RESUMEN
With 300 Gy of [(60)Co] γ-ray radiation of dry wheat seeds of Vortex 9722, the protein content, wet gluten content, sedimentation value, and hardness variation were analyzed in 341 lines in M4. Using over population mean ± 2X standard deviation as the screening standard, 8 lines with higher protein and wet gluten content and 4 lines with lower protein and wet gluten content were selected. In the M5 generation, the quality traits - silty parameters and high molecular weight glutenin subunits (HMW-GS) - were further analyzed in these 12 lines. The results showed that in the M5 generation, the quality traits in some variants were significantly different from those in the parents; the farinograms varied greatly. Eleven variants had significantly different HMW-GS bands compared to their parents. The parents had a HMW-GS composition of 5 + 14 + 15 + 12 + 9, and the variants had HMW-GS of 11 + 5 + 7 + 9 + 12 subunits or 1 + 5 + 7 + 8 + 12 subunits, indicating that the glutenin loci of these lines were mutated.
Asunto(s)
Radioisótopos de Cobalto , Glútenes/genética , Mutación , Triticum/genética , Triticum/efectos de la radiación , Electroforesis en Gel de Poliacrilamida , Harina/análisis , Harina/efectos de la radiación , Glútenes/química , Glútenes/metabolismo , Patrón de Herencia/genética , Peso Molecular , Fenotipo , Subunidades de Proteína/química , Subunidades de Proteína/genética , Subunidades de Proteína/metabolismo , Semillas/genética , Semillas/metabolismo , Semillas/efectos de la radiación , Especificidad de la Especie , Triticum/clasificaciónRESUMEN
Chemical and nutritional characteristics of irradiated and nonirradiated cowpea bean at 0.2 kGy submitted to several thermal treatments were studied. The cowpea bean flours irradiated at 0.2 kGy were superior to those non-irradiated concerning digestibility and the flours submitted to microwave oven were superior to those cooked under low pressure, autoclaved or even raw from the nutritional point of view. As to the presence of anti-nutritional factors, the results showed that the variety of cowpea bean under research presented neither trypsin inhibitor nor haemagglutinin activity, however, regarding tannin, a 0.006% content was found and considered negligible.