Breeding progress in the pasta-making quality of durum wheat cultivars released in Italy and Spain during the 20th Century (original) (raw)
Related papers
Genetic Resources and Crop Evolution, 2014
With the aim of identifying durum wheat landraces (LR) with a potential use in breeding programs for gluten strength enhancement, the allelic combinations present at five glutenin loci were determined in a collection of 155 LR from 21 Mediterranean countries. A set of 18 modern cultivars (MC) was used for comparison. Gluten strength was determined by SDS-sedimentation test on grain samples from field experiments conducted during 3 years. A total number of 131 different allelic/banding pattern combinations were found. Taking together high (HMW-) and low (LMW-) molecular weight glutenin subunit loci resulted in 126 combinations in LR, but only nine in MC, which are characterized for having strong gluten. Two LMW-2 type models were identified in the collection and LMW-1 types were absent. LMW-2 was present in 78 % of MC, including the only three with outstanding gluten strength (Ocotillo, Claudio and Meridiano), while 14 % of the LR had LMW-2 and 6 % LMW-2-. In the LR a known combination LMW-2 (aaa) and three new ones had a positive effect on the gluten strength. LMW-2 models were found in high frequency in LR from Italy and the three Maghreb countries; from medium to low frequencies in genotypes from Turkey, Jordan, Lebanon, Portugal and Spain, and were absent in the remaining countries. The large variability found in LR proved their potential value in breeding to broaden the genetic basis of gluten quality improvement. Genotypes interesting for breeding purposes are identified.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2013
Introduction Wheat quality is simply defined as its suitability for a given final product. For durum wheat, quality means its suitability for pasta processing. The quality of pasta products is strongly correlated with the physical and chemical properties of durum wheat. Kernel vitreousness, protein content and quality (proper gluten strength), milling properties (semolina yield and ash content), yellow pigment content, and activities of lipoxygenase (LOX), peroxidase (POD), and polyphenol oxidase (PPO) enzymes are among the well-documented quality parameters (Clarke et al. 1998; Borrelli et al. 1999; Troccoli et al. 2000; Morris 2004). Of these quality parameters, protein content and quality, yellow pigment content, and the activities of the oxidative enzymes are of vital importance for pasta quality, as they overwhelmingly determine the so-called al dente cooking characteristics and bright yellow color of pasta products (Troccoli et al. 2000; Aalami et al. 2007). However, protein content and gluten quality (including gliadin and glutenin proteins) are the 2 most important variables in determining pasta cooking properties (D'Edigio
Spanish Journal of Agricultural Research, 2008
The allelic variation at seven prolamin loci involved in quality has been studied in a set of durum wheat landraces from all the Spanish regions where this crop has been traditionally cultivated. The genetic variability was higher than that found in other germplasm collections. All the loci, except Glu-B2, displayed a genetic variability higher than 0.62, with Glu-3 the most polymorphic. In total, five alleles were studied at Glu-A1, nine at Glu-B1, 15 at Glu-A3, 18 at Glu-B3, two at Glu-B2, and eight at Gli-A1 and Gli-B1. New allelic variants not previously identified in durum wheat were detected. The 30 different genotypes of B low-molecular-weight (B-LMW) glutenin subunits analysed, of which 25 are novel, provide an important source of genetic variability for quality breeding. Protein patterns for convars. durum and turgidum, and for the North and South of Spain were identified for the loci with significant influence on quality. Higher variability was observed in convar. turgidum and in the North zone than in convar. durum and the South, respectively, mainly for the Glu-B1 and Glu-B3. Also, convar. turgidum appeared to be a valuable source for new alleles for the LMW glutenin subunits. Wheats from the South were, however, more diverse for prolamins encoded at Glu-A3.
Nazco et al GRES 2014 - Glutenin.pdf
With the aim of identifying durum wheat landraces (LR) with a potential use in breeding programs for gluten strength enhancement, the allelic combinations present at five glutenin loci were determined in a collection of 155 LR from 21 Mediterranean countries. A set of 18 modern cultivars (MC) was used for comparison. Gluten strength was determined by SDS-sedimentation test on grain samples from field experiments conducted during 3 years. A total number of 131 different allelic/banding pattern combinations were found. Taking together high (HMW-) and low (LMW-) molecular weight glutenin subunit loci resulted in 126 combinations in LR, but only nine in MC, which are characterized for having strong gluten. Two LMW-2 type models were identified in the collection and LMW-1 types were absent. LMW-2 was present in 78 % of MC, including the only three with outstanding gluten strength (Ocotillo, Claudio and Meridiano), while 14 % of the LR had LMW-2 and 6 % LMW-2 -. In the LR a known combination LMW-2 (aaa) and three new ones had a positive effect on the gluten strength. LMW-2 models were found in high frequency in LR from Italy and the three Maghreb countries; from medium to low frequencies in genotypes from Turkey, Jordan, Lebanon, Portugal and Spain, and were absent in the remaining countries. The large variability found in LR proved their potential value in breeding to broaden the genetic basis of gluten quality improvement. Genotypes interesting for breeding purposes are identified.
Agronomy, 2021
Over the last new decade, there has been a strong interest in landraces and historical wheat varieties from farmers, manufacturers and consumers. They are agronomically and nutritionally interesting but the supply chain (from seed to end-product) is not solid and traceable. High molecular weight glutenins (HMW-GS) can act as markers to trace the varietal correspondence and to verify the genetic purity of the grain and consequently of the flours, marketed and labeled as mono-varietal. In the present work, HMW-GS of different durum wheat Sicilian landraces (Timilia, Russello, Perciasacchi) and one historical variety Margherito were analyzed. At first, specific protein profiles were assigned to each Sicilian landrace by SDS-PAGE and MALDI-TOF/MS analyses, thanks to the availability of pure seeds. Analysis of the protein profiles were then carried out from random samples of seed batches of the same landraces grown on a farm in South-East Sicily. The results highlighted the presence of d...
The Journal of Agricultural Science, 2013
SUMMARYThe 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 during 3 years in north-eastern Spain. One hundred and fourteen alleles/banding patterns were identified (25 at Glu-1 and 89 at Glu-2/Glu-3 loci); 0·85 of them were in landraces at very low frequency and 0·72 were unreported. Genetic diversity index was 0·71 for landraces and 0·38 for modern varieties. All modern varieties exhibited medium to strong gluten type with none of their 13 banding patterns having a significant effect on gluten-strength type. Ten banding patterns significantly affected gluten strength in landraces. Alleles Glu-B1e (band 20), Glu-A3a (band 6), Glu-A3d (bands 6 + 11), Glu-B3a (bands 2 + 4+15 + 19) and Glu-B2a (ban...
European Journal of Agronomy, 2007
Fourteen durum wheat (Triticum durum Desf.) cultivars introduced in Italy between 1900 and 1990 were grown for 2 years (2001 and 2002) at Foggia (Italy) in field trials with three agronomic treatments in order to assess the genetic improvement in agronomic and qualitative parameters. The traits were measured in the field to describe the biomass production and its partitioning to the grain, the phenological behaviours and the photosynthetic properties. Grain protein content, alveograph's W-index, carotenoid pigments content, ash content and the glutenin and gliadin subunit compositions were then measured to assess grain quality. The results showed that differences in agronomic traits among durum wheat cultivars released in Italy in the last century are generally similar to differences observed in hexaploid wheat, with an annual genetic yield gain of 19.9 kg ha −1 year −1 . The genetic gain was most clearly associated with a higher kernels number m −2 indicating a larger grain-sink size and a higher number of spikes m −2 . The gradual reduction in plant height associated with an increased harvest index has represented the main breeding goal with an effect on the sink capacity and on the biomass partitioning. The progressive incorporation into recent cultivars, of favourable alleles (7 + 8 glutenin subunit composition) coding for superior quality subunits reflects the improvement in pasta making quality of the recent genotypes.
Spanish Journal of Agricultural Research, 2009
A subset of durum wheat Spanish landraces, previously evaluated for yield at low and high nitrogen (N) levels, was analysed for quality, protein content (P) and sodium dodecyl sulphate sedimentation (SDSS) test. The evaluation was carried out at the two N rates and in two years. The influence of prolamin alleles at the Glu-1, Glu-3, Glu-B2 and Gli-1 loci on quality parameters was also studied. The non significant Variety-by-Year or Variety-by-N interactions suggested that year and N affected all the varieties in a similar manner. Year and N effects were larger than variety effect for P, which increased with N. In contrast, variety genotype exhibited a stronger influence on SDSS test, which was not affected by year and fertilizer. Variety effects on P did not reflect the variety differences for SDSS test. A high positive influence of some prolamin alleles on quality parameters was detected, mainly for SDSS values. No correlation between yield and P was detected in the landraces adapted to low N. Based on the results of yield and quality evaluations, four landraces with high yield and high gluten strength were pre-selected for low N production.
Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat
Euphytica, 2014
The determination of the gluten index is a widely used method for analysing the gluten strength of bread wheat and spring durum wheat genotypes. The present work was carried out to study the effect of the genotype, meteorological factors (temperature, precipitation and number of days with T max 30°C) and agronomic treatments (N fertilisation and plant protection) on the gluten index of winter durum wheat varieties and breeding lines. The results indicated that the gluten index had little dependence on the environment, being determined to the greatest extent by the genotype. Compared with varieties having weak gluten, those with a strong gluten matrix responded less sensitively to changes in environmental conditions. Among the meteorological factors, high temperature at the end of the grain-filling period caused the greatest reduction in the mean gluten index of three varieties (R 2 = 0.462), while the fertiliser was found to be a significant factor affecting the gluten strength of winter durum wheat varieties. Using selection based on the gluten index, the gluten strength of winter durum wheat lines can be improved sufficiently to make them competitive with high quality spring varieties. Durum wheat has a number of traits which make it ideal for pasta-making. Due to its high yellow pigment content, attractive products can be manufactured without the addition of eggs (Matsuo and Irvine 1967). It also has a high protein content, while its strong gluten matrix retains the starch molecules during cooking (Feillet 1984), with the result that the surface of the pasta does not become sticky and the pasta keeps its shape (Dexter and Matsuo 1980). The cooking properties and sensory value of pasta are jointly determined by a number of factors. The choice of raw material is of decisive importance. Both the quantity and quality of the protein and the nature of the starch exert an effect on the properties of the end-product (Dexter and Matsuo 1977, 1980; Malcolmson et al. 1993). In addition to suitable raw materials, the processing and cooking technology also influence the palatability and digestibility of cooked pasta (Petitot et al. 2009; Bruneel et al. 2010). The results of electron microscope studies (Cunin et al. 1995) showed that interactions between the gluten matrix and the starch determine the quantity of starch molecules reaching the pasta surface during the cooking process, and thus the stickiness of the pasta. The gluten structure, including the strength of the matrix, is thus an important component of pasta quality. Gluten strength can be determined using several techniques. The laboratory equipment widely used for rheological measurements on bread wheat can also be used to analyse durum wheat samples (Sissons et al. 2012). In addition to measurements performed with the farinograph, mixograph and alveograph, various other methods are also suitable for the determination of gluten strength, including visco-elastograph analysis, the SDS sedimentation test and manual tests of elasticity (D'Edigio et al. 1990). The determination of the gluten index (GI), based on the methodology elaborated by Perten (1990), is also a useful technique for use in durum wheat breeding programmes. A modified version of this method was first used for the analysis of durum wheat wholemeal and semolina samples by Cubbada et al. (1992), who found that the gluten index was closely correlated with the results of manual gluten quality determinations and was in close correlation with the SDS sedimentation volume (r = 0.78-0.81) and with the alveograph W value. It is possible to perform the measurements even on wholemeal, and only 20 g samples are required for the analysis, so the method is particularly suitable in breeding programmes for analysing samples from early generations. Compared with the SDS sedimentation test, the results are less dependent on the protein concentration, enabling breeders to carry out objective selection (Clarke et al. 2010). Correlations between the gluten index and other rheological traits have been reported by a number of authors. Edwards et al. (2007) demonstrated close correlations with the alveograph W value, the unextractable polymeric protein fraction and the mixograph mixing time, and Lerner et al. (2004) with the energy level and tolerance determined using a farinograph. The gluten index is a stable technological quality trait, dependent on the genotype (Ames et al. 1999). Values of the gluten index recorded using semolina were not significantly influenced by nitrogen fertilisation (Ames et al. 2003). The gluten index is a highly heritable genetic trait. In experiments performed by Clarke et al. (2000) the heritability of 120 progenies from three crossing combinations ranged from 0.84 to 0.93. These results were confirmed when the tests were repeated with a larger number of genotypes (6 combinations, 398 lines; h² = 0.84-0.95) (Clarke et al. 2009).