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Visioli G, Lauro M, Morari F, Longo M, Bresciani A, Pagani MA, Marti A, Pasini G. Protein Maps for Durum Wheat Precision Harvest and Pasta Production. PLANTS (BASEL, SWITZERLAND) 2022; 11:3149. [PMID: 36432877 PMCID: PMC9695900 DOI: 10.3390/plants11223149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/14/2022] [Accepted: 11/14/2022] [Indexed: 06/16/2023]
Abstract
The quality traits of dough and dry pasta obtained from semolina (Triticum durum Desf. var. Biensur), harvested from a 13.6 ha field, subjected to variable-rate nitrogen (N) fertilization, were assessed to test site-specific pasta production for a short supply chain. Based on the grain quality spatial distribution, two distinct areas with protein content lower or higher than 13% were delineated and harvested selectively. The rheological properties of semolina samples obtained from those areas were evaluated. Furthermore, dry pasta was produced and characterized for its cooking behaviour and sensory characteristics. Semolina was demonstrated to have rheological characteristics (i.e., gluten aggregation time and energy, as evaluated by GlutoPeak test) positively related to the protein content as well as the related pasta, showing better cooking quality. These results are driven by the high amounts of gluten proteins, as well as by the glutenin/gliadin ratio, which are indicators of the technological quality of semolina. Overall, the results indicate that segregation of the grain with >13% of protein at harvest led to the production of semolina with a higher gluten protein content and a higher glutenin/gliadin ratio and, hence, to the production of pasta with better cooking quality. Therefore, site-specific pasta could be a potential asset for a short supply chain, aiming at improving traceability, as well as environmental and economic sustainability.
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Affiliation(s)
- Giovanna Visioli
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 11/a, 43124 Parma, Italy
| | - Marta Lauro
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 11/a, 43124 Parma, Italy
| | - Francesco Morari
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro-Padua, Italy
| | - Matteo Longo
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro-Padua, Italy
| | - Andrea Bresciani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Gabriella Pasini
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale dell’Università 16, 35020 Legnaro-Padua, Italy
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Wu Z, Qiu H, Tian Z, Liu C, Qin M, Li W, Yang P, Wen Y, Tian B, Wei F, Zhou Z, Lei Z, Hou J. Uncovering the genetic basis of gluten aggregation parameters by genome-wide association analysis in wheat (Triticum aestivum L.) using GlutoPeak. BMC PLANT BIOLOGY 2022; 22:493. [PMID: 36271339 PMCID: PMC9585721 DOI: 10.1186/s12870-022-03874-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 10/04/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Numerous studies have shown that gluten aggregation properties directly affect the processing quality of wheat, however, the genetic basis of gluten aggregation properties were rarely reported. RESULTS To explore the genetic basis of gluten aggregation properties in wheat, an association population consisted with 207 wheat genotypes were constructed for evaluating nine parameters of aggregation properties on GlutoPeak across three-year planting seasons. A total of 940 significant SNPs were detected for 9 GlutoPeak parameters through genome-wide association analysis (GWAS). Finally, these SNPs were integrated to 68 non-redundant QTL distributed on 20 chromosomes and 54 QTL was assigned as pleiotropic loci which accounting for multiple parameters of gluten aggregation property. Furthermore, the peak SNPs representing 54 QTL domonstrated additive effect on all the traits. There was a significant positive correlation between the number of favorable alleles and the phenotypic values of each parameter. Peak SNPs of two novel QTL, q3AL.2 and q4DL, which contributing to both PMT (peak maximum time) and A3 (area from the first minimum to torque 15 s before the maximum torque) parameters, were selected for KASP (Kompetitive Allele Specific PCR) markers development and the KASP markers can be used for effectively evaluating the quality of gluten aggregation properties in the association population. CONCLUSION The rapid and efficient GlutoPeak method for gluten measurement can be used for early selection of wheat breeding. This study revealed the genetic loci related to GlutoPeak parameters in association population, which would be helpful to develop wheat elite lines with improved gluten aggregation through molecular marker-assisted breeding.
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Affiliation(s)
- Zhengqing Wu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Hongxia Qiu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Zhaoran Tian
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Congcong Liu
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
| | - Maomao Qin
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
| | - Wenxu Li
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
| | - Pan Yang
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
| | - Yao Wen
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Baoming Tian
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Fang Wei
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Zhengfu Zhou
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China.
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China.
- Shennong Laboratory, Zhengzhou, 450002, Henan, China.
| | - Zhensheng Lei
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China.
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China.
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou, 450002, China.
- Shennong Laboratory, Zhengzhou, 450002, Henan, China.
| | - Jinna Hou
- Henan Institute of Crop Molecular Breeding, Henan Academy of Agricultural Sciences, Postgraduate T & R Base of Zhengzhou University, Zhengzhou, 450002, China.
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China.
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Picchi V, Calzone A, Gobbi S, Paccani S, Lo Scalzo R, Marti A, Faoro F. Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina. PLANTS 2022; 11:plants11152021. [PMID: 35956498 PMCID: PMC9370655 DOI: 10.3390/plants11152021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/23/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022]
Abstract
In our previous work, durum wheat cv. Fabulis was grown over two consecutive seasons (2016–2017 and 2017–2018) in an experimental field in the north of Italy. With the aim of mitigating oxidative stress, plants were subjected to four treatments (deionized water, CHT 0.05 mg/mL, CHT-NPs, and CHT-NPs-NAC) three times during the experiment. Chitosan nanoparticles (CHT-NPs) reduced symptom severity on wheat leaves and positively influenced the final grain yield. The present work aimed at investigating whether CHT treatments and particularly N-acetyl cysteine (NAC)-loaded or -unloaded CHT-NPs, while triggering plant defense mechanisms, might also vary the nutritional and technological quality of grains. For this purpose, the grains harvested from the previous experiment were analyzed for their content in phytochemicals and for their technological properties. The results showed that CHT increased the polyphenol and tocopherol content and the reducing capacity of bran and semolina, even if the positive effect of the nano-formulation remained still unclear and slightly varied between the two years of cultivation. The positive effect against oxidative stress induced by the chitosan treatments was more evident in the preservation of both the starch pasting properties and gluten aggregation capacity, indicating that the overall technological quality of semolina was maintained. Our data confirm the role of chitosan as an elicitor of the antioxidant defense system in wheat also at the grain level.
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Affiliation(s)
- Valentina Picchi
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
- Correspondence: (V.P.); (F.F.)
| | - Antonella Calzone
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
| | - Serena Gobbi
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (S.G.); (A.M.)
| | - Sara Paccani
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (S.G.); (A.M.)
| | - Roberto Lo Scalzo
- CREA Research Centre for Engineering and Agro-Food Processing, via G. Venezian 26, 20133 Milano, Italy; (A.C.); (S.P.); (R.L.S.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy; (S.G.); (A.M.)
| | - Franco Faoro
- Department of Agricultural and Environmental Sciences, Università Degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy
- Correspondence: (V.P.); (F.F.)
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Assessing the Rheological Properties of Durum Wheat Semolina: A Review. Foods 2021; 10:foods10122947. [PMID: 34945496 PMCID: PMC8701053 DOI: 10.3390/foods10122947] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/20/2021] [Accepted: 11/25/2021] [Indexed: 11/17/2022] Open
Abstract
Empiric rheology is considered a useful tool for assessing the technological quality of wheat. Over the decades, several tests have been adapted from common to durum wheat, and new approaches have been proposed to meet the needs of the players of the durum wheat value chain. Breeders are looking for reliable methods to test the functional quality of wheat lines at early stages, where there are limited amounts of sample; millers need fast and reliable methods for checking wheat quality right at the point of the receiving station; and pasta-makers are looking for suitable methods to predict end product quality. This review provides an overview of the strengths and weaknesses of the rheological tests currently used to evaluate the quality of durum wheat semolina, with the emphasis on Europe. Moreover, the relationships among the parameters obtained from different rheological approaches are extrapolated from the literature and integrated with the data obtained from 74 samples of durum wheat semolina. Although numerous efforts have been made to propose rapid and reliable tests for semolina characterization, the ideal test has yet to be proposed, indicating that researchers and pasta companies need to focus on perfecting the way to assess the quality of durum wheat and pasta.
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