Quality of durum wheat is of importance for pasta production. Our aim was to evaluate the quality of released durum wheat at Ethiopia by the use of pheno-quality traits as well as composition and amount and size distribution of proteins; these attributes were also compared with the same ones for Spanish released wheat grown in the same environment. Large variation was obtained among the released durum wheat for all parameters investigated. The evaluation of protein parameters indicated the varieties Klinto, LD-357, Tob-66 and Ude to have suitable protein composition for pasta production, while Tob-66 showed high protein concentration and Tob-66, LD-357 and Yerer showed high gluten strength. The most promising Ethiopian variety for pasta production as to the results from the present study was Tob-66. Also, LD-357 showed promising protein characteristics, although the kernels were white, which is not desired for pasta production. Some of the evaluated varieties might be of interest for production of local leavened bread although the quality is not good enough for pasta production.
Bechere, E., Peña, R.J., Mitiku, D. 2002. Gluten composition, quality characteristics, and agronomic attributes of durum wheat cultivars released in Ethiopia. Afric. Crop Sci. J. 10:173–182.
Boggini, C., Pogna, N.E. 1989. The bread making quality and storage protein composition of Italian durum wheat. J. Cereal Sci. 9:131–138.
Branlard, G., Dardevet, M., Amiour, N., Igrejas, G. 2003. Allelic diversity of HMW and LMW glutenin subunits and omega gliadins in French bread wheat (Triticum aestivum L.). Genet. Resou. Crop Evol. 50:669–679.
Bruneel, C., Pareyt, B., Brijs, K., Delcour, J.A. 2010. The impact of the protein network on the pasting and cooking properties of dry pasta products. Food Chem. 120:371–378.
Carrillo, J.M., Martinez, M.C., Moita, C., Brites, M.T., Nieto Taladriz, M.T., Vazquez, J.F. 2000. Relationship between endosperm proteins and quality in durum wheat (Triticum turgidum L. var. durum). Options Mediterranees 40:463–467.
Carrillo, J.M., Vazquez, J.F., Orellana, J. 1990. Relationship between gluten strength and glutenin proteins in durum wheat cultivars. Plant Breed. 104:325–333.
Ciaffi, M., Tozzi, L., Lafiandra, D. 1996. Relationship between flour protein compositions determined by size-exclusion high-performance liquid chromatography and dough rheological parameters. Cereal Chem. 73:346–351.
El Haddad, L., Aussenac, T., Fabre, J.L., Sarrafi, A. 1995. Relationships between polymeric glutenin and the quality characteristics for seven common wheats (Triticum aestivum) grown in the field and greenhouse. Cereal Chem. 72:598–601.
Finney, K.F., Barmore, M.A. 1948. Loaf volume and protein content of hard winter and spring wheats. Cereal Chem. 25:291–312.
Fu, B.X., Sapirstein, H.D. 1996. Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour. Cereal Chem. 73:143–152.
Gulia, N., Khatkar, B.S. 2015. Quantitative and qualitative assessment of wheat gluten proteins and their contribution to instant noodle quality. Int. J. Food Properties 18:1648–1663.
Gupta, R.B., Khan, K., Macritchie, F. 1993. Biochemical basis of flour properties in bread wheats. I. Effects of variation in quantity and size distribution of polymeric protein. J. Cereal Sci. 18:23–41.
Gupta, R.B., Macritchie, F. 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of common wheats. II. Biochemical basis of the allelic effects on dough properties. J. Cereal Sci. 19:19–29.
Gupta, R.B., Popineau, Y., Lefebvre, J., Cornec, M., Lawrence, G.J., MacRitchie, F. 1995. Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low Mr or high Mr glutenin subunits. J. Cereal Sci. 21:103–116.
Gupta, R.B., Masci, S., Lafiandra, D., Bariana, H.S., MacRitchie, F. 1996. Accumulation of protein subunits and their polymers in developing grains of hexaploid wheats. J. Exp. Bot. 47:1377–1385.
Hailu, F., Johansson, E., Merker, A., Belay, G., Harjit-Singh, Zeleke, H. 2006. Composition of and variation in high- and low molecular weight glutenin subunits, and omega gliadins in Ethiopian tetraploid wheat germ-plasm. Plant Genetic Resour. 4:134–143.
Hailu, F., Johansson, E., Merker, A. 2010. Patterns of phenotypic diversity for phonologic and qualitative traits in Ethiopian tetraploid wheat germplasm. Genet. Res. Crop Evol. 57:781–790.
Hussain, A., Larsson, H., Kuktaite, R., Prieto-Linde, M.L., Johansson, E. 2012. Towards the understanding of bread-making quality in organically grown wheat: dough mixing behavior, protein polymerization and structural properties. J. Cereal Sci. 56:659–666.
Jenner, C.F., Rathjen, A.J. 1972. Limitations to the accumulation of starch in the developing wheat grain. Ann. Bot. 36:743–754.
Johansson, E., Henriksson, P., Svensson, G., Hennen, W.K. 1993. Detection, chromosomal location and evaluation of the functional value of a novel high Mr glutenin subunit found in Swedish wheats. J. Cereal Sci. 17:237–245.
Johansson, E., Svensson, G. 1995. Contribution of the high-molecular-weight subunit 21* to bread making quality of Swedish wheats. Cereal Chem. 72:287–290.
Johansson, E., Kuktaite, R., Andersson, A., Prieto-Linde, M.L. 2005. Protein polymer built-up during wheat development: influences of temperature and nitrogen timing. J. Sci. Food Agric. 85:473–479.
Johansson, E., Prieto-Linde, M.L., Gissen, C. 2008. Influences of weather, cultivar and fertiliser rate on grain protein polymer accumulation in field-grown winter wheat, and relations to grain water content and falling number. J. Sci. Food Agric. 88:2011–2018.
Johansson, E., Malik, A.H., Hussain, A., Rasheed, F., Newson, W.R., Plivelic, T., Hedenqvist, M.S., Gällstedt, M., Kuktaite, R. 2013. Wheat gluten polymer structures: The impact of genotype, environment and processing on their functionality in various applications. Cereal Chem. 90:367–376.
Labuschagne, M.T., Aucamp, U. 2003. The use of size exclusion high performance liquid chromatography (SE-HPLC) for wheat quality prediction in South Africa. South African J. Plant Soil 21:8–12.
Labuschagne, M.T., Koen, E., Dessalegn, T. 2004. Use of size-exclusion high-performance liquid chromatography for wheat quality prediction in Ethiopia. Cereal Chem. 81:533–537.
Liu, C.Y., Shepherd, K.W., Rathjen, A.J. 1996. Improvement of durum wheat pasta making and bread making qualities. Cereal Chem. 73:155–166.
Malik, A.H., Prieto-Linde, M.L., Kuktaite, R., Andersson, A., Johansson, E. 2011. Individual and interactive effects of genetic background and environmental conditions on amount and size distribution of polymeric proteins in wheat grain. Czech J. Genet. Plant Breed. 47:5186–5189.
Malik, A.H., Kuktaite, R., Johansson, E. 2013. Combined effect of genetic and environmental factors on the accumulation of proteins in the wheat grain and their relationship to bread-making quality. J. Cereal Sci. 57:170–174.
Martinez, M.C., Ruiz, M., Carrillo, J.M. 2004. New B low Mr glutenin subunit alleles at the Glu-A3, Glu-B2 and Glu B3 loci and their relationship with gluten strength in durum wheat. J. Cereal Sci. 40:101–107.
Marchylo, B.A., Kruger, J.E., Hatcher, D.W. 1989. Quantitative reversed phase high-performance liquid chromatographic analysis of wheat storage proteins as a potential quality prediction tool. J. Cereal Sci. 9:113–130.
Nieto-Taladriz, M.T., Ruiz, M., Martinez, M.C., Vazquez, J.F., Carrillo, J.M. 1997. Variation and classification of B low-molecular weight glutenin subunit alleles in durum wheat. Theor. Appl. Genet. 95:1115–1160.
Payne, P.I., Lawrence, G.J. 1983. Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1 and Glu-D1, which code for the high-molecular-weight subunit of glutenin in hexaploid wheat. Cereal Res. Commun. 11:29–35.
Payne, P.I., Jackson, E.A., Holt, L.M. 1984. The association between γ-gliadin 45 and gluten strength in durum wheat varieties: a direct causal effect or the result of genetic link-age. J. Cereal Sci. 2:73–81.
Peña, R.J., Trethowan, R.M., Pfeiffer, W.H., van Ginkel, M. 2002. Quality (end-use) improvement in wheat, compositional, genetic, and environmental factors. In: Basra, A.S., Randhawa, L.S. (eds), Quality Improvement in Field Crops. Food Product Press. New York, USA. pp. 1–37.
Pogna, N.E., Autran, J.C., Mellini, F., Lafiandra, D., Feillet, P. 1990. Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: genetics and relationship to gluten strength. J. Cereal Sci. 11:15–34.
Rharrabti, Y., Villegas, D., Royo, C., Martos-Nũñez, V., García del Moral, L.F. 2003. Durum wheat quality in Mediterranean environments II. Influence of climatic variables and relationships between quality parameters. Field Crops Res. 80:133–140.
Ruiz, M., Carrillo, J.M. 1995. Relationships between different prolamin proteins and some quality parameters in durum wheat. Plant Breeding 114:40–44.
SAS 2004. SAS/STAT TM Users guide. SAS Institute Inc., Cary, NC, USA.
Sissons, M.J., Ames, N.P., Hare, R.A., Clarke, J.M. 2005. Relationship between glutenin subunit composition and gluten strength measurements in durum wheat. J. Sci. Food Agric. 85:2445–2452.
Wieser, H., Antes, S., Seilmeier, W. 1998. Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography. Cereal Chem. 75:644–650.
Communicated by F. Békés
Electronic supplementary material
About this article
Cite this article
Hailu, F., Labuschagne, M., Van Biljon, A. et al. Quality Assessment with HPLC in Released Varieties of Tetraploid (Triticum durum Desf.) Wheat from Ethiopia and Spain. CEREAL RESEARCH COMMUNICATIONS 44, 617–627 (2016). https://doi.org/10.1556/0806.44.2016.040
- durum wheat
- released varieties and RP-HPLC