Proteine della cariosside di frumento: dai selvatici ai coltivati per il miglioramento qualitativo delle semole e delle farine

Wheat kernel proteins, gliadins and glutenins, are mainly responsible far the technological properties of dough made /rom semolina and/or jlour of durum andlor bread wheat. The support of new technologies biochemical, molecular and "omics" constantly update the knowledge about these classes of proteins encoded by genes at Gli-i, Gli-2, Glu-1, Glu-3 foci, permitting to identify new sources of genetic variability in hexaploid and tetraploid wheats, wild and cultivated, and allelic variants at these foci useful far the improvement of wheat dough. Nove! alle/es detected, through crosses and back-crosses, have been introduced into wheat cultivars knownfor their good qualitative properties and after proper selection of progeny isogenic lines in common and durum wheat have been produced. These lines highlight the importance of manipulation of the kernel protein composition to improve the quality of wheat semolina andlor jlour.