Effect of Glu-D1 introgression on dough- and pasta-making quality of durum wheat lines with different glutenin composition and amylose content

2019 ◽  
Vol 96 (2) ◽  
pp. 207-219 ◽  
Author(s):  
Mike Sissons ◽  
Francesco Sestili ◽  
Domenico Lafiandra
Keyword(s):  
Durum Wheat ◽  
Amylose Content ◽  
Wheat Lines

Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition

2011 ◽  
Vol 91 (9) ◽  
pp. 1625-1629 ◽  
Author(s):  
Carlos Guzmán ◽  
Leonor Caballero ◽  
Juan B Alvarez ◽  
Makoto Yamamori
Keyword(s):  
Durum Wheat ◽  
Amylose Content ◽  
Starch Properties ◽  
Waxy Proteins ◽  
Wheat Lines

Quality of Ethiopian Durum Wheat Lines in Two Diverse Environments

2006 ◽  
Vol 192 (2) ◽  
pp. 147-150 ◽  
Author(s):  
T. Dessalegn ◽  
M. T. Labuschagne ◽  
C. S. van Deventer
Keyword(s):  
Durum Wheat ◽  
Wheat Lines

scholarly journals EVALUATION OF ADAPTIVE CAPACITY OF PROMISING SPRING DURUM WHEAT LINES IN OMSK REGION CONDITIONS

2020 ◽  
pp. 18-26
Author(s):  
M. N. Kiriakova ◽  
V. S. Iusov ◽  
M. G. Evdokimov ◽  
D. A. Glushakov
Keyword(s):  
Disease Resistance ◽  
Durum Wheat ◽  
Adaptive Capacity ◽  
Stem Rust ◽  
Grain Quality ◽  
Vegetation Period ◽  
Steppe Zone ◽  
Adaptive Ability ◽  
Wheat Lines

Field research was carried out in 2018-2019 on the premises of Omsk Agrarian Research Centre, exactly the breeding crop rotation of the laboratory of durum wheat breeding as well as at the reference point of seed production in the steppe zone in the village of Novouralsky Tavrichesky district of Omsk region. The experiments were conducted in a complete fallow. The area of the plots was 10 m², repeated four times, the location was random. Weather conditions during the vegetation period of 2018 were contrasting both in terms of precipitation and temperature. Grain formation took place in late August - early September, which had a significant impact on grain quality. In 2019, atypical meteorological conditions were observed: favorable in the first vegetation period and arid - in the second (Volga type of drought). The productivity of durum wheat lines was estimated in terms of adaptive capacity and stability. Scientific data on the parameters of grain quality and disease resistance are highlighted. Yields of durum wheat lines varied considerably depending on agro-climatic conditions of the year and cultivation background. The best conditions for the growth and development of genotypes were set up in the southern forest-steppe zone of Omsk, the maximum crop yield was observed in the Gord. line 08-67-1, Gord. 09-68-1, Gord. 05-12-7(v), Gord. 08-107-5. The general adaptive ability is close to zero, that shows stability of genotypes in external environment. Specific adaptive ability revealed in the lines: Gord. 10-33-3, Gord. 10-8-4, Gord. 11- 70-7, Gord. 11-77-8, Gord. 11-99-1. The authors highlight the following promising lines according to the experimental results: Gord. 05-12-7(v), Gord. 08-107-5, Gord. 09-68-1, Gord. 08-67-1. Selection assessment of promising lines was carried out on the indicators of grain quality and disease resistance. The following parameters are seen as good quality indicators at the Gord line 11-70-7: weight of 1000 grains is 49.75 g and high resistance to stem rust (6%). According to the quality of grain and weight of 1000 grains, Gord. line 09-68-1 is better than Zhemchuzhina Sibiri, affection of brown and stem rust is minimal that is interesting for selection procedures. The following varieties are valuable from the point of view of breeding, stability of genotype, high productivity, quality of grain and pasta and resistance to disease: Gord. 05-12-7(v), Gord. 08-107-5, Gord. 09-68-1, Gord. 08-67-1, Gord. 11-70-7, Gord. 11-99-1.

Pastamaking and breadmaking quality of soft-textured durum wheat lines

2011 ◽  
Vol 54 (3) ◽  
pp. 481-487 ◽  
Author(s):  
Laura Gazza ◽  
Daniela Sgrulletta ◽  
Alessandro Cammerata ◽  
Gloria Gazzelloni ◽  
Maurizio Perenzin ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Breadmaking Quality ◽  
Wheat Lines

scholarly journals Assessing the Rheological Properties of Durum Wheat Semolina: A Review

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2947
Author(s):  
Cristina Cecchini ◽  
Andrea Bresciani ◽  
Paolo Menesatti ◽  
Maria Ambrogina Pagani ◽  
Alessandra Marti
Keyword(s):  
Durum Wheat ◽  
Value Chain ◽  
Wheat Quality ◽  
Functional Quality ◽  
Durum Wheat Semolina ◽  
Technological Quality ◽  
Wheat Lines ◽  
Reliable Methods ◽  
The Ideal

Empiric rheology is considered a useful tool for assessing the technological quality of wheat. Over the decades, several tests have been adapted from common to durum wheat, and new approaches have been proposed to meet the needs of the players of the durum wheat value chain. Breeders are looking for reliable methods to test the functional quality of wheat lines at early stages, where there are limited amounts of sample; millers need fast and reliable methods for checking wheat quality right at the point of the receiving station; and pasta-makers are looking for suitable methods to predict end product quality. This review provides an overview of the strengths and weaknesses of the rheological tests currently used to evaluate the quality of durum wheat semolina, with the emphasis on Europe. Moreover, the relationships among the parameters obtained from different rheological approaches are extrapolated from the literature and integrated with the data obtained from 74 samples of durum wheat semolina. Although numerous efforts have been made to propose rapid and reliable tests for semolina characterization, the ideal test has yet to be proposed, indicating that researchers and pasta companies need to focus on perfecting the way to assess the quality of durum wheat and pasta.

scholarly journals Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1154
Author(s):  
Hongjia Zhang ◽  
Seong-Gyu Jang ◽  
San Mar Lar ◽  
Ah-Rim Lee ◽  
Fang-Yuan Cao ◽  
...  
Keyword(s):  
Gene Family ◽  
Catalytic Domain ◽  
Amylose Content ◽  
Expression Patterns ◽  
Starch Synthase ◽  
Eating Quality ◽  
Segmental Duplications ◽  
Genome Wide ◽  
The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

Effects of Salinity and Drought Stress on Grain Quality of Durum Wheat

2014 ◽  
Vol 45 (3) ◽  
pp. 297-308 ◽  
Author(s):  
S. Houshmand ◽  
A. Arzani ◽  
S. A. M. Mirmohammadi-Maibody
Keyword(s):  
Drought Stress ◽  
Durum Wheat ◽  
Grain Quality

Triticum polonicum L. as potential source material for the biofortification of wheat with essential micronutrients

2018 ◽  
Vol 17 (03) ◽  
pp. 213-220 ◽  
Author(s):  
Teresa Bieńkowska ◽  
Elżbieta Suchowilska ◽  
Wolfgang Kandler ◽  
Rudolf Krska ◽  
Marian Wiwart
Keyword(s):  
Durum Wheat ◽  
Common Wheat ◽  
Principal Component ◽  
Small Scale ◽  
Wheat Varieties ◽  
Triticum Polonicum ◽  
Iron And Zinc ◽  
Modern Wheat ◽  
Wheat Lines ◽  
Source Materials

AbstractThe grain of modern wheat cultivars has a significantly lower mineral content, including the content of copper, iron, magnesium, manganese, phosphorous, selenium and zinc. For this reason cereal breeders, are constantly searching for new genetic sources of minerals that are essential in human nutrition. Triticum polonicum, which is grown on a small scale in Spain, southern Italy, Algeria, Ethiopia and warm regions of Asia, deserves special attention in this context. The micronutrient and macronutrient content of T. polonicum versus T. durum and T. aestivum was compared in this study. Polish wheat grain was characterized by the significantly highest content of phosphorus (4.55 g/kg), sulphur (1.82 g/kg), magnesium (1.42 g/kg), zinc (49.5 mg/kg), iron (39.1 mg/kg) and boron (0.56 mg/kg) as well as a low content of aluminium (only 1.04 mg/kg). The macronutrient profile of most T. polonicum lines differed completely from that of common wheat and durum wheat. The principal component analysis supported discrimination of seven Polish wheat lines with a particularly beneficial micronutrient profile (P2, P3, P5, P7, P9, P22 and P25). These lines were characterized by the highest content of copper, iron and zinc, as well as the lowest concentrations of strontium, aluminium and barium which are undesirable in food products. The above lines can be potentially applied as source materials for breeding new wheat varieties. The results of this study indicate that Polish wheat could be used in genetic biofortification of durum wheat and common wheat.

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