A major QTL for gluten strength in durum wheat (Triticum turgidum L. var. durum)

2013 ◽  
Vol 57 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Ajay Kumar ◽  
Elias M. Elias ◽  
Farhad Ghavami ◽  
Xin Xu ◽  
Shalu Jain ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Triticum Turgidum ◽  
Gluten Strength ◽  
Major Qtl

Gluten index compared with SDS-sedimentation volume for early generation selection for gluten strength in durum wheat

2010 ◽  
Vol 90 (1) ◽  
pp. 1-11 ◽  
Author(s):  
F R Clarke ◽  
J M Clarke ◽  
N A Ames ◽  
R E Knox ◽  
R J Ross
Keyword(s):  
Durum Wheat ◽  
Protein Concentration ◽  
Triticum Turgidum ◽  
Sodium Dodecyl ◽  
Field Trials ◽  
Gluten Strength ◽  
Sedimentation Volume ◽  
Selection For ◽  
Highly Correlated ◽  
Gluten Index

Gluten strength is an important end-use quality factor in durum wheat [Triticum turgidum L. ssp. durum (Desf.) Husn.], affecting pasta manufacture and cooking quality. The objective of this research was to determine the inheritance and heritability of gluten index in comparison with the widely used SDS-sedimentation (sodium dodecyl sulphate) technique for selection for gluten strength. Seven durum populations were grown in replicated, multi-location, multi-year field trials in Saskatchewan, Canada, during the period 1995 to 2002. Gluten index and SDS-sedimentation volume were determined on all plots after harvest. Both traits were affected by genotype, and to a lesser extent by year or location. Genotype environmental interactions were generally minor. The majority of genotypes in each population had similar relative ranking for gluten index and SDS-sedimentation volume in each environment. Both traits were highly heritable, ranging from 0.80 to 0.97, and both were complexly inherited with estimates of effective factors ranging from 3 to 21. Gluten index and SDS-sedimentation volume were highly correlated, indicating that they are measuring similar aspects of gluten strength. SDS-sedimentation volume was positively associated with protein concentration (r2 = 0.52), but gluten index was not. Therefore, gluten index would be more desirable than SDS-sedimentation volume for use in selection where there are within-trial protein concentration trends.Key words: Gluten strength, SDS-sedimentation, gluten index, heritability, inheritance

ASSOCIATION OF GLUME COLOR WITH GLUTEN STRENGTH AND GLIADIN PROTEINS IN DURUM WHEAT

1981 ◽  
Vol 61 (1) ◽  
pp. 149-151 ◽  
Author(s):  
D. LEISLE ◽  
F. G. KOSMOLAK ◽  
M. KOVACS
Keyword(s):  
Durum Wheat ◽  
Sodium Dodecyl Sulphate ◽  
Gel Electrophoresis ◽  
Triticum Turgidum ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Polyacrylamide Gel ◽  
Gluten Strength

Lines of durum wheat (Triticum turgidum L.) were studied for glume color, gluten strength as determined by micromixograph and sodium-dodecyl-sulphate (SDS) sedimentation methods, and banding of gliadin proteins by polyacrylamide gel electrophoresis. The results indicated a linkage of factors controlling glume color and gliadin proteins. There also appeared to be an association of these two characteristics with gluten strength.

Effect of durum wheat (Triticum turgidum L. var. durum) semolina extraction rate on semolina refinement, strength indicators and pasta properties

2004 ◽  
Vol 84 (4) ◽  
pp. 1001-1013
Author(s):  
J. E. Dexter ◽  
M. A. Doust ◽  
C. N. Raciti ◽  
G. M. Lombardo ◽  
F. R. Clarke ◽  
...  
Keyword(s):  
High Temperature ◽  
Durum Wheat ◽  
Protein Content ◽  
Triticum Turgidum ◽  
Wheat Breeding ◽  
Extraction Rate ◽  
Gluten Strength ◽  
Breeding Lines ◽  
Quality Testing ◽  
Gluten Index

Since the 1980s, there have been general trends in the durum wheat milling industry to higher semolina extraction rate, and in the pasta processing industry to the use of higher drying temperatures. During this time, specification of gluten strength by gluten index, mixograph mixing properties and alveograph parameters has also become widespread. These trends prompted this study of the appropriateness of protocols for quality testing of Canadian durum wheat breeding lines. Four cultivars with intrinsic differences in yellow pigment levels and gluten strength were grown in field plots in Swift Current, Saskatchewan for three consecutive years. A laboratory-scale milling procedure was modified to produce semolina at extraction rates from about 65% to about 80%. Milling to extraction rates above 65%, the extraction rate used routinely in quality testing of Canadian durum wheat breeding lines, had a major impact on semolina ash content and colour, but did not offer any advantage in ranking cultivars for either semolina yield or semolina refinement. Gluten strength, as measured by gluten index, was independent of semolina extraction rate. Dough strength, as measured by mixograph properties and alveograph properties, showed a tendency to weakening at high extraction, particularly for strong cultivars. Semolina was processed into spaghetti using low-temperature (LT), high-temperature (HT) and ultra-high-temperature (UHT) drying cycles. The firmness of cooked spaghetti was predominantly influenced by protein content. As a result, cultivars generally ranked in spaghetti firmness according to protein content. Regardless of drying cycle or cultivar, spaghetti firmness increased as drying temperature increased. Spaghetti dried at LT was less yellow than spaghetti dried at HT or UHT, probably due to thermal inactivation of the bleaching enzyme lipoxygenase at HT and UHT. Regardless of drying cycle, spaghetti became duller, more red and less yellow as extraction rate increased. For each spaghetti trait, cultivar ranking remained relatively constant regardless of extraction rate or drying temperature. On the basis of these results, there appears to be no advantage to increasing semolina extraction rate beyond 65% for evaluation of durum wheat milling performance, gluten strength or pasta properties. In addition, it appears that one drying cycle is adequate to reliably evaluate durum wheat lines for spaghetti colour and firmness. Key words: Durum wheat (Triticum turgidum L. var durum), milling, semolina, pasta, quality screening, gluten strength, colour, texture

Mapping and validation of a major QTL for yellow pigment content on 7AL in durum wheat (Triticum turgidum L. ssp. durum)

2007 ◽  
Vol 21 (4) ◽  
pp. 485-496 ◽  
Author(s):  
Ravindra M. Patil ◽  
Manoj D. Oak ◽  
Shubhada A. Tamhankar ◽  
Pierre Sourdille ◽  
Veliventi S. Rao
Keyword(s):  
Durum Wheat ◽  
Triticum Turgidum ◽  
Yellow Pigment ◽  
Pigment Content ◽  
Yellow Pigment Content ◽  
Major Qtl

Commander durum wheat

2005 ◽  
Vol 85 (4) ◽  
pp. 901-904 ◽  
Author(s):  
J. M. Clarke ◽  
T. N. McCaig ◽  
R. M. DePauw ◽  
R. E. Knox ◽  
N. P. Ames ◽  
...  
Keyword(s):  
Disease Resistance ◽  
Durum Wheat ◽  
Triticum Turgidum ◽  
Wheat Cultivar ◽  
High Yield ◽  
Gluten Strength ◽  
Canadian Prairies ◽  
Durum Wheat Cultivar ◽  
Cultivar Description ◽  
Production Area

Commander durum wheat is adapted to the durum production area of the Canadian prairies. It combines high yield, high grain pigment concentration, and very strong gluten properties. Commander is a semidwarf with strong straw, and has similar maturity and disease resistance to other registered durum cultivars. Key words: Triticum turgidum L. var durum, durum wheat, cultivar description, yield, gluten strength, disease resistance

Inheritance and linkage relationships of gliadin proteins and glume color in durum wheat

1985 ◽  
Vol 27 (6) ◽  
pp. 716-721 ◽  
Author(s):  
D. Leisle ◽  
M. I. Kovacs ◽  
N. Howes
Keyword(s):  
Durum Wheat ◽  
Gel Electrophoresis ◽  
Triticum Turgidum ◽  
Sodium Dodecyl ◽  
Gluten Strength ◽  
Partial Dominance ◽  
Additional Gene ◽  
Strength Data ◽  
Glume Colour ◽  
Linkage Relationships

Reciprocal backcross lines of two crosses were used to study the inheritance and linkage relationships of gliadin bands 42 and 45, as determined by polyacrylimide gel electrophoresis, and glume color in durum wheat (Triticum turgidum L.). Glume color was monogenically inherited, with partial dominance of buff color. Gliadin bands 42 and 45 were each controlled by one gene, located 7.87 ± 2.39 and 10.32 ± 2.44 crossover units, respectively, from the gene for glume color. Gliadin band 42 was always associated with bands 31 and 35. Gluten strength, as determined by sodium dodecyl sulphate sedimentation test, related closely to the genetics of gliadin bands 42 and 45, with the heterozygous band 42/45 types falling midway between the weak gluten homozygous band 42 and strong gluten homozygous band 45 types. Gluten strength data indicated that at least one additional gene, independent of those controlling these gliadins, is also involved.Key words: Triticum, gliadin, glume colour, linkage.

scholarly journals Allelic Variation at Glutenin Loci (Glu-1, Glu-2 and Glu-3) in a Worldwide Durum Wheat Collection and Its Effect on Quality Attributes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2845
Author(s):  
Pablo F. Roncallo ◽  
Carlos Guzmán ◽  
Adelina O. Larsen ◽  
Ana L. Achilli ◽  
Susanne Dreisigacker ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Durum Wheat ◽  
Protein Content ◽  
Triticum Turgidum ◽  
Allelic Variation ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Gluten Strength ◽  
Glutenin Subunits ◽  
Novel Alleles

Durum wheat grains (Triticum turgidum L. ssp. durum) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat endosperms formed of gliadins and glutenins. In this study, the allelic variation at five glutenin loci was analysed in 196 durum wheat genotypes. Two loci (Glu-A1 and Glu-B1), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (Glu-B2, Glu-A3 and Glu-B3), encoding for low molecular weight glutenin subunits (LMW-GS), were assessed by SDS-PAGE. The SDS-sedimentation test was used and the grain protein content was evaluated. A total of 32 glutenin subunits and 41 glutenin haplotypes were identified. Four novel alleles were detected. Fifteen haplotypes represented 85.7% of glutenin loci variability. Some haplotypes carrying the 7 + 15 and 7 + 22 banding patterns at Glu-B1 showed a high gluten strength similar to those that carried the 7 + 8 or 6 + 8 alleles. A decreasing trend in grain protein content was observed over the last 85 years. Allelic frequencies at the three main loci (Glu-B1, Glu-A3 and Glu-B3) changed over the 1915–2020 period. Gluten strength increased from 1970 to 2020 coinciding with the allelic changes observed. These results offer valuable information for glutenin haplotype-based selection for use in breeding programs.

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