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Biblioteca (s) : |
INIA Treinta y Tres. |
Fecha : |
26/09/2014 |
Actualizado : |
11/02/2019 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
ALONSO, R.; LUPO, S.; MARTINEZ, S.; TISCORNIA, S.; BETTUCCI, L. |
Afiliación : |
SEBASTIAN MARTINEZ KOPP, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Development of sprouted stumps of Eucalyptus globulus and E. maidenii in Uruguay. |
Fecha de publicación : |
2012 |
Fuente / Imprenta : |
Australian Forestry. 2012. v.75, no.2, p. 130-134. |
DOI : |
10.1080/00049158.2012.10676394 |
Idioma : |
Inglés |
Notas : |
Article manuscript receibed 24 August 2011. |
Contenido : |
Summary
Eucalyptus globulus ssp. globulus Labill. and E. globulus ssp. maidenii (Mueller) Kirkpatrick are two of the main plantation species used in Uruguay. When felled, stumps of these species have the ability to produce new growth via dormant buds situated beneath the bark. The aim of this study was to evaluate the survival of coppice arising from the dormant buds and to determine if pathogenic wood-rooting fungi colonised the stumps and reduced sprouting. The development of coppice from stumps of trees felled monthly over a six-month period was evaluated five times over about 18 months in each instance. Coppice of E. maidenii remained alive longer than did that of E. globulus. At the stump surface more than 40% of the bark of E. globulus was detached; this could be associated with the death of coppice and low survival of stumps. Consequently, new plantations are being established by planting between rows of stumps, instead of trying to manage the stump coppice. Several wood-rotting fungi colonising stump surfaces were identified, but no pathogenic species were associated with the death of coppice or stumps. |
Palabras claves : |
BANK; COPPICE; INJURIES; MORTALITY; PATHOGENS; PLANTING; REGENERATION; WOOD DESTROYING FUNGI. |
Thesagro : |
AGENTES PATOGENOS; BJERKANDERO ADUSTA; EUCALIPTUS; HONGOS DE LA MADERA; HYMENOMYCETES; PYCNOPORUS SANGUINEUS; QUAMBALARIA EUCALYPTI; SCHIZOPORA PARADOXA. |
Asunto categoría : |
K70 Daños al bosque y protección forestal |
Marc : |
LEADER 02217naa a2200385 a 4500 001 1050563 005 2019-02-11 008 2012 bl uuuu u00u1 u #d 024 7 $a10.1080/00049158.2012.10676394$2DOI 100 1 $aALONSO, R. 245 $aDevelopment of sprouted stumps of Eucalyptus globulus and E. maidenii in Uruguay.$h[electronic resource] 260 $c2012 500 $aArticle manuscript receibed 24 August 2011. 520 $aSummary Eucalyptus globulus ssp. globulus Labill. and E. globulus ssp. maidenii (Mueller) Kirkpatrick are two of the main plantation species used in Uruguay. When felled, stumps of these species have the ability to produce new growth via dormant buds situated beneath the bark. The aim of this study was to evaluate the survival of coppice arising from the dormant buds and to determine if pathogenic wood-rooting fungi colonised the stumps and reduced sprouting. The development of coppice from stumps of trees felled monthly over a six-month period was evaluated five times over about 18 months in each instance. Coppice of E. maidenii remained alive longer than did that of E. globulus. At the stump surface more than 40% of the bark of E. globulus was detached; this could be associated with the death of coppice and low survival of stumps. Consequently, new plantations are being established by planting between rows of stumps, instead of trying to manage the stump coppice. Several wood-rotting fungi colonising stump surfaces were identified, but no pathogenic species were associated with the death of coppice or stumps. 650 $aAGENTES PATOGENOS 650 $aBJERKANDERO ADUSTA 650 $aEUCALIPTUS 650 $aHONGOS DE LA MADERA 650 $aHYMENOMYCETES 650 $aPYCNOPORUS SANGUINEUS 650 $aQUAMBALARIA EUCALYPTI 650 $aSCHIZOPORA PARADOXA 653 $aBANK 653 $aCOPPICE 653 $aINJURIES 653 $aMORTALITY 653 $aPATHOGENS 653 $aPLANTING 653 $aREGENERATION 653 $aWOOD DESTROYING FUNGI 700 1 $aLUPO, S. 700 1 $aMARTINEZ, S. 700 1 $aTISCORNIA, S. 700 1 $aBETTUCCI, L. 773 $tAustralian Forestry. 2012.$gv.75, no.2, p. 130-134.
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha actual : |
21/02/2014 |
Actualizado : |
30/10/2019 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
B - 2 |
Autor : |
DIAZ, P.; DALLA RIZZA, M.; VÁZQUEZ, D.; CASTRO, M. |
Afiliación : |
PAOLA ALEXANDRA DIAZ DELLAVALLE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARCO DALLA RIZZA VILARO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARINA CASTRO DERENYI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Qualitative and quantitative element analyses of the wheat gluten protein. [Elementos de análisis cualitativo y cuantitativo en proteínas del gluten de trigo]. |
Fecha de publicación : |
2006 |
Fuente / Imprenta : |
Agricultura Técnica, December 2006, Volume 66, Issue 4, Pages 360-369. |
Descripción física : |
2-s2.0-33846424946 |
ISSN : |
0365-2807 |
Idioma : |
Español |
Contenido : |
ABSTRACT.
The bread making quality of wheat (Triticum aestivum L.) depends on the quality and quantity of the gluten proteins -glutenins and gliadins- which constitute 10 to 14% of the grain protein content. Various quantitative parameters, such as the total content of proteins of the flour, content of polymeric proteins present in the grain and the glutenin/gliadin ratio are related to baking quality. This work presents the characterization of high molecular weight glutenin subunits (HMW-GS) by sodium dodecyl sulphate (SDS) polyacrylamide gel electrophoresis (SDS-PAGE) of 22 Uruguayan cultivars and breeding lines. 14 HMW-GS subunits were observed corresponding to 10 allele combinations. On the other hand, it is proposed a simple method to group and quantify the main storage proteins of bread wheat by SE-HPLC (Size Exclusion High Performance Liquid Chromatography). The chromatograms obtained showed an excellent separation of the endosperm proteins in three main peaks corresponding to polymeric, monomeric and non gluten proteins, respectively. The integrated areas of the chromatograms as well as the presence of subunits of the cultivars were analyzed. The genotypes analyzed showed quantitative differences in the quantity of glutenin/gliadin solubles in SDS and in the proportion of polymeric and monomeric proteins. The cultivar INIA Gorrión of good baking quality having the alleles Glu-D1 5+10 showed a lower percentage of SDS-soluble polymeric proteins and higher insoluble polymeric proteins than the experimental line LE 2265, which has the alleles Glu-D1 2+12.
© 2007 Instituto de Investigaciones Agropecuarias, INIA (Chile).
.-.-.-.-.-.-.-.
RESUMEN.
La calidad del trigo para pan (Triticum aestivum L.) depende de la calidad y cantidad de las proteínas del gluten ?gluteninas y gliadinas? las cuales constituyen 10 a 14% de las proteínas del grano. Varios parámetros cuantitativos, como el contenido total de proteínas de la harina, el contenido de proteínas poliméricas presentes en el grano y la proporción de gluteninas y gliadinas, están relacionados a la calidad panadera. En este trabajo se presenta la caracterización de las gluteninas de alto peso molecular (G-APM) en geles de poliacrilamida en SDS (SDS-PAGE) de 22 cultivares
y líneas de mejoramiento de Uruguay. Fueron observadas 14 subunidades de G-APM correspondientes a 10 combinaciones alélicas. Por otra parte, se propone un método sencillo para agrupar y cuantificar las principales proteínas de reserva de trigo mediante cromatografía líquida de exclusión por tamaño de alta resolución (SE-HPLC). Los cromatogramas obtenidos mostraron una excelente separación de las proteínas del endospermo en tres picos principales correspondientes a proteínas poliméricas, monoméricas y no gluten, respectivamente. El área de integración de los cromatogramas así como la presencia de subunidades de los cultivares fueron analizados. Los genotipos estudiados mostraron diferencias cuantitativas en el contenido de gluteninas/gliadinas solubles en SDS, en la proporción de proteínas poliméricas y monoméricas. El cultivar INIA Gorrión, de buena calidad panadera y que presenta el alelo Glu-D1 5+10, mostró menor porcentaje de proteínas poliméricas solubles en SDS y mayor porcentaje de proteínas poliméricas insolubles en comparación con la línea experimental LE 2265, que tiene el par Glu-D1 2+12. MenosABSTRACT.
The bread making quality of wheat (Triticum aestivum L.) depends on the quality and quantity of the gluten proteins -glutenins and gliadins- which constitute 10 to 14% of the grain protein content. Various quantitative parameters, such as the total content of proteins of the flour, content of polymeric proteins present in the grain and the glutenin/gliadin ratio are related to baking quality. This work presents the characterization of high molecular weight glutenin subunits (HMW-GS) by sodium dodecyl sulphate (SDS) polyacrylamide gel electrophoresis (SDS-PAGE) of 22 Uruguayan cultivars and breeding lines. 14 HMW-GS subunits were observed corresponding to 10 allele combinations. On the other hand, it is proposed a simple method to group and quantify the main storage proteins of bread wheat by SE-HPLC (Size Exclusion High Performance Liquid Chromatography). The chromatograms obtained showed an excellent separation of the endosperm proteins in three main peaks corresponding to polymeric, monomeric and non gluten proteins, respectively. The integrated areas of the chromatograms as well as the presence of subunits of the cultivars were analyzed. The genotypes analyzed showed quantitative differences in the quantity of glutenin/gliadin solubles in SDS and in the proportion of polymeric and monomeric proteins. The cultivar INIA Gorrión of good baking quality having the alleles Glu-D1 5+10 showed a lower percentage of SDS-soluble polymeric proteins and higher insoluble pol... Presentar Todo |
Palabras claves : |
Breadmaking quality; Calidad panadera; Gliadinas; Gliadins; Gluteninas; Glutenins; SE-HPLC. |
Asunto categoría : |
-- |
URL : |
http://www.bioline.org.br/pdf?at06039
|
Marc : |
LEADER 04238naa a2200265 a 4500 001 1013167 005 2019-10-30 008 2006 bl uuuu u00u1 u #d 022 $a0365-2807 100 1 $aDIAZ, P. 245 $aQualitative and quantitative element analyses of the wheat gluten protein. [Elementos de análisis cualitativo y cuantitativo en proteínas del gluten de trigo].$h[electronic resource] 260 $c2006 300 $c2-s2.0-33846424946 520 $aABSTRACT. The bread making quality of wheat (Triticum aestivum L.) depends on the quality and quantity of the gluten proteins -glutenins and gliadins- which constitute 10 to 14% of the grain protein content. Various quantitative parameters, such as the total content of proteins of the flour, content of polymeric proteins present in the grain and the glutenin/gliadin ratio are related to baking quality. This work presents the characterization of high molecular weight glutenin subunits (HMW-GS) by sodium dodecyl sulphate (SDS) polyacrylamide gel electrophoresis (SDS-PAGE) of 22 Uruguayan cultivars and breeding lines. 14 HMW-GS subunits were observed corresponding to 10 allele combinations. On the other hand, it is proposed a simple method to group and quantify the main storage proteins of bread wheat by SE-HPLC (Size Exclusion High Performance Liquid Chromatography). The chromatograms obtained showed an excellent separation of the endosperm proteins in three main peaks corresponding to polymeric, monomeric and non gluten proteins, respectively. The integrated areas of the chromatograms as well as the presence of subunits of the cultivars were analyzed. The genotypes analyzed showed quantitative differences in the quantity of glutenin/gliadin solubles in SDS and in the proportion of polymeric and monomeric proteins. The cultivar INIA Gorrión of good baking quality having the alleles Glu-D1 5+10 showed a lower percentage of SDS-soluble polymeric proteins and higher insoluble polymeric proteins than the experimental line LE 2265, which has the alleles Glu-D1 2+12. © 2007 Instituto de Investigaciones Agropecuarias, INIA (Chile). .-.-.-.-.-.-.-. RESUMEN. La calidad del trigo para pan (Triticum aestivum L.) depende de la calidad y cantidad de las proteínas del gluten ?gluteninas y gliadinas? las cuales constituyen 10 a 14% de las proteínas del grano. Varios parámetros cuantitativos, como el contenido total de proteínas de la harina, el contenido de proteínas poliméricas presentes en el grano y la proporción de gluteninas y gliadinas, están relacionados a la calidad panadera. En este trabajo se presenta la caracterización de las gluteninas de alto peso molecular (G-APM) en geles de poliacrilamida en SDS (SDS-PAGE) de 22 cultivares y líneas de mejoramiento de Uruguay. Fueron observadas 14 subunidades de G-APM correspondientes a 10 combinaciones alélicas. Por otra parte, se propone un método sencillo para agrupar y cuantificar las principales proteínas de reserva de trigo mediante cromatografía líquida de exclusión por tamaño de alta resolución (SE-HPLC). Los cromatogramas obtenidos mostraron una excelente separación de las proteínas del endospermo en tres picos principales correspondientes a proteínas poliméricas, monoméricas y no gluten, respectivamente. El área de integración de los cromatogramas así como la presencia de subunidades de los cultivares fueron analizados. Los genotipos estudiados mostraron diferencias cuantitativas en el contenido de gluteninas/gliadinas solubles en SDS, en la proporción de proteínas poliméricas y monoméricas. El cultivar INIA Gorrión, de buena calidad panadera y que presenta el alelo Glu-D1 5+10, mostró menor porcentaje de proteínas poliméricas solubles en SDS y mayor porcentaje de proteínas poliméricas insolubles en comparación con la línea experimental LE 2265, que tiene el par Glu-D1 2+12. 653 $aBreadmaking quality 653 $aCalidad panadera 653 $aGliadinas 653 $aGliadins 653 $aGluteninas 653 $aGlutenins 653 $aSE-HPLC 700 1 $aDALLA RIZZA, M. 700 1 $aVÁZQUEZ, D. 700 1 $aCASTRO, M. 773 $tAgricultura Técnica, December 2006, Volume 66, Issue 4, Pages 360-369.
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