2026-04-13T01:11:45Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/32362025-10-22T11:12:12Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Nazco, Ruyman author Peña, Roberto Javier author Ammar, Karim author Villegas, Dolors author Crossa, Jose author Royo, Conxita author 2014-03-22 With the aim of identifying durum wheat landraces (LR) with a potential use in breeding programs for gluten strength enhancement, the allelic combinations present at five glutenin loci were determined in a collection of 155 LR from 21 Mediterranean countries. A set of 18 modern cultivars (MC) was used for comparison. Gluten strength was determined by SDS-sedimentation test on grain samples from field experiments conducted during 3 years. A total number of 131 different allelic/banding pattern combinations were found. Taking together high (HMW-) and low (LMW-) molecular weight glutenin subunit loci resulted in 126 combinations in LR, but only nine in MC, which are characterized for having strong gluten. Two LMW-2 type models were identified in the collection and LMW-1 types were absent. LMW-2 was present in 78 % of MC, including the only three with outstanding gluten strength (Ocotillo, Claudio and Meridiano), while 14 % of the LR had LMW-2 and 6 % LMW-2-. In the LR a known combination LMW-2 (aaa) and three new ones had a positive effect on the gluten strength. LMW-2 models were found in high frequency in LR from Italy and the three Maghreb countries; from medium to low frequencies in genotypes from Turkey, Jordan, Lebanon, Portugal and Spain, and were absent in the remaining countries. The large variability found in LR proved their potential value in breeding to broaden the genetic basis of gluten quality improvement. Genotypes interesting for breeding purposes are identified. Nazco, Ruyman, Roberto Javier Peña, Karim Ammar, Dolors Villegas, José Crossa, and Conxita Royo. 2014. "Durum Wheat (Triticum Durum Desf.) Mediterranean Landraces As Sources Of Variability For Allelic Combinations At Glu-1/Glu-3 Loci Affecting Gluten Strength And Pasta Cooking Quality". Genetic Resources And Crop Evolution 61 (6): 1219-1236. doi:10.1007/s10722-014-0104-7. 0925-9864 http://hdl.handle.net/20.500.12327/3236 https://doi.org/10.1007/s10722-014-0104-7 Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality