engleski

Wheat proteins as Fusarium tolerance indicators

Six wheat genotypes (Triticum aestivum L.) resistance (R) and susceptible (S) to Fusarium head blight were studied at the Agricultural Institute Osijek during 2015/2016 vegetation season under control and artificial Fusarium infection. The percentage of diseased heads as general Fusarium resistance was calculated after assessing a random sample of 30 heads on 26 days after inoculation. The amount of gliadins (GLI), glutenins (GLU) and their components were measured in whole grains by RP-HPLC. GLI and GLU have a very important role in defining dough viscoelastic properties. Golubica as S cultivar had the highest percentage of diseased heads (55%) in contrast to Vulkan as R cultivar (8%). S cultivar Golubica had the largest increase of GLI (13.31%) and the largest decrease of GLU (20.60%) and high-molecular-weight glutenin subunits (HWW) (27.4%) in contrast to R cultivar Kraljica whose GLI increase was 5.74%, GLU decrease 16.43% and HMW decrease 11.28%. S cultivar Sana showed significantly smaller changes in GLI (9.54%), GLU (12.9%) and HMW (7.53%) compared with other S cultivars, while R cultivar Vulkan is the only one with GLI decreasing (15.74%) and GLU and HMW increasing (11.25 and 11.66%, respectively) under artificial infection. In conclusion, a higher level of Fusarium infection had a considerable negative effect on GLI/GLU balance in whole wheat grains.

wheat, cultivars, Fusarium, gluten proteins, HPLC

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