Molecular and Cytogenetic Characterization of the 5DS–5BS Chromosome Translocation Conditioning Soft Kernel Texture in Durum Wheat

Morris

2018

Background and objectives: Wheat (Triticum spp. L.) is a leading cereal contributing to the nourishment of humankind. Since its domestication ca. 12,000 years ago, humans have profoundly influenced its evolution. In the more recent past, breeding via cross-hybridization and the selection of progeny with superior end-use quality have moved from solely phenotyping (e.g., bread baking quality), to a more detailed genetic approach of selecting genes, alleles, and whole-genome structure for desirable traits. Findings: The present review provides a brief historical summary of wheat improvement for end-use quality. In the last~150 years, wheat improvement has benefited from advances in genetics, chemistry and biotechnology. In the past couple decades, rapid advances in DNA and next-generation sequencing technology have promised a revolution in wheat improvement. The various technologies are reviewed here. Conclusions: The "future" of wheat improvement may involve the whole-genome-based analysis, "genomic selection." However, to date, the plethora of QTL generated over the recent years have largely remained unused. Significance and novelty: Wheat is vital to the survival of humankind, and new cultivars must be continually developed. These cultivars should have high quality for processing and consumer products. An important means of breeding and selecting for high quality is through rapidly evolving genome-based technologies.

Section: The Dna Eramentioning

confidence: 99%

Wheat breeding for quality: A historical review

Morris

2018

“…A disadvantage of durum wheat may lie in its very hard kernel texture. The very hard kernel texture is due to the absence of the puroindoline genes which reside in hexaploid wheat on chromosome 5D (Bhave & Morris, 2008;Boehm, Zhang, Cai, & Morris, 2017;Morris, 2002). The very hard kernel texture is due to the absence of the puroindoline genes which reside in hexaploid wheat on chromosome 5D (Bhave & Morris, 2008;Boehm, Zhang, Cai, & Morris, 2017;Morris, 2002).…”

mentioning

confidence: 99%

“…The very hard kernel texture of durum wheat was altered recently by the effective translocation of the Hardness locus from soft hexaploid wheat (Boehm, Zhang, et al, 2017;Morris, Simeone, King, & Lafiandra, 2011). This classification is based on the alleles of the puroindoline genes Pina and Pinb located at the Hardness locus.…”

mentioning

confidence: 99%

“…Durum milling is markedly different from soft and hard hexaploid wheat milling Fabriani & Lintas, 1988;Kruger et al, 1996;Morris et al, 2015;Murray, Kiszonas, Wilson, & Morris, 2016;Posner & Hibbs, 1997) and aims to produce the highest yield of semolina. The very hard kernel texture is due to the absence of the puroindoline genes which reside in hexaploid wheat on chromosome 5D (Bhave & Morris, 2008;Boehm, Zhang, Cai, & Morris, 2017;Morris, 2002). Durum semolina and flour have higher water absorption and higher levels of damaged starch than hexaploid wheat flours, especially those from soft wheats (Murray et al, 2016).…”

mentioning

confidence: 99%

“…This classification is based on the alleles of the puroindoline genes Pina and Pinb located at the Hardness locus. The very hard kernel texture of durum wheat was altered recently by the effective translocation of the Hardness locus from soft hexaploid wheat (Boehm, Zhang, et al, 2017;Morris, Simeone, King, & Lafiandra, 2011). Morris et al (2011) back-crossed the trait into the commercial durum cultivar "Svevo."…”

mentioning

confidence: 99%

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Color characteristics of white salted, alkaline, and egg noodles prepared from Triticum aestivum L. and a soft kernel durum T. turgidum ssp. durum

Fuerst

et al. 2018

Self Cite

Background and objectives: Durum wheat (Triticum turgidum L. ssp. durum) may have advantages over bread wheat in making various styles of noodles due to low polyphenol oxidase (PPO) and high yellow pigment. However, the very hard kernel texture of durum wheat may pose a hindrance to its expanded utilization. The development of soft kernel durum wheat prompted this research into comparing the color of white salted, alkaline, and egg noodle sheets over time and three levels of hydration for one durum and 10 hexaploid wheat varieties. Findings: All noodle sheets darkened over time and "varieties" was a major source of variation. PPO activity was a poor predictor of noodle sheet brightness (L*) at 48 hr for all three styles of noodle. The soft durum variety "Soft Svevo" exhibited about average brightness but tended to have low discoloration (ΔL*) over time. The range in the green-red axis, a*, was small, and all noodle sheets exhibited a small positive increase with most values near the neutral gray value. All noodle sheets were yellow, with Soft Svevo being markedly more yellow in all three formulations. The alkaline pH increased average yellowness by three units overall, but in Soft Svevo, not at all. In some varieties, a decrease in yellow color occurred from 6 to 48 hr. Conclusions: The low PPO activity of Soft Svevo did not predict an advantage in white salted, alkaline, and egg noodle sheet brightness over the "best" hexaploid wheat varieties. The reason was not resolved but may be related to marked differences in protein content of the flours. Significance and novelty: Soft kernel durum wheat exhibited some advantages over hexaploid wheat, particularly in low discoloration (ΔL*) and high yellow color. In no way was soft durum found to be inferior to hexaploid wheat. K E Y W O R D Salkaline noodle, egg noodle, noodle color, soft kernel durum, white salted noodle | INTRODUCTIONWheat (Triticum spp. L.) noodles begin as relatively low moisture doughs that are then sheeted, cut into strands, and

Effects of Glu‐D1 gene introgressions on soft white spring durum wheat (Triticum turgidum ssp. durum) quality

Ibba

Boehm³

et al. 2021

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Background and objectives Utilization of durum wheat (Triticum turgidum ssp. durum) is limited by its weak gluten and poor bread‐making quality. One strategy to improve gluten strength and bread‐making quality is by introducing the Glu‐D1 alleles from bread wheat. Findings Introduction of Glu‐D1 alleles Glu‐D1a and Glu‐D1d, corresponding to the High Molecular Weight Glutenin subunits Dx2 + Dy12 and Dx5 + Dy10, respectively, increased dough strength as evidenced by SDS sedimentation volume, Lactic acid Solvent Retention Capacity, and Mixograph dough mixing parameters. The Glu‐D1d Dx5 + Dy10 allele was “stronger” than the Glu‐D1a Dx2 + Dy12 allele. However, whereas Dx2 + Dy12 improved straight‐dough pan bread volume, Dx5 + Dy10 did not. This latter result was ascribed to the overly strong, inextensible gluten contributed by the Glu‐D1d Dx5 + Dy10 allele. Conclusions Whereas both Glu‐D1 alleles increased dough strength, Dx2 + Dy12 improved bread loaf volume but lines with Dx5 + Dy10 produced doughs that were too strong to realize an increase in loaf volume. The results confirm the notion that large bread loaf volume is achieved with a balance of dough extensibility and elasticity. Significance and novelty Durum wheat production and consumption will increase as bread quality improves. The Glu‐D1 high molecular weight glutenin proteins will likely play a role in improving bread‐making ability. The two major Glu‐D1 alleles are accessible via durum wheat translocation lines.