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

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.

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

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.

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.

Transcend Durum wheat

2012 ◽  
Vol 92 (4) ◽  
pp. 809-813 ◽  
Author(s):  
A. K. Singh ◽  
J. M. Clarke ◽  
R. E. Knox ◽  
R. M. DePauw ◽  
T. N. McCaig ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Protein Concentration ◽  
Triticum Turgidum ◽  
Cadmium Concentration ◽  
Fusarium Head Blight Resistance ◽  
Head Blight ◽  
Canadian Prairies ◽  
Days To Maturity ◽  
Production Area ◽  
Concentration Test

Singh, A. K., Clarke, J. M., Knox, R. E., DePauw, R. M., McCaig, T. N., Fernandez, M. R. and Clarke, F. R. 2012. Transcend durum wheat. Can. J. Plant Sci. 92: 809–813. Transcend durum wheat [Triticum turgidum L. subsp. durum (Desf.) Husn.] is adapted to the durum production area of the Canadian prairies. It combines high grain yield, grain protein concentration, test weight, yellow grain and dough pigment, and low grain cadmium concentration. Transcend has strong straw, slightly more days to maturity, and improved Fusarium head blight resistance compared to Strongfield.

AAC Marchwell durum wheat

2015 ◽  
Vol 95 (1) ◽  
pp. 189-195 ◽  
Author(s):  
A. K. Singh ◽  
J. M. Clarke ◽  
R. E. Knox ◽  
R. M. DePauw ◽  
I. Wise ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Root Rot ◽  
Protein Concentration ◽  
Triticum Turgidum ◽  
Cadmium Concentration ◽  
Canadian Prairies ◽  
Common Root Rot ◽  
Days To Maturity ◽  
Production Area ◽  
End Use

Singh, A. K, Clarke, J. M., Knox, R. E., DePauw, R. M., Wise, I., Thomas, J., McCaig, T. N., Cuthbert, R. D., Clarke, F. R. and Fernandez, M.R. 2015. AAC Marchwell durum wheat. Can. J. Plant Sci. 95: 189–195. AAC Marchwell durum wheat [Triticum turgidum L. subsp. durum (Desf.) Husn.] is adapted to the durum production area of th Canadian prairies. AAC Marchwell is the first durum genotype registered for commercial production in Canada with the Sm1 gene for antibiosis-based resistance to orange wheat blossom midge [Sitodiplosis modellana (Gehin)]. It combines high grain yield, grain protein concentration, yellow pigment, test weight, and low grain cadmium concentration. AAC Marchwell has similar straw strength, plant height, and days to maturity as Strongfield. AAC Marchwell is resistant to leaf rust, stem rust, stripe rust, common bunt, loose smut, and common root rot. AAC Marchwell has end use quality suitable for the Canada Western Amber Durum class.

scholarly journals Quality characteristics of registered cultivars and advanced lines of durum wheats grown in different ecological regions of Turkey

2011 ◽  
Vol 91 (2) ◽  
pp. 261-271 ◽  
Author(s):  
Mehmet Sakin ◽  
Abdulvahit Sayaslan ◽  
Oral Duzdemir ◽  
Ferhat Yuksel
Keyword(s):  
Durum Wheat ◽  
Sodium Dodecyl ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Wheat Breeding ◽  
Wheat Genotypes ◽  
Ecological Regions ◽  
Yield And Quality ◽  
Sedimentation Volume ◽  
Grain Yield And Quality

Sakin, M. A., Sayaslan, A., Duzdemir, O. and Yuksel, F. 2011. Quality characteristics of registered cultivars and advanced lines of durum wheats grown in different ecological regions of Turkey. Can. J. Plant Sci. 91: 261–271. In this study, pasta-quality-associated characteristics of 25 durum wheat genotypes were investigated. Durum wheat genotypes consisted of 13 advanced experimental lines and 12 registered cultivars that were grown in three different locations of Turkey for 2 yr. Genotype, location, year and their interactions were found to be statistically significant in terms of all investigated quality characteristics. Mean quality parameters for the genotypes varied as follows: yellowberry kernel 1.7–6.1%, pigment content 3.67–8.31 mg kg−1, lipoxygenase (LOX) activity 12.9–27.9 EU g−1, protein content 10.8–11.8% (14% mb), gluten index (GI) 12-61, sodium dodecyl sulphate-sedimentation volume 17.3–28.7 mL, specific sedimentation volume 1.60–2.52 mL. Of the genotypes, 10 contained γ-gliadin 45 and six γ-gliadin 42 proteins. Except for Zenit, none of the registered cultivars and advanced experimental lines investigated in this study were able to meet simultaneously the requirements for high-quality pasta products; yet certain experimental lines prevailing in specific quality characteristics, such as Line-Gdem-2, Line-Gdem-12 and Line-20, may be used for further breeding purposes. The results of this study also imply that grain yield and quality should be taken collectively into consideration in wheat breeding programs.

scholarly journals Quality characteristics of parental lines of wheat mapping populations

2015 ◽  
Vol 24 (2) ◽  
pp. 118-127 ◽  
Author(s):  
Antonella Pasqualone ◽  
Luciana Piarulli ◽  
Giacomo Mangini ◽  
Agata Gadaleta ◽  
Antonio Blanco ◽  
...  
Keyword(s):  
Sodium Dodecyl Sulphate ◽  
Sodium Dodecyl ◽  
Quality Characteristics ◽  
Kernel Weight ◽  
Quality Traits ◽  
Sedimentation Volume ◽  
Parental Lines ◽  
Yellow Index ◽  
Mapping Populations ◽  
Gluten Index

The aim of this work was to evaluate the main quality traits in the parental lines of wheat segregating populations to identify the best for subsequent genetic mapping of the traits. Significant differences (p < 0.001) among wheat genotypes were observed. Many of the examined crosses appeared to be suitable for the purpose, showing differences among parental lines as high as 4.6% for protein content, 6.4% for gluten content, 69 for gluten index, 50 mL for sodium dodecyl sulphate sedimentation volume, and 33.9 g for thousand-kernel weight, whereas differences accounting for 4.8, 2.4, and 7.3 were observed for yellow index, red index and brown index, respectively. The results pointed out that for studying at the same time the quantitative and qualitative features of gluten, the wheat populations derived from Latino x MG29896 and Saragolla x 02-5B-318 could be particularly appropriate. In addition, the latter cross was suitable to deepen the knowledge of yellow index regulation.

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