Mini Review: Durum Wheat Quality: A Multidisciplinary Concept

Troccoli, A.; Borrelli, Grazia Maria; Vita, Pasquale De; Fares, Clara; Fonzo, N. di

doi:10.1006/jcrs.2000.0322

Cited by 236 publications

(214 citation statements)

References 75 publications

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“…The final yellow color of the pasta is the result of the accumulation of a mixture of natural carotenoid pigments present in the seeds and of their oxidative degradation by lipoxygenase (Lox) activity (Troccoli et al 2000). It was also suggested that, in addition to the carotenoids, some other compounds contribute to the yellow pigments present in the durum wheat seeds (Hentschel et al 2002).…”

Section: Seed Yellow Pigmentmentioning

confidence: 99%

Molecular characterization of durum and common wheat recombinant lines carrying leaf rust resistance (Lr19) and yellow pigment (Y) genes from Lophopyrum ponticum

et al. 2005

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Section: Seed Yellow Pigmentmentioning

confidence: 99%

Molecular characterization of durum and common wheat recombinant lines carrying leaf rust resistance (Lr19) and yellow pigment (Y) genes from Lophopyrum ponticum

et al. 2005

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“…Since durum wheat is mainly used for pasta, the varieties that meet the requirements of high-quality pasta products receive premium prices in the global market. These requirements include bright yellow color, high protein content and pasta Wrmness, and small cooking loss (for a review see Troccoli et al 2000).…”

Section: Introductionmentioning

confidence: 99%

QTL analysis of pasta quality using a composite microsatellite and SNP map of durum wheat

et al. 2008

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Bright yellow color, Wrmness and low cooking loss are important factors for the production of good-quality pasta products. However, the genetic factors underlying those traits are still poorly understood. To Wll this gap we developed a population of 93 recombinant inbred lines (RIL) from the cross between experimental line UC1113 (intermediate pasta quality) with the cultivar Kofa (excellent pasta quality). A total of 269 markers, including 23 SNP markers, were arranged on 14 linkage groups covering a total length of 2,140 cM. Samples from each RIL from Wve diVerent environments were used for complete pasta quality testing and the results from each year were used for QTL analyses. The combined eVect of diVerent loci, environment and their interactions were analyzed using factorial ANOVAs for each trait. We identiWed major QTLs for pasta color on chromosomes 1B, 4B, 6A, 7A and 7B. The 4B QTL was linked to a polymorphic deletion in the Lpx-B1.1 lipoxygenase locus, suggesting that it was associated with pigment degradation during pasta processing. The 7B QTL for pasta color was linked to the Phytoene synthase 1 (Psy-B1) locus suggesting diVerence in pigment biosynthesis. QTLs aVecting pasta Wrmness and cooking loss were detected on chromosomes 5A and 7B, and in both cases they were overlapping with QTL for grain protein content and wet gluten content. These last two parameters were highly correlated with pasta Wrmness (R > 0.71) and inversely correlated to cooking loss (R < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussed.

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“…durum, 2n ¼ 28, genomes AABB) is used mainly to produce pasta. An important quality criterion for the durum wheat industry is a bright yellow color in the final pasta product (Troccoli et al, 2000). The color of dry and cooked pasta is the result of a balance between the accumulation of natural carotenoid yellow pigments in the seeds and of their oxidative degradation by lipoxygenase (LOX) activity.…”

Section: Introductionmentioning

confidence: 99%

A deletion at the Lpx-B1 locus is associated with low lipoxygenase activity and improved pasta color in durum wheat (Triticum turgidum ssp. durum)

Carrera

Echenique

Zhang

et al. 2007

Journal of Cereal Science

115

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The concentration of yellow carotenoid pigments in durum wheat grain is an important quality criterion and is determined both by their accumulation and by their degradation by lipoxygenase enzymes (Lpx loci). The existence of a duplication at the Lpx-B1 locus and the allelic variation for a deletion of the Lpx-B1.1 copy is reported. This deletion was associated with a 4.5-fold reduction in lipoxygenase activity and improved pasta color (Po0.0001) but not semolina color, suggesting reduced pigment degradation during pasta processing. A molecular marker for the deletion was mapped on chromosome 4B in a population obtained from the cross between durum line UC1113 and variety Kofa. A second lipoxygenase locus, designated Lpx-A3, was mapped on the homoeologous region on chromosome 4A and was associated with semolina and pasta color (Po0.01) but not with lipoxygenase activity in the mature grain. Selection for both the UC1113 allele for Lpx-A3 and the Kofa Lpx-B1.1 deletion resulted in a 10% increase in yellow scores for dry pasta relative to the opposite allele combination. This result indicates that the markers and the new allelic variants reported here will be useful tools to manipulate the wheat Lpx loci and to improve pasta color. r

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Mini Review: Durum Wheat Quality: A Multidisciplinary Concept

Cited by 236 publications

References 75 publications

Molecular characterization of durum and common wheat recombinant lines carrying leaf rust resistance (Lr19) and yellow pigment (Y) genes from Lophopyrum ponticum

Molecular characterization of durum and common wheat recombinant lines carrying leaf rust resistance (Lr19) and yellow pigment (Y) genes from Lophopyrum ponticum

QTL analysis of pasta quality using a composite microsatellite and SNP map of durum wheat

A deletion at the Lpx-B1 locus is associated with low lipoxygenase activity and improved pasta color in durum wheat (Triticum turgidum ssp. durum)

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