Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes

Fatma Boukid, Elena Vittadini, Barbara Prandi, Monica Mattarozzi, Mia Marchini, Stefano Sforza, Rhouma Sayar, Yong Weon Seo, Ines Yacoubi, Mondher Mejri

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)743-751
Number of pages9
JournalLWT
Volume97
DOIs
Publication statusPublished - 2018 Nov 1

Fingerprint

Tunisia
Flour
durum wheat
Starch
landraces
Triticum
Breeding
flour
Genotype
starch
genotype
breeding
Gels
proteins
gliadin
starch gels
glutenins
Gliadin
starch granules
amylose

Keywords

  • Breeding
  • Composition
  • Morphology
  • Quality
  • Texture

ASJC Scopus subject areas

  • Food Science

Cite this

Insights into a century of breeding of durum wheat in Tunisia : The properties of flours and starches isolated from landraces, old and modern genotypes. / Boukid, Fatma; Vittadini, Elena; Prandi, Barbara; Mattarozzi, Monica; Marchini, Mia; Sforza, Stefano; Sayar, Rhouma; Seo, Yong Weon; Yacoubi, Ines; Mejri, Mondher.

In: LWT, Vol. 97, 01.11.2018, p. 743-751.

Research output: Contribution to journalArticle

Boukid, F, Vittadini, E, Prandi, B, Mattarozzi, M, Marchini, M, Sforza, S, Sayar, R, Seo, YW, Yacoubi, I & Mejri, M 2018, 'Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes', LWT, vol. 97, pp. 743-751. https://doi.org/10.1016/j.lwt.2018.08.014
Boukid, Fatma ; Vittadini, Elena ; Prandi, Barbara ; Mattarozzi, Monica ; Marchini, Mia ; Sforza, Stefano ; Sayar, Rhouma ; Seo, Yong Weon ; Yacoubi, Ines ; Mejri, Mondher. / Insights into a century of breeding of durum wheat in Tunisia : The properties of flours and starches isolated from landraces, old and modern genotypes. In: LWT. 2018 ; Vol. 97. pp. 743-751.
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