Quality of Ethiopian Durum Wheat Lines in Two Diverse Environments

Abstract

In Ethiopia, durum wheat is largely used for production of local fermented and flat bread. Two diverse environments (Motta and Adet) were used to evaluate 15 durum wheat genotypes for grain yield and quality traits. The mean flour protein content of genotypes ranged from 10.1 % to 12.5 % and 6.7 % to 8.1 % at Motta and Adet respectively. The mean mixograph development time was 4 min at Motta and 2.8 min at Adet and SDS (Sodium dodecyl sulphate) sedimentation ranged between 10.7 and 32.3 ml across locations. Flour protein content was correlated negatively with mixograph development time and positively with vitreous kernels and single-kernel hardness at both environments. Mixograph development time was selected to predict the gluten strength. Flour protein content, SDS sedimentation and seed weight were included in a stepwise regression. A prediction model was compiled that explained 69 % of the variation for mixograph development time.

Molecular genetics of puroindolines and related genes: regulation of expression, membrane binding properties and applications

“…Significant differences are also noted between durum accessions, even those grown at identical sites (Dessalegn et al 2006; G. Grimes and R. Hare personal communication), all of which lack PINs. While some of the variation could be due to the minor to moderate effects of environmental and biochemical factors on kernel texture of common or durum wheats (Tranquilli et al 2002;Turnbull and Rahman 2002;Dessalegn et al 2006;Gazza et al 2007), it is unlikely that some of the variation may involve GSP-1. A role for GSP-1 has been suggested in kernel softness (Rahman et al 1994) and cell wall structure (Van den Bulck et al 2002), and the work on synthetic wheats clearly established that variations in kernel texture could be assigned genetically to the durum parent and proposed a role for Gsp-1 and/or associated QTLs (Gedye et al 2004).…”

“…Significant variation has been noted Plant Mol Biol (2008) 66:221-231 227 among progeny from parents of the same textural class, including soft wheats (Baker and Sutherland 1991) or between parents with different hardness alleles, with only a small proportion of the variation being attributed to allelic differences (Giroux et al 2000). Significant differences are also noted between durum accessions, even those grown at identical sites (Dessalegn et al 2006; G. Grimes and R. Hare personal communication), all of which lack PINs. While some of the variation could be due to the minor to moderate effects of environmental and biochemical factors on kernel texture of common or durum wheats (Tranquilli et al 2002;Turnbull and Rahman 2002;Dessalegn et al 2006;Gazza et al 2007), it is unlikely that some of the variation may involve GSP-1.…”

Composition and Molecular Weight Distribution of Albumin and Globulin Protein Isolates from Durum Wheat Genotypes

“…(Boohai and Tob-66). Other previous research findings reported grain protein content in the range of 7 to 12.5 among 15 Ethiopian durum wheat varieties [18]. The protein content of grain is affected mainly by genetic factor.…”