ECHENIQUE Carmen Viviana
congresos y reuniones científicas
QTL MAPPING FOR LOX ACTIVITY AND QUALITY TRAITS IN DURUM WHEAT Triticum turgidum L. var. durum
CERVIGNI G; ZHANG W; PICCA A; CARRERA A; HELGUERA M; MANTHEY F; MIRANDA R; DUBCOVSKY J; VIVIANA ECHENIQUE
Mar del Plata
Congreso; VII International Wheat Conference; 2005
SAGPyA e INTA
Pasta color depends on semolina pigment content and on the loss of these pigments during processing, due mainly to the activity of lipoxygenases (LOX). These are non-heme dioxygenases which catalyze the hydroperoxidation of polyunsaturated fatty acids in plants, animals and microorganisms. The highly reactive intermediate radicals generated in the LOX reaction oxidize lutein, the principal component of durum yellow pigment (Henteschel et al, 2002). The location of genes that control lipoxygenase activity would facilitate breeding efforts conducted to select genotypes expressing low lipoxygenase activity. The aim of this work was to map regions of the durum wheat genome that control lipoxygenase activity, to look for associations between LOX activity and semolina and pasta color, and to develop molecular markers to identify alleles involved in promoting low enzyme activity.