Introgression of high molecular weight glutenin subunits encoded at Glu Al locus from wild Triticum species in Triticum durum and its influence on technological quality

摘要

Durum wheat is used for making pasta products, couscous and various types of breads. Two storage proteins, gliadins and glutenins are found to be associated with making of these quality products. The advanced backcross derivatives from crosses between14 different accessions of four wild Triticum species used as donors and T. durum cv. PBW 343 lacking Glu Al locus as recipient parent were analysed using SDS-PAGE. The interspecific derivatives carrying both Ax and Ay subunits from different accessionsof T. urartu and T. boeoticum wild species resulted in significant increase of gluten strength as indicated by sodium dodecyl sulphate sedimentation value (45.8 to 66.0 ml) with an average increase of 40.9% over T. durum cv. PBW 343. The gluten strengthof durum derivatives carrying Glu A1 alleles from T. urartu accession 5301 was found to be higher. Similarly, addition of Ax or both Ax and Ay subunits from T. dicoccoides and T. ararticum resulted in an increase of 14.1 ml SDS value on mean basis. Themean increase in protein content of T. durum cv. PBW 343 derivatives carrying Glu Al alleles from different accessions of T. urartu, T. boeoticum, T. dicoccoides and T. ararticum was 37.0, 35.0, 40.1 and 12.1% over the recurrent parent, respectively. Results of the study suggested that derivatives varied in SDS value as well as protein content, lines having high SDS value and high protein content need further evaluation in relation to their end-product utilization.