Molecular and biochemical analysis of durum wheat genotypes to examine carotenoid pigment content and lipoxygenase enzyme activity

The main criterion that determines the quality of durum wheat is the degree of suitability for pasta production (pasta-processing quality). In this regard, pigment content and the quantity of oxidative enzymes of durum wheat play important roles in the quality of pasta. It is now possible to examine...

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Bibliographic Details
Published in:Cereal research communications 2014-06, Vol.42 (2), p.218-228
Main Authors: Ateş Sönmezoğlu, Ö., Balkan, A. S.
Format: Article
Language:English
Subjects:
Agriculture
Biochemical assays
Biochemistry
Carotenoids
Chemical properties
Durum wheat
Enzyme activity
Enzymes
Genetic aspects
genetic markers
Genetics
genotype
Genotypes
Life Sciences
lipoxygenase
LOX
Methods
Pasta
Pasta products
Physiological aspects
pigment content
Pigments
Plant Breeding/Biotechnology
Plant Genetics and Genomics
Plant Physiology
Polymerase chain reaction
SSR
Triticum durum
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Summary:The main criterion that determines the quality of durum wheat is the degree of suitability for pasta production (pasta-processing quality). In this regard, pigment content and the quantity of oxidative enzymes of durum wheat play important roles in the quality of pasta. It is now possible to examine these features and specify their effects using recently developed genetic markers and spectrophotometric measurement techniques. In the present study, LOX enzyme activity and pigment content are determined using molecular and biochemical scanning. According to the obtained results, Gediz-75, Gdem-12, Line-19, Zenit, Line-7 and Line-20 were determined as the most suitable lines or varieties for the production of quality pasta with regard to LOX enzyme activity. As for pigment content, Kyle, Zenit, Gdem-12, Gdem-2, TMB-1 and TMB-3 showed the highest potential for the production of yellow pasta. When pigment content and LOX enzyme activity were evaluated together, the potential of the Gediz-75, Gdem-12 and Zenit durum wheat varieties and lines to produce yellow pasta products was shown to be very high.
ISSN:0133-3720
1788-9170
DOI:10.1556/CRC.2013.0070