Mefleh Marina, Motzo Rosella, Samson Marie-Franҫoise, Morel Marie-Hélène, Giunta Francesco
Dipartimento di Agraria, Sezione Agronomia, Coltivazioni erbacee e Genetica, Università degli Studi di Sassari, Via De Nicola, 07100 Sassari, Italy.
IATE, Univ Montpellier, CIRAD, INRAE, Institut Agro, 34060 Montpellier, France.
Foods. 2020 Nov 18;9(11):1684. doi: 10.3390/foods9111684.
Grain protein content constitutes a key quality trait for durum wheat end-products and may also impact grain protein composition. A total of sixteen durum wheat cultivars were analyzed in a field trial during two seasons at two nitrogen (N) levels to evaluate whether and to what extent the variation in total grain N was associated with variation in the quantity of the various protein fractions and grain quality parameters. Genotypic variation in grain N content correlated with the variation in the content of all three protein fractions, although the strength of the correlation with gliadin and albumin-globulin was higher than that with glutenins. Genotypic variation in gliadin and glutenin content was more tightly correlated with the variation in the sulfur (S)-rich protein groups than with the S-poor protein groups and subunits. The variation in the percentage of unextractable polymeric proteins (UPP%) among genotypes was independent of their glutenin allelic composition. The significant genotypic differences in UPP% and in the ratios between protein groups and subunits were not influenced by the corresponding variation in grain N content. The final grain N content can only account for part of the variation in quality parameters and in the partitioning of total grain N between protein fractions since genotypic differences other than grain N content also contribute to these variations.
籽粒蛋白质含量是硬粒小麦最终产品的关键品质性状，也可能影响籽粒蛋白质组成。在两个氮（N）水平下，于两个季节对16个硬粒小麦品种进行了田间试验分析，以评估籽粒总氮的变化是否以及在何种程度上与各种蛋白质组分的数量变化和籽粒品质参数相关。籽粒氮含量的基因型变异与所有三种蛋白质组分含量的变异相关，尽管与醇溶蛋白和清蛋白-球蛋白的相关性强度高于与谷蛋白的相关性。醇溶蛋白和谷蛋白含量的基因型变异与富含硫（S）的蛋白质组的变异比与贫硫蛋白质组和亚基的变异相关性更强。基因型间不可提取聚合物蛋白（UPP%）百分比的变异与其谷蛋白等位基因组成无关。UPP%以及蛋白质组和亚基之间比例的显著基因型差异不受籽粒氮含量相应变异的影响。最终籽粒氮含量只能解释品质参数以及籽粒总氮在蛋白质组分之间分配变异的一部分，因为除籽粒氮含量外的基因型差异也导致了这些变异。
