Cereal Chem. 93(5):513-517Worldwide, nearly 20 times more common wheat (Triticum aestivum) is produced than durum wheat (T. turgidum subsp. durum). Durum wheat is predominately milled into coarse semolina owing to the extreme hardness of the kernels. Semolina, lacking the versatility of traditional flour, is used primarily in the production of pasta. The puroindoline genes, responsible for kernel softness in wheat, have been introduced into durum via homoeologous recombination. The objective of this study was to determine what impact the introgression of the puroindoline genes, and subsequent expression of the soft kernel phenotype, had on the milling properties and flour characteristics of durum wheat. Three grain lots of Soft Svevo and one of Soft Alzada, two soft-kernel back-cross derived durum varieties, were milled into flour on the modified Quadrumat Senior laboratory mill at 13, 14, and 16% temper levels. Samples of Svevo (a durum wheat and recurrent parent of Soft Svevo), Xerpha (a soft white winter wheat), and Expresso (a hard red spring wheat) were included as comparisons. Soft Svevo and Soft Alzada exhibited dramatically lower single-kernel characterization system kernel hardness than the other samples. Soft Svevo and Soft Alzada had high break flour yields, similar to the common wheat samples, especially the soft hexaploid wheat, and markedly greater than the durum samples. Overall, Soft Svevo and Soft Alzada exhibited milling properties and flour quality comparable, if not superior, to those of common wheat.

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Cereal Chem. 94(2):215-222Durum wheat (Triticum turgidum subsp. durum) production worldwide is substantially less than that of common wheat (T. aestivum). Durum kernels are extremely hard; thus, most durum wheat is milled into semolina, which has limited utilization. Soft kernel durum wheat was created by introgression of the puroindoline genes via homoeologous recombination. The objective of this study was to determine the effects of the puroindoline genes and soft kernel texture on flour, water absorption, rheology, and baking quality of durum wheat. Soft Svevo and Soft Alzada, back-cross derivatives of the durum varieties Svevo and Alzada, were compared with Svevo, a hard durum wheat, Xerpha, a soft white winter wheat, and Expresso, a hard red spring wheat. Soft Svevo and Soft Alzada exhibited soft kernel texture; low water, sodium carbonate, and sucrose solvent retention capacities (SRCs); and reduced dough water absorptions similar to soft wheat. These results indicate a pronounced effect of the puroindolines. Conversely, SDS flour sedimentation volume and lactic acid SRC of the soft durum samples were more similar to the Svevo hard durum and Expresso samples, indicating much less effect of kernel softness on protein strength measurements. Alveograph results were influenced by the inherent differences in water absorption properties of the different flours and their genetic background (e.g., W and P were markedly reduced in the Soft Svevo samples compared with Svevo, whereas the puroindolines appeared to have little effect on L). However, Soft Svevo and Soft Alzada differed markedly for W and L. Soft durum samples produced bread loaf volumes between the soft and hard common wheat samples but larger sugar-snap cookie diameters than all comparison samples. The soft durum varieties exhibited new and unique flour and baking attributes as well as retaining the color and protein characteristics of their durum parents. † Corresponding

Grain physical characteristics and milling behavior of a durum wheat line in which both wildtype puroindoline genes were translocated and stabilized after backcrossing (Svevo-Pin) were compared with the parent line (Svevo). The only observed differences between grain characteristics were the mechanical resistance and starchy endosperm porosity revealed through vitreosity measurement. A significant increase of flour and a decrease of semolina yield and break milling energy were observed from Svevo-Pin in comparison with the nonrecombinant parent line in accordance to the lower grain mechanical resistance and higher porosity measurements. Moreover, the particle size distribution shown for Svevo-Pin flour appeared consistent with a lower adhesion between starch granules and the protein matrix attributed to the presence of wild-type puroindolines. Coarse bran yield was conversely increased. This appeared to be due to a lower starchy endosperm recovery as a higher proportion of grain starch was found in this bran fraction. Flour from the durum parent line was inversely enriched in phytic acid, a cellular marker of the aleurone layer. Starch damage was also lower in Svevo-Pin flours in comparison with Svevo. All of the observed differences between translocation and parent lines were confirmed independent of the culture growth conditions (n=12).

Using a large consortium of undergraduate students in an organized program at the University of California, Los Angeles (UCLA), we have undertaken a functional genomic screen in the Drosophila eye. In addition to the educational value of discovery-based learning, this article presents the first comprehensive genomewide analysis of essential genes involved in eye development. The data reveal the surprising result that the X chromosome has almost twice the frequency of essential genes involved in eye development as that found on the autosomes.

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This research examines the effectiveness of message framing, message appeal and information content in changing respondents' COVID-19 vaccination intentions through influencing their vaccine risk perceptions. Furthermore, the moderating effect of travel desire on the relationship between vaccine risk perceptions and changing vaccination intentions is examined. In doing so, two rounds of data that were collected from the same respondents. The first survey recorded respondents' vaccination intentions, travel desire and socio demographics. A follow up survey tested cause-and-effect relationships on the proposed relationships using a 2 (message frame: gain, loss) x 2 (message appeal: rational, emotional) ×2 (information content: subjective, objective) between-subjects online experimental design. Findings suggest that loss-framed messages are more effective than gain-framed and emotional-rational messages in reducing risk perceptions and, thus, changing vaccination intentions. Travel desire is found to moderate the effect of vaccine risk perception on vaccination intentions by weakening the negative effect of vaccine risk perception on vaccination intention. Findings show the importance of travel desire along with message framing and message appeal on changing individuals’ COVID-19 vaccination intentions in public health communications.

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