Influence of High Molecular Weight (HMW) and Low Molecular Weight (LMW) Glutenin Subunits Controlled by Glu‐1 and Glu‐3 Loci on Durum Wheat Quality

Abstract

The progenies of four intervarietal durum wheat crosses were used to determine the effects of glutenin variants coded at Glu‐1 and Glu‐3 loci on durum wheat quality properties. The F2 lines were analyzed for high molecular weight (HMW) and low molecular weight (LMW) glutenin composition by electrophoresis. Whole grain derived F3 and F4 samples were analyzed for vitreousness, protein, and dry gluten contents, gluten index, SDS sedimentation volume, mixograph, and alveograph properties. Allelic variation at the Glu‐B1 and Glu‐B3 loci affected gluten quality significantly. Comparisons among the Glu‐B3 and Glu‐B1 loci indicated that the LMW glutenin subunits controlled by Glu‐B3 c and j made the largest positive contribution, followed by the alleles a, k, and b. HMW glutenin subunits 14+15 gave larger SDS values and higher mixing development times than subunits 7+8 and 20. The positive effects of the glutenin subunits LMW c and HMW 14+15 were additive. Flour protein content, vitreousness, and mixograph peak height values were positively correlated with each other as well as with Dglut values, whereas the SDS sedimentation highly correlated with mixing development time, alveograph strength, and extensibility but was not correlated with the other parameters. The results of quality analysis, together with the results of the genetic analysis, led to the conclusion that SDS sedimentation, mixograph mixing development time, and peak breakdown are the tests more influenced by allelic variation of prolamin. The uses of the results in durum wheat quality breeding programs are discussed.

Identification of Triticum aestivum L., Triticum spelta L. and Triticum durum DESF. genotypes on the HMW-GS base

“…Genotypes, whereas the lowest score (2) was recorded for the cultivar , which was the only cultivar with the subunit 6 + 8 on the Glu-B1 locus. Similar results were also obtained by He et al (1999), Brites and Carrillio (2001) and Gálová et al (2002).…”

Genetic variation for glutenin and gliadins associated with quality in durum wheat (Triticum turgidum L. ssp. turgidum) landraces from Spain

“…At Glu-B1, the most frequent alleles were d (6+8) and e (20x+20y) in agreement with Brites et al (1996), Igrejas et al (1999) and Raciti et al (2003). Other studies have shown negative effects of Glu-B1e on quality Turchetta et al, 1995;Brites and Carrillo, 2001). At Glu-A3, alleles a and e were the most frequent in our collection, while b and h were more widespread in germplasm from other Mediterranean countries (Igrejas et al, 1999;Moragues et al, 2006).…”

“…turgidum in our germplasm (Table 2). Several studies Turchetta et al, 1995;Brites and Carrillo, 2001) have shown the better quality associated with the presence of an encoded subunit at this locus. At Glu-B1, the most frequent alleles were d (6+8) and e (20x+20y) in agreement with Brites et al (1996), Igrejas et al (1999) and Raciti et al (2003).…”

Technological value of blends (bread wheat flour and durum wheat semolina) for bread manufacture

“…In Table 1, the composition of the most determinant loci in the quality of bread and durum wheat is presented. Some of these varieties have been previously studied by Igrejas et al (1999) and Brites et al (2000) and the composition here presented is in agreement with those studies. In what concerns bread wheat varieties, Almansor performs better than Pirana because it has HMW-GS of superior quality on Glu-D1 and Glu-A1 loci.…”