engleski

CHARACTERIZATION OF BREAD WHEAT CULTIVARS BY SEED STORAGE PROTEINS

Gluten proteins are the major storage protein fraction in the wheat grain. Protein content and composition are of particular interest because the gluten proteins play a major role in determining the grain processing quality. When flour is mixed with water, the gluten proteins swells and form a continuous elastic network which confers viscosity and elasticity to the dough, enabling the production of yeast leavened products. Sixteen Croatian and sixteen Serbian winter wheat cultivars differing in processing quality were analyzed and compared. Samples were collected at the experimental fields of the Agricultural Institute Osijek and Institute of the Field and Vegetable Crops Novi Sad in 2009. The gluten proteins have been examined by RP-HPLC and SDS-PAGE. The proportion of albumins and gliadins in total extractible proteins were range from 10.14 to 23.44%, while the proportion of total gliadins and glutenins varied between 42.19 and 58.91% and 28.23 and 38.46%, respectively. Regarding the high-molecular-weight-glutenin subunits (HMW-GS), their proportion varied between 5.49 and 12.89%. Observing the HMW-GS composition, the dominant subunits at the Glu-A1 locus were N and 2*, at the Glu-B1 locus 7+8 and 7+9, while at the Glu-D1 locus the subunits 5+10 were the most frequent. The results showed the significant differences between two cultivars group in the proportions of total albumin and globulins, total glutenins and gliadins as well as in γ-gliadins and low-molecular-weight-glutenin subunits (LMW-GS).

wheat cultivars, flour, gluten proteins

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