High variation in the gluten composition and grain protein content among synthetic wheat lines.

ABSTRACT: Wheat wild relatives are important sources for the genetic enhancement of cultivated wheat. Here, we evaluated the gluten composition, grain protein content, and several quality-related gluten indices across 47 synthetic wheat lines or amphiploids resulted from the crosses between emmer wheat, durum wheat, T. timopheevii, Ae. crassa, Ae. ventricosa and Ae. tauschii. The grain protein content ranged from 15% to 23.5%, in 79% of the studied lines. Lines exhibiting high protein contents generally demonstrated normal gluten strength. This characteristic primarily resulted from the inclusion of emmer wheat, durum wheat, or T. timopheevii as one of the parental lines in their pedigree. About 18% of the lines, which mainly resulted from (T. durum × Ae. tauschii) × common wheat crosses demonstrate

SUBMITTER: Ebrahimzadegan R 

PROVIDER: S-EPMC12513617 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature