Influence of High Molecular Weight Glutenins on Viscoelastic Properties of Intact Wheat Kernel and Relation to Functional Properties of Wheat Dough

Abstract

High and low molecular weight glutenin subunits (HMW‐GS and LMW‐GS, respectively) are the main factors determining the viscoelastic properties of wheat dough. The mechanical and viscoelastic properties of 29 samples of wheat kernels differing in HMW‐GS were evaluated with load‐compression tests. Samples were grouped by genotypes differing in HMW‐GS composition (allelic variants: Glu‐A1: null, 1, 2*; Glu‐B1: 7, 7+8, 7+9, 13+16, and 17+18; Glu‐D1: 5+10, 2+12). Groups representing Glu‐A1 1 and 2*; Glu‐B1 7, 7+9 and 17+18; and Glu‐D1 5+10 generally possessed hard grain and showed the largest kernel elasticity values, while those representing subunits Glu‐A1 null; Glu‐B1 7+8; and Glu‐D1 2+12 had soft kernels and showed lower elastic work values. Genotypes possessing HMW‐GS 1, 17+18 and 5+10 gave large SDS‐sedimentation values and better dough viscoelastic properties than those with allelels: null, 7+8, and 2+12. Kernel hardness showed significant correlation with the dough‐strength‐related parameters: SDS‐sedimentation; dough mixing time; and the alveographic parameters, W and P. There was a negative correlation between kernel plastic work and dough mixing time and the dough tenacity/extensibility parameters, P/L. The significant relationship between sedimentation tests and kernel elastic work seems to indicate that elastic work is related to genotype (protein composition). The general tendency was that higher values in kernel elastic work and size corresponded to better dough rheological quality. Mechanical properties of the kernel were significantly related to the elastic behavior measured in a single wheat kernel. The use of the compression test on individual kernels is easy, rapid and nondestructive and therefore seems to show potential use as a rapid tool in breeding to improve wheat quality.

Viscoelastic characterization of glutenins in wheat kernels measured by creep tests

“…The general tendency of the relationship between Glu-D1 HMW-GS composition, and dough rheological and breadmaking quality, as reported by several authors (Branlard and Dardevet, 1985;Figueroa et al, 2009Figueroa et al, , 2011bLuo et al, 2001;Payne et al, 1987;Tohver, 2007) was consistent with our data.…”

“…This value is in the same range reported by other authors for stress relaxation tests on intact wheat kernels (Ponce-García et al, 2008;Figueroa et al, 2009). The retarded modulus of elasticity (E 1 and E 2 ) increased their values by about 5 Â 10 3 MPa.…”

“…Studies of the ratio of elastic work/plastic work in LMW ) reported correlation only with kernel mechanical parameters and lack of correlation with quality parameters. However, Figueroa et al (2009) indicated that elastic work/plastic work in HMW-GS was correlated with both quality and some rheological Table 2 Relationship between creep coefficients and quality parameters using SDS-sedimentation and rheological properties a,b . À0.63 *** À0.55 *** À0.18 * À0.51 *** À0.54 *** À0.21 ** À0.49 *** À0.27 ** 0.72 *** 0.45 *** 0.55 *** e f À0.66 *** À0.71 *** À0.24 ** À0.64 *** À0.70 *** À0.26 *** À0.61 *** À0.34 *** 0.77 *** 0.69 *** 0.79 *** and D 2 = retarded compliances (1/MPa), at k 1 and k 2 = first and second retardation time (s), respectively; D 0 = instantaneous compliance (1/MPa).…”

Allelic diversity of HMW and LMW glutenins in Indian wheats and their relationship with sedimentation volume and mixograph parameters

“…Among Glu-B1 and Glu-D1 alleles, Glu-B1i and Glu-D1d showed strongest effects and negated the influence of alleles encoded at Glu-3 loci. Glu-A1b showed stronger effect on sedimentation volume and mixograph parameters as compared to Glu-A1a and c. Luo et al (2001) also reported stronger relationship of Glu-A1b allele, however, He et al (2005), Liu et al (2005), Figueroa et al (2009) and Tabiki et al (2006) suggested the stronger role of Glu-A1a in quality parameters. Surprisingly, there was no significant effect of Glu-B1 and Glu-D1 loci on mixograph mixing time, but variation at Glu-A1 significantly influenced mixing time.…”

Collaborative Analysis of Wheat Endosperm Compressive Material Properties

“…Wheat (Triticum spp. The primary limitation of these methods relates to the complex geometry of the wheat kernel itself (Shpolyanskaya 1952;Kozma and Cunningham 1962;Shelef and Mohsenin 1967;Arnold and Roberts 1969;Multon et al 1981;Al Saleh and Gallant 1985;Glenn and Johnston 1992;Dobraszczyk 1994;Kang et al 1995;Ponce-García et al 2008;Elbatawi 2009;Figueroa et al 2009). durum) (Morris 2002;Bhave and Morris 2008).…”