Submitted to: Crop Science
Publication Type: Peer reviewed journal
Publication Acceptance Date: 6/21/2004
Publication Date: 5/1/2005
Citation: Klindworth, D.L., Hareland, G.A., Elias, E., Xu, S.S. 2005. Agronomic and quality characteristics of 1AS.1AL-1DL translocation lines of durum wheat carrying Glu-D1d. Crop Science. Vol. 45:77-84. Interpretive Summary: One of the major factors in baking quality of bread wheat is the presence of specific proteins that are associated with good quality. Two proteins that are very desirable for good bread baking quality are called subunits 5 and 10. Durum wheats which have traditionally been used for pasta products lack these two proteins, and it has been hypothesized that if these two proteins were incorporated into durum wheat, that baking quality of durum would improve. This transfer was done in a prior study by L.R. Joppa. In this study, we test whether the transfer has a negative impact on production, especially yield, of durum; and, we test whether baking quality of durum carrying these two proteins has been improved. In general, durum lines carrying subunits 5+10 did not yield as well as present commercial cultivars; but, two durum lines carrying subunits 5+10 were found that did not differ from the cultivar Renville for yield. Therefore, we concluded that the transfer of these genes to durum will not have a negative impact on yield. Baking quality of the lines was not consistently improved. In some years mixing traits of the lines were improved, while in other years the lines performed poorer than present commercial cultivars. Loaf volume was not significantly improved. Unless a combination of subunits 5+10 with other proteins can be found that will improve quality, production of durum carrying subunits 5+10 may not be feasible.
Technical Abstract: Markets for durum wheat (Triticum turgidum L. var. durum) could be expanded if cultivars with dual-purpose end-use could be developed. The Glu-D1d allele encoding glutenin subunits 5+10 imparts good baking quality to hexaploid wheat (Triticum aestivum L). The objective of this study was to test the agronomic and baking quality of 1AS.1AL-1DL translocation lines of durum wheat that carry Glu-D1d. Translocation lines were classified according to the presence of either low-molecular weight I (LMWI; weak gluten) or LMWII (strong gluten) banding patterns conditioned by the Glu-B3 locus. Advanced generation translocation lines in a 'Renville' background were grown in yield trials conducted at two locations in North Dakota from 1998 thru 2002. Translocation lines were milled and mixing and baking characteristics determined. Only two translocation lines did not differ statistically from Renville for yield and were similar to Renville for lodging score, heading date, and plant height. The translocation lines had reduced thousand kernel weight and a high G x E interaction for farinogram characteristics. Compared to Renville, mean loaf volumes were not improved. Translocation lines having LMWI had better mixing stability and loaf volume than lines having LMWII. While the results suggest agronomic traits can be sufficiently improved, commercial production of the translocation lines may not be feasible without more consistent mixing traits and improved baking characteristics.