The wheat flour represents a complex system whose quality is influenced by several factors such as genotype, growing conditions and the complex interaction of genetic and environmental factors. In recent years, wheat quality fluctuation has become a major issue for millers and bakers. Requirements of bakery industry for providing wheat flour of uniform quality impose the need for further investigation in direction of monitoring/improving wheat flour quality. Therefore, the objective of the present study was to evaluate wheat varieties, grown in different locations, by breadmaking potential and proteolytic activity in dependence of climate conditions. Wheat flour of four wheat varieties (Pobeda, Zvezdana, Gordana and Apache), from seven locations in Serbia characterized by different climatic conditions in two production years, were used in this study. The analyses included a determination of proteolytic activity and the rheological properties of dough. Rheological properties of wheat flour dough were determined by Gluten index and Brabender equipment (Farinograph, Extensograph and Amylograph). The studies ended with a trial baking and estimation of textural properties of obtained bread. Large variability for all attributes evaluated was observed, with wider ranges in quality parameters across varieties than among growing locations. Wheat flour samples from 2012 production year were characterized by inferior quality parameters. Proteolytic activity and bread specific volume values for 2012 production year were significantly lower compared to 2011. These results indicate that level of proteolytic activity was under optimum for obtaining bread with higher specific volume.
Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about the bread-making quality of wheat flour.A relatively new method that shows great potential for a fast, reliable and automatable analysis of protein purity, sizing and quantification is microfluidic or Lab-on-a-Chip (LoaC) capillary electrophoresis. This aim of this work was to explore the possibilities of implementation of LoaC method to analysis of protein samples isolated from a Serbian common wheat variety, emphasizing the steps that might bring uncertainties and affect reproducibility of obtained glutenin subunits quantitation results. A good resolution of protein bands in a molecular weight range of 14.0 to 220.0 kDa was achieved. The reproducibility of HMW-GS sizing and quantitation were good, with the average coefficient of variation values of 1.2 and 12.2%. The ratio of HMW-GS to low-molecular-weight glutenin subunits (LMW-GS) was about 20%. The investigation ruled out influences of the extract solution addition and the buffer addition steps of the applied method, as well as the individual chip influence on GS quantitation results. However, there was statistically significant difference between HMW-GS quantitation results of multi-step and one-step extraction procedures applied prior to glutenin subunits extraction step.
Data on protein fractions' proportion, obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia, were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions' compositions using univariate statistics (ANOVA followed by Duncan's test) in order to draw out information about interrelations between protein fractions proportion in wheat cultivars and their technological quality. Analysis based on the first four PCA factors (89.04% of variability) pointed out interdependencies between: 1) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high ω-gliadins, LMW glutenins and low α-gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, 2) high albumin and globulin content and high proportion of ω-gliadins in total protein and low extensigraph extensibility, 3) high share of high molecular weight glutenins (HMW-GS) in total proteins, high extensigraph resistance/extensibility ratio and 4) high γ-gliadins share in total protein and low extensigraph resistance/extensibility ratio.
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