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ARS Home » Pacific West Area » Pullman, Washington » WHGQ » Research » Publications at this Location » Publication #384756
Research Project: Characterization of Quality and Marketability of Western U.S. Wheat Genotypes and Phenotypes

Location: Wheat Health, Genetics, and Quality Research

Title: Effects of Glu-D1 gene introgressions on soft white spring durum wheat (Triticum turgidum ssp. durum) quality

Author
item Kiszonas, Alecia
item IBBA, ITRIA - International Maize & Wheat Improvement Center (CIMMYT)
item Boehm Jr, Jeffrey
item Morris, Craig

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/22/2021
Publication Date: 9/16/2021
Citation: Kiszonas, A., Ibba, I.M., Boehm Jr., J.D., Morris, C.F. 2021. Effects of Glu-D1 gene introgressions on soft white spring durum wheat (Triticum turgidum ssp. durum) quality. Cereal Chemistry. 98(5):1112-1122. https://doi.org/10.1002/cche.10459.
DOI: https://doi.org/10.1002/cche.10459

Interpretive Summary: Kernel texture (grain hardness) is a key determinant of wheat quality and utilization. Kernel texture influences nearly all aspects of flour milling, flour quality and flour utilization. Softer kernels require less energy to mill, produce ‘finer’ flours with smaller mean particle size and lower levels of damaged starch, which both contribute to lower dough water absorption and lower susceptibility to amylases during fermentation. Durum wheat is well known for having very hard kernels and is considered the preeminent raw material for pasta. However, the association between durum's very hard kernel and pasta quality is apparently an artifact, since soft kernel durum produces superior pasta. Furthermore, soft kernel durum can be considered a “soft white spring wheat”, which behaves similarly to commercial hexaploid soft wheats. Two major, highly significant QTLs on chromosomes 4B and 1B were identified that further reduced kernel texture in soft kernel durum wheat. It will be of interest to learn what physical chemical, or morphological changes these genes control. Detailed studies will be required to ascertain the effects of these loci on milling, flour and end-product qualities.

Technical Abstract: Background and objectives: Kernel texture (grain hardness) is a key determinant of wheat quality and utilization. Among soft wheats, softer kernels seem to possess some advantages. Here an extra soft kernel phenotype was identified and characterized in soft kernel durum wheat. Findings: Kernel phenotypes measured by the SKCS were all less than 20, and ranged down to 12.6. Among F5:7 full sibs, there was indication of a single genetic locus segregating that was associated with about a 7 SKCS Hardness Index (HI) units. Single marker trait association and composite interval mapping both identified significant QTLs on chromosomes 4B and 1B with phenotypic effects of about 5 and 4, respectively. Conclusions: These QTL may allow the reduction of kernel texture in soft durum to below zero, creating ‘extra soft’ soft durum. These QTL should also be available to be used in hard kernel durum to reduce kernel texture. Significance and novelty: The creation of soft kernel durum wheat expanded the processing, end-product quality, and utilization of durum wheat. A further reduction in kernel softness may expand further durum wheat as a global food.