TY - JOUR
T1 - Insights into a century of breeding of durum wheat in Tunisia
T2 - The properties of flours and starches isolated from landraces, old and modern genotypes
AU - Boukid, Fatma
AU - Vittadini, Elena
AU - Prandi, Barbara
AU - Mattarozzi, Monica
AU - Marchini, Mia
AU - Sforza, Stefano
AU - Sayar, Rhouma
AU - Seo, Yong Weon
AU - Yacoubi, Ines
AU - Mejri, Mondher
N1 - Funding Information:
This work was supported by L'Oreal-Unesco for women in Science program (Pan Arab Fellowship 2013), and by the Tunisian Ministry of Higher Education and Scientific Research (grant: TK/08/2012 ) in the frame of joint research program between Tunisia (Ministry of Higher Education and Scientific Research) and Korea (National Research Foundation). The authors are also extremely grateful to Barilla G. e R. Fratelli SpA (Parma, Italy) for its help in collecting the data.
PY - 2018/11
Y1 - 2018/11
N2 - The present work had a dual objective: to assess if the evolution of durum wheat from landraces to modern genotypes as function of breeding programs impacted proteins and starch fractions, as well as starch properties. Flours and starches isolated from Tunisian durum wheat landraces, old and modern lines were thoroughly characterized for their compositional, morphological, and gel properties. Statistical results showed significant (p ≤ 0.05) differences among the studied set. Protein and starch fractions assessment revealed that modern genotypes had the highest total starch and albumin contents, old genotypes had the highest amylose and glutenin contents, and landraces had the highest protein and gliadin contents. Starch properties screening allowed several findings: no significant (p > 0.05) differences were found among starch granules morphology, significant (p ≤ 0.05) differences were recorded in terms of technological properties, and old genotypes had the highest starch gel hardness. Overall, these results indicated that the influence of genotype on flour and starch properties was more relevant than breeding history.
AB - The present work had a dual objective: to assess if the evolution of durum wheat from landraces to modern genotypes as function of breeding programs impacted proteins and starch fractions, as well as starch properties. Flours and starches isolated from Tunisian durum wheat landraces, old and modern lines were thoroughly characterized for their compositional, morphological, and gel properties. Statistical results showed significant (p ≤ 0.05) differences among the studied set. Protein and starch fractions assessment revealed that modern genotypes had the highest total starch and albumin contents, old genotypes had the highest amylose and glutenin contents, and landraces had the highest protein and gliadin contents. Starch properties screening allowed several findings: no significant (p > 0.05) differences were found among starch granules morphology, significant (p ≤ 0.05) differences were recorded in terms of technological properties, and old genotypes had the highest starch gel hardness. Overall, these results indicated that the influence of genotype on flour and starch properties was more relevant than breeding history.
KW - Breeding
KW - Composition
KW - Morphology
KW - Quality
KW - Texture
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U2 - 10.1016/j.lwt.2018.08.014
DO - 10.1016/j.lwt.2018.08.014
M3 - Article
AN - SCOPUS:85051130632
SN - 0023-6438
VL - 97
SP - 743
EP - 751
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -