engleski

Differences in gluten proteins content between some historical and modern wheat cultivars (Triticum aestivum L.)

It is well established that bread-making quality of wheat is mostly related to the gluten proteins composition and quantity and at the same time, some of these proteins are responsible for human health problems. The wheat gluten proteins are classified according to electrophoretic mobility into monomeric gliadins (GLI) (α-, γ- and ω-) and polymeric glutenins (GLU) (HMW-GS and LMW-GS). Six common wheat cultivars grown at the Agricultural Institute Osijek were subdivided into two groups (historical and modern ones, released before and after the late 60s) and evaluated during two consecutive years. On average, the similar protein and wet gluten content were found between historical and modern cultivars (14.3% vs. 14.2% and 27.0 % and 26.5%, respectively), while significant differences were found for gluten index (84 vs. 92) and sedimentation values (27 cm3 vs. 36 cm3) as good indicators of gluten strength. Considering gluten proteins a decrease in expression of α-GLI (27.1% vs. 28.8%) and γ-GLI (15.7% vs. 18.7%) as major trigger of coeliac disease was observed in modern cultivars, while ω-GLI with highly immunogenic potential (6.7% vs. 5.6%) was increased. The obtained better technological properties of modern cultivars were correlated with an increase of glutenins sub-fractions HMW-GS (10.6% vs 9.4%) and LMW-GS (22.9% vs. 19.1%) and consequently reducing the GLI/GLU ratio (1.48 vs 1.90).

wheat, cultivars, gluten proteins, RP-HPLC

nije evidentirano