Roncallo Pablo F, Guzmán Carlos, Larsen Adelina O, Achilli Ana L, Dreisigacker Susanne, Molfese Elena, Astiz Valentina, Echenique Viviana
Centro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Departamento de Agronomía, Universidad Nacional del Sur (UNS)-CONICET, Buenos Aires 8000, Argentina.
Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES-14071 Córdoba, Spain.
Foods. 2021 Nov 18;10(11):2845. doi: 10.3390/foods10112845.
Durum wheat grains ( L. ssp. ) are the main source for the production of pasta, bread and a variety of products consumed worldwide. The quality of pasta is mainly defined by the rheological properties of gluten, an elastic network in wheat endosperms formed of gliadins and glutenins. In this study, the allelic variation at five glutenin loci was analysed in 196 durum wheat genotypes. Two loci ( and ), encoding for high-molecular-weight glutenin subunits (HMW-GS), and three loci (, and ), encoding for low molecular weight glutenin subunits (LMW-GS), were assessed by SDS-PAGE. The SDS-sedimentation test was used and the grain protein content was evaluated. A total of 32 glutenin subunits and 41 glutenin haplotypes were identified. Four novel alleles were detected. Fifteen haplotypes represented 85.7% of glutenin loci variability. Some haplotypes carrying the 7 + 15 and 7 + 22 banding patterns at showed a high gluten strength similar to those that carried the 7 + 8 or 6 + 8 alleles. A decreasing trend in grain protein content was observed over the last 85 years. Allelic frequencies at the three main loci (, and ) changed over the 1915-2020 period. Gluten strength increased from 1970 to 2020 coinciding with the allelic changes observed. These results offer valuable information for glutenin haplotype-based selection for use in breeding programs.
硬粒小麦（L. ssp.）是生产意大利面、面包和全球消费的各种产品的主要来源。意大利面的品质主要由面筋的流变学特性决定，面筋是小麦胚乳中由醇溶蛋白和谷蛋白形成的弹性网络。在本研究中，分析了196个硬粒小麦基因型中5个谷蛋白位点的等位基因变异。通过SDS-PAGE评估了两个编码高分子量谷蛋白亚基（HMW-GS）的位点（ 和 ）以及三个编码低分子量谷蛋白亚基（LMW-GS）的位点（, 和 ）。使用了SDS沉降试验并评估了籽粒蛋白质含量。共鉴定出32个谷蛋白亚基和41个谷蛋白单倍型。检测到4个新等位基因。15个单倍型代表了谷蛋白位点变异的85.7%。一些在 处携带7 + 15和7 + 22条带模式的单倍型显示出与携带7 + 8或6 + 8等位基因的单倍型相似的高面筋强度。在过去85年中观察到籽粒蛋白质含量呈下降趋势。在1915 - 2020年期间，三个主要位点（, 和 ）的等位基因频率发生了变化。面筋强度从1970年到2020年增加，与观察到的等位基因变化一致。这些结果为基于谷蛋白单倍型的选择提供了有价值的信息，可用于育种计划。
