Periodicum biologorum, Vol. 110 No. 3, 2008.
Original scientific paper
Quality of wheat cultivars created at the Agricultural Institute Osijek in relation to high molecular weight glutenin subunits (HMW – GS) composition
DANIELA HORVAT
orcid.org/0000-0002-2619-3344
; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
GEORG DREZNER
; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
GORDANA ŠIMIĆ
; Agricultural Institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia
ANTO MIJIĆ
DAMIR MAGDIĆ
; Faculty of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia
Abstract
Abstract
Background and Purpose: The objective of this study was to estimate the effect of high molecularweight glutenin subunits(HMW-GS) composition of the Glu-1 loci on the quality of winter wheat cultivars created at the Agricultural Institute Osijek.
Materials and Methods: Ten winter wheat cultivars were grown in 4 different locations during two years in a randomized complete block (RCB) experimental design with three repetitions at each location. Samples were collected and subjected to quality analysis and determination of HMW-GS composition by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE).
Results: Considering theHMW-GS composition, the most frequent subunit at the Glu-A1 locus was N, at the Glu-B1 locus 7+9 and at the Glu-D1 locus 2+12. The analyzed cultivar Demetra, with subunits 5+10 at the Glu-D1 locus, has shown the best bread-making quality. Among cultivars with subunits 2+12 at the Glu-D1 locus, the cultivars with subunits 7+8 at the Glu-B1 locus have shown on average better characteristics of gluten strength with regard to higher values of Gluten Index and resistance to exstensibility ratio (R/Ext). The results of the linear correlation between quality parameters and HMW-GS composition, expressed as the Glu-1 score, have shown the most significant (P<0.05) influence ofHMW- -GS on Gluten Index r=0.42), dough energy (r=0.48) and dough maximum resistance (r=0.47).
Conclusions: These results indicated that the presence of HMW-GS 5+10 and 7+8 contributes to higher bread-making quality of analyzed cultivars. TheHMW-GS composition has predictive value in quality analysis, therefore, the composition ofHMW-GS at the Glu-1 loci has to be taken into consideration when parents for a bread wheat breeding programme are chosen.
Keywords
wheat; quality; HMW-GS composition; Glu-1 score; correlation
Hrčak ID:
32580
URI
Publication date:
31.10.2008.
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