Roberto J Peña

The content and composition of seed storage proteins is largely responsible for wheat end-use quality. They mainly consist of polymeric glutenins and monomeric gliadins. According to their electrophoretic mobility, gliadins and glutenins are subdivided into several fractions. Glutenins are classified as high molecular weight or low molecular weight...

Technological (processing performance and end-product) and nutritional quality of wheat is in principle determined by a number of compounds within the wheat grain, including proteins, polysaccharides, lipids, minerals, heavy metals, vitamins and phytochemicals, effecting these characters. The genotype and environment is of similar importance for th...

Wheat, barley and rye are sources of gluten and diverse food products are made from the grains of these cereals. Despite some species-specific differences, the molecular properties of the gluten proteins show similar characteristics in forming a unique protein network that has been extensively described in terms of its subunits and composition, its...

Wheat, barley and rye are sources of gluten and diverse food products are made from the grains of these cereals. Despite some species-specific differences, the molecular properties of the gluten proteins show similar characteristics in forming a unique protein network that has been extensively described in terms of its subunits and composition, its...

Technological (processing performance and end-product) and nutritional quality of wheat is in principle determined by a number of compounds within the wheat grain, including proteins, polysaccharides, lipids, minerals, heavy metals, vitamins and phytochemicals, effecting these characters. The genotype and environment is of similar importance for th...

Background. For the Trans-Urals, characterized by unstable climate over the years (alternating droughty and excessively moist years, recurrences of colds in spring, possibility of early frosts, etc.), grain quality is a prioritized genetic trait in spring bread wheat cultivars. In Kurgan Province, the share of thirdclass wheat varied since 1994 fro...

One of the biggest challenges for genetic studies on natural or unstructured populations is the unbalanced datasets where individuals are measured at different times and environments. This problem is also common in crop and animal breeding where many individuals are only evaluated for a single year and large but unbalanced datasets can be generated...

Se utilizó el grupo de progenitores del programa de trigo de temporal de México, con el objetivo de caracterizarlos con base en sus variantes de gluteninas de alto peso molecular (GAPM) y bajo peso molecular (GBPM). Las GAPM y GBPM Se identificaron mediante electroforesis en geles de poliacrilamida. Las frecuencias se calcularon para los loci Glu-A...

Материал селекции КазНИИЗиР, представленные в КАСИБ 4-13 ранжирован по скорости развития до колошения (Vrn). По чувствительности к фотопериоду от нтнесен к фотонейтральным и среднефоточувствительным, контролируемым доминантными генами Ppd1, характерными для современных широко адаптированных к условиям среды сортов со стабильно высокой продуктивност...

ABSTRACT Esmaeilzadeh Moghaddam, M., Jalal Kamali, M. R., Pena, R. J. and Najafian, G. 2017. Genetic diversity for highand low-molecular weight glutenin subunits in local and commercial bread wheat cultivars released since 1951 in Iran: IIrrigated. Crop Breeding Journal 7 (1 & 2): 1-7. Allelic variations at the Glu-1 and Glu-3 loci play an importan...

ABSTRACT Esmaeilzadeh Moghaddam, M., Jalal Kamali, M. R., Pena, R. J. and Roostaei, M. 2017. Genetic diversity for highand low-molecular weight glutenin subunits in local and commercial bread wheat cultivars released since 1951 in Iran: IIIrrigated. Crop Breeding Journal 7 (1 & 2): 9-14. Allelic variations at the Glu-1 and Glu-3 loci play an import...

Meeting the growing demand for food over the next 20-30 years will be challenging, mainly because the fastest population growth is occurring in already highly populated developing countries and because producing cereal crops (the main source of nutrients in these countries) requires that serious production constraints, due mainly to the effects of...

The Global Wheat Program, now managed by the CGIAR consortium and led by CIMMYT, initiated wheat breeding about 70 years ago in Mexico. Currently, the key objectives are to develop wheat cultivars that have superior grain yield, durable disease resistance, drought and heat tolerance and meet the processing and end-use quality needs for diverse worl...

Claims made in the popular press allege that grain-based foods, and the carbohydrates (CHOs) they contain, cause or worsen various neurological disorders, including headache, attention deficit hyperactivity disorder (ADHD), and depression. This article reviews the scientific literature to assess the role of these foods in nutrition and their impact...

Incidence of mild cognitive impairment (MCI), Alzheimer's disease, and Parkinson's disease is increasing as the mean age of Western populations rises. This article, the second article of a two-part review, assesses the existing scientific literature addressing the role of minerals, phytochemicals, specific grain-based foods, and dietary patterns, w...

The single most important decision in plant breeding programs is the selection of appropriate crosses. The ideal cross would provide superior predicted progeny performance and enough diversity to maintain genetic gain. The aim of this study was to compare the best crosses predicted using combinations of mid-parent value and variance prediction acco...

The International Center for Maize and Wheat Improvement (CIMMYT) leads the Global Wheat Program, whose main objective is to increase the productivity of wheat cropping systems to reduce poverty in developing countries. The priorities of the program are high grain yield, disease resistance, tolerance to abiotic stresses (drought and heat), and desi...

Grain hardness is directly related to the damaged starch amount produced during the milling process and to dough water absorption and viscosity. This trait is controlled by the puroindolines genes (Pin-D1) located on the 5DS chromosome. Forty-five landraces from Andalusia (Southern Spain) were analyzed for grain hardness by NIR (predicted particle...

Wheat (Triticum aestivum L.) cultivars must possess suitable enduse quality for release and consumer acceptability. However, breeding for quality traits is often considered a secondary target relative to yield largely because of amount of seed needed and expense. Without testing and selection, many undesirable materials are advanced, expending addi...

Recent claims suggesting whole and refined grain-based foods should be omitted from the diet because the carbohydrates (CHOs) they contain negatively impact the brain's long-term health and functioning need to be evaluated in light of the scientific literature. This review reveals that grain- based foods are important sources of glucose for the bra...

To address many current claims that discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. The fifth review in the...

To address many current claims that discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. The fourth review in the...

This study examines genomic prediction within 8416 Mexican landrace accessions and 2403 Iranian landrace accessions stored in gene banks. The Mexican and Iranian collections were evaluated in separate field trials, including an optimum environment for several traits, and in two separate environments (drought, D and heat, H) for the highly heritable...

The Kazakhstan-Siberia nursery (KASIB) for the spring wheat improvement under the aegis of the CIMMYT (International Maize and Wheat Improvement Center) has been identified for a ten-year period by five cultivar blocks analyzed for the gliadin composition (1B/1R traslocation), compositions of high-molecular weight (HMW) and low-molecular weight (LM...

Forty-six landraces from Andalusia, region in southern Spain, were characterized for plant, spike and grain morphology and for HMWGs and LMWGs composition. Up to five botanical varieties were identified among these materials based in four morphological traits. According to grain colour, nine accessions showed heterogeneity. The remaining morphologi...

At the International Maize and Wheat Improvement Center (CIMMYT), wheat quality improvement is an important goal of breeding. CIMMYT scientists develop germplasm, which is diverse for quality traits intended for use in the preparation of different wheat-based products. The integration of quality traits is complex due to the high cost of conducting...

To address many current claims that disparage and discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. This third...

Durum wheat accounts for more than 50% of the total wheat-growing area in the Mediterranean region, where is used for the preparation of diverse food products, including pasta and bread. The effects of drought and heat stresses on grain morphology, grain composition (protein, iron and zinc micronutrients), processing and pasta and bread-making qual...

Water is necessary for the development of gluten viscoelastic properties and plays an important role in all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature of all chemical constituents and paying attention to their effects in determining water absorption is crucial for reliable evaluation of the...

To address many current claims that disparage and discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write a series of reviews. Where data...

To address many current claims that disparage and discourage the ingestion of carbohydrates (CHOs), wheat, and cereal grains, even whole grains, as well as to celebrate the versatility, nutritional and health benefits, and contribution of these foods to the world food supply, we felt compelled to defend their role in the diet and write this series...

Within ten years, the Kazakhstan-Siberian nursery net for spring common wheat improvement (KASIB) working under the auspices of CIMMYT (Intenational Maize and Wheat Improvement Center) characterized accessions of five cultivar blocks with regard to the compositions of gliadin (1B/1R translocation), glutenin HMW and LMW subunits, and grain hardness....

Starch is composed of two glucose polymers: amylose, formed by long linear chains, and amylopectin, which is larger and highly branched. The ratio between the two polymers (usually 22%–35% amylose, 68%–75% amylopectin) affects the starch properties, thereby determining different aspects of wheat quality. Waxy protein, which is the sole enzyme respo...

In a scenario of climate change and rapidly rising urban populations demanding processed foods, it is necessary to develop new wheat cultivars combining high yield potential, disease resistance, and stability for yield and processing quality, even under heat or drought stress conditions. Allelic variation for gluten proteins (glutenin subunits and...

Key message The wheat association mapping initiative is appropriate for gene discovery without the confounding effects of phenology and plant height. Abstract The wheat association mapping initiative (WAMI) population is a set of 287 diverse advanced wheat lines with a narrow range of variation for days to heading (DH) and plant height (PH). Thi...

Zinc deficiency in humans is recognized as a widespread public health problem worldwide, but can be combated via genetic biofortification through breeding high zinc containing wheat varieties. CIMMYT (International Maize and Wheat Improvement Center, Int.) is engaged in enhancing, among others, the grain zinc concentration (GZnC) of high-yielding w...

The allelic composition at five glutenin loci was assessed by one-dimensional sodium dodecyl sulphate polyacrylamide gel electrophoresis (1D SDS-PAGE) on a set of 155 landraces (from 21 Mediterranean countries) and 18 representative modern varieties. Gluten strength was determined by SDS-sedimentation on samples grown under rainfed conditions durin...

Wheat breeding programs worldwide aim at developing cultivars that meet end user quality attributes demanded by producers, processors, and consumers. Selecting from breeding populations created from well characterized parental germplasm provides the best opportunity of identifying cultivars that combine the best alleles and grain phenotypes for the...

Genetic improvement of quality traits of durum wheat achieved in Italy and Spain during the 20th Century was investigated using an historical series of 12 cultivars from each country. The European Union durum wheat quality index increased by 6.25% (0.13% year–1 in Italian and 0.06% year–1 in Spanish cultivars). Protein content decreased by ~10% (–0...

Doubled haploid wheat lines developed from a cross between Keumkang, a hard white winter wheat, and Olgeuru, soft red winter wheat were used to determine the effects of allelic variation in Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on physiochemical properties of flour and bread loaf volume. Variations in flour yield, average of particle size and dam...

The dough strength and extensibility of bread wheat (Triticum aestivum L.) depends partly on the alleles of high molecular weight glutenins (HMWG) and low molecular weight glutenins (LMWG) in flour. The objective of this research was to identify the effect of eleven allelic variants on dough quality of recombinant F6 lines, derived from Rebeca F200...

The dough strength and extensibility of bread wheat (Triticum aestivum L.) depends partly on the alleles of high molecular weight glutenins (HMWG) and low molecular weight glutenins (LMWG) in flour. The objective of this research was to identify the effect of eleven allelic variants on dough quality of recombinant Fg lines, derived from Rebeca F200...

The effect of combinations of high molecular weight glutenin (GAPM) and low molecular weight glutenin (GBPM) on the quality (strength and extensibility) of the mass was assessed in this paper. Three groups of 98 lines derived from Verano S91 x Salamanca S75, Verano S91 x Gálvez M87 and Rebeca F2000 x Bacanora T88. The variables evaluated were: mixi...

Wheat visco-elastic properties (Triticum aestivum L.) are mainly defined by the composition of gliadins, high (HMW-G) and low (LMW-G) molecular weight glutenins, and by the distribution of main protein fractions, monomeric (MP, rich in gliadins), soluble polymeric (SPP, rich in soluble glutenin) and insoluble polymeric (IPP, rich in insoluble glute...

Heat and/or drought stress during cultivation are likely to affect the processing quality of durum wheat (Triticum turgidum L. ssp. durum). This work examined the effects of drought and heat stress conditions on grain yield and quality parameters of nine durum wheat varieties, grown during two years (2008–09 and 2009–10). Generally, G and E showed...

Evaluation of rheological properties determined from stress relaxation and creep tests performed on wheat kernels provides information on viscoelasticity that correlates these properties with end-use products. Measurement of stress relaxation and creep parameters using intact cereal grains is an important step forward in cereal science technology b...

Wheat visco-elastic properties (Triticum aestivum L.) are mainly defined by the composition of gliadins, high (HMW-G) and low (LMW-G) molecular weight glutenins, and by the distribution of main protein fractions, monomeric (MP, rich in gliadins), soluble polymeric (SPP, rich in soluble glutenin) and insoluble polymeric (IPP, rich in insoluble glute...

Grain hardness is a major factor determining milling performance of common wheat. It determines the amount of damaged starch generated during milling, and therefore the end use of a given variety. One hundred and two lines from 15 Mexican wheat landraces were analyzed for grain hardness and for its genetic control. Sixteen lines were hard and 86 we...

The visco-elastic properties of the gluten are largely influenced by glutenin sub-units combinations that enhance dough strength and extensibility in the bread-baking process, and consequently improve the end-use quality of the wheat (Triticum aestivum L.). A set of 201 recombinant inbred lines from six different crosses having a common female pare...

The visco-elastic properties of the gluten are largely influenced by glutenin sub-units combinations that enhance dough strength and extensibility in the bread-baking process, and consequently improve the end-use quality of the wheat (Triticum aestivum L.). A set of 201 recombinant inbred lines from six different crosses having a common female pare...

Genetic biofortification to improve zinc (Zn) and iron (Fe) concentrations in bread wheat (Triticum aestivum L.) could reduce micronutrient malnutrition-related problems in the developing world. A breeding program on wheat was started to enhance Zn and Fe concentrations and other essential traits needed in a successful commercial variety. The first...

The aim of this research was to identify the combinations and allelic variants of high and low molecular weight glutenins (HMWG and LMWG) to determine their effects on the rheological characteristics of dough of bread wheat (Triticum aestivum L.). A set of 98 lines derived by single seed descent from F2 to F6 of the cross 'Bacanora T88 x Salamanca'...

Genetic purity, health and physical quality of grain are important characteristics for marketing bread wheat. It is well known that environment affects some of its physical parameters; therefore the aim of this study was to determine environment influence in some physical quality parameters of three bread wheat populations developed by progenies fr...

The aim of this research was to identify the combinations and allelic variants of high and low molecular weight glutenins (HMWG and LMWG) to determine their effects on the rheological characteristics of dough of bread wheat (Triticum aestivum L.). A set of 98 lines derived by single seed descent from F2 to F6 of the cross 'Bacanora T88 x Salamanca'...

Genetic purity, health and physical quality of grain are important characteristics for marketing bread wheat. It is well known that environment affects some of its physical parameters; therefore the aim of this study was to determine environment influence in some physical quality parameters of three bread wheat populations developed by progenies fr...

Genetic biofortification to improve zinc (Zn) and iron (Fe) concentrations in bread wheat (Triticum aestivum L.) could reduce micronutrient malnutrition. The International Maize and Wheat Improvement Center (CIMMYT) is working with South Asian national partners to develop and disseminate high-yielding, disease-resistant wheat varieties with signifi...

Micronutrient malnutrition, resulting from dietary deficiency of important minerals such as zinc (Zn) and iron (Fe), is a widespread food-related health problem. Genetic enhancement of crops with elevated levels of these micronutrients is one of the most cost effective ways of solving global micronutrient malnutrition problem. Development and disse...