engleski

Bread making quality and storage proteins of wheat cultivars grown at the Agricultural Institute Osijek

Bread making quality and wheat storage proteins of 12 winter wheat cultivars grown at the experimental field of the Agricultural Institute Osijek were studied. The protein content varied from 12.4 to 16.4%. Dough rheological parameters as indicators of gluten strength varied between weak to very strong. Allelic variations at Glu-1 loci analyzed by SDS-PAGE method showed that HMW subunits 2* at the Glu-A1 locus, 7+9 at the Glu-B1 locus and 5+10 at the Glu-D1 locus were dominant in analyzed cultivars. Regarding the quantitative results of storage proteins obtained by RP-HPLC method a specific differences among cultivars was noticed. Within the storage proteins, the _- gliadins (27.5%), LMW glutenins (34.0%) and _- gliadins (20.3%) were generally major components, while _- gliadins (3.7%), HMW glutenins (8.9%) and albumis and globulins (14.6%) were minor ones. Results of the linear correlation (p<0.05) showed that albumins and globulins were highly negatively correlated with P and WG, WA and bread VSPEC. Among the gliadins fractions, _- gliadins had the highest positive impact on P and WA, while DS was positively correlated with _- gliadins. Total gliadins and GLI/GLU ratio had the most negative influence on RMAX and R/EXT. Among the glutenin fractions, HMW subunits were positively correlated with P, DDT and negatively with DS, while LMW subunits did not show any significant influence on bread making parameters.

wheat cultivars; bread making quality; endosperm storage proteins

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