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

doi:10.1016/j.lwt.2018.08.014

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

Department of Biosystems and Biotechnology

Research output: Contribution to journal › Article › peer-review

16 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 language	English
Pages (from-to)	743-751
Number of pages	9
Journal	LWT
Volume	97
DOIs	https://doi.org/10.1016/j.lwt.2018.08.014
Publication status	Published - 2018 Nov

Keywords

Breeding
Composition
Morphology
Quality
Texture

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2018.08.014

Cite this

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

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.",

keywords = "Breeding, Composition, Morphology, Quality, Texture",

author = "Fatma Boukid and Elena Vittadini and Barbara Prandi and Monica Mattarozzi and Mia Marchini and Stefano Sforza and Rhouma Sayar and Seo, {Yong Weon} and Ines Yacoubi and Mondher Mejri",

note = "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.",

year = "2018",

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language = "English",

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pages = "743--751",

journal = "LWT",

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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.

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KW - Texture

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

Abstract

Keywords

ASJC Scopus subject areas

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