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.

目前的工作有一个双重目标：评估硬粒小麦从地方品种向现代基因型的进化是否会影响育种程序的功能，从而影响蛋白质和淀粉组分以及淀粉特性。从突尼斯硬质小麦地方品种，旧的和现代的系中分离的面粉和淀粉的成分，形态和凝胶特性均得到了充分表征。统计结果显示，研究组之间存在显着差异（p≤0.05）。蛋白质和淀粉组分评估显示，现代基因型的总淀粉和白蛋白含量最高，老基因型的直链淀粉和谷蛋白含量最高，而地方品种的蛋白质和麦醇溶蛋白含量最高。淀粉特性筛选可得出以下发现：无显着性（p> 0。05）在淀粉颗粒形态之间发现差异，在技术性能方面记录到显着（p≤0.05）差异，并且老基因型具有最高的淀粉凝胶硬度。总体而言，这些结果表明基因型对面粉和淀粉特性的影响比育种历史更重要。