Molecular, Physicochemical and Rheological Characteristics of Introgressive Triticale/Triticum monococcum ssp. monococcum Lines with Wheat 1D/1A Chromosome Substitution

Abstract

Three sets of hexaploid introgressive triticale lines, with Triticum monococcum ssp. monococcum (cultivated einkorn wheat) genes and a bread wheat chromosome 1D substituted for chromosome 1A, and one set of secondary triticale lines were evaluated for grain and flour physicochemical and dough rheological characteristics in two generations (F7 and F8). Genomic in situ hybridization (GISH) and fluorescence in situ hybridization (FISH) confirmed the 1D/1A chromosome substitution. The presence or absence of einkorn high-molecular-weight (HMW) glutenin subunits and the wheat Glu-D1d locus encoding the 5 + 10 subunits was assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), capillary zone electrophoresis, and allele-specific molecular markers. Significant differences were found among physicochemical properties (with the exception of the Hagberg falling number) of all introgressive Triticale/T. monococcum lines and the secondary triticale lines. The wheat 1D/1A chromosome substitution also affected these properties. The results showed that in all introgressive triticale lines, the protein and gluten content, Zeleny sedimentation value, and water absorption capacity, were increased. The rheological parameters estimated using micro-farinograph, reomixer, and Kieffer dough extensibility systems also showed an appreciable increase in dough-mixing properties, maximum resistance to extension (Rmax), and dough extensibility. Introgressive Triticale/T. monococcum lines with 5 + 10 subunits have particularly favorable rheological parameters. The results obtained in this study suggest that the cultivated einkorn genome Am, in the context of hexaploid secondary triticale lines and with a wheat 1D/1A substitution, has the potential to improve gluten polymer interactions and be a valuable genetic resource for triticale quality improvement.

The influence of Glu‐1 and Glu‐3 loci on dough rheology and bread‐making properties in wheat (Triticum aestivum L.) doubled haploid lines

“…Farinograph analysis was conducted using a Type E Micro-Farinograph (Brabender) with a Mixer S10 (10 g of flour) in accordance with the procedure described by Salmanowicz et al 25 Four parameters were determined: dough development time (DDT), dough stability (DST), degree of softening at 10 min (DS10) and Farinograph quality number (FQN).…”

Investigation of Technological Properties of Four-Type Triticale Seed of Different Fractions

“…Intensification of the selection work with triticale seed is connected with its valuable agricultural parameters [2,3]. Triticale is able to form stable harvests on low-quality soils, including fields with uneven reliefs [4].…”

Higher Fusarium Toxin Accumulation in Grain of Winter Triticale Lines Inoculated with Fusarium culmorum as Compared with Wheat

“…This can lead to a decrease in resistance of this species for pathogens, including Fusarium spp. There are attempts being made to broaden the variation of triticale by introducing genes from, for example, Triticum monococcum and Aegilops species and from the highly resistant bread wheat “Sumai 3” [33,34,35,36]. …”