Abstract
Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread) and may improve the economic values of durum wheat.
Highlights
Wheat is one of the ‘‘big-three’’ cereal crops in the world
We have previously reported lines of durum wheat expressing transgenic 1Ax1 with increased dough strength [7] and transgenic lines with expression of PINA [23], both of which were generated in the same durum wheat cv
Dough mixing is a critical process in the production of flourbased food and greatly influences the end-use quality of wheat that mainly derives from two traits: grain hardness and gluten protein [2]
Summary
Its success results from its adaptability to a wide range of climatic conditions and its unique end-use quality which allows it to be processed into a range of flour-based food, such as bread, pasta and noodles [1]. Wheat end-use quality mainly derives from interrelated characteristics: the contents and compositions of gluten proteins and grain hardness [2]. Wheat gluten proteins predominantly determine the rheological properties of dough and confer the unique viscoelastic properties on dough [3]. Grain hardness determines the milling process of flour and the physical nature of the milled products, and strongly influences a bundle of quality traits [4]. The high molecular weight glutenin subunits (HMW-GS) are especially important as they are major determinants of the functional properties of wheat dough. HMW-GS subunits 1Ax1, 1Dx5 and 1Dy10 are associated with strong dough and good breadmaking quality in bread wheat, durum wheat and Tritordeum, respectively, by transgenic technology [5,6,7,8]
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