Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+ 10

• Published in: Journal of cereal science 2008, Vol.47 (1), p.68-78
• Main Authors: Martinek, P., Vinterová, M., Burešová, I., Vyhnánek, T.
• Format: Article
• Language: English
• Subjects: alleles; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; bread dough; Bread making quality; breadmaking quality; Cereal and baking product industries; falling number; Food industries; Fundamental and applied biological sciences. Psychology; Glu-D1d; Glu-D1d allele; glutenins; grain yield; high molecular weight glutenin; HMW glutenin subunit; translocation lines; Triticale; Triticum aestivum; wheat; wheat flour
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2007.02.003

Sets of triticale (X Triticosecale Wittmack) lines derived from the cv. Presto with HMW glutenin allele Glu-D1d (subunits 5+10) translocated from bread wheat ( Triticum aestivum L.) chromosome 1D to chromosome 1R were evaluated for agronomic and grain quality characteristics in 2002–2005. Two different translocation types were used: (a) single translocation 1R.1D 5+10-2 where the long arm of 1R carries the wheat segment from 1DL with the Glu-D1d replacing a secalin locus Sec-3, (b) double translocation Valdy where the long arm of 1R has the translocation 1R.1D 5+10-2 and the short arm has a segment from 1DS carrying wheat loci Gli-D1 and Glu-D3. The presence of Glu-D1d was determined by polyacrylamide gel electrophoresis (PAGE-ISTA) and DNA markers. The tested lines of triticale were compared with the check triticale cv. Presto and with wheat cultivars of different bread making quality (E-C quality classes). Single translocation 1R.1D 5+10-2 reduced grain yield by 16% and Valdy translocation by 24% as compared with cv. Presto. The Valdy translocation had substantially shortened spike length and reduced specific weight in comparison with check cv. Presto. Wet gluten content (according to the Perten method) was 12% in both translocation types, 8% in check Presto and on average 24% in wheat. Translocations increased the Zeleny sedimentation value (Valdy — 27 ml, 1R.1D 5+10-2 – 25 ml, cv. Presto — 23 ml). Triticale had a very low Hagberg falling number (FN) of 62–70 s without significant differences, while wheat had on average 301 s. The translocations did not significantly increase loaf volume; however, they improved loaf shape (height/width ratio): Valdy — 0.61, 1R.1D 5+10-2 – 0.56, cv. Presto 0.44, wheat on average 0.70. The dough was non-sticky in Valdy, slightly sticky in 1R.1D 5+10-2 and sticky in cv. Presto. Problems with a low FN for improving bread making quality of triticale are discussed. Higher bread making quality can be influenced by appropriate combination with donors of low α-amylase activity.