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

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.

Global Adaptation of Spring Bread and Durum Wheat Lines Near‐Isogenic for Major Reduced Height Genes

Crop Science ◽  
2006 ◽  
Vol 46 (2) ◽  
pp. 603-613 ◽  
Author(s):  
Ky L. Mathews ◽  
Scott C. Chapman ◽  
Richard Trethowan ◽  
Ravi P. Singh ◽  
Jose Crossa ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Reduced Height ◽  
Wheat Lines

scholarly journals Mapping Agronomic and Quality Traits in Elite Durum Wheat Lines under Differing Water Regimes

Agronomy ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 144 ◽  
Author(s):  
Rosa Mérida-García ◽  
Alison R. Bentley ◽  
Sergio Gálvez ◽  
Gabriel Dorado ◽  
Ignacio Solís ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Yellow Rust ◽  
Wheat Breeding ◽  
Kernel Weight ◽  
Quality Traits ◽  
Copper Proteins ◽  
Water Regimes ◽  
Growing Seasons ◽  
Genes Encoding ◽  
Wheat Lines

Final grain production and quality in durum wheat are affected by biotic and abiotic stresses. The association mapping (AM) approach is useful for dissecting the genetic control of quantitative traits, with the aim of increasing final wheat production under stress conditions. In this study, we used AM analyses to detect quantitative trait loci (QTL) underlying agronomic and quality traits in a collection of 294 elite durum wheat lines from CIMMYT (International Maize and Wheat Improvement Center), grown under different water regimes over four growing seasons. Thirty-seven significant marker-trait associations (MTAs) were detected for sedimentation volume (SV) and thousand kernel weight (TKW), located on chromosomes 1B and 2A, respectively. The QTL loci found were then confirmed with several AM analyses, which revealed 12 sedimentation index (SDS) MTAs and two additional loci for SV (4A) and yellow rust (1B). A candidate gene analysis of the identified genomic regions detected a cluster of 25 genes encoding blue copper proteins in chromosome 1B, with homoeologs in the two durum wheat subgenomes, and an ubiquinone biosynthesis O-methyltransferase gene. On chromosome 2A, several genes related to photosynthetic processes and metabolic pathways were found in proximity to the markers associated with TKW. These results are of potential use for subsequent application in marker-assisted durum wheat-breeding programs.

scholarly journals Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 693 ◽  
Author(s):  
Mike Sissons ◽  
Francesco Sestili ◽  
Ermelinda Botticella ◽  
Stefania Masci ◽  
Domenico Lafiandra
Keyword(s):  
Durum Wheat ◽  
Wheat Cultivar ◽  
Amylose Content ◽  
Fold Increase ◽  
Glycaemic Index ◽  
Glycaemic Response ◽  
Branching Enzymes ◽  
Lifestyle Diseases

Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of ~7% is needed to lower GI which corresponded to an amylose content of ~58%.

Substitution of wheat with cassava starch

2017 ◽  
Vol 47 (1) ◽  
pp. 108-121 ◽  
Author(s):  
Olufunmilola Olaitan Oladunmoye ◽  
Ogugua Charles Aworh ◽  
Beatrice Ade-Omowaye ◽  
Gloria Elemo
Keyword(s):  
Durum Wheat ◽  
Amylose Content ◽  
Cassava Starch ◽  
Household Food Security ◽  
Content Type ◽  
Substitution Level ◽  
Household Food ◽  
Rural And Urban ◽  
Durum Wheat Semolina ◽  
Practical Implications

Purpose This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production. Design/methodology/approach The effect of substituting semolina with cassava starch in macaroni production at six levels, namely, 0, 20, 30, 50, 70, 100 per cent, and variation in hydration levels of 45, 50 and 55 per cent and their interaction were studied. Findings As substitution of DWS with HQCS increased from 0 to 50 per cent at 45 per cent hydration, amylose content increased from 15.91 to 22.79 per cent. However, beyond 50 per cent substitution level, the amylose content dropped significantly to 20.10 per cent. Yet, this reduction did not affect the extrusion ability of the doughs. Analysis of variance revealed that changes observed in the dough properties were not significant (p > 0.05). Research limitations/implications Trial productions of cassava macaroni noodles under factory processing conditions need to be explored. Also, cooking trials and consumer acceptability studies need to be conducted to pave the way for adoption by manufacturers. Practical implications Dried noodle products enjoy widespread popularity because of their shelf life, lower glycaemic indices, simplicity of preparation and moderate costs. This study showed the potential of substituting DWS with HQCS with no adverse effect on the dough and macaroni noodle characteristics. Social implications The adoption of the process described in this study would result in increased utilization of cassava, broaden existing food base and provide household food security for both rural and urban population. Originality/value This paper has shown the suitability of substituting DWS obtained from imported durum wheat, with HQCS: indigenous to Africa, for the economic benefit of macaroni manufacturers.

Waxy proteins and amylose content in diploid Triticeae species with genomes A, S and D

2004 ◽  
Vol 123 (3) ◽  
pp. 294-296 ◽  
Author(s):  
M. Rodriguez-Quijano ◽  
J. F. Vazquez ◽  
J. M. Carrillo
Keyword(s):  
Amylose Content ◽  
Triticeae Species ◽  
Waxy Proteins
Sign in / Sign up

Export Citation Format

Share Document