Introgression of gluten protein genes associated with the D-genome of bread wheat into durum wheat
2022
Camerlengo, F. | Sestili, F. | Cammerata, A. | Kuzmanovic, L. | Ceoloni, C. | Sissons, M. | Lafiandra, D.
In the past thirty years many attempts have been addressed to the possibility to improve the breadmaking characteristics of durum wheat. Since the low breadmaking quality of durum wheat was mainly attributed to the absence of suitable high (HMW-GS) – and low (LMW-GS) molecular weight glutenin subunits, different approaches have been used to introgress D-genome associated LMW-GS HMW-GS, present at the linked Gli-D1/Glu-D3 and Glu-D1 loci. In this paper two sets of durum wheat lines with different introgressions of the D-related glutenin proteins transferred on the short and long arm of chromosome 1A of the recipient variety Svevo, have been characterised. The first set included two lines possessing either the Chinese Spring- (CS) or the Cheyenne- (CNN) type of major alleles at the Gli-D1/Glu-D3 loci, transferred on the short arm of Svevo chromosome 1A. The second group included four lines obtained from crosses between the two lines with the CNN- or CS-type of 1DS alleles with previously obtained durum wheat lines carrying translocations involving the HMW-GS loci Glu-D1a (2 + 12) or Glu-D1d (5 + 10). Quality traits and rheological data were determined for the six translocation lines grown in two different years and compared with the durum variety Svevo. The two translocation lines carrying the two different variants (CS- or CNN-type) at the Gli-D1/Glu-D3 loci behaved differently, the former showing increase of quality characteristics and rheological parameter compared to Svevo, the latter being substantially similar to Svevo. On the contrary, all four double recombinant lines showed maximum values of gluten index and major effects on alveographic parameters due to the presence of the Glu-D1 HMW-GS.
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