Cluster Analysis of Historical and Modern Hard Red Spring Wheat Cultivars Based on Parentage and HPLC Analysis of Gluten‐Forming Proteins

Abstract

Cereal Chem. 94(3):560-567Thirty hard red spring (HRS) wheat cultivars released between 1910 and 2013 were analyzed to determine how they cluster in terms of parentage and HPLC analysis of gliadins and unreduced proteins. Markers for reduced height genes were assessed to determine associations between semidwarfism and protein composition, as well as quality characteristics. In terms of parentage, the clusters formed were grouped according to release year and semidwarfism. Farinograph development time and stability showed significant (P £ 0.05) differences between clusters, indicating improvement of mixing characteristics over time. Flour ash content was significantly different (P £ 0.05) between clusters, indicating improved milling quality. The clusters based on the gliadin reverse-phase HPLC peak binary data did not group cultivars according to release year and the semidwarf characteristic. However, cultivars were grouped according to year in the absorbance area based dendrogram. The clusters based on absorbance area of size-exclusion HPLC showed significant (P £ 0.05) differences for release year, the semidwarf characteristic, and farinograph stability. Overall, the results indicate that the introduction of reduced height genes accompanied the improvements of dough mixing and breadmaking quality characteristics, without altering the composition of gliadin proteins over the last 100 years of HRS wheat breeding. † Corresponding

In vitro digestibility of proteins from historical and modern wheat cultivars

“…5 To maintain breadmaking quality even as total protein has declined, newer cultivars tend to have more functional protein, which generally means selecting for a predominance of polymeric high MW proteins. 19 In contrast, the low MW proteins, which have variable effects on functional properties of wheat flour, 20 have been mainly responsible for allergenic reactions, 21 which suggests that this fraction may have lower digestibility.…”

“…Subsequently, other peptides from the ⊍-gliadin and γ-gliadin fractions were also shown to be resistant to digestive enzymes. 23 Malalgoda et al 20 separated gliadin proteins using reverse-phase high-performance liquid chromatography (HPLC) in spring wheats with release years ranging from 1910 to 2013, and found significant differences in protein composition. Subsequently, they quantified immunogenic peptides in the ⊍-gliadin protein fraction and found no relationship to release year.…”

Historical vs. modern hard red spring wheat: Analysis of the chemical composition

“…Therefore, the no effect of the release year on the protein content in this work is because all samples were grown at the same environmental conditions. Malalgoda, Ohm et al () reported that gliadin protein composition did not undergo changes related to release year in wheat samples. However, there might have been quantitative changes in specific protein components that were associated with the breeding program efforts to improve wheat quality.…”

“…Additionally, De Santis et al () also found that modern durum wheat showed lower allergenicity than old durum wheat. However, it is important that the gluten indices and protein composition on both historical and modern wheat cultivars should be taken into account for the evaluation of the functional properties of the proteins present in the wheat cultivars (Malalgoda, Ohm et al, ).…”

“…The consumer's concerns are due to the claims, which assert that modern wheat has a part in causing health problems such as obesity, type 2 diabetes, and celiac disease (Aune, Norat, Romundstad, & Vatten, ; Brouns, van Buul, & Shewry, ; Giacco et al, ; Hajihashemi, Azadbakht, Hashemipor, Kelishadi, & Esmaillzadeh, ; Jones, ; Kasarda, ; Peña, Braun, & Mollins, ). However, there has not been strong evidence found which proves that wheat selection or breeding practices have caused changes in the chemical composition (Malalgoda, Ohm, Meinhardt, Chao, & Simsek, ; Malalgoda, Ohm, Meinhardt, & Simsek, ) and, consequently, the nutritional quality (Malalgoda, Meinhardt, & Simsek, ) of modern wheat compared to historical wheat cultivars (Malalgoda, Manthey, & Simsek, ; Malalgoda & Simsek, ).…”