Poljoprivreda (Jun 2006)
THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATION
Abstract
High-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfat-polyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phase- high performance liquid chromatography (RP-HPLC). Considering HMW-GS composition, the most frequent subunits at Glu-A1 locus were N, at Glu-B1 locus 7+9 and at Glu-D1 locus 2+12. The cultivars with the GS 5+10 at Glu-D1 locus have shown better technological characteristics in contrast to cultivars with the GS 2+12. The cultivars Žitarka, Srpanjka, Barbara, Klara and Golubica in spite of presence HMW-GS 2+12 have shown very good and good technological properties because they had optimal proportions (>10%) of total HMW-GS. The results of the linear correlation analysis between quality parameters and HMW-GS composition have shown significant (P<0.05) positive influence of HMW-GS (Glu-1 score) on sedimentation value (r=0.55), Gluten Index (r=0.72), dough energy (r=0.61), maximum resistance (r=0.64) and resistance to extensibility ratio (r=0.58). The influence of HMW GS proportions on technological parameters, compared to HMW-GS composition, was more pronounced on protein content (r=0.82), dough development time (r=0.70), degree of softening (r=-0.90), dough energy (r=0.74) and loaf volume (r=0.65).
