Grain quality characteristics and dough rheological properties in Langdon durum–wild emmer wheat chromosome substitution lines under nitrogen and water deficits. (30th September 2016)

• Record Type: Journal Article
• Authors: Salmanowicz, Bolesław P; Langner, Monika; Mrugalska, Beata; Ratajczak, Dominika; Górny, Andrzej G
• Is Part Of: Journal of the science of food and agriculture. Volume 97:Number 7(2017)
• Page Start: 2030
• Page End: 2041
• Publication Date: 2016-09-30
• Subjects: Triticum durum -- Triticum dicoccoides -- glutenins -- nitrogen shortage -- drought stress; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.8006
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Wild emmer wheat could serve as a source of novel variation in grain quality and stress resistance for wheat breeding. A set of Triticum durum–T. dicoccoides chromosome substitution lines [LDN(DIC)] and the parental recipient cv. Langdon grown under contrasting water and nitrogen availability in the soil was examined in this study to identify differences in grain quality traits and dough rheological properties. RESULTS: Significant genotypic variation was found among the materials for studied traits. This variation was also considerably affected by soil treatments and G × E interactions. The substitutions LDN(DIC‐1A) and LDN(DIC‐1B) showed separate differentiation in the composition of glutenin sub‐units. The results indicated that primarily chromosome DIC‐6B is stable source of an enhanced grain protein content and advantageous dough rheological properties. Similar features seem to be shown by the substitutions with the DIC‐1A, DIC‐2A and DIC‐6A, but not under nitrogen shortage, when generally a considerable decrease was noticed in the range of genotypic variation in grain quality. CONCLUSIONS: The substitution lines, particularly those with DIC‐6B and DIC‐6A and to a lesser extent DIC‐1A and DIC‐2A, were distinguished by advantageous grain quality traits, mixing properties and dough functionality and appear to be the most promising sources of innovative genes for wheat breeding. © 2016 Society of Chemical Industry