engleski

The HMW Glutenin Subunit Composition of OS Wheat Cultivars and their Relationship with Bread-Making Quality

High molecular weight (HMW) glutenin subunits are known as one of the most important components determining functional properties of wheat flour. The aim of this paper was to investigate HMW glutenin subunit composition of OS wheat cultivars and their contribution on bread making quality. HMW glutenin subunits of 15 OS wheat cultivars were determinate by sodium dodecyl sulfate (SDS) polyacrylamide gel electrophoresis and Ultroscan laser densitometer. The quality parameters of wheat: grain protein content, sedimentation value, wet gluten, gluten index, rheological properties of flour and loaf volume, was measured. In the investigated OS wheat cultivars the most frequently subunits in the locus Glu-A1 were N, in the locus Glu-B1 7+9 and in the locus Glu-D1 2+12. The quality scores of each subunits were summed to created a Glu-1 quality score that was ranged from 5 to 9 for OS wheat cultivars. The positive correlation between Glu-1 score and gluten index and some extensographic properties of dough of investigated wheat cultivars, were noticed.

OS wheat cultivars; electrophoresis; quality parameters; correlation

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