Proteomics of prolamins in Spanish bread wheat landraces with contrasting bread-making quality potential
2018
Chacón Moreno, Efraín Antonio | Guzmán, Carlos | Ribeiro, Miguel | Igrejas, Gilberto | Benavente Barzana, Maria Elena
The present study has comparatively analyzed the quantitative and qualitative prolamin profiles of ‘Richela Blanca’ (RB) and ‘Jeja Pardilla’ (JP), two Spanish bread wheat landraces with the same HMW-GS but markedly different SDS-sedimentation volume (RB > JP), a parameter highly related to bread-making quality. We intend to prove the positive influence of the LMW-GS subunits that can contain the variety RB on the bread-making quality.
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