Abstract
Three sets of hexaploid introgressive triticale lines, with Triticum monococcum ssp. monococcum (cultivated einkorn wheat) genes and a bread wheat chromosome 1D substituted for chromosome 1A, and one set of secondary triticale lines were evaluated for grain and flour physicochemical and dough rheological characteristics in two generations (F7 and F8). Genomic in situ hybridization (GISH) and fluorescence in situ hybridization (FISH) confirmed the 1D/1A chromosome substitution. The presence or absence of einkorn high-molecular-weight (HMW) glutenin subunits and the wheat Glu-D1d locus encoding the 5 + 10 subunits was assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), capillary zone electrophoresis, and allele-specific molecular markers. Significant differences were found among physicochemical properties (with the exception of the Hagberg falling number) of all introgressive Triticale/T. monococcum lines and the secondary triticale lines. The wheat 1D/1A chromosome substitution also affected these properties. The results showed that in all introgressive triticale lines, the protein and gluten content, Zeleny sedimentation value, and water absorption capacity, were increased. The rheological parameters estimated using micro-farinograph, reomixer, and Kieffer dough extensibility systems also showed an appreciable increase in dough-mixing properties, maximum resistance to extension (Rmax), and dough extensibility. Introgressive Triticale/T. monococcum lines with 5 + 10 subunits have particularly favorable rheological parameters. The results obtained in this study suggest that the cultivated einkorn genome Am, in the context of hexaploid secondary triticale lines and with a wheat 1D/1A substitution, has the potential to improve gluten polymer interactions and be a valuable genetic resource for triticale quality improvement.
Highlights
IntroductionRye (Secale cereale L.), combines many desirable traits of both parents
Triticale (x Triticosecale Wittmack, Triticale), created by crossing wheat (Triticum aestivum L.)and rye (Secale cereale L.), combines many desirable traits of both parents
The aim of the study was to investigate the influence of a 1D/1A chromosome substitution in hexaploid introgressive Triticale/T. monococcum lines on grain quality and dough rheological properties using the criteria for bread-making quality in wheat
Summary
Rye (Secale cereale L.), combines many desirable traits of both parents This crop can produce a higher grain yield and total biomass production than any other cereal over a wide range of soil and climatic conditions. Present-day cultivated triticale is hexaploid (AABBRR) and differs from bread wheat (AABBDD) by the presence of the R genome of rye, which replaces the wheat D genome. This replacement reduces the total gluten content in triticale grains, and removes genetic loci encoding important glutenins (Glu-D1 and Glu-D3) and introduces rye secalin loci, which leads to a decrease in the end-use quality of triticale flour [2,3]. As the initial wheat parent of hexaploid triticale originates from tetraploid wheat, and does not contain the D genome, triticale flour generally lacks the quality required for bread-making
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