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Background  Durum wheat is considered not suitable for making many food products that bread wheat can. This limitation is largely due to: (i) lack of grain-hardness controlling genes ( Puroindoline a  and  b ) and consequently extremely-hard kernel; (ii) lack of high- and low-molecular-weight glutenin subunit loci ( Glu-D1  and  Glu-D3 ) that contribute to gluten strength. To improve food processing quality of durum wheat, we stacked transgenic  Pina  and HMW-glutenin subunit  1Ax1  in durum wheat and developed lines with medium-hard kernel texture.    Results  Here, we demonstrated that co-expression of  Pina  +  1Ax1  in durum wheat did not affect the milling performance that was enhanced by  Pina  expression. While stacking of  Pina  +  1Ax1  led to increased flour yield, finer flour particles and decreased starch damage compared to the control lines. Interestingly,  Pina  and  1Ax1  co-expression showed synergistic effects on the pasting attribute peak viscosity. Moreover,  Pina  and  1Ax1  co-expression suggests that PINA impacts gluten aggregation via interaction with gluten protein matrix.    Conclusions  The results herein may fill the gap of grain hardness between extremely-hard durum wheat and the soft kernel durum wheat, the latter of which has been developed recently. Our results may also serve as a proof of concept that stacking  Puroindolines  and other genes contributing to wheat end-use quality from the A and/or D genomes could improve the above-mentioned bottleneck traits of durum wheat and help to expand its culinary uses.    Electronic supplementary material  The online version of this article (10.1186/s12870-019-1734-x) contains supplementary material, which is available to authorized users.

bmc plant biology

Co-expression of high-molecular-weight glutenin subunit 1Ax1 and Puroindoline a (Pina) genes in transgenic durum wheat (Triticum turgidum ssp. durum) improves milling and pasting quality