The allelic variation at seven prolamin loci involved in quality has been studied in a set of durum wheat landraces from all the Spanish regions where this crop has been traditionally cultivated. The genetic variability was higher than that found in other germplasm collections. All the loci, except Glu-B2, displayed a genetic variability higher than 0.62, with Glu-3 the most polymorphic. In tot...

there is limited knowledge about physiological and biochemical functions of bread wheat and durum wheat genotypes in response to drought stress. to study differences of drought-sensitive bread and durum wheat genotypes to drought stress, this study was conducted under two different irrigation regimes (well-watered and water-stressed treatments) under glasshouse conditions. the experiment was co...

This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stab...

The aim of this study was to investigate the role of the plant food matrix in influencing the extent of starch gelatinisation during hydrothermal processing, and its implications for starch digestibility. Differential scanning calorimetry (DSC) was used to provide a detailed examination of the gelatinisation behaviour of five distinct size fractions (diameters <0.21 to 2.58 mm) of milled chickp...

As food crop, wheat is of prime importance for human society. Nevertheless, our understanding of the genetic and molecular mechanisms controlling wheat productivity conditions has been, so far, hampered by the lack of sufficient genomic resources. The present work describes the isolation and characterization of TdERF1, an ERF gene from durum wheat (Triticum turgidum L. subsp. durum). The struct...

Durum wheat (Triticum turgidum subsp. durum) is more salt sensitive than bread wheat (Triticum aestivum). A novel source of Na(+) exclusion conferring salt tolerance to durum wheat is present in the durum wheat Line 149 derived from Triticum monococcum C68-101, and a quantitative trait locus contributing to low Na(+) concentration in leaf blades, Nax1, mapped to chromosome 2AL. In this study, w...

ABSTRACT Isolates of Puccinia triticina collected from durum wheat from Argentina, Chile, Ethiopia, France, Mexico, Spain, and the United States were analyzed with 11 simple sequence repeat (SSR) markers in order to determine the genetic relationship among isolates. These isolates also were compared with P. triticina isolates from common wheat from North America, and an isolate collected from A...

High Cd content in durum wheat (Triticum turgidum L. var durum) grain grown in the United States and Canada presents potential health and economic problems for consumers and growers. In an effort to understand the biological processes that result in excess Cd accumulation, root Cd uptake and xylem translocation to shoots in seedlings of bread wheat (Triticum aestivum L.) and durum wheat cultiva...

Arabinoxylans (AX) represent the most abundant components of non-starch polysaccharides in wheat, constituting about 70% of cell wall polysaccharides. An important property of AX is their ability to form highly viscous water solutions; this peculiarity has a significant impact on the technological characteristics of wheat and determines the physiologically positive influence in consumption. Dur...

Fusarium head blight (FHB) is a multifaceted disease caused by some species of Fusarium spp. A huge production of mycotoxins, mostly trichothecenes, often accompanied this disease. Amongst these toxic compounds, deoxynivalenol (DON) and its derivatives represent a major issue for human as well as for animal health and farming. Common and durum wheat are amongst the hosts of trichothecene-produc...