Abstract
Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Anderson, O.D., Bekes, F., D’Ovidio, R. 2011. Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay. J. Cereal Sci. 54:280–287.
Balla, K., Rakszegi, M., Li, Z., Bekes, F., Bencze, S., Veisz, O. 2011. Quality of winter wheat in relation to heat and drought shock after anthesis. Czech J. Food Sci. 29:117–128.
Dencić, S., Obreht, D., Kobiljski, B., Štatkić, S., Bede, B. 2008. Genetic determination of breadmaking quality in wheat. In: Proc. of 43rd Croatian and 3rd International Symposium on Agriculture, February 18–21, 2008, Opatija, Croatia, pp. 278–281.
Dupont, F.M., Altenbach, S.B. 2003. Molecular and biochemical impacts of environmental factors on wheat grain development and protein synthesis. J. Cereal Sci. 38:133–146.
Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., Delcour, J. A. 2005. Wheat flour constituents: How they impact bread quality, and how to impact their functionality. Trends Food Sci. Tech. 16:12–30.
Horvat, D., Jurković, Z., Drezner, G., Šimić, G., Novoselović, D., Dvojković, K. 2006. Influence of gluten proteins on technological properties of croatian wheat cultivars. Cereal Res. Commun. 34:1177–1184.
Horvat, D., Kurtanjek, Z., Drezner, G., Simic, G., Magdic, D. 2009. Effect of HMM glutenin subunits on wheat quality attributes. Food Tech. Biotechnol. 47:253–259.
Johansson, E., Prieto-Linde, M.L., Svensson, G. 2004. Influence of nitrogen application rate and timing on grain protein composition and gluten strength in Swedish wheat. J. Plant Nutr. Soil Sci. 167:345–350.
Kurtanjek, Z., Horvat, D., Magdić, D., Drezner, G. 2008. Factor analysis and modelling for rapid quality assessment of Croatian Wheat cultivars with different gluten characteristics. Food Tech. Biotechnol. 46:270–277.
Lasztity, R. 2003. Prediction of wheat quality-succes and doubts. Periodica politechnica. Ser. Chem. Eng. 46:39–49.
Payne, P.I., Lawrence, G.J. 1983. Catalogue of allels for the complex gene loci, Glu-A1, GluB1 and Glu-D1 which code for high-molecular weight subunits of gluten in hexaploid wheat. Cereal Res. Commun. 11:29–35.
Payne, P.I., Nightingale, M.A., Krattiger, A.F., Holt, L.M. 1987. The relationship between HMW glutenin subunit composition and the bread making quality of British-grown wheat varieties. J. Sci. and Food Agricult. 40:51–65.
Pena, E., Bernardo, A., Soler, C., Jouve, N. 2005. Relationship between common wheat (Tritucum aestivum L.) gluten proteins and dough rheological properties — Gluten proteins and rheological properties in wheat. Euphytica 143:169–177.
Qury, F.X, Chiron, H., Faye, A., Gardet, O., Giraud, A., Heumez, E., Rolland, B., Rousset, M., Trottet, M., Charmet, G., Branlard, G. 2010. The prediction of bread wheat quality: Joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits. Euphytica 171:87–109.
Shewry, P.R., Tatham, A.S., Halford, N.G. 2001. Nutritional control of storage protein synthesis in developing grain of wheat and barley. Plant Growth Regulat. 34:105–111.
Tang, J.W., Liu, J.J., Zhang, P.P., Zhang, Y., Xiao, Y.G., Qu, Y.Y., Zhang, Y., He, Z.H. 2008. Effects of gluten protein fractions on dough property and products quality in common wheat. Scientia Agricultura Sinica 41:2937–2946.
Tohver, M. 2007. High molecular weight (HMW) glutenin subunit composition of Nordic and Middle European wheats. Genet. Resources and Crop Evol. 54:67–81.
Torbica, A., Antov, M., Mastilovic, J., Knezevic, D. 2007. The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.). Food Res. Int. 40:1038–1045.
Torbica, A., Zivancev, D., Hadnaðev, M., Mastilovih, J. 2010. Influence of heat stress on wheat grain quality. In: Proc. 45th Croatian and 5th International Symposium on Agriculture, February 15–19, 2010, Opatija, Croatia, pp. 940–944.
Triboi, E., Martre, P., Triboi-Blondel, A.M. 2003. Environmentally-induced changes of protein composition for developing grains of wheat are related to changes in total protein content. J. Exp. Bot. 54:1731–1742.
Tsenov, N., Atanasova, D., Todorov, I., Ivanova, I., Stoeva, I. 2009. Allelic diversity in bulgarian winter wheat varieties based on polymorphism of glutenin subunit composition. Cereal Res. Commun. 37:551–558.
Wieser, H. 2007. Chemistry of gluten proteins. Food Microbiology 24:115–119.
Wieser, H., Kieffer, R. 2001. Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale. J. Cereal Sci. 34:19–27.
Wieser, H., Antes, S., Selmeier, W. 1998. Quantitative determination of gluten protein types in wheat flour by reverse-phase high-performance liquid chromatography. Cereal Chem. 75:644–650.
Author information
Authors and Affiliations
Corresponding author
Additional information
Communicated by F. Békés
Rights and permissions
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
About this article
Cite this article
Horvat, D., Ðukić, N., Magdić, D. et al. Characterization of Bread Wheat Cultivars (Triticum aestivum L.) by Glutenin Proteins. CEREAL RESEARCH COMMUNICATIONS 41, 133–140 (2013). https://doi.org/10.1556/CRC.2012.0021
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1556/CRC.2012.0021