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

Abstract

. 2010. Gluten index compared with SDSsedimentation volume for early generation selection for gluten strength in durum wheat. Can. J. Plant Sci. 90: 1Á11. 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 (r 2 00.52), 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.

Combining frost tolerance, high grain yield and good pasta quality in durum wheat

“…These findings are in accordance with the literature (Sissons , Peña and Pfeiffer , Clarke et al. , Rharrabti et al. , Bilgin et al.…”

Variation and Correlation of Protein Molecular Weight Distribution and Semolina Quality Parameters for Durum Genotypes Grown in North Dakota

“…The polymeric proteins were also found to have contrastive associations with mixing as well as breadmaking characteristics according to extractability in hard wheat (Ohm et al 2009(Ohm et al , 2010Wrigley et al 2006). This might be owing to the closer positive association between sedimentation volume and protein quantity than other gluten strength parameters (Clarke et al 2010). In the current research, the influence of gliadins was also shown by negative correlations of gluten strength characteristics (such as gluten index and mixograph pattern) with AA and AP values around F2 of the extractable fraction, which is primarily composed of gliadins ( Fig.…”

“…Sedimentation volume and gluten index provide information on gluten strength and are used as important parameters in durum quality evaluation (Cubadda et al 1992;Clarke et al 2010). Mixograph classification is rated by semolina mixogram pattern, which is also closely associated with gluten characteristics.…”

Comparing Small‐Scale Testing Methods for Predicting Wheat Gluten Strength Across Environments

“…Because executing any of these tests requires relatively simple equipment for evaluating several samples concurrently in short periods of time, SIG, LARC, and SDSS might be efficient methods to select for gluten strength in late segregating or early advanced stages. However, there are only a few studies comparing these different small-scale testing methods Kovacs 2002b, 2002c;Gaines et al 2006;Clarke et al 2010). In addition, although the ability of SDSS, SIG, and LARC to screen for gluten strength in early breeding stages is well recognized, limited information is available concerning whether their predicting ability would vary across different environments, particularly in stress environments.…”