to identify the bread-making potential of the wheat material. The ultimate goal is to present to breeders potential micro-scale tests that could accurately estimate the technological quality of wheat in the early breeding stages of a new wheat cultivar. Wheat samples were studied for the composition of high molecular weight glutenin subunits (HMW- GS), through electrophoresis in SDS-PAGE and the molecular weight distribution of the polymeric proteins using SE-HPLC. Bread-making test was used to determine the technological quality of the samples, and to verify the correlation between electrophoresis and SE-HPLC data with bread-making quality parameters. Thirteen different HMW-GS, 1, 2 *, 7, 8, 9, 13, 16, 17, 18, 2, 5, 10 and 12, were identified in the samples studied. It was observed that breeding lines with the same progenitors exhibited different allelic combinations. The molecular weight distribution of wheat protein was determined by the following SE-HPLC data: percentage of polymeric protein in the total protein (PPP), percentage of unextractable polymeric protein (UPP), content of polymeric protein in the flour (PPF) and content of unextractable polymeric protein in the flour (UPPF). Breeding lines with greater UPP did not necessarily present greater PPP, evidence that the polymerization degree of the glutenin subunits does not depend on the total content of polymeric proteins. Breeding lines with greater UPP expressed subunits 5+10, and breeding lines with low value expressed the allelic pair 2+12, except for the Pioneer variety. It was suggested that chain terminators, which reduce glutenins polymerization, could be present in this variety. Subunits 2 *; 7, 8 and 9 (in their allelic combinations 7+8 and 7+9); and the pair 5+10 presented greater correlation with bread volume and total bread-making score (CG). Breeding lines with low bread- making quality expressed the subunits 2+12. Of all evaluated parameters, UPP presented higher positive correlation, of 0.94 and 0.69 with bread volume and CG, respectively. PPP showed low correlation with the bread volume (0.35), and no significative correlation with CG, demonstrating that only the larger molecular weight fractions of polymeric protein seem to be related with bread-making quality in the studied flours. The high correlation degree, mainly from UPP and Glu-1 score, with bread volume and CG indicates that those parameters can be successfully used to estimate the bread-making quality in wheat breeding programs, allowing that only the genetic material of better technological quality to be used in the development of new varieties. |
publishDate |
2008 |
dc.date.available.fl_str_mv |
2008-07-17 2015-03-26T13:13:08Z |
dc.date.issued.fl_str_mv |
2008-02-20 |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:13:08Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SANTOS, Leandro Soares. Profile protein and quality of bakery in strains of wheat developed for the region of the Brazilian Cerrado. 2008. 81 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2008. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/2831 |
identifier_str_mv |
SANTOS, Leandro Soares. Profile protein and quality of bakery in strains of wheat developed for the region of the Brazilian Cerrado. 2008. 81 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2008. |
url |
http://locus.ufv.br/handle/123456789/2831 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal de Viçosa |
dc.publisher.program.fl_str_mv |
Mestrado em Ciência e Tecnologia de Alimentos |
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UFV |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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