development of tritordeum: a novel cereal for food processing

Hexaploid tritordeum is the fertile amphiploid (2n=6x=42, AABBHchHch between Hordeum chilense and durum wheat. There is huge genetic variability available for breeding this new species obtained after the synthesis of hundreds of different amphiploids. Morphologically and agronomically, tritordeum is...

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Bibliographic Details
Published in:Journal of cereal science 1999, Vol.30 (2), p.89-95
Main Authors: Martin, A, Alvarez, J.B, Martin, L.M, Barro, F, Ballesteros, J
Format: Article
Language:English
Subjects:
agronomic traits
albumins
baking quality
breadmaking
cereal flours
chromosomes
food processing quality
gene location
genes
gliadin
globulins
glutenins
hexaploidy
Hordeum chilense
intergeneric hybridization
literature reviews
loci
nitrates
nutrient uptake
nutrition-genotype interaction
plant breeding
protein composition
protein content
rheological properties
Triticum turgidum subsp. durum
water use efficiency
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Summary:Hexaploid tritordeum is the fertile amphiploid (2n=6x=42, AABBHchHch between Hordeum chilense and durum wheat. There is huge genetic variability available for breeding this new species obtained after the synthesis of hundreds of different amphiploids. Morphologically and agronomically, tritordeum is similar to wheat. Tritordeums exhibit an uptake nitrogen system with a higher affinity for nitrate than their wheat parent. Similarly, tritordeum has a higher water use efficiency than wheat. The rheological and baking characteristics of hexaploid tritordeum flour are also quite similar to those of bread wheat, indicating that the Hch genome can at least partially substitute for the D genome. The quality of tritordeum flour is determined by both the wheat and the barley seed storage proteins. The H. chilense seed storage proteins show a high degree of variation, which could be useful as an additional source of genetic variability for wheat processing (pasta and bread) quality by means of using tritordeum as the bridge species. Similarly, the tritordeum endosperm protein composition has been modified through transformation and by chromosome manipulation with glutenin genes from wheat.
ISSN:0733-5210
1095-9963