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Purpose: Kernel texture plays a principal role in determining technological flour properties and end-use quality of wheat products. Hence, a multi-year mutation induction programme was conducted to isolate advanced wheat mutant lines with agro-morphologically superior performance, higher disease resistance and harder grain texture. Materials and methods: Radiation mutagenesis was employed in soft textured wheat variety HPW 89 using gamma rays dose of 250, 300 and 350 Gy (Co60: BARC, Mumbai) and evaluated across M1–5 generations. Promising superior mutants selected were evaluated during M4 and M5 generation for induced variability and trait association for agro-morphological and quality traits. The screened mutants were also determined for induced changes at genetic level using gene specific markers for puroindoline genes. Results: A total of 293 agro-morphologically superior mutants isolated showed significant genetic variation in the M4 generation. Single kernel characterization system categorized 267 mutants (8.79–50.06) with higher grain hardness than the HPW 89 variety (7.39). Among these, 108 mutants were selected for agro-morphological and molecular characterization. Significant variations were found in these mutants in either pina and pinb or both puroindoline genes. Clustering among these mutants led to the formation of five clusters and a total of eleven mutants were found with better set of agro-morphological, disease resistance and quality traits. Conclusion: These mutants can serve as important genetic resource for developing harder texture bread wheat varieties in the future grain quality improvement programmes. These mutants will also bridge the need of bakers and millers' requirement of varieties with specific texture and quality. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Recent shifts in consumer dietary preferences have led to a significant decline in rice consumption in Korea, resulting in surplus rice production. To address this issue, rice flour has been proposed as a substitute for wheat flour. However, the physical, chemical and structural differences between rice and wheat, particularly in grain hardness, pose challenges in using rice flour as an alternative. Understanding the genetic factors that influence rice grain hardness is crucial for improving the milling process and producing high‐quality rice flour suitable for wheat flour substitution.In this study, various grain traits, including length, width, thickness, length‐to‐width ratio and hardness, were measured in a population of brown and milled rice. Quantitative trait locus (QTL) analysis revealed a significant association between grain hardness and thickness, with QTLs for grain hardness mapped on chromosomes 1 and 12 for brown and milled rice, respectively. A total of 20 candidate genes related to grain hardness were identified through QTL analysis. Among them, OsFLOq12 (LOC_Os12g43550) was identified as a key gene influencing grain hardness, which encodes a Ras small GTPase. Phenotypic analysis showed differences in endosperm appearance and particle size between lines with low and high grain hardness.The genetic analysis of OsFLOq12 revealed a single nucleotide polymorphism associated with grain hardness. This study provides valuable insights into the genetic background of grain hardness, offering a foundation for breeding rice varieties optimized for flour production as a viable substitute for wheat flour. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

ABSTRACT Grain hardness (GH) plays an important role in wheat quality evaluation. Identification of new genes or quantitative trait loci (QTL) for GH is an effective strategy for wheat quality breeding. Here, we used a recombinant inbred line (RIL) population derived from a cross between two hard wheat Yangmai 4 (YM4) and Yanzhan 1 (YZ1) to identify QTL for GH. No QTL was detected on 5D chromosome, as parents YM4 and YZ1 possessed the two hard alleles Pinb‐D1b and Pinb‐D1p at the Hardness‐5D (Ha‐5D) locus, respectively. A total of three GH QTL were identified, among which QGh.yaas‐4B and QGh.yaas‐7D could be detected in all experiments and for mean value, explaining 8.69%–15.07% of the phenotypic variances. QGh.yaas‐4D, co‐located with Rht‐D1, was detected in one experiment and for mean value, explaining 9.94%–11.39% of the phenotypic variances. We were not able to precisely validate QGh.yaas‐4B due to its large mapping interval. Kompetitive allele‐specific PCR (KASP) markers for QGh.yaas‐7D were successfully developed, and then QGh.yaas‐4D and QGh.yaas‐7D were validated in a panel of 101 wheat cultivars/lines (all carrying Pina‐D1a and Pinb‐D1a alleles). Cultivars/lines harbouring the positive alleles of QGh.yaas‐4D and QGh.yaas‐7D increased GH by 85.16% relative to the ones without any positive allele. These results provide new loci and resources in molecular breeding for wheat hardness. [ABSTRACT FROM AUTHOR]

Abstract Grain hardness has important effects on grain quality and the end-use of wheat. In this study, a collection of 103 common wheat germplasms and a DH population of 194 lines were used to identify new quantitative trait loci (QTL) for grain hardness. Two stable genetic loci on chromosome 5D were detected under different locations and years with one of them being the Ha locus on 5DS where the major gene Puroindolines for wheat grain hardness is located. Another locus of qTaHa-5DL also showed a significant impact on grain hardness index (HI) with HI increasing from ~ 20 to ~ 45 and hardness type changing from soft to mixed when Puroindolines are wild type. A kompetitive allele-specific PCR (KASP) marker for qTaHa-5DL was developed and the effectiveness of the QTL was confirmed in 184 breeding lines with the marker K-Ha5DL dividing wheat into two distinct categories. This new QTL can be effectively used to select soft or medium hard wheat.

Grain hardness has important effects on grain quality and the end-use of wheat. In this study, a collection of 103 common wheat germplasms and a DH population of 194 lines were used to identify new quantitative trait loci (QTL) for grain hardness. Two stable genetic loci on chromosome 5D were detected under different locations and years with one of them being the Ha locus on 5DS where the major gene Puroindolines for wheat grain hardness is located. Another locus of qTaHa-5DL also showed a significant impact on grain hardness index (HI) with HI increasing from ~ 20 to ~ 45 and hardness type changing from soft to mixed when Puroindolines are wild type. A kompetitive allele-specific PCR (KASP) marker for qTaHa-5DL was developed and the effectiveness of the QTL was confirmed in 184 breeding lines with the marker K-Ha5DL dividing wheat into two distinct categories. This new QTL can be effectively used to select soft or medium hard wheat. [ABSTRACT FROM AUTHOR]

Ancient wheats are valuable genetic resources, though knowledge on their response to micronutrients in the presence of saline irrigation water is scanty. Two studies were conducted to unravel the behavior of ancient emmer and spelt wheats upon exposure to saline (75 and 150 mM NaCl) water and foliar-applied Zn (4 g L− 1) under pot and field conditions. Two weeks after implementing the salt treatment, Zn treatment was implemented twice with one week interval and the plants were exposed to the prolonged salt stress until physiological maturity. Then, an array of physiological processes underlying differential grain yield and quality responses of the ancient and standard wheats to these treatments were scrutinized. Salinity suppressed chlorophyll, relative water content, root volume, stubble yield, and grain yield of emmer and spelt and standard durum and bread wheats. Though, it increased the proline concentration, and Na+/K+ in all wheat genotypes. Emmer wheats indicated smaller salt-induced suppressions in stubble yield and grain yield, despite indicating a greater Na+/K+. Ancient emmer and spelt wheats indicated smaller grain yield components, but out-ranked the standard durum and bread wheats in terms of root volume, grain Zn, and protein concentrations. Zn's effect on the grain yield attributes and grain yield was moderate but it enhanced the grain Zn, particularly in emmer wheats. Novel findings of this study suggest that emmer wheats supplied with foliar-applied Zn are superior to standard durum and bread wheats in terms of grain protein and Zn, root volume, and tolerance to saline water. [ABSTRACT FROM AUTHOR]

Sustainable wheat production and higher genetic gains can be realized by broadening the genetic base and improving the well adapted varieties. In the present study, a multi-year experiment involving induced mutagenesis was conducted to create genetic variation, assess trait associations and genetic divergence in four wheat varieties with differential grain texture treated with six doses of gamma rays and ethyl methane sulfonate using ten agro-morphological traits. Healthy selfed seeds of four bread wheat varieties with differential texture were irradiated using six doses ranging from 175 Gy-300 Gy of gamma rays (Co60: BARC, Mumbai) and six concentrations of ethyl methanesulfonate (0.3–1.3%) (Sigma-Aldrich, Bangalore, India) to evaluate variability, character association and degree of genetic diversity induced among the mutagenic treatments of wheat varieties with differential grain texture. Significant inter-population differences were observed for almost all the traits. The sample mean of twelve mutant populations in each of the cultivar exhibited superior quantitative phenotypic traits and increased values of the genetic parameters. Based on association and variability studies, plant height, spike length, grain filling period, biological yield per plant and harvest index can be used as early generation criteria for maximum genetic improvement. Multivariate studies indicated the contribution of various traits towards divergence and indicated the efficiency of mutagens in generating variability. Gamma-irradiation dosages between 200–250 Gy and 0.5–1.1% EMS for soft-textured varieties, whereas doses between 225–275 Gy and 0.5–0.9% EMS were found to be most potent for semi-hard-textured varieties. Assessment of mutagen sensitivity showed that semi-hard wheat varieties were responsive to both mutagens, particularly EMS and generated higher variability and divergence than the soft textured varieties. Hence, gamma rays were proved to be more effective in generating higher variability than ethyl methanesulfonate. A total of 117 putative mutants were identified with desirable agro-morphological attributes. Among these, mutants with higher inter-cluster distance can be used as parents in hybridization programs and serve as important genetic resources in future wheat improvement programs. [ABSTRACT FROM AUTHOR]

Grain hardness (Gh) is important for wheat processing and end-product quality. Puroindolines polymorphism explains over 60% of Gh variation and the novel genetic factors remain to be exploited. In this study, a total of 153 quantitative trait loci (QTLs), clustered into 12 genomic intervals (C1-C12), for 13 qualityrelated traits were identified using a recombinant inbred line population derived from the cross of Zhongkemai138 (ZKM138) and Chuanmai44 (CM44). Among them, C7 (harboring eight QTLs for different quality-related traits) and C8 (mainly harboring QGh.cib-5D.1 for Gh) were attributed to the famous genes, Rht-D1 and Pina, respectively, indicating that the correlation of involved traits was supported by the pleotropic or linked genes. Notably, a novel major stable QTL for Gh was detected in the C12, QGh.cib-7D, with ZKM138-derived allele increasing grain hardness, which was simultaneously mapped by the BSE-Seq method. The geographic pattern and transmissibility of this locus revealed that the increasing-Gh allele is highly frequently present in 85.79% of 373 worldwide wheat varieties and presented 99.31% transmissibility in 144 ZKM138-derivatives, indicating the non-negative effect on yield performance and that its indirect passive selection has happened during the actual breeding process. Thus, the contribution of this new Gh-related locus was highlighted in consideration of improving the efficiency and accuracy of the soft/hard material selection in the molecular marker-assisted process. Further, TraesCS7D02G099400, TraesCS7D02G098000, and TraesCS7D02G099500 were initially deduced to be the most potential candidate genes of QGh.cib-7D. Collectively, this study provided valuable information of elucidating the genetic architecture of Gh for wheat quality improvement. [ABSTRACT FROM AUTHOR]

ABSTRACT: Yolk carotenoid profile reflects the hen diet when corn grain is the only source of carotenoids, but corn origin and processing may affect carotenoid utilization. In the present study, 2 commercial dent corn hybrids differing in grain hardness (soft- and hard-type) were dried at low (40°C) and high (85°C) temperature and ground through a 5- and 9-mm sieve to investigate their effects on carotenoid bioavailability in laying hens. With 3 hens per cage, 168 Lohmann Brown laying hens were allocated to 8 dietary treatments (2 hybrids × 2 drying temperatures × 2 grinding sieves) in a completely randomized design (8 treatments × 7 cages). The trial lasted 8 wk, during which eggs were collected for analysis every 3 d until carotenoid content stabilized, and then once a week until the end of the experiment. The carotenoid profile of the experimental diets and yolks was analyzed using an HPLC method and deposition efficiency was calculated based on carotenoid contents, yolk weight, egg production and diet intake. The deposition efficiency for lutein, zeaxanthin, α- and β-cryptoxanthin, and β-carotene averaged 27.37, 18.67, 6.29, 3,32, and 0.94%, respectively. As expected, the tested hybrids highly affected the carotenoid content in egg yolk due to their differences in carotenoid profile. Interestingly, hard- and soft-type hybrids differed in the deposition efficiency for all individual carotenoids but not for the total carotenoids. High grain drying temperature tended to increase the bioavailability of lutein and zeaxanthin in both hybrids. For the hard-type hybrid, the content of β-carotene in egg yolk was higher when grains were dried at a high temperature, while the opposite response was found in the soft-type hybrid. The effect of grinding sieve size was important for the zeaxanthin bioavailability in the soft-type hybrid only. In conclusion, our findings showed that corn hybrid had a primary influence on the carotenoid content in the yolks of laying hens, but grain processing may change the bioavailability of carotenoids.

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Premium wheat with a high end-use quality is generally lacking in China, especially high-quality hard and soft wheat. Pina-D1 and Pinb-D1 (puroindoline genes) influence wheat grain hardness (i.e., important wheat quality-related parameter) and are among the main targets in wheat breeding programs. However, the mechanism by which puroindoline genes control grain hardness remains unclear. In this study, three hard wheat puroindoline variants (MY26, GX3, and ZM1) were compared with a soft wheat variety (CM605) containing the wild-type puroindoline genotype. Specifically, proteomic methods were used to screen for differentially abundant proteins (DAPs). In total, 6253 proteins were identified and quantified via a high-throughput tandem mass tag quantitative proteomic analysis. Of the 208 DAPs, 115, 116, and 99 proteins were differentially expressed between MY26, GX3, and ZM1 (hard wheat varieties) and CM605, respectively. The cluster analysis of protein relative abundances divided the proteins into six clusters. Of these proteins, 67 and 41 proteins were, respectively, more and less abundant in CM605 than in MY26, GX3, and ZM1. Enrichment analyses detected six GO terms, five KEGG pathways, and five IPR terms that were shared by all three comparisons. Furthermore, 12 proteins associated with these terms or pathways were found to be differentially expressed in each comparison. These proteins, which included cysteine proteinase inhibitors, invertases, low-molecular-weight glutenin subunits, and alpha amylase inhibitors, may be involved in the regulation of grain hardness. The candidate genes identified in this study may be relevant for future analyses of the regulatory mechanism underlying grain hardness. [ABSTRACT FROM AUTHOR]

Angoumois Grain Moth, Sitotroga cerealella (Olivier) (Lepidoptera:Gelechiidae) is a serious primary pest of stored grain in many parts of the world. A study was carried out in the laboratory to investigate the effects of grain physical and intrinsic properties, temperature, relative humidity, and grain moisture content on the development and emergence of S. cerealella. The experiment was arranged in completely randomized design with three replicates for each maize genotypes used. Daily temperatures and relative humidity were recorded at 8:00 and 16:00 GMT with a Temperature and Humidity Sensor, which was embedded in the polypropylene bag containing six maize genotypes and tied after each reading to prevent emerging insects from escaping. The number of S. cerealella that emerged was observed weekly. Angoumois grain moth emergence on stored husked maize ears began in the 3rd week through to the 6th week in storage. The moth emergence was higher in the season with higher percentage grain moisture content. A significant (P<0.05) difference was observed in percentage grain moisture within almost all the same genotypes during both major and minor seasons. Aburokokoo, Ahoodzin, and Obatanpa had significantly (P<0.05) higher mean numbers of the emerged moth from the 4th to 6th week. The grain physical and intrinsic characteristics such as surface area and weight of Aburokokoo, Ahoodzin, and Obatanpa were statistically different (P<0.05) from the other three genotypes. A significant positive relationship was observed between grain surface area, grain weight, density and total S. cerealella emerged. Abontem, Honampa, and GH2354 with smaller grain surface area and lower grain weight had smaller mean number of the moth emerging. Anthocoris nemorum (L.) an important generalist agricultural pest predator was observed to be associated with the moth when its population was high (13-63) but none when the moth population was very small (0-4) in store. The association between mean daily temperatures and relative humidity during the 6 weeks storage in both seasons was inversely proportional. About 88.25% of the variation in relative humidity depends on temperature. [ABSTRACT FROM AUTHOR]

The effects of salinity stress on grain quality traits of wheat were investigated using 180 lines of F5 generation in two environments (normal and salinity stress). A randomized complete block designs with three replications was used in each of the environments at the Research Farm of the Agricultural and Natural Resources Research Station of Isfahan in 2019-2020 cropping season. Grain yield, protein yield, grain moisture content, grain hardness, volume of Zeleny sediment, protein content, bread volume, wet gluten percentage, and gluten index were evaluated. Analysis of variance showed that there were significant differences among the lines for all traits studied in two environmental conditions. Moreover, the results showed that the quality in bread wheat was improved under salinity stress conditions due to increment in protein content and grain hardness. Grain protein yield in both environments had a significant and negative correlation with grain moisture as well as bread volume. In the other hand, grain hardness showed a significant and positive correlation with the Zeleny sedimentation and water absorption in both environmental conditions. The results showed that the identification of favorable quality characteristics in normal and stressed conditions were possible and the lines with high grain quality can be used in breeding programs for improving baking quality. Although salinity caused the decrease in grain yield, the content of protein and the Zeleny sedimentation volume increased in this condition.

Featured Application: The implemented novel solution gives a better insight in grain vitreosity due to a clearer cut which results in cleaner pictures that are easier to read. Also, lower force is needed to conduct the cut. One of the main quality characteristics of cereals, especially wheat is its hardness which is closely related with grain's vitreosity, one of the main quality indicators of a variety. Determination of vitreosity is usually done visually: namely, after the grain is cut with a commercially available grain-cutters, the cut can result in broken or crushed grains which disables the reading and hinders the precision and accuracy. Also, the moment produced from the manual force on the grain-cutter crank, needed to cut the sample of cca. 50 grains placed in the cutter is an average of 30 Nm. Due to the resistance of the grain, yank force appears. This force can cause the whole instrument to be displaced during cutting. To minimize the errors using a commercially available cutter, a new knife/blade has been implemented and tested. The blade of the new knife is turned at the inclination angle of 49° in relation to the cutting objects (grains). This design solution enables achievement of the grain "cutting", not grain "tearing", as observed with the existing commercial design solution. With the proposed new design solution, amount of the moment is reduced to 2.72 Nm and the yank force is completely avoided. Also, a significantly lower amount of the cutting force, on the knife blade is achieved. The results obtained with the new knife gave a better read, were more precise, and the gadget was easier to operate since it demanded lower force to cut the grains. The novelty introduced by this research provided better and more reliable insight into determining the vitreousness of grains. Providing a clearer cut and better readability, this solution goes beyond the current literature by reducing the force required for analysis and speeding up the analysis process. [ABSTRACT FROM AUTHOR]

Abstract Background Gamma-irradiated mutants of Triticum aestivum L., hexaploid wheat, provide novel and agriculturally important traits and are used as breeding materials. However, the identification of causative genomic regions of mutant phenotypes is challenging because of the large and complicated genome of hexaploid wheat. Recently, the combined use of high-quality reference genome sequences of common wheat and cost-effective resequencing technologies has made it possible to evaluate genome-wide polymorphisms, even in complex genomes. Results To investigate whether the genome sequencing approach can effectively detect structural variations, such as deletions, frequently caused by gamma irradiation, we selected a grain-hardness mutant from the gamma-irradiated population of Japanese elite wheat cultivar “Kitahonami.” The Hardness (Ha) locus, including the puroindoline protein-encoding genes Pina-D1 and Pinb-D1 on the short arm of chromosome 5D, primarily regulates the grain hardness variation in common wheat. We performed short-read genome sequencing of wild-type and grain-hardness mutant plants, and subsequently aligned their short reads to the reference genome of the wheat cultivar “Chinese Spring.” Genome-wide comparisons of depth-of-coverage between wild-type and mutant strains detected ~ 130 Mbp deletion on the short arm of chromosome 5D in the mutant genome. Molecular markers for this deletion were applied to the progeny populations generated by a cross between the wild-type and the mutant. A large deletion in the region including the Ha locus was associated with the mutant phenotype, indicating that the genome sequencing is a powerful and efficient approach for detecting a deletion marker of a gamma-irradiated mutant phenotype. In addition, we investigated a pre-harvest sprouting tolerance mutant and identified a 67.8 Mbp deletion on chromosome 3B where Viviparous-B1 and GRAS family transcription factors are located. Co-dominant markers designed to detect the deletion-polymorphism confirmed the association with low germination rate, leading to pre-harvest sprouting tolerance. Conclusions Short read-based genome sequencing of gamma-irradiated mutants facilitates the identification of large deletions linked to mutant phenotypes when combined with segregation analyses in progeny populations. This method allows effective application of mutants with agriculturally important traits in breeding using marker-assisted selection.

The hordoindolina genes (Hina and Hinb) are believed to play critical roles in barley (Hordeum vulgare L.) grain texture. In this study, we created novel alleles of the Hina gene using CRISPR/Cas9 (Clustered regularly inter spaced short palindromic repeat-associated protein, CRISPR-Cas) genome editing. Mutagenesis of single bases in these novel alleles led to loss of Hina protein function in edited lines. The grain hardness index of hina mutants was 95.5 on average, while that of the wild type was only 53.7, indicating successful conversion of soft barley into hard barley. Observation of cross-sectional grain structure using scanning electron microscopy revealed different adhesion levels between starch granules and protein matrix. Starch granules were loose and separated from the protein matrix in the wild type, but deeply trapped and tightly integrated with the protein matrix in hina02 mutants. In addition, the grain width and thousand-grain weight of the hina02 mutant were significantly lower than those of the wild type. [ABSTRACT FROM AUTHOR]

Abstract Nixtamalization, which means cooking maize in alkaline water, is the central technique for the culinary use of maize in Mexico and Central America. Without this procedure, relying on maize as the basic starch staple is inadequate because of nutriment deficiencies. Mexico has more than 50 principal racial types of maize, and these differ in grain qualities that can require the adjustment of the nixtamalization process. Properties such as hardness and grain composition influence nixtamalization because they are related to the absorption of water that occurs during cooking and steeping. Some maize preparations, like tortillas and tostadas, can also require the adjustment of nixtamalization to obtain a high-quality foodstuff. We studied how women in three regions of the state of Chiapas, which differ in the prevalent maize race available, prepare their nixtamal and whether they make changes according to the type of food they prepare. Interviews of 30 women follow the measure of relevant variables when the women prepared nixtamal. We found that nixtamalization is adjusted for different grain hardnesses and for environmental conditions. Variations were found in the cooking time of the nixtamal, in the amount of time the nixtamal was steeped, and in a special process of double boiling of the nixtamal performed by some women for tostadas. Women that specialize in production for the market have developed variations preferred by consumers. As practiced by women in Chiapas, nixtamalization is a flexible technique that is adjusted for maize type and for food preparations.

The objective of this study was to determine the suitability of different soft‐endosperm commercial maize hybrids to obtain polenta of good technological quality. Ten commercial soft‐endosperm hybrids and two open‐pollinated varieties (quality controls) of maize were used. Grain physical characteristics were determined, and polentas from each genotype were obtained. The chemical composition of semolina was determined, and polenta was evaluated in terms of viscoelasticity, cooking characteristics and colour. The semolina yield was between 50.96 to 69.36%. The control genotypes showed the lowest values for peak viscosity, with 3670.5 and 3966.25 cP. Hybrid Next22.6 showed the highest consistency value, while C6006, Col17, Ds507 and Srm566 presented the lowest value of all samples tested. Hybrid N7822 first, followed by Ds507 and Srm553, proved to be suitable for the food industry. The good characteristics of this dish were associated with high pasting temperature and semolina yield, and low consistency and viscosity values. [ABSTRACT FROM AUTHOR]

Wheat is one of the most widely grown crops in the world. One of the traits that defines wheat quality is grain hardness, which is determined by puroindolines (PINA and PINB) proteins encoded with Pina-D1 and Pinb-D1 genes. In this study, the diversity of Pina-D1 and Pinb-D1 was evaluated in a collection of 271 Iranian common wheat (Triticum aestivum L. ssp. aestivum) landraces, whose kernels had previously been classified as hard or semi-hard based on PSI analysis. Three alleles previously described as associated with hard grain were detected in the collection: Pinb-D1b in 11 accessions, Pinb-d1ab in 175 accessions, and Pinb-d1p in 80 accessions. In addition, a novel allele tentatively named Pinb-d1ak was detected in Pinb-D1 and was characterized by a change at position 140 of the deduced protein (cysteine/tyrosine). On average, the accessions with this allele showed a lower PSI value than the accessions with other Pin allele. This means that this novel allele may be associated with harder grains than other Pin alleles and could be used by breeding programs targeting different grain hardness levels. This study highlights the importance of conserving and characterizing wheat genetic resources that could be used as sources of genetic variability in breeding programs. [ABSTRACT FROM AUTHOR]

Grain hardness is an imperative attribute that determines the end-use quality of wheat. Variation in grain hardness is usually controlled by Puroindoline (pin-a and pin-b) genes located on the 5D chromosome. The study was aimed to reveal different mutations in Puroindoline genes utilizing the STS-marker approach and their association with important quality attributes in 100 hexaploid wheat genotypes (96 from Pakistan and 4 from CIMMYT). Overall, seven puroidoline genes were identified. Among them Pina-d1b(null) (85%) was most common while Pinb-d1i (1%) and Pinb-d1ab (1%) were most rare gene. Out of 100 genotypes, 97 had hard texture either with single or double mutant pin-genes, while three had a soft texture with wild type (Pinad1a/Pinb-d1a) pin-genes. All four quality attributes revealed a vast deviation among germplasm, while their correlation analysis revealed the highest association (r=0.71) between thousand-grain weight and protein content. In addition, three out of four quality traits, i.e. thousandgrain weight, SDS-sedimentation value and protein content, showed the highest mean values for double mutant (Pina-d1b/Pinb-d1b) followed by single mutant, i.e. Pina-d1b. The present study facilitates breeders for varietal selection (hard or soft) according to end-use quality and offers valuable information for improving wheat quality.

Premium wheat with a high end-use quality is generally lacking in China, especially high-quality hard and soft wheat. Pina-D1 and Pinb-D1 (puroindoline genes) influence wheat grain hardness (i.e., important wheat quality-related parameter) and are among the main targets in wheat breeding programs. However, the mechanism by which puroindoline genes control grain hardness remains unclear. In this study, three hard wheat puroindoline variants (MY26, GX3, and ZM1) were compared with a soft wheat variety (CM605) containing the wild-type puroindoline genotype. Specifically, proteomic methods were used to screen for differentially abundant proteins (DAPs). In total, 6253 proteins were identified and quantified via a high-throughput tandem mass tag quantitative proteomic analysis. Of the 208 DAPs, 115, 116, and 99 proteins were differentially expressed between MY26, GX3, and ZM1 (hard wheat varieties) and CM605, respectively. The cluster analysis of protein relative abundances divided the proteins into six clusters. Of these proteins, 67 and 41 proteins were, respectively, more and less abundant in CM605 than in MY26, GX3, and ZM1. Enrichment analyses detected six GO terms, five KEGG pathways, and five IPR terms that were shared by all three comparisons. Furthermore, 12 proteins associated with these terms or pathways were found to be differentially expressed in each comparison. These proteins, which included cysteine proteinase inhibitors, invertases, low-molecular-weight glutenin subunits, and alpha amylase inhibitors, may be involved in the regulation of grain hardness. The candidate genes identified in this study may be relevant for future analyses of the regulatory mechanism underlying grain hardness.

Grain hardness (HI) is a key trait for wheat milling and end-use quality. Puroindoline genes (PINs) are the major genes responsible for grain hardness, but other QTLs also contribute to the trait. Therefore, it is essential to identify loci associated with the HI and allelic variations of PINs in wheat. In the present study, 287 accessions from Shanxi province representing 70 years of wheat breeding were grown in one rainfed and two irrigated conditions to study grain hardness. Genome-wide association analysis (GWAS) was performed using the 15 K array, and the variability of PIN alleles was investigated. Among the accessions, hard wheat was most common. The broad-sense heritability (H2) among the three environments was 99.5%, suggesting HI was mainly affected by heredity. GWAS identified nine significant marker–trait associations (MTAs), including that PINs, which explained 7.03% to 17.70% of phenotypic variation. Four MTAs on chromosome 2A, 2B, 5A, and 7A were novel loci. As for diversity of PINs, a total of 11 PINs haplotypes were detected, composed of 12 allelic variations of the PIN gene. The most frequent haplotypes were Pina-D1a/Pinb-D1b (43.9%) and Pina-Dla/Pinb-D1p (18.8%), and both the frequency of Pina-D1a/Pinb-D1b and the HI value increased with breeding years were related to local dietary habits probably. A novel double deletion allele of the PINs haplotype was found in Donghei1206. These results will be useful not only in understanding of the genetics of the HI but also in breeding for improved grain texture. [ABSTRACT FROM AUTHOR]

The effects of salinity stress on grain quality traits of wheat were investigated using 180 lines of F5 generation in two environments (normal and salinity stress). A randomized complete block designs with three replications was used in each of the environments at the Research Farm of the Agricultural and Natural Resources Research Station of Isfahan in 2019-2020 cropping season. Grain yield, protein yield, grain moisture content, grain hardness, volume of Zeleny sediment, protein content, bread volume, wet gluten percentage, and gluten index were evaluated. Analysis of variance showed that there were significant differences among the lines for all traits studied in two environmental conditions. Moreover, the results showed that the quality in bread wheat was improved under salinity stress conditions due to increment in protein content and grain hardness. Grain protein yield in both environments had a significant and negative correlation with grain moisture as well as bread volume. In the other hand, grain hardness showed a significant and positive correlation with the Zeleny sedimentation and water absorption in both environmental conditions. The results showed that the identification of favorable quality characteristics in normal and stressed conditions were possible and the lines with high grain quality can be used in breeding programs for improving baking quality. Although salinity caused the decrease in grain yield, the content of protein and the Zeleny sedimentation volume increased in this condition. [ABSTRACT FROM AUTHOR]

Twelve wheat genotypes with variable grain hardness were evaluated for grain, flour, pasting, dough rheological properties, high molecular weight glutenin subunits (HMW-GS) and their relationship with cookie quality characteristics. The degree of hardness played an important role in the expression of characters under study. Genotypes with higher grain hardness index (GHI) showed higher dough development time and dough stability. GHI and solvent retention capacity were positively related to each other and negatively to spread factor. GluD1 locus of majority of hard wheat genotypes showed 5 + 10 subunit while soft wheat (SW) genotypes with 2 + 12 subunit related to gluten quality and dough properties. Overall, variation in subunits at GluD1 locus led to greater variation amongst studied genotypes followed by GluB1 and GluA1. Subunits Null at GluA1, 20, 7 + 8 and 7 + 9 at GluB1, and 2 + 12 and 5 + 10 at GluD1 showed a profound effect on flour, dough and cookie quality. Distribution of different HMW-GS, gluten characteristics and GHI, thus emerged as major parameters for selection of wheat genotypes for development of cookies. SW (QBP 13–11) with the lowest GHI and HMW-GS profile (2*, 7 and 2 + 12 subunit) showed the highest cookie SF and the lowest BS, thereby, turning out to be the best suitable genotype for producing cookies. [ABSTRACT FROM AUTHOR]

Although durum wheat (Triticum durum L. ssp. durum Desf.) has traditionally been used to make a range of food products, its use has been restricted due to the absence of the D-genome glutenin proteins, the relatively low variability in starch composition, and its very hard grain texture. This review focuses on the manipulation of the starch and protein composition and modification of the hardness of durum wheat in order to improve its technological and nutritional value and expand its utilization for application to a wider number of end products. Starch is composed of amylopectin and amylose in a 3:1 ratio, and their manipulation has been explored for achieving starch with modified composition. In particular, silencing of the genes involved in amylose and amylopectin synthesis has made it possible to isolate durum wheat lines with amylose content varying from 2–3% up to 75%. This has created opportunities for new products with different properties and enhanced nutritional value. Durum-made bread has generally inferior quality to bread made from common wheat. Attempts to introduce the Glu-D1 subunits 1Dx5 + 1Dy10 and 1Dx2 + 1Dy12 produced stronger dough, but the former produced excessively strong, inelastic doughs, and loaf volume was either inferior or not affected. In contrast, the 1Dx2 + 1Dy12 sometimes improved bread loaf volume (LV) depending on the glutenin subunit background of the genotype receiving these genes. Further breeding and selection are needed to improve the dough extensibility to allow higher LV and better texture. The versatility of durum wheat has been greatly expanded with the creation of soft-textured durum via non-GMO introgression means. This soft durum mills like soft hexaploid wheat and has similar baking properties. The pasta quality is also not diminished by the soft-textured kernels. The Glu-D1 locus containing the subunits 1Dx2 + 1Dy12 has also been introgressed to create higher quality soft durum bread. [ABSTRACT FROM AUTHOR]

To investigate the physicochemical, structural, and rheological characteristics of starch from wheat cultivars varying in grain hardness index employed in making jiuqu and to interrelate grain hardness index with physicochemical and structural properties of starch. Starch extracted therefrom was investigated for structural and physicochemical properties. Starch granules showed relatively wide granule size distribution; large size granules showed lenticular shapes while medium and small size granules exhibited spherical or irregular shapes. Starch from wheat with a lower grain hardness index exhibited a relatively higher degree of crystallinity. Chain-length profiles of amylopectin showed distinct differences; among the fractions of fa, fb1, fb2, and fb3 representing the weight-based chain-length proportions in amylopectin, the fa fractions ranged from 19.7% to 21.6%, the fb1 fractions ranged from 44.4% to 45.6%, the fb2 fractions ranged from 16.2% to 17.0%, and the fb3 fractions ranged from 16.1% to 18.8%, respectively. To, Tp, Tc, and ∆H of starch ranged from 57.8 to 59.7 °C, 61.9 to 64.2 °C, 67.4 to 69.8 °C, and 11.9 to 12.7 J/g, respectively. Peak viscosity, hot pasting viscosity, cool pasting viscosity, breakdown, and setback of starch ranged from 127 to 221 RVU, 77 to 106 RVU, 217 to 324 RVU, 44 to 116 RVU, and 137 to 218 RVU, respectively. Both G' and G" increased in the frequency range of 0.628 to 125.6 rad/s; the wheat starch gels were more solid-like during the whole range of frequency sweep. [ABSTRACT FROM AUTHOR]

Background: Gamma-irradiated mutants of Triticum aestivum L., hexaploid wheat, provide novel and agriculturally important traits and are used as breeding materials. However, the identification of causative genomic regions of mutant phenotypes is challenging because of the large and complicated genome of hexaploid wheat. Recently, the combined use of high-quality reference genome sequences of common wheat and cost-effective resequencing technologies has made it possible to evaluate genome-wide polymorphisms, even in complex genomes. Results: To investigate whether the genome sequencing approach can effectively detect structural variations, such as deletions, frequently caused by gamma irradiation, we selected a grain-hardness mutant from the gamma-irradiated population of Japanese elite wheat cultivar "Kitahonami." The Hardness (Ha) locus, including the puroindoline protein-encoding genes Pina-D1 and Pinb-D1 on the short arm of chromosome 5D, primarily regulates the grain hardness variation in common wheat. We performed short-read genome sequencing of wild-type and grain-hardness mutant plants, and subsequently aligned their short reads to the reference genome of the wheat cultivar "Chinese Spring." Genome-wide comparisons of depth-of-coverage between wild-type and mutant strains detected ~ 130 Mbp deletion on the short arm of chromosome 5D in the mutant genome. Molecular markers for this deletion were applied to the progeny populations generated by a cross between the wild-type and the mutant. A large deletion in the region including the Ha locus was associated with the mutant phenotype, indicating that the genome sequencing is a powerful and efficient approach for detecting a deletion marker of a gamma-irradiated mutant phenotype. In addition, we investigated a pre-harvest sprouting tolerance mutant and identified a 67.8 Mbp deletion on chromosome 3B where Viviparous-B1 and GRAS family transcription factors are located. Co-dominant markers designed to detect the deletion-polymorphism confirmed the association with low germination rate, leading to pre-harvest sprouting tolerance. Conclusions: Short read-based genome sequencing of gamma-irradiated mutants facilitates the identification of large deletions linked to mutant phenotypes when combined with segregation analyses in progeny populations. This method allows effective application of mutants with agriculturally important traits in breeding using marker-assisted selection. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Technological qualities of wheat dough are associated with the structural and mechanical properties of grain described by indicators of strength or hardness. Information about them must be taken into account when preparing grain for processing.The aim of the research was a comparative assessment of the effect of virtuosity and hardness of grain on the quality of the obtained flour and bakery and pasta made from it. The following hard and soft wheat varieties of different districts of the Orenburg region harvest of the last 5 years were studied: 10 Orenburgskaya, 200 Bezenchukskaya, 21 Orenburgskaya, Bezenchuksky amber, 3 Kharkovskaya, 3 Step, 42 Saratovskaya, Uchitel, 13 Orenburgskaya, 3 Yugo-vostochnaya, Varyag, Prokhorovka, L-503.The virtuosity of grain was determined in the traditional way, the hardness of the grain – using the developed fractographic analysis, using computer (technical) vision algorithms to describe the geometric characteristics of the size and shape of the particles of ground grain.The article presents the results of a comparative assessment of the virtuosity and hardness of grain of hard and soft wheat varieties. It is shown that the yield of premium flour decreases, the ash content increases, grain size and other quality standards deteriorate when processing wheat with a low virtuosity. High values of the coefficients of multiple correlation between and technological properties of wheat have been found. The conducted correlation analysis establishes the presence of close relationships between the structural and mechanical properties of wheat and its technological quality indicators. The vitreous nature of wheat allows us to predict the bakery and pasta advantages of flour from this grain. Hardness index also reveals a large degree of influence on wheat quality indicators.

One of the main quality characteristics of cereals, especially wheat is its hardness which is closely related with grain’s vitreosity, one of the main quality indicators of a variety. Determination of vitreosity is usually done visually: namely, after the grain is cut with a commercially available grain-cutters, the cut can result in broken or crushed grains which disables the reading and hinders the precision and accuracy. Also, the moment produced from the manual force on the grain-cutter crank, needed to cut the sample of cca. 50 grains placed in the cutter is an average of 30 Nm. Due to the resistance of the grain, yank force appears. This force can cause the whole instrument to be displaced during cutting. To minimize the errors using a commercially available cutter, a new knife/blade has been implemented and tested. The blade of the new knife is turned at the inclination angle of 49° in relation to the cutting objects (grains). This design solution enables achievement of the grain “cutting”, not grain “tearing”, as observed with the existing commercial design solution. With the proposed new design solution, amount of the moment is reduced to 2.72 Nm and the yank force is completely avoided. Also, a significantly lower amount of the cutting force, on the knife blade is achieved. The results obtained with the new knife gave a better read, were more precise, and the gadget was easier to operate since it demanded lower force to cut the grains. The novelty introduced by this research provided better and more reliable insight into determining the vitreousness of grains. Providing a clearer cut and better readability, this solution goes beyond the current literature by reducing the force required for analysis and speeding up the analysis process.

Nixtamalization, which means cooking maize in alkaline water, is the central technique for the culinary use of maize in Mexico and Central America. Without this procedure, relying on maize as the basic starch staple is inadequate because of nutriment deficiencies. Mexico has more than 50 principal racial types of maize, and these differ in grain qualities that can require the adjustment of the nixtamalization process. Properties such as hardness and grain composition influence nixtamalization because they are related to the absorption of water that occurs during cooking and steeping. Some maize preparations, like tortillas and tostadas, can also require the adjustment of nixtamalization to obtain a high-quality foodstuff. We studied how women in three regions of the state of Chiapas, which differ in the prevalent maize race available, prepare their nixtamal and whether they make changes according to the type of food they prepare. Interviews of 30 women follow the measure of relevant variables when the women prepared nixtamal. We found that nixtamalization is adjusted for different grain hardnesses and for environmental conditions. Variations were found in the cooking time of the nixtamal, in the amount of time the nixtamal was steeped, and in a special process of double boiling of the nixtamal performed by some women for tostadas. Women that specialize in production for the market have developed variations preferred by consumers. As practiced by women in Chiapas, nixtamalization is a flexible technique that is adjusted for maize type and for food preparations. [ABSTRACT FROM AUTHOR]

Background and objectives: Kernel texture (grain hardness) is a key determinant of wheat quality and utilization. Among soft wheats, softer kernels possess some advantages in processing and end‐product quality. Here, an extra soft kernel phenotype was identified and characterized in soft kernel durum wheat. Findings: A RIL population was developed by crossing "Soft Strongfield" with Kamut Khorasan wheat. Progeny kernels were selected for chalky appearance in the F2, F3, and F4. Kernel texture phenotypes measured by the SKCS in the F5, F6, and F7 were all less than 20 and ranged down to −12.6. Among F5:7 full‐sib RILs, there was indication of a single segregating genetic locus that was associated with a difference of about 7 SKCS hardness index (HI) units. Single marker–trait association and composite interval mapping both identified significant QTLs on chromosomes 4B and 1B with phenotypic effects of about 5 and 4 HI, respectively. Conclusions: QTL detected in the present study may be used to reduce kernel texture in soft durum to below zero, creating "extra soft" durum. These QTLs should also be available to be used in hard kernel durum to reduce kernel texture and may be transferrable to hexaploid wheat. Significance and novelty: The creation of soft kernel durum wheat expanded the processing, end‐product quality, and utilization of durum wheat. A further reduction in kernel softness may expand further durum wheat's importance as a global food. [ABSTRACT FROM AUTHOR]

Oil content in sorghum [Sorghum bicolor (L.) Moench] grains is an important component in determining sorghum as a functional food. Sorghum has unique advantage in terms of its high tolerance to drought and high temperatures. With its ability to yield high with low inputs, it can be used as an alternative oil source with clinical advantages. Breeding efforts towards identifying end use of specific cultivars are required for increased profitability to the farmers. In the present study, oil content was estimated in 19 genotypes over three locations (Gulberga, Solapur and Hyderabad) which were sown in randomized block design with three replications during post rainy season of 2016-17. Oil content ranged from 3.14–4.76% with the highest value in IS 30466. Germplasm lines, IS 31681, IS 1212, IS 30536, IS 30507, IS 603 and IS 30466 were found better adapted to all test environments with stable mean oil content more than population mean. Significant effects of both genotype and environment were observed for oil content, while genotype × environment interaction was not significant indicating that the genotypes do not show differential response to the environment. Oil content had significant correlation with germ size (r = 0.484), while the associations with 100-seed weight and grain hardness were non-significant. The information generated and the genotypes identified will help in breeding sorghum with high oil content thus enhancing the demand for sorghum as an industrial crop.

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Grain hardness is an imperative attribute that determines the end-use quality of wheat. Variation in grain hardness is usually controlled by Puroindoline (pin-a and pin-b) genes located on the 5D chromosome. The study was aimed to reveal different mutations in Puroindoline genes utilizing the STS-marker approach and their association with important quality attributes in 100 hexaploid wheat genotypes (96 from Pakistan and 4 from CIMMYT). Overall, seven puroidoline genes were identified. Among them Pina-d1b(null) (85%) was most common while Pinb-d1i (1%) and Pinb-d1ab (1%) were most rare gene. Out of 100 genotypes, 97 had hard texture either with single or double mutant pin-genes, while three had a soft texture with wild type (Pinad1a/Pinb-d1a) pin-genes. All four quality attributes revealed a vast deviation among germplasm, while their correlation analysis revealed the highest association (r=0.71) between thousand-grain weight and protein content. In addition, three out of four quality traits, i.e. thousandgrain weight, SDS-sedimentation value and protein content, showed the highest mean values for double mutant (Pina-d1b/Pinb-d1b) followed by single mutant, i.e. Pina-d1b. The present study facilitates breeders for varietal selection (hard or soft) according to end-use quality and offers valuable information for improving wheat quality. [ABSTRACT FROM AUTHOR]

Yolk carotenoid profile reflects the hen diet when corn grain is the only source of carotenoids, but corn origin and processing may affect carotenoid utilization. In the present study, 2 commercial dent corn hybrids differing in grain hardness (soft- and hard-type) were dried at low (40°C) and high (85°C) temperature and ground through a 5- and 9-mm sieve to investigate their effects on carotenoid bioavailability in laying hens. With 3 hens per cage, 168 Lohmann Brown laying hens were allocated to 8 dietary treatments (2 hybrids × 2 drying temperatures × 2 grinding sieves) in a completely randomized design (8 treatments × 7 cages). The trial lasted 8 wk, during which eggs were collected for analysis every 3 d until carotenoid content stabilized, and then once a week until the end of the experiment. The carotenoid profile of the experimental diets and yolks was analyzed using an HPLC method and deposition efficiency was calculated based on carotenoid contents, yolk weight, egg production and diet intake. The deposition efficiency for lutein, zeaxanthin, α- and β-cryptoxanthin, and β-carotene averaged 27.37, 18.67, 6.29, 3,32, and 0.94%, respectively. As expected, the tested hybrids highly affected the carotenoid content in egg yolk due to their differences in carotenoid profile. Interestingly, hard- and soft-type hybrids differed in the deposition efficiency for all individual carotenoids but not for the total carotenoids. High grain drying temperature tended to increase the bioavailability of lutein and zeaxanthin in both hybrids. For the hard-type hybrid, the content of β-carotene in egg yolk was higher when grains were dried at a high temperature, while the opposite response was found in the soft-type hybrid. The effect of grinding sieve size was important for the zeaxanthin bioavailability in the soft-type hybrid only. In conclusion, our findings showed that corn hybrid had a primary influence on the carotenoid content in the yolks of laying hens, but grain processing may change the bioavailability of carotenoids. [ABSTRACT FROM AUTHOR]

Kernel texture (grain hardness) is a fundamental and determining factor related to wheat (Triticum spp.) milling, baking and flour utilization. There are three kernel texture classes in wheat: soft and hard hexaploid (T. aestivum), and very hard durum (T. turgidum subsp. durum). The genetic basis for these three classes lies with the Puroindoline genes. Phenotypically, the easiest means of quantifying kernel texture is with the Single Kernel Characterization System (SKCS), although other means are valid and can provide fundamental material properties. Typical SKCS values for soft wheat would be around 25 and for durum wheat≥80. Soft kernel durum wheat was created via homeologous recombination using the ph1b mutation, which facilitated the transfer of ca. 28 Mbp of 5DS that replaced ca. 21 Mbp of 5BS. The 5DS translocation contained a complete and intact Hardness locus and both Puroindoline genes. Expression of the Puroindoline genes in durum grain resulted in kernel texture and flour milling characteristics nearly identical to that of soft wheat, with high yields of break and straight-grade flours, which had small particle size and low starch damage. Dough water absorption was markedly reduced compared to durum flour and semolina. Dough strength was essentially unchanged and reflected the inherent gluten properties of the durum background. Pasta quality was essentially equal-to-or-better than pasta made from semolina. Agronomically, soft durum germplasm showed good potential with moderate grain yield and resistance to a number of fungal pathogens and insects. Future breeding efforts will no doubt further improve the quality and competitiveness of soft durum cultivars.

Currently, there is a trend of deterioration in technological properties of wheat grain, which entails natural decrease in the quality of bakery products. As a result, the widespread use of ready-made mixes and quality improvers in the baking industry has become traditional. Achieving the required high quality of bakery products is possible due to the flexible management of technological production modes, which, in turn, is possible only with the most reliable assessment of baking advantages of grain raw materials.Therefore, an important task of the baking industry is to minimize the analyzed factors of quality formation in order to increase the prognostic ability of consumer properties of bakery products. The solution can be achieved by developing production solutions due to the establishment of certain technological production parameters based on information about the quality of wheat flour used.The purpose of the research is to study the influence of the physical and chemical parameters of wheat grain on the formation of the quality of bakery products and, based on the patterns found, development of methodological approaches to quality management of bakery products.Laboratory grain milling of the most popular wheat varieties of the Orenburg region has been carried out at Nagema mill; the flour produced corresponds to the first grade. Bread has been made by a sponge dough method according to the white bread recipe. Sponge dough humidity indicator has been used as a controlling technological production parameter during bread making process. Sponge dough humidity has been 41 % to 72 % with a step of 1 %. Grain quality has been determined by grain hardness, that is, a physical and chemical indicator determining the baking quality of flour.It has been established that quality control of bakery products is possible due to the choice of dough humidity, taking into account the hardness of grain, which serves as raw material for the production of flour.

Abstract Background Durum wheat is considered not suitable for making many food products that bread wheat can. This limitation is largely due to: (i) lack of grain-hardness controlling genes (Puroindoline a and b) and consequently extremely-hard kernel; (ii) lack of high- and low-molecular-weight glutenin subunit loci (Glu-D1 and Glu-D3) that contribute to gluten strength. To improve food processing quality of durum wheat, we stacked transgenic Pina and HMW-glutenin subunit 1Ax1 in durum wheat and developed lines with medium-hard kernel texture. Results Here, we demonstrated that co-expression of Pina + 1Ax1 in durum wheat did not affect the milling performance that was enhanced by Pina expression. While stacking of Pina + 1Ax1 led to increased flour yield, finer flour particles and decreased starch damage compared to the control lines. Interestingly, Pina and 1Ax1 co-expression showed synergistic effects on the pasting attribute peak viscosity. Moreover, Pina and 1Ax1 co-expression suggests that PINA impacts gluten aggregation via interaction with gluten protein matrix. Conclusions The results herein may fill the gap of grain hardness between extremely-hard durum wheat and the soft kernel durum wheat, the latter of which has been developed recently. Our results may also serve as a proof of concept that stacking Puroindolines and other genes contributing to wheat end-use quality from the A and/or D genomes could improve the above-mentioned bottleneck traits of durum wheat and help to expand its culinary uses.

Wheat is one of the most widely grown crops in the world. One of the traits that defines wheat quality is grain hardness, which is determined by puroindolines (PINA and PINB) proteins encoded with Pina-D1 and Pinb-D1 genes. In this study, the diversity of Pina-D1 and Pinb-D1 was evaluated in a collection of 271 Iranian common wheat (Triticum aestivum L. ssp. aestivum) landraces, whose kernels had previously been classified as hard or semi-hard based on PSI analysis. Three alleles previously described as associated with hard grain were detected in the collection: Pinb-D1b in 11 accessions, Pinb-d1ab in 175 accessions, and Pinb-d1p in 80 accessions. In addition, a novel allele tentatively named Pinb-d1ak was detected in Pinb-D1 and was characterized by a change at position 140 of the deduced protein (cysteine/tyrosine). On average, the accessions with this allele showed a lower PSI value than the accessions with other Pin allele. This means that this novel allele may be associated with harder grains than other Pin alleles and could be used by breeding programs targeting different grain hardness levels. This study highlights the importance of conserving and characterizing wheat genetic resources that could be used as sources of genetic variability in breeding programs.

The infection caused by grain mold in rainy season grown sorghum deteriorates the physical and chemical quality of the grain, which causes a reduction in grain size, blackening, and making them unfit for human consumption. Therefore, the breeding for grain mold resistance has become a necessity. Pedigree breeding has been widely used across the globe to tackle the problem of grain mold. In the present study, a population breeding approach was employed to develop genotypes resistant to grain mold. The complex genotype × environment interactions (GEIs) make the task of identifying stable grain mold-resistant lines with good grain yield (GY) challenging. In this study, the performance of the 33 population breeding derivatives selected from the four-location evaluation of 150 genotypes in 2017 was in turn evaluated over four locations during the rainy season of 2018. The Genotype plus genotype-by-environment interaction (GGE) biplot analysis was used to analyze a significant GEI observed for GY, grain mold resistance, and all other associated traits. For GY, the location explained a higher proportion of variation (51.7%) while genotype (G) × location (L) contributed to 21.9% and the genotype contributed to 11.2% of the total variation. For grain mold resistance, G × L contributed to a higher proportion of variation (30.7%). A graphical biplot approach helped in identifying promising genotypes for GY and grain mold resistance. Among the test locations, Dharwad was an ideal location for both GY and grain mold resistance. The test locations were partitioned into three clusters for GY and two clusters for grain mold resistance through a “which-won-where” study. Best genotypes in each of these clusters were selected. The breeding for a specific cluster is suggested. Genotype-by-trait biplots indicated that GY is influenced by flowering time, 100-grain weight (HGW), and plant height (PH), whereas grain mold resistance is influenced by glume coverage and PH. Because GY and grain mold score were independent of each other, there is a scope to improve both yield and resistance together.

The infection caused by grain mold in rainy season grown sorghum deteriorates the physical and chemical quality of the grain, which causes a reduction in grain size, blackening, and making them unfit for human consumption. Therefore, the breeding for grain mold resistance has become a necessity. Pedigree breeding has been widely used across the globe to tackle the problem of grain mold. In the present study, a population breeding approach was employed to develop genotypes resistant to grain mold. The complex genotype × environment interactions (GEIs) make the task of identifying stable grain mold-resistant lines with good grain yield (GY) challenging. In this study, the performance of the 33 population breeding derivatives selected from the four-location evaluation of 150 genotypes in 2017 was in turn evaluated over four locations during the rainy season of 2018. The Genotype plus genotype-by-environment interaction (GGE) biplot analysis was used to analyze a significant GEI observed for GY, grain mold resistance, and all other associated traits. For GY, the location explained a higher proportion of variation (51.7%) while genotype (G) × location (L) contributed to 21.9% and the genotype contributed to 11.2% of the total variation. For grain mold resistance, G × L contributed to a higher proportion of variation (30.7%). A graphical biplot approach helped in identifying promising genotypes for GY and grain mold resistance. Among the test locations, Dharwad was an ideal location for both GY and grain mold resistance. The test locations were partitioned into three clusters for GY and two clusters for grain mold resistance through a "which-won-where" study. Best genotypes in each of these clusters were selected. The breeding for a specific cluster is suggested. Genotype-by-trait biplots indicated that GY is influenced by flowering time, 100-grain weight (HGW), and plant height (PH), whereas grain mold resistance is influenced by glume coverage and PH. Because GY and grain mold score were independent of each other, there is a scope to improve both yield and resistance together. [ABSTRACT FROM AUTHOR]

Although durum wheat (Triticum durum L. ssp. durum Desf.) has traditionally been used to make a range of food products, its use has been restricted due to the absence of the D-genome glutenin proteins, the relatively low variability in starch composition, and its very hard grain texture. This review focuses on the manipulation of the starch and protein composition and modification of the hardness of durum wheat in order to improve its technological and nutritional value and expand its utilization for application to a wider number of end products. Starch is composed of amylopectin and amylose in a 3:1 ratio, and their manipulation has been explored for achieving starch with modified composition. In particular, silencing of the genes involved in amylose and amylopectin synthesis has made it possible to isolate durum wheat lines with amylose content varying from 2–3% up to 75%. This has created opportunities for new products with different properties and enhanced nutritional value. Durum-made bread has generally inferior quality to bread made from common wheat. Attempts to introduce the Glu-D1 subunits 1Dx5 + 1Dy10 and 1Dx2 + 1Dy12 produced stronger dough, but the former produced excessively strong, inelastic doughs, and loaf volume was either inferior or not affected. In contrast, the 1Dx2 + 1Dy12 sometimes improved bread loaf volume (LV) depending on the glutenin subunit background of the genotype receiving these genes. Further breeding and selection are needed to improve the dough extensibility to allow higher LV and better texture. The versatility of durum wheat has been greatly expanded with the creation of soft-textured durum via non-GMO introgression means. This soft durum mills like soft hexaploid wheat and has similar baking properties. The pasta quality is also not diminished by the soft-textured kernels. The Glu-D1 locus containing the subunits 1Dx2 + 1Dy12 has also been introgressed to create higher quality soft durum bread.

To investigate the physicochemical, structural, and rheological characteristics of starch from wheat cultivars varying in grain hardness index employed in making jiuqu and to interrelate grain hardness index with physicochemical and structural properties of starch. Starch extracted therefrom was investigated for structural and physicochemical properties. Starch granules showed relatively wide granule size distribution; large size granules showed lenticular shapes while medium and small size granules exhibited spherical or irregular shapes. Starch from wheat with a lower grain hardness index exhibited a relatively higher degree of crystallinity. Chain-length profiles of amylopectin showed distinct differences; among the fractions of fa, fb1, fb2, and fb3 representing the weight-based chain-length proportions in amylopectin, the fa fractions ranged from 19.7% to 21.6%, the fb1 fractions ranged from 44.4% to 45.6%, the fb2 fractions ranged from 16.2% to 17.0%, and the fb3 fractions ranged from 16.1% to 18.8%, respectively. To, Tp, Tc, and ∆H of starch ranged from 57.8 to 59.7 °C, 61.9 to 64.2 °C, 67.4 to 69.8 °C, and 11.9 to 12.7 J/g, respectively. Peak viscosity, hot pasting viscosity, cool pasting viscosity, breakdown, and setback of starch ranged from 127 to 221 RVU, 77 to 106 RVU, 217 to 324 RVU, 44 to 116 RVU, and 137 to 218 RVU, respectively. Both G’ and G” increased in the frequency range of 0.628 to 125.6 rad/s; the wheat starch gels were more solid-like during the whole range of frequency sweep.

Grain quality parameters of winter common wheat under the influence of ha/Ha (hard vs. Soft) genes, determining grain hardness vs. grain softness, as well as genotypes for the Wx-A1, Wx-B1, and Wx-D1 genes, responsible for either amylose or amylopectin type of endosperm starch, were examined. The influence of environmental conditions on the formation of these parameters in different wheat genotypes during grain ripening was demonstrated. It was demonstrated that the grain softness in comparison with the grain hardness and amylopectin form led to a considerable decrease in water absorption capacity (Absorption) of the grain. The environment affects variation of this trait in amylose genotypes, but does not affect absorption in amylopectin forms. Differences in grain hardness affected the gluten parameter, but showed no response to the environmental influence. Genotypes differing in Wx genes had no hereditary effect on this parameter. The influence of environment factors on the formation of this parameter was revealed. In the years favorable for the wheat grain ripening, the values of viscosity and retrogradation indices were considerably lower in amylopectin forms compared to amylose ones. In the conditions of increased humidity during this period, the differences between these groups of genotypes are smoothed out, and very low viscosity and retrogradation index values are observed. Unlike environmental factors, the differences in grain hardness had no effect on these grain quality parameters. The amylase index in amylopectin forms was stable over the years and did not vary in this group of genotypes and also did not differ from that in amylose genotypes. The response of this index to environmental conditions in the groups of amylose-type cultivars was observed. In the years with the weather conditions favorable for wheat ripening, the viscosity index can be used for identification of amylopectin genotypes. [ABSTRACT FROM AUTHOR]

Key Message: Wheat grain texture is a complex trait. The crucial role of puroindoline genes in grain texture determination was confirmed. New loci, highly associated with the trait, were identified and dissected. Grain texture is an important milling characteristic of common wheat. Previously, it was shown that the Ha locus on 5DS, containing the puroindoline-a, puroindoline-b and GSP-1 genes, has a crucial role in endosperm texture. However, some other loci were detected on different chromosomes, but no specific genes were proposed to be involved in grain hardness organization. In this study, we used a panel of Russian spring wheat varieties. The grain texture of varieties ranged from soft to hard. Analysis of the flour particle size and flour particle specific surface of wheat varieties cultivated in different environments demonstrated high heritability (0.79–0.8) and strong repeatability of the traits. Genotyping of wheat varieties with allele-specific markers for the puroindoline-a and puroindoline-b genes demonstrated that 25% of the studied varieties carried rare allele Pin-D1k, which lacked both Pina and Pinb (double null allele). Our results confirmed the strong impact of this allele on grain texture. Association analysis with the use of SNP genotyping (Illumina 15 K Wheat) and 2-year phenotyping confirmed the key role played by puroindoline genes (5D) in determining the grain texture of Russian wheat varieties. The analysis also detected significant SNPs on the 1B, 3A, 5B, 6A, 6D, 7B, 7D chromosomes. The best candidate loci for the grain texture were located on chromosomes 5B and 7B (FDR ≤ 0.05). We dissected a number of candidate genes and proposed a possible mechanism for their contribution to endosperm texture determination. These genes are involved in the metabolism of galactolipids (DGDG) and carbohydrates (1,3-β-glucan). [ABSTRACT FROM AUTHOR]

Wheat is the most important triticeae crops in the world, and its grain hardness is related to the processing quality and edible quality, as well as enterprise benefit and farmer income. The crops of triticeae grain hardness test method, the relationship between the grain hardness and grain composition, grain hardness and molecular mechanism research progress, the grain hardness genes and research progress of the correlation of quality traits were summarized, and put forward the prospect for future development, aimed at triticeae crops genetic breeding and quality improvement to provide the reference. [ABSTRACT FROM AUTHOR]