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Babaee-Goli E

Bio: Babaee-Goli E is an academic researcher. The author has contributed to research in topics: Glutenin. The author has an hindex of 1, co-authored 1 publications receiving 7 citations.
Topics: Glutenin

Papers
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01 Jan 2008
TL;DR: Sixty seven varieties of wheat including mostly hexaploid and durum genotypes grown in Iran were tested for bread making quality attributes and their hectoliter weight, percentage of protein content, grain hardness index, flour water absorption, falling number and SDS-sedimentation volume were determined.
Abstract: Sixty seven varieties of wheat including mostly hexaploid and durum genotypes grown in Iran were tested for bread making quality attributes and their hectoliter weight, percentage of protein content, grain hardness index, flour water absorption, falling number and SDS-sedimentation volume were determined. High molecular weight (HMW) glutenin subunits composition of these varieties was also determined using SDSPAGE. Clustering of the investigated varieties was performed using SDS sedimentation volume as a gluten strength index. Two clusters were obtained each included 2/3 sub clusters. First cluster included most of the varieties (43 entries) with SDS sedimentation volume of 42-54 ml. These varieties are considered as moderate quality entries which are suitable for flat bread making. Second cluster which included 3 sub clusters included 24 varieties with SDS sedimentation volume of 55-70 ml, which could be considered as good quality genotypes and favorable for pan bread making or improvement of gluten strength in poor quality cultivars. The HMW glutenin genotype of these varieties is presented. A particular HMW glutenin subunit allele in two cultivars originated from crossing of Iranian landraces was observed, which was determined as 2/1+10*, a similar combination reported previously in Afghanistan wheat varieties.

7 citations


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Journal ArticleDOI
TL;DR: The allelic variations in high and low-molecular-weight glutenin subunits in 65 hexaploid wheat cultivars representing a historical trend in the cultivars introduced or released in Iran from the years 1940 to 1990 are identified by means of a two-step 1D-SDS-PAGE procedure.
Abstract: Proline and glutamine-rich wheat seed endosperm proteins are collectively referred to as prolamins. They are comprised of HMW-GSs, LMW-GSs and gliadins. HMW-GSs are major determinants of gluten elasticity and LMW-GSs considerably affect dough extensibility and maximum dough resistance. The inheritance of glutenin subunits follows Mendelian genetics with multiple alleles in each locus. Identification of the banding patterns of glutenin subunits could be used as an estimate for screening high quality wheat germplasm. Here, by means of a two-step 1D-SDS-PAGE procedure, we identified the allelic variations in high and low-molecular-weight glutenin subunits in 65 hexaploid wheat (Triticum aestivum L.) cultivars representing a historical trend in the cultivars introduced or released in Iran from the years 1940 to 1990. Distinct alleles 17 and 19 were detected for Glu-1 and Glu-3 loci, respectively. The allelic frequencies at the Glu-1 loci demonstrated unimodal distributions. At Glu-A1, Glu-B1 and Glu-D1, we found that the most frequent alleles were the null, 7 + 8, 2 + 12 alleles, respectively, in Iranian wheat cultivars. In contrast, Glu-3 loci showed bimodal or trimodal distributions. At Glu-A3, themost frequent alleles were c and e. At Glu-B3 the most frequent alleles were a, b and c. At Glu-D3 locus, the alleles b and a, were the most and the second most frequent alleles in Iranian wheat cultivars. This led to a significantly higher Nei coefficient of genetic variations in Glu-3 loci (0.756) as compared to Glu-1 loci (0.547). At Glu-3 loci, we observed relatively high quality alleles in Glu-A3 and Glu-D3 loci and low quality alleles at Glu-B3 locus.

20 citations

Journal ArticleDOI
TL;DR: The results indicated that the regression models in the form of step-wise might be useful as a non-destructive technique for assessing quality of bread.
Abstract: This study was focused on the assessment of relationships among the properties of wheat and their resultant flour, dough and final bread. For this purpose, multivariate linear regression in the form of the step-wise algorithm was applied to evaluate the relation among the flour characteristics of wheat with quality of dough and the final breads (Barbari and Lavash). The results showed that variety of wheat (Orum, Pishgam, and Zareh) could not affect the moisture content and quantity of the flour residue; however, considerable variation was observed on protein content and Zeleny number. The multivariate regression analysis built appropriate models to predict the hardness of the Barbari bread (R2 = 0.98) and specific volume of the Lavash bread (R2 = 0.98). Overall, the results indicated that the regression models in the form of step-wise might be useful as a non-destructive technique for assessing quality of bread.

4 citations

Journal Article
TL;DR: In this article, the authors proposed a method to find the most suitable gender for each of the following genders: male, female, male, and female, respectively: (1)
Abstract: شهوژپ رد رضاح رثا مك و فرصمرپ ياهدوك فرصم رب نان مدنگ مقر ود هناد تيفيك و دركلمع يسررب دروم تفرگ رارق . ب شيامزآ ه تروص ترك بلاق رد هدش درخ ياه حرط كولب هس رد و يفداصت لماك ياه هب و راركت يعارز لاس ود تدم ) 1391 1389 ( هسسوم يشيامزآ هعرزم رد ارـجا جرك رد رذب و لاهن هيهت و حلاصا تاقيقحت دش . لماش هيذغت تيريدم لماع قيقحت نيا رد ياـهراميت : دربراـك دوك ياـه فرصـمرپ (NPK) ، دربراـك ماوـت مك و فرصمرپ ياهدوك فرصم ) Fe ، Mn و Zn ( و مدع فرصم ترك رد دوك مقر ود و يلصا ياه مدنگ و يسراپ تشدورم ترك رد يعرف ياه را دروم دنتفرگ رارق يبايز . لماش يسررب دروم تافص : هناد دركلمع ، هناد رازه نزو ، ،هناد نيئتورپ دصرد د بوـسر مـجح تافص يانبم رب هناد نيئتورپ تيفيك ،نتولگ صخاش ،بوطرم نتولگ دصر بوسر عافترا و ينلز SDS گنيلاف ددع ، هناد يتخس ، ناـن مـجح و دـندوب . هـك داد ناشـن جياـتن رـثا اـهدوك ي مرپ فرص رب نتولگ صخاش لاـمتحا حطس رد هناد يتخس صخاش و ينلز بوسر مجح ، 5 % و رـب هـناد درـكلمع ، دصرد هناد نيئتورپ ، بوطرم نتولگ دصرد بوسر عافترا ، SDS لامتحا حطس رد نان مجح و 1 % ينعم راد دوب . رظن زا زين مدنگ ماقرا بوطرم نتولگ دصرد و مجح لامتحا حطس رد ينلز بوسر 5 % زا و رظن هـناد رازه نزو ، ،نتولگ صخاش و نان مجح گنيلاف ددع لامتحا حطس رد 1 % ينعم توافت دنتـشاد مه اب يراد . داد ناشـن جياـتن ينعم توافت هچ رگا و فرصـمرپ ياـهدوك ماوـت دربراـك و فرصـمرپ ياـهدوك دربراـك ياـهراميت نيـب يراد مك م تايصوصخ و هناد دركلمع نيرتلااب اما تشادن دوجو فرصم هناد تيفيك هب طوبر ) نتوـلگ صخاـش زجب ( رد مك و فرصمرپ ياهدوك ماوت دربراك اب يسراپ مقر ب فرصم ه دمآ تسد .

2 citations

01 Jan 2011
TL;DR: HMW-Gs are minor components of the wheat storage proteins but they are key factors in the process of bread-making and hybridization between Bol and Kal or Str and Kal will produce the highest F2 segregation from breed-making quality point of view.
Abstract: Quantitatively, HMW-Gs are minor components of the wheat storage proteins but they are key factors in the process of bread-making. In this research SDS-PAGE electrophoresis was used to study of genetic variation and protein banding patterns in twelve common wheat varieties. Laemmli protocol (1970) was used for protein extraction, with some modification. The average of similarity coefficient was 0.525 and this indicated high variation between varieties. Cophenetics coefficients indicated that Jaccard coefficient and UPGMA algorithm (rcoph = 0.94178) were appropriate methods. Derndrogram was clustered 12 varieties to 4 groups. Also four discriminant function were calculated to classify cultivars and this method confirmed the cluster analysis. Each variety contained a range of two to five subunits and 14 different glutenin subunit patterns were observed in hexaploid wheats. A high frequency of the null allele at the Glu-A1 locus and a low frequency of subunits 5+10 at the Glu-D1 locus were observed. According to Payne scoring system, Kav and Bol 1, as a good quality cultivars holding alleles encoding subunit 5+10 and no subunits 2+12, 3+12 and 4+12 and other cultivars were recognized as poor cultivars in baking and dough quality. We suggested hybridization between Bol and Kal or Str and Kal . This hybridization will produce the highest F2 segregation from breed-making quality point of view.

1 citations