Quality characteristics and protein composition of durum wheat cultivars released in the last 50 years

Abstract

Background and objectives Despite the strong influence of proteins on quality, no research has been performed to determine the association between protein composition and quality improvements of durum wheat produced in North Dakota (ND). This research objected to identify improvements of quality traits and determine its association with variations in protein composition using 32 durum genotypes released between 1956 and 2013 in ND. Findings Certain durum quality parameters, such as kernel weight, mixing properties, and pasta‐making characteristics, improved over the last 50 years of durum breeding. Total protein content showed nonsignificant variation; however, protein composition parameters varied significantly. Specifically, SDS extractable LMW polymeric proteins and gliadins decreased while unextractable polymeric proteins increased. These changes in protein composition parameters were significantly correlated with dough and pasta cooking quality traits. Conclusions Enhancement of protein composition is primarily responsible for the improvement of mixing quality and cooked pasta firmness seen in durum cultivars released over the last 50 years. Significance and novelty These findings demonstrate that genetic advancement of mixing and pasta quality traits can be attained by segregation of genotypes based on protein composition in durum wheat breeding.

Genetic improvement in grain yield and quality of Australian durum wheat over six decades of breeding

“…There was a trend of improved dough strength (GI) through breeding and selection with a moderate genetic gain as later release varieties achieved higher GI in both seasons with the exception of DBA Lillaroi and Hyperno. Other studies using sodium dodecyl sulfate sedimentation test (Taghouti et al, 2017), GI only (Clarke et al, 2010), and mixogram score and GI (Malalgoda et al, 2019), also support an increase in dough strength through breeding while Subira et al (2014) reported a decline in sodium dodecyl sulfate sedimentation with year of release.…”

“…Studies of breeding progress in durum in Canada (Clarke et al, 2010; McCaig & Clarke, 1995), Italy (De Vita et al, 2007; Pecetti & Annicchiarico, 1998), Mexico (Waddington et al, 2009), Spain and Italy (Isidro et al, 2011) and ICARDA (Bassi & Nachit, 2019) have indicated steady improvements in yield potential of varieties over the years. There have also been several studies of progress in breeding for quality of durum wheat as quality has become a focus more recently in many breeding programs worldwide (Clarke et al, 2010; Malalgoda et al, 2019; Subira et al, 2014; Taghouti et al, 2017). In Australia, there are reports of studies of breeding progress in yield in bread wheat (Flohr et al, 2018; Perry & D'Antuono, 1989; Sadras & Lawson, 2011) and one study of progress in breeding for quality (Riaz, 2020) but, to date, there have been no reports of evaluation of the progress in breeding durum wheat in Australia.…”

Assessing the Rheological Properties of Durum Wheat Semolina: A Review

“…Over the years, breeding programs have improved the qualitative characteristics of durum wheat, resulting in varieties that are increasingly rich in proteins, making for very strong dough [ 72 ]. Consequently, the rheological tests reported in the literature for semolina may have used raw materials of poor quality.…”

New Findings in the Amino Acid Profile and Gene Expression in Contrasting Durum Wheat Gluten Strength Genotypes during Grain Filling

“…In addition to gluten quality, the protein content is usually measured in wheat grains but not the amino acid composition, despite its importance on the nutritional quality. Furthermore, bioactive peptides exhibit a myriad of health benefits, such as antioxidant, antiglycation, anti-inflammatory, and metal chelation properties as well as angiotensin I-converting enzyme (ACE-I) inhibitory activity. , In this sense, a peptide obtained from wheat gliadin inhibited the hypertensive activity of angiotensin I and significantly decreased the blood pressure in vivo .…”

“…22 The differences observed in the association with certain electrophoresis banding patterns to gluten strength suggest that qualitative characterization of glutenin loci alone cannot account for predicting total gluten quality, and there must be other factors involved leading to distinct gluten quality, 4 such as the concentration of each of the glutenin proteins. 8 In addition to gluten quality, the protein content is usually measured in wheat grains 23 but not the amino acid composition, despite its importance on the nutritional quality. Furthermore, bioactive peptides exhibit a myriad of health benefits, such as antioxidant, antiglycation, anti-inflammatory, and metal chelation properties as well as angiotensin Iconverting enzyme (ACE-I) inhibitory activity.…”