Relationships between different prolamin proteins and some quality properties in durum wheat

Abstract

The objective of this paper was to study the differences between some prolamin variants coded at the loci Glu-3/Gli-l, Glu-\ and Gli-A2 and their relative roles in durum-wheat quality. F, lines from four durum wheat crosses ("Abadia" x 'Mexicali". "Oscar" x "Ardente", 'Oscar X Mexicali' and 'Alaga' x "C. of Balazote") were analysed for ghadin and glutenin composition by electrophoresis. Whole-grain-derived samples were analysed for SDS sedimentation (SDSS) value, mixing properties, and contents of protein and vitreousness. The glutenin patterns LMW-2. LMW-2-and LMW-2 (CB) at Ghi-B3/Gli-B\ were associated with better gluten quality than were LMW-1 and LMW-2*. The glutenin subunits LMW4 and LMW3 -h 15 at Glu-A3/Gli-A] and HMW-1 showed better mixing properties than LMW7 + 12. LMW5 and the null phenotype. respectively. The HMW glutenin subunits 20 + 8 at Glu-B\ showed a negative association with gluten quahty. but the rest of the HMW glutenin subunits and a-gliadins did not show any influence on gluten quality.Correlations between the results of the SDSS test and the mixograph were highly significant, but no correlation was found between these results and protein and vitreousness contents. The results are discussed in relation to the development of durum wheat varieties with improved qualities.

Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality

“…19 at Glu-B3 as reported by Nieto-Taladriz et al (1997). These results stress the fact that frequently the interactions between HMW-GS and LMW-GS in the co-formation of the gluten complex is more important than main effects of a single allele or banding pattern (Ruiz and Carrillo 1995). The discrepancies between studies addressing the effect of alleles at Glu-B1 locus on grain quality led some authors to avoid the use of allelic variation at this locus as a basis in selecting for gluten strength in durum wheat (Sissons 2008).…”

“…LMW-2 and LMW-2 -have been related to high gluten strength, while LMW-1 and LMW-1 -to poor quality (Carrillo et al 1990;Pogna et al 1990). Several authors have demonstrated that the strength of durum wheat gluten depends mostly on the allelic variation in LMW-GS (Ruiz and Carrillo 1995;Vázquez et al 1996).…”

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

“…PkWd and EdHt showed greater correlations with SDSS and GI than TTP and PkHt, which may indicate that the Wrst two parameters are more aVected by gluten strength than the last two. Positive and signiWcant correlations between SDSS and mixogram parameters TTP and PkHt have been also reported in other mapping populations (Clarke et al 2000;Martinez et al 2005;Ruiz and Carrillo 1995).…”

Wheat Genetic Resources Evaluation by Electrophoretic Separation of Gliadins

“…A highly significant correlation between specific y-gliadin components and gluten visco-elasticity in durum wheat has been presented. Cultivars possessing ygliadin type 45 produce cooked pasta with high firmness and visco-elasticity while the opposite effect occurs when the y-gliadin type 42 is present (6,20). As described genes encoding y-gliadin components y-42 and y-45 are located at Gli-Bl locus which is linked to genes at the Glu-BJ locus responsible for differences in gluten viscoelasticity (7).…”

“…20 durum wheat accessions originating from the Bulgaria are evaluated by gliadin spectra (29). There are identified 11 local landraces.…”