Inheritance and linkage relationships of gliadin proteins and glume color in durum wheat

1985 ◽  
Vol 27 (6) ◽  
pp. 716-721 ◽  
Author(s):  
D. Leisle ◽  
M. I. Kovacs ◽  
N. Howes
Keyword(s):  
Durum Wheat ◽  
Gel Electrophoresis ◽  
Triticum Turgidum ◽  
Sodium Dodecyl ◽  
Gluten Strength ◽  
Partial Dominance ◽  
Additional Gene ◽  
Strength Data ◽  
Glume Colour ◽  
Linkage Relationships

Reciprocal backcross lines of two crosses were used to study the inheritance and linkage relationships of gliadin bands 42 and 45, as determined by polyacrylimide gel electrophoresis, and glume color in durum wheat (Triticum turgidum L.). Glume color was monogenically inherited, with partial dominance of buff color. Gliadin bands 42 and 45 were each controlled by one gene, located 7.87 ± 2.39 and 10.32 ± 2.44 crossover units, respectively, from the gene for glume color. Gliadin band 42 was always associated with bands 31 and 35. Gluten strength, as determined by sodium dodecyl sulphate sedimentation test, related closely to the genetics of gliadin bands 42 and 45, with the heterozygous band 42/45 types falling midway between the weak gluten homozygous band 42 and strong gluten homozygous band 45 types. Gluten strength data indicated that at least one additional gene, independent of those controlling these gliadins, is also involved.Key words: Triticum, gliadin, glume colour, linkage.

ASSOCIATION OF GLUME COLOR WITH GLUTEN STRENGTH AND GLIADIN PROTEINS IN DURUM WHEAT

1981 ◽  
Vol 61 (1) ◽  
pp. 149-151 ◽  
Author(s):  
D. LEISLE ◽  
F. G. KOSMOLAK ◽  
M. KOVACS
Keyword(s):  
Durum Wheat ◽  
Sodium Dodecyl Sulphate ◽  
Gel Electrophoresis ◽  
Triticum Turgidum ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Polyacrylamide Gel ◽  
Gluten Strength

Lines of durum wheat (Triticum turgidum L.) were studied for glume color, gluten strength as determined by micromixograph and sodium-dodecyl-sulphate (SDS) sedimentation methods, and banding of gliadin proteins by polyacrylamide gel electrophoresis. The results indicated a linkage of factors controlling glume color and gliadin proteins. There also appeared to be an association of these two characteristics with gluten strength.

Gluten index compared with SDS-sedimentation volume for early generation selection for gluten strength in durum wheat

2010 ◽  
Vol 90 (1) ◽  
pp. 1-11 ◽  
Author(s):  
F R Clarke ◽  
J M Clarke ◽  
N A Ames ◽  
R E Knox ◽  
R J Ross
Keyword(s):  
Durum Wheat ◽  
Protein Concentration ◽  
Triticum Turgidum ◽  
Sodium Dodecyl ◽  
Field Trials ◽  
Gluten Strength ◽  
Sedimentation Volume ◽  
Selection For ◽  
Highly Correlated ◽  
Gluten Index

Gluten strength is an important end-use quality factor in durum wheat [Triticum turgidum L. ssp. durum (Desf.) Husn.], affecting pasta manufacture and cooking quality. The objective of this research was to determine the inheritance and heritability of gluten index in comparison with the widely used SDS-sedimentation (sodium dodecyl sulphate) technique for selection for gluten strength. Seven durum populations were grown in replicated, multi-location, multi-year field trials in Saskatchewan, Canada, during the period 1995 to 2002. Gluten index and SDS-sedimentation volume were determined on all plots after harvest. Both traits were affected by genotype, and to a lesser extent by year or location. Genotype environmental interactions were generally minor. The majority of genotypes in each population had similar relative ranking for gluten index and SDS-sedimentation volume in each environment. Both traits were highly heritable, ranging from 0.80 to 0.97, and both were complexly inherited with estimates of effective factors ranging from 3 to 21. Gluten index and SDS-sedimentation volume were highly correlated, indicating that they are measuring similar aspects of gluten strength. SDS-sedimentation volume was positively associated with protein concentration (r2 = 0.52), but gluten index was not. Therefore, gluten index would be more desirable than SDS-sedimentation volume for use in selection where there are within-trial protein concentration trends.Key words: Gluten strength, SDS-sedimentation, gluten index, heritability, inheritance

Effect of durum wheat (Triticum turgidum L. var. durum) semolina extraction rate on semolina refinement, strength indicators and pasta properties

2004 ◽  
Vol 84 (4) ◽  
pp. 1001-1013
Author(s):  
J. E. Dexter ◽  
M. A. Doust ◽  
C. N. Raciti ◽  
G. M. Lombardo ◽  
F. R. Clarke ◽  
...  
Keyword(s):  
High Temperature ◽  
Durum Wheat ◽  
Protein Content ◽  
Triticum Turgidum ◽  
Wheat Breeding ◽  
Extraction Rate ◽  
Gluten Strength ◽  
Breeding Lines ◽  
Quality Testing ◽  
Gluten Index

Since the 1980s, there have been general trends in the durum wheat milling industry to higher semolina extraction rate, and in the pasta processing industry to the use of higher drying temperatures. During this time, specification of gluten strength by gluten index, mixograph mixing properties and alveograph parameters has also become widespread. These trends prompted this study of the appropriateness of protocols for quality testing of Canadian durum wheat breeding lines. Four cultivars with intrinsic differences in yellow pigment levels and gluten strength were grown in field plots in Swift Current, Saskatchewan for three consecutive years. A laboratory-scale milling procedure was modified to produce semolina at extraction rates from about 65% to about 80%. Milling to extraction rates above 65%, the extraction rate used routinely in quality testing of Canadian durum wheat breeding lines, had a major impact on semolina ash content and colour, but did not offer any advantage in ranking cultivars for either semolina yield or semolina refinement. Gluten strength, as measured by gluten index, was independent of semolina extraction rate. Dough strength, as measured by mixograph properties and alveograph properties, showed a tendency to weakening at high extraction, particularly for strong cultivars. Semolina was processed into spaghetti using low-temperature (LT), high-temperature (HT) and ultra-high-temperature (UHT) drying cycles. The firmness of cooked spaghetti was predominantly influenced by protein content. As a result, cultivars generally ranked in spaghetti firmness according to protein content. Regardless of drying cycle or cultivar, spaghetti firmness increased as drying temperature increased. Spaghetti dried at LT was less yellow than spaghetti dried at HT or UHT, probably due to thermal inactivation of the bleaching enzyme lipoxygenase at HT and UHT. Regardless of drying cycle, spaghetti became duller, more red and less yellow as extraction rate increased. For each spaghetti trait, cultivar ranking remained relatively constant regardless of extraction rate or drying temperature. On the basis of these results, there appears to be no advantage to increasing semolina extraction rate beyond 65% for evaluation of durum wheat milling performance, gluten strength or pasta properties. In addition, it appears that one drying cycle is adequate to reliably evaluate durum wheat lines for spaghetti colour and firmness. Key words: Durum wheat (Triticum turgidum L. var durum), milling, semolina, pasta, quality screening, gluten strength, colour, texture

Exploring the breeding potential of Iranian emmer wheats to increase durum wheat tolerance to drought

2021 ◽  
Vol 19 (4) ◽  
pp. 363-374
Author(s):  
Majid Mohammadi ◽  
Aghafakhr Mirlohi ◽  
Mohammad Mahdi Majidi ◽  
Ali Rabbani
Keyword(s):  
Drought Tolerance ◽  
Grain Yield ◽  
Durum Wheat ◽  
Triticum Turgidum ◽  
Diallel Analysis ◽  
Diallel Cross ◽  
Yield Component ◽  
Narrow Sense Heritability ◽  
Partial Dominance ◽  
Tolerance Improvement

AbstractEmmer wheat (Triticum turgidum ssp. dicoccum) is one of the most promising gene sources for drought tolerance improvement of durum wheat (Triticum turgidum ssp. durum). Achieving desired results requires a conscious choice of crossing parents based on general and specific combining ability (GCA and SCA) and also understanding the genes action involved in controlling the desired traits. In this study a 12 × 12 full diallel cross was performed using four emmer and eight durum wheats. The 132 hybrid progenies along with their parental lines were field evaluated under water-stressed and non-stressed conditions. Based on the Griffing diallel analysis both GCA and SCA effects were highly significant for all measured traits under both water treatments indicating possibility of improvement for drought tolerance. In this respect, the amount of additive effect was higher than the non-additive suggesting the chance for genetic advancement through selection. Based on Hayman's graphical analyses under the two water conditions it was revealed that several grain yield component traits were under the control of partial dominance. In contrary, grain yield and most morphological traits showed either dominance or over-dominance gene action. Grain yield had a significant positive correlation with the number of kernels per spike, kernel diameter, grain weight per spike and harvest index. These traits also had greater share of additive effects, relatively high narrow-sense heritability and high Baker ratio suggesting effective indirect selection for grain yield. Most durum × emmer hybrids had grain yield and drought tolerance indices better than the parents indicating that Iranian emmer wheats have a great genetic potential for drought tolerance improvement of durum wheat.

The genetic control of flag leaf length in normal and late sown durum wheat

2003 ◽  
Vol 141 (3-4) ◽  
pp. 323-331 ◽  
Author(s):  
S. N. SHARMA ◽  
R. S. SAIN ◽  
R. K. SHARMA
Keyword(s):  
Durum Wheat ◽  
Triticum Turgidum ◽  
Flag Leaf ◽  
Leaf Length ◽  
Wheat Cultivars ◽  
Gene Effects ◽  
Epistatic Interactions ◽  
Partial Dominance ◽  
Generation Means ◽  
Flag Leaf Length

Parental, F1, F2, BC1, BC2, BC11, BC12, BC21, BC22, BC1 self-pollinated and BC2 self-pollinated generations of three crosses involving six cultivars of durum wheat (Triticum turgidum var. durum) were studied for flag leaf length under normal and late sown environments to analyse the nature of gene effects. For most crosses the 10-parameter model was the best descriptor of the data to account for the variability in generation means of this trait but in cross HI 8062×JNK-4W-128 the 6-parameter model was the best (normal sown) while in cross Raj 911×DWL 5002 the 3-parameter model was the best (late sown). Of the epistatic interactions, dominance×dominance (l) and dominance×dominance×dominance (z) played significantly greater roles in controlling the inheritance of this trait. Absolute totals of non-fixable gene effects were much higher than the fixable gene effects in all the crosses in both the environments, indicating the greater roles of non-additive effects in controlling the inheritance of flag leaf length in durum wheat cultivars. Significant partial dominance was observed frequently in most of the crosses. Significant heterosis was attributed to combined effects of dominance×dominance (l), additive×additive×dominance (x) and dominance×dominance×dominance (z) epistatic interactions in the cross Cocorit 71×A-9-30-1 under late sown environment. Biparental mating and/or diallel selective mating, which exploit both fixable and non-fixable components, have been suggested for the improvement of this trait in durum wheat cultivars.

A major QTL for gluten strength in durum wheat (Triticum turgidum L. var. durum)

2013 ◽  
Vol 57 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Ajay Kumar ◽  
Elias M. Elias ◽  
Farhad Ghavami ◽  
Xin Xu ◽  
Shalu Jain ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Triticum Turgidum ◽  
Gluten Strength ◽  
Major Qtl

Commander durum wheat

2005 ◽  
Vol 85 (4) ◽  
pp. 901-904 ◽  
Author(s):  
J. M. Clarke ◽  
T. N. McCaig ◽  
R. M. DePauw ◽  
R. E. Knox ◽  
N. P. Ames ◽  
...  
Keyword(s):  
Disease Resistance ◽  
Durum Wheat ◽  
Triticum Turgidum ◽  
Wheat Cultivar ◽  
High Yield ◽  
Gluten Strength ◽  
Canadian Prairies ◽  
Durum Wheat Cultivar ◽  
Cultivar Description ◽  
Production Area

Commander durum wheat is adapted to the durum production area of the Canadian prairies. It combines high yield, high grain pigment concentration, and very strong gluten properties. Commander is a semidwarf with strong straw, and has similar maturity and disease resistance to other registered durum cultivars. Key words: Triticum turgidum L. var durum, durum wheat, cultivar description, yield, gluten strength, disease resistance

Screening of durum wheats for pasta-making quality with monoclonal antibodies for gliadin 45

Genome ◽  
1989 ◽  
Vol 32 (6) ◽  
pp. 1096-1099 ◽  
Author(s):  
N. K. Howes ◽  
M. I. Kovacs ◽  
D. Leisle ◽  
M. R. Dawood ◽  
W. Bushuk
Keyword(s):  
Monoclonal Antibodies ◽  
Durum Wheat ◽  
Immunosorbent Assay ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Rapid Screening ◽  
Enzyme Linked Immunosorbent Assay ◽  
Gluten Strength ◽  
High Sodium ◽  
Sedimentation Volume

Monoclonal antibodies specific for gliadin band 45 (gli 45) of common wheat cultivar 'Marquis' were treated against durum wheat gliadins using an enzyme-linked immunosorbent assay (ELISA). In a test of 15 durum cultivars, high ELISA values were associated with gli 45, high gluten strength, and high sodium dodecyl sulfate (SDS) sedimentation volume; low ELISA values were associated with gli 42, low gluten strength, and low SDS-sedimentation volume. Analysis of 120 F5 lines from the backcrosses Ward/Vic//Vic and Ward/Vic//Ward confirmed that a high reaction to ELISA was statistically correlated with the presence of gli 45, with high gluten strength, and with high SDS-sedimentation volume. It was concluded that monoclonal antibodies specific for gli 45 have potential as a test for rapid screening of durum wheat breeding populations for desirable pasta-making quality.Key words: monoclonal antibodies, gliadin, enzyme-linked immunosorbent assay, durum wheat.

Sign in / Sign up

Export Citation Format

Share Document