Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/43624
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dc.contributor.authorSestili, Francescoit
dc.contributor.authorMargiotta Benedettait
dc.contributor.authorVaccino Patriziait
dc.contributor.authorMoscaritolo Salvatoreit
dc.contributor.authorGiorgi Deborait
dc.contributor.authorLucretti Sergioit
dc.contributor.authorPalombieri Samuelait
dc.contributor.authorMasci, Stefaniait
dc.contributor.authorLafiandra, Domenicoit
dc.date.accessioned2021-09-06T09:20:39Z-
dc.date.available2021-09-06T09:20:39Z-
dc.date.issued2020it
dc.identifier.issn1661-6596it
dc.identifier.urihttp://hdl.handle.net/2067/43624-
dc.description.abstractA bread wheat line (N11) and a disomic 2D(2R) substitution triticale line were crossed and backrossed four times. At each step electrophoretic selection for the seeds that possessed, simultaneously, the complete set of high molecular weight glutenin subunits of N11 and the two high molecular weight secalins of rye, present in the 2D(2R) line, was carried out. Molecular cytogenetic analyses of the BC4F8 generation revealed that the selection carried out produced a disomic addition line (2n = 44). The pair of additional chromosomes consisted of the long arm of chromosome 1R (1RL) from rye fused with the satellite body of the wheat chromosome 6B. Rheological analyses revealed that the dough obtained by the new addition line had higher quality characteristics when compared with the two parents. The role of the two additional high molecular weight secalins, present in the disomic addition line, in influencing improved dough characteristics is discussed.it
dc.format.mediumELETTRONICOit
dc.language.isoengit
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.titleA Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristicsit
dc.typearticle*
dc.identifier.doi10.3390/ijms21228450it
dc.identifier.scopus2-s2.0-85096020121it
dc.relation.journalINTERNATIONAL JOURNAL OF MOLECULAR SCIENCESit
dc.relation.numberofpages18it
dc.subject.scientificsectorAGR/07it
dc.subject.keywordsrye; secalins; glutenins; chromosome rearrangements; dough qualityit
dc.subject.ercsectorLS9_5it
dc.description.numberofauthors9it
dc.description.internationalnoit
dc.contributor.countryITAit
dc.type.refereeREF_1it
dc.type.miur262*
item.cerifentitytypePublications-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.grantfulltextrestricted-
item.openairetypearticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn1661-6596-
crisitem.journal.anceE217024-
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