Article
Food Science & Technology
Cristina Cecchini, Andrea Bresciani, Paolo Menesatti, Maria Ambrogina Pagani, Alessandra Marti
Summary: This review highlights the importance of empiric rheology in assessing wheat technological quality, with a focus on durum wheat semolina quality evaluation in Europe. Despite efforts to propose rapid and reliable tests for semolina characterization, an ideal test method has not yet been identified, suggesting the need for further research and improvement in assessing the quality of durum wheat and pasta.
Article
Biotechnology & Applied Microbiology
Ziying Xiong, Jie Luo, Yang Zou, Qilin Tang, Shulan Fu, Zongxiang Tang
Summary: Studying the effect of different subtelomeric tandem repeat compositions on the meiotic recombination of 1RS arms can enrich the genetic diversity of 1BL.1RS translocation chromosomes. Using oligonucleotide probes, it was observed that the variation in the pSc200 tandem repeat affected the meiotic recombination rate of 1RS arms. The subtelomeric structure of 1RS can affect its recombination and the localization of genes on 1RS through meiotic recombination.
Article
Multidisciplinary Sciences
Rupinder Kaur, Harinderjeet Kaur, Puja Srivastava
Summary: Gluten protein plays a crucial role in wheat-based food products, especially baked goods, due to its unique visco-elastic properties. The quality of gluten protein is determined by its subunit composition. This study found that tryptophan, although present in low amounts, positively affects gluten strength. Furthermore, the study highlights the relationship between wheat grain protein, gluten strength, and tryptophan content.
Article
Plant Sciences
Jameel M. M. Al-Khayri, Rana M. M. Alshegaihi, ELsayed I. I. Mahgoub, Elsayed Mansour, Osama O. O. Atallah, Muhammad N. N. Sattar, Muneera Q. Q. Al-Mssallem, Fatima M. M. Alessa, Mohammed I. I. Aldaej, Abdallah A. A. Hassanin
Summary: The study evaluated the gluten strength and composition of HMWGSs and LMWGSs in durum wheat genotypes using SDS sedimentation testing and SDS-PAGE. It was found that SDS-PAGE successfully identified HMWGS and LMWGS alleles, and certain alleles were correlated with improved dough strength. The study also revealed the association between specific residue content in glutenin subunits and the suitability of durum wheat for pasta making and bread wheat for bread-making quality. Computational analysis showed higher proportions of certain residues in both HMWGSs and LMWGSs, which can effectively distinguish different types of gluten strength.
Article
Food Science & Technology
Mike Sissons, Silvia Cutillo, Ilaria Marcotuli, Agata Gadaleta
Summary: Increasing protein content in semolina blends can improve the firmness of spaghetti, reduce water absorption and cooking loss, but also lead to a duller appearance. A more extensive protein network at higher levels may limit starch digestion by α-amylase and reduce starch granule gelatinization, thus decreasing digestion.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Agronomy
Shuo Zhou, Cuimian Zhang, He Zhao, Mengyu Lyu, Fushuang Dong, Yongwei Liu, Fan Yang, Haibo Wang, Jianfang Chai
Summary: The study developed an interfering expression vector targeting omega-secalin genes and generated transgenic wheat lines using the T1BL.1RS translocation. Two representative transgenic lines showed significant changes in protein content compared to controls, with varying effects on bread and cake quality. The study highlights the impact of vector promoter in RNA interference and the potential variability in wheat processing quality caused by the same RNAi construct.
Article
Plant Sciences
Giovanna Visioli, Marta Lauro, Francesco Morari, Matteo Longo, Andrea Bresciani, Maria Ambrogina Pagani, Alessandra Marti, Gabriella Pasini
Summary: This study assessed the quality traits of semolina and dry pasta obtained from variable-rate nitrogen fertilization in durum wheat. The results showed that segregating the grain with higher protein content at harvest led to semolina and pasta with better cooking quality, driven by higher gluten protein content and glutenin/gliadin ratio. This suggests that site-specific pasta production has the potential to improve traceability, environmental sustainability, and economic sustainability.
Article
Plant Sciences
Raheleh Karimi-Ashtiyani, Veit Schubert, Andreas Houben
Summary: Our study shows that only the rye-derived centromere part in the wheat-rye 1BL/1RS translocation chromosome incorporates wheat CENH3, supporting the idea that one centromere part undergoes inactivation in a translocated chromosome to maintain chromosome stability.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Agronomy
Pavel Yu. Kroupin, Ludmila A. Bespalova, Aleksandra Yu. Kroupina, Aleksey S. Yanovsky, Varvara A. Korobkova, Daniil S. Ulyanov, Gennady I. Karlov, Mikhail G. Divashuk
Summary: This study explored the influence of different allelic states of Glu-A1 and Glu-B1 genes on the quality of spring durum wheat. The analysis of 69 cultivars and promising lines revealed that Glu-B1al, Glu-B1d, and Glu-B1z* alleles positively impact gluten index, while Glu-B1e allele has a negative effect. Glu-B1al also increases protein, gluten, and SDS content, while Glu-B1d decreases these traits.
Article
Plant Sciences
Gilad Gabay, Junli Zhang, German Federico Burguener, Tyson Howell, Hanchao Wang, Tzion Fahima, Adam Lukaszewski, Jorge Ignacio Moriconi, Guillermo Esteban Santa Maria, Jorge Dubcovsky
Summary: Understanding the genes controlling root development is crucial for engineering root systems adapted to different soil types. In wheat, the 1RS.1BL wheat-rye translocation is associated with improved drought tolerance and a large root system. However, a mutant line carrying an interstitial segment of wheat chromosome arm 1BS in the distal region of the 1RS arm showed reduced grain yield and shorter roots. The study found that the dosage of duplicated 1RS genes is critical for seminal root length, emphasizing the importance of gene dosage in root development.
Article
Food Science & Technology
Pablo F. Roncallo, Carlos Guzman, Adelina O. Larsen, Ana L. Achilli, Susanne Dreisigacker, Elena Molfese, Valentina Astiz, Viviana Echenique
Summary: This study analyzed allelic variation at five glutenin loci in 196 durum wheat genotypes, identifying 32 glutenin subunits and 41 glutenin haplotypes, with four novel alleles detected. Methods such as SDS-PAGE and SDS-sedimentation test were used, and grain protein content was evaluated. Results showed a decreasing trend in grain protein content over the last 85 years, while gluten strength varied coinciding with allelic changes observed from 1970 to 2020.
Article
Plant Sciences
Jie Luo, Ruiying Liao, Yanling Duan, Shulan Fu, Zongxiang Tang
Summary: The study identified new organizations of subtelomeric tandem repeats on 1RS, reflecting new genetic variations. These 1RS arms may contain abundant allelic diversity for agricultural traits. The narrow genetic base of 1RS arms in 1BL.1RS and 1AL.1RS translocations is currently restricting their use in wheat breeding programs.
Article
Chemistry, Applied
Alecia M. Kiszonas, Maria Itria Ibba, Jeffrey D. Boehm, Craig F. Morris
Summary: Introduction of Glu-D1 alleles Glu-D1a and Glu-D1d from bread wheat into durum wheat improved dough strength, but excessive strength hindered bread loaf volume increase. This highlights the importance of a balance between dough extensibility and elasticity for achieving large bread loaf volume.
Article
Food Science & Technology
Silvia Grassi, Mariolina Gulli, Giovanna Visioli, Alessandra Marti
Summary: The study demonstrates that gluten aggregation properties can be a reliable indicator for differentiating the quality of durum wheat cultivars. Through Principal Component Analysis, it was found that gluten aggregation characteristics can effectively separate wheat varieties of different quality classes, making it a useful tool for assessing durum wheat semolina quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Applied
Craig F. Morris
Summary: Various methods have been used to introduce the Glu-D1 locus into durum wheat, including whole chromosome additions, substitutions, homoeologous recombination, and genetic transformation. Each method has its drawbacks, with homoeologous recombination showing the most promise for improving durum wheat quality.
Article
Food Science & Technology
Ramya Prashant, Elangovan Mani, Richa Rai, R. K. Gupta, Ratan Tiwari, Bhushan Dholakia, Manoj Oak, Marion Roeder, Narendra Kadoo, Vidya Gupta
JOURNAL OF CEREAL SCIENCE
(2015)
Article
Agronomy
Parimal Vikhe, Ravindra Patil, Ajit Chavan, Manoj Oak, Shubhada Tamhankar
MOLECULAR BREEDING
(2017)
Article
Multidisciplinary Sciences
Paresh Deshpande, Ashwin Dapkekar, Manoj Oak, Kishore Paknikar, Jyutika Rajwade
Article
Multidisciplinary Sciences
Ashwin Dapkekar, Paresh Deshpande, Manoj D. Oak, Kishore M. Paknikar, Jyutika M. Rajwade
SCIENTIFIC REPORTS
(2018)
Article
Agronomy
M. D. Oak, S. A. Tamhankar, V. S. Rao, S. C. Misra
CEREAL RESEARCH COMMUNICATIONS
(2011)
Article
Agronomy
R. M. Patil, S. A. Tamhankar, M. D. Oak, A. L. Raut, B. K. Honrao, V. S. Rao, S. C. Misra
Article
Chemistry, Applied
A. G. Patil, M. D. Oak, S. P. Taware, S. A. Tamhankar, V. S. Rao
Article
Agronomy
Ravindra Patil, Manoj Oak, Anuja Deshpande, Shubhada Tamhankar
MOLECULAR BREEDING
(2018)
Article
Biochemistry & Molecular Biology
Tinku Gautam, Amardeep, Gautam Saripalli, Rakhi, Anuj Kumar, Vijay Gahlaut, D. A. Gadekar, Manoj Oak, P. K. Sharma, H. S. Balyan, P. K. Gupta
Summary: The study involved introgressing a major yield QTL into four Indian wheat cultivars to develop high yielding drought tolerant genotypes. Marker assisted foreground selection and phenotypic selection led to the development of 55 advanced lines, which displayed higher yield and stress tolerance under different agro-climatic conditions.
JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY
(2021)
Article
Agronomy
Pushpendra K. Gupta, Harindra S. Balyan, Parveen Chhuneja, Jai P. Jaiswal, Shubhada Tamhankar, Vinod K. Mishra, Navtej S. Bains, Ramesh Chand, Arun K. Joshi, Satinder Kaur, Harinderjeet Kaur, Gurvinder S. Mavi, Manoj Oak, Achla Sharma, Puja Srivastava, Virinder S. Sohu, Pramod Prasad, Priyanka Agarwal, Moin Akhtar, Saurabh Badoni, Reeku Chaudhary, Vijay Gahlaut, Rishi Pal Gangwar, Tinku Gautam, Vandana Jaiswal, Ravi Shekhar Kumar, Sachin Kumar, M. Shamshad, Anupama Singh, Sandhya Taygi, Neeraj Kumar Vasistha, Manish Kumar Vishwakarma
Summary: Marker-assisted backcross breeding was used to improve the grain protein content, loaf volume, and rust resistance in 11 Indian wheat cultivars. The introduction and combination of high GPC gene, HMW glutenin subunits, and rust resistance genes led to improvements in these traits, although high GPC was often associated with reduced yield. The resulting pre-bred lines have the potential to contribute to the development of wheat cultivars with improved nutritional quality and rust resistance.
MOLECULAR BREEDING
(2022)
Article
Food Science & Technology
Mohammed Saba Rahim, Arti Chauhan, Akansha Madhawan, Ankita Mishra, Afsana Parveen, Monika Garg, Mahendra Bishnoi, Vinay Kumar, Manoj Dinesh Oak, Nitin Kumar Singhal, Joy Roy
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Paresh Deshpande, Ashwin Dapkekar, Manoj D. Oak, Kishore M. Paknikar, Jyutika M. Rajwade
CARBOHYDRATE POLYMERS
(2017)
Article
Plant Sciences
M. D. Bhagwat, B. K. Honrao, V. M. Khade, M. D. Oak, Sujata Tetali, S. C. Misra, A. M. Chavan, V. D. Surve, V. S. Rao
INDIAN JOURNAL OF GENETICS AND PLANT BREEDING
(2011)
Article
Food Science & Technology
D. M. Kasote, M. D. Oak, S. S. Nilegaonkar, V. V. Agte
INTERNATIONAL FOOD RESEARCH JOURNAL
(2018)