Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars
BACKGROUND Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high- and low-molecular-weight glutenin subunits (HMW-GS and LMW-GS). Semolina yellowness...
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2025
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/179159 |
| _version_ | 1855521929383903232 |
|---|---|
| author | Garcia-Calabres, Virginia Andrade, Francisco Tabbita, Facundo Castilla, Alejandro Sillero, Josefina Carmen Hernandez-Espinosa, Nayelli Ibba, Maria Itria Guzman, Carlos Alvarez, Juan B. |
| author_browse | Alvarez, Juan B. Andrade, Francisco Castilla, Alejandro Garcia-Calabres, Virginia Guzman, Carlos Hernandez-Espinosa, Nayelli Ibba, Maria Itria Sillero, Josefina Carmen Tabbita, Facundo |
| author_facet | Garcia-Calabres, Virginia Andrade, Francisco Tabbita, Facundo Castilla, Alejandro Sillero, Josefina Carmen Hernandez-Espinosa, Nayelli Ibba, Maria Itria Guzman, Carlos Alvarez, Juan B. |
| author_sort | Garcia-Calabres, Virginia |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | BACKGROUND Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high- and low-molecular-weight glutenin subunits (HMW-GS and LMW-GS). Semolina yellowness is determined by loci that control carotenoid content and lipoxygenase activity. Arabinoxylans are the major dietary fibre component within the durum wheat endosperm. Twelve durum wheat cultivars were grown in five locations over two cropping seasons. The objectives of this study were to determine the variability in the aforementioned traits; to assess the influence of genotype, environment and their interaction; and to determine the allelic variation of the main genes associated with gluten strength and semolina yellowness. RESULTS Grain physical characteristics were mainly determined by the environment. However, the genotype exerted a strong influence on gluten strength, semolina yellowness and arabinoxylan content. There was wide variation in all traits, but arabinoxylan content was limited. For HMW-GS the most common alleles were Glu-A1c and Glu-B1b, while for LMW-GS they were GLU-A3a, GLU-B3a and GLU-B2a. Regarding carotenoid synthesis genes, Psy-A1l, Psy-B1o, Pds-B1b and TdZds-A1.1 were the most frequent alleles; while Lpx-A3 UC1113 and Lpx-B1.1a were predominant for lipoxygenase genes. CONCLUSIONS Although the best alleles for gluten quality and yellow colour are present, they are not combined in a single cultivar, which limits the maximisation of overall quality. This study also highlights the importance of searching for arabinoxylan donors due to the limited genetic variability for this trait in commercial durum wheat cultivars. |
| format | Journal Article |
| id | CGSpace179159 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1791592025-12-22T02:05:25Z Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars Garcia-Calabres, Virginia Andrade, Francisco Tabbita, Facundo Castilla, Alejandro Sillero, Josefina Carmen Hernandez-Espinosa, Nayelli Ibba, Maria Itria Guzman, Carlos Alvarez, Juan B. xylans dietary fibres gluten wheat quality BACKGROUND Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high- and low-molecular-weight glutenin subunits (HMW-GS and LMW-GS). Semolina yellowness is determined by loci that control carotenoid content and lipoxygenase activity. Arabinoxylans are the major dietary fibre component within the durum wheat endosperm. Twelve durum wheat cultivars were grown in five locations over two cropping seasons. The objectives of this study were to determine the variability in the aforementioned traits; to assess the influence of genotype, environment and their interaction; and to determine the allelic variation of the main genes associated with gluten strength and semolina yellowness. RESULTS Grain physical characteristics were mainly determined by the environment. However, the genotype exerted a strong influence on gluten strength, semolina yellowness and arabinoxylan content. There was wide variation in all traits, but arabinoxylan content was limited. For HMW-GS the most common alleles were Glu-A1c and Glu-B1b, while for LMW-GS they were GLU-A3a, GLU-B3a and GLU-B2a. Regarding carotenoid synthesis genes, Psy-A1l, Psy-B1o, Pds-B1b and TdZds-A1.1 were the most frequent alleles; while Lpx-A3 UC1113 and Lpx-B1.1a were predominant for lipoxygenase genes. CONCLUSIONS Although the best alleles for gluten quality and yellow colour are present, they are not combined in a single cultivar, which limits the maximisation of overall quality. This study also highlights the importance of searching for arabinoxylan donors due to the limited genetic variability for this trait in commercial durum wheat cultivars. 2025-09 2025-12-21T23:09:05Z 2025-12-21T23:09:05Z Journal Article https://hdl.handle.net/10568/179159 en Open Access application/pdf Wiley Garcia‐Calabres, V., Andrade, F., Tabbita, F., Castilla, A., Sillero, J. C., Hernández‐Espinosa, N., Ibba, M. I., Guzmán, C., & Alvarez, J. B. (2025). Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars. Journal of the Science of Food and Agriculture, 102(12), 6839-6849. https://doi.org/10.1002/jsfa.14396 |
| spellingShingle | xylans dietary fibres gluten wheat quality Garcia-Calabres, Virginia Andrade, Francisco Tabbita, Facundo Castilla, Alejandro Sillero, Josefina Carmen Hernandez-Espinosa, Nayelli Ibba, Maria Itria Guzman, Carlos Alvarez, Juan B. Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars |
| title | Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars |
| title_full | Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars |
| title_fullStr | Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars |
| title_full_unstemmed | Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars |
| title_short | Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars |
| title_sort | nutritional and industrial quality assessment of spanish durum wheat commercial cultivars |
| topic | xylans dietary fibres gluten wheat quality |
| url | https://hdl.handle.net/10568/179159 |
| work_keys_str_mv | AT garciacalabresvirginia nutritionalandindustrialqualityassessmentofspanishdurumwheatcommercialcultivars AT andradefrancisco nutritionalandindustrialqualityassessmentofspanishdurumwheatcommercialcultivars AT tabbitafacundo nutritionalandindustrialqualityassessmentofspanishdurumwheatcommercialcultivars AT castillaalejandro nutritionalandindustrialqualityassessmentofspanishdurumwheatcommercialcultivars AT sillerojosefinacarmen nutritionalandindustrialqualityassessmentofspanishdurumwheatcommercialcultivars AT hernandezespinosanayelli nutritionalandindustrialqualityassessmentofspanishdurumwheatcommercialcultivars AT ibbamariaitria nutritionalandindustrialqualityassessmentofspanishdurumwheatcommercialcultivars AT guzmancarlos nutritionalandindustrialqualityassessmentofspanishdurumwheatcommercialcultivars AT alvarezjuanb nutritionalandindustrialqualityassessmentofspanishdurumwheatcommercialcultivars |