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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #180361


item Klindworth, Daryl
item Xu, Steven

Submitted to: Crop Science
Publication Type: Germplasm Release
Publication Acceptance Date: 7/31/2005
Publication Date: 2/24/2006
Citation: Klindworth, D.L., Xu, S.S., Elias, E. 2006. Registration of four durum germplasms carrying glutenin allele glu-d1d on a 1as.1al-1dl translocation chromosome. Crop Science 46:1002-1003 (2006).

Interpretive Summary: One of the main determinants of baking quality in wheat is proteins called glutenins. Two specific proteins called subunit 5 and subunit 10 are especially good for improving baking quality. These proteins are normally found in wheats with good bread baking quality, but are not normally present in wheats used for pasta products. In previous studies, a segment of the chromosome carrying the genes for these proteins was transferred into pasta wheats. In those studies, we evaluated several selections of pasta wheat which carried these proteins for their productivity and their bread baking quality. The characteristics and registrations for four of those selections are reported here. The selections are identified as L092, L252, S99B33, and S99B34. The size of the chromosome segment transferred to pasta wheat had been previously determined in S99B34 to comprise 31% of one end of a specific chromosome arm. Productivity of these selections was determined to be less than normal pasta wheats. The selections also have low kernel weight. Dough mixing and baking quality of the selections has also not been as good as anticipated. However, by registering these selections, breeders will be able to use them with the possibility that, by combining these proteins with the proteins from other lines, a combination of proteins may be found that will have better dough mixing and baking characteristics.

Technical Abstract: Four durum (Triticum turgidum L. var. durum) germplasms carrying Glu-D1d,which encodes for high-molecular-weight glutenin subunits 1Dx5 and 1Dy10, have been released. The germplasms were produced in an effort to develop dual-purpose (good pasta and bread-baking quality) durum wheats. The germplasms are identified as L092, L252, S99B33, and S99B34. The Glu-D1d allele was translocated from hexaploid wheat ‘Len’ to durum wheat by chromosome engineering of a 1AS.1AL-1DL translocation chromosome. The selected translocation lines have the pedigree Langdon 1D(1A)/Len//Langdon/3/2*Renville. The size of the translocated 1DL segment in S99B34 was characterized by fluorescent genomic in situ hybridization as comprising 31% of the distal end of the translocated arm, and lies in an interval of less than 7.0 cM between microsatellite markers Xgwm135 and Xgwm357. The best yielding translocation lines, S99B34 and S99B33, yielded 89 and 86%, respectively, of Renville. Heading dates of S99B33 and S99B34 did not differ significantly from Renville (9.6 July), but L092 and L252 headed two days later than Renville. Tests weights of translocation lines were good, but thousand kernel weights were significantly lower than Renville. L252 differed from the other three translocation lines in having low-molecular weight glutenin subunits of found in Langdon rather than those from Renville. Dough mixing characteristics of the translocation lines were inconsistent, but L252 had a mean stability of 11.1 min versus 8.2 min for Renville, and was consistently longer than any other translocation line. Bread baked made from L252 also had the best loaf volume, with a mean of 96% of Renville. Breeders may find these lines useful to combine a durum germplasm carrying Glu-D1d with glutenin or gliadins genes from a second source that may complement Glu-D1d.