Environmental conditions affect semolina quality in durum wheat (<i>Triticum turgidum</i> ssp. <i>durum</i> L.) cultivars with different gluten strength and gluten protein composition

Fois, Simonetta; Schlichting, L.; Marchylo, B. A.; Dexter, J.E.; Motzo, Rosella; Giunta, Francesco

doi:10.1002/jsfa.4509

Cited by 51 publications

(54 citation statements)

References 40 publications

(43 reference statements)

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“…Indeed, Sapirstein et al (2007) found a positive correlation between the extracted glutenin (50% propanol + DTT) and the alveographic parameters in durum wheat varieties. Also Fois et al (2011), evaluating by RP-HPLC the gluten extractable fractions, observed a higher gluten index consistent with a lower gliadin/glutenin ratio in cultivar Svevo with respect to old durum wheat genotypes. In addition, an increase in the glutenin sub-fractions expression (in particular B-type LMW-GS) in modern Italian durum wheat cultivars was recently observed (De Santis et al, 2017).…”

Section: Discussionmentioning

confidence: 63%

“…In addition, the higher relative expression of the B-type LMW-GS in the modern durum wheat varieties has been recently reported by De Santis et al (2017). While the effect of breeding in terms of subunit composition was deeply investigated (De Vita et al, 2007;Ribeiro et al, 2016), lacking information is available on the changes in the proportion of the different protein fractions due to breeding activity (Juhasz et al, 2003), in particular on durum wheat (Fois et al, 2011). In order to deep insight into the changes in relative composition of grain protein fractions due to breeding activity during 20 th century, in this paper an old and a modern group of Italian …”

Section: Introductionmentioning

confidence: 98%

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Assessment of grain protein composition in old and modern Italian durum wheat genotypes

et al. 2018

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The effect of durum wheat breeding on technological quality was mainly investigated in relation to allelic polymorphism, in particular for glutenins, while fewer information are available on the changes in grain protein proportion. In the present investigation, an old and a modern group of durum wheat genotypes, grown in Mediterranean environment, were evaluated for grain protein composition, according to Osborne extraction procedure. In modern genotypes, a higher relative content of soluble glutenin was observed which might contribute to their better technological performance. Moreover, a slight decrease both in the amount of gliadin fraction, mainly responsible for gluten related disorders, and in the monomeric to polymeric protein ratio was observed in the modern durum wheat varieties. Among the genotypes investigated, Svevo and Saragolla, showed the lowest gliadin and the highest glutenin content, while the old genotypes Cappelli showed an opposite behaviour.

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Section: Discussionmentioning

confidence: 63%

Section: Introductionmentioning

confidence: 98%

Assessment of grain protein composition in old and modern Italian durum wheat genotypes

et al. 2018

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“…These authors also observed a decrease in GI when planting was delayed and proposed that temperatures higher than 30˚C during grain filling might affect the gluten polymerization process. In a similar study, GI increased as temperatures rose to 30˚C and then decreased under higher temperatures [25]. In addition, spaghetti cooked firmness and protein content were positively correlated, but independent of planting date.…”

Section: Introductionmentioning

confidence: 67%

Planting Date, Seeding Rate, and Cultivar Impact Agronomic Traits and Semolina of Durum Wheat

Forster¹,

Ransom²,

Manthey³

et al. 2017

AJPS

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Durum wheat (Triticum durum Desf.) is a market class of wheat subject to price discounts in the marketplace if quality standards are not met. This study was conducted in order to determine how certain agronomic practices might impact durum wheat quality. The effects of planting date (PD), cultivar, and seeding rate on agronomic and semolina quality traits were investigated in field trials conducted near Hettinger and Minot, ND in 2014 and 2015. The interaction of PD and cultivar was significant for many of the traits evaluated. There was a significant PD X cultivar interaction or PD and cultivar effect for yield in all environments. Planting date X cultivar interacted for test weight at all environments. In general, a delay in PD resulted in a significant decrease in yield and test weight for all cultivars. However, Carpio yielded more than other cultivars in high yielding environments while the yield and test weight of Joppa was more adversely affected by delays in PD. Seeding rate did not have a consistent effect on any agronomic or quality trait. Protein content, kernel yellow pigment content, falling number (FN), and vitreous kernels were more dependent on cultivar, regardless of PD and environment. Semolina extraction, gluten index (GI), and wet gluten (WG) values tended to decrease with a delay in PD. These data continue to support cultivar selection as a critical component for obtaining high-yielding, high-quality durum wheat. However, PD and environment can impact certain agronomic and end-use traits, regardless of cultivar grown.

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“…It is known that in the L 48-35 region there is a higher concentration of LMW type 1 or 2 and of some LMW glutenins codified by GluB3 locus associated to the dough quality. In particular in the literature it is reported that both Ciccio and Svevo show the LMW-2 (Fois et al, 2011;Giuliani et al, 2012), which gives superior grain quality characteristics than the allelic group LMW-1.…”

Section: Resultsmentioning

confidence: 99%

“…Saint Pierre et al (2008) studying 9 wheat genotypes, found that the percentage of gliadins increased more rapidly than glutenins as flour protein increased; since maximum rate of synthesis of glutenins was reported to occur later than maximum rate of gliadins, the authors concluded that a late water stress could have more detrimental effect on the synthesis of glutenins than of gliadins. Also in durum wheat Fois et al (2011) reported that the ratio gliadins/glutenins decreased linearly as days after anthesis increased, being the synthesis of gliadins higher in the earlier stage of maturation, whereas glutenins accumulate more rapidly towards the latter stage.…”

Section: Introductionmentioning

confidence: 95%

Analysis of gluten proteins composition during grain filling in two durum wheat cultivars submitted to two water regimes

et al. 2014

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Durum wheat (Triticum turgidum L. subsp. durum) is one of the major crops in the Mediterranean basin, where water stress often occurs during grain filling which represents a critical stage for the synthesis and accumulation of storage proteins (gliadins and glutenins). The aim of the study is to evaluate, by two-dimensional gel electrophoresis (2DE SDS-PAGE), the storage proteins composition of two durum wheat cultivars (Ciccio and Svevo) cultivated in a growth chamber under two different water regimes (control and water deficit). At milk stage and physiological maturity, gluten proteins have been extracted and separated by 2DE SDS-PAGE. The analysis of the gels was performed by the software ImageMaster 2D Platinum (Amersham). The results showed differences in protein expression within the different gel regions between water regimes and cultivars; under water deficit the rate of protein accumulation was faster for all the protein regions, either at milk and physiological stage. Protein accumulation within high molecular weight (H) region resulted faster in Ciccio than in Svevo mainly in the control treatment. In the low molecular weight region between 48 and 35 kDa (L 48-35), the cultivar Ciccio showed a higher protein expression than Svevo. Furthermore under water deficit a marked increase in H region volume and a decrease in the L 48-35 region was observed only for Svevo; instead in Ciccio no change was observed showing this cultivar a greater stability on changing water regime. Further studies by the use of mass spectrometry are necessary to identify specific peptides relative to drought stress during grain filling as well as to investigate the relationships with technological quality.

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Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Cited by 51 publications

References 40 publications

Assessment of grain protein composition in old and modern Italian durum wheat genotypes

Assessment of grain protein composition in old and modern Italian durum wheat genotypes

Planting Date, Seeding Rate, and Cultivar Impact Agronomic Traits and Semolina of Durum Wheat

Analysis of gluten proteins composition during grain filling in two durum wheat cultivars submitted to two water regimes

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