Protein and Starch Properties of Some Tetraploid Wheats

Sissons, Mike; Batey, I. L.

doi:10.1094/cchem.2003.80.4.468

Cited by 41 publications

(30 citation statements)

References 28 publications

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“…20 The UPP in this sample set was related to GI but there were exceptions and the sample set is small. Other studies have found good correlations between gluten strength in durum wheat and UPP 21,22 In hexaploid wheats the MWD and dough strength also depend upon the ratio of HMW to LMW glutenin. 19 An increase in the HMW/LMW ratio would shift the MWD to higher values and tend to increase gluten strength.…”

Section: Resultsmentioning

confidence: 82%

Relationship between glutenin subunit composition and gluten strength measurements in durum wheat

et al. 2005

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Durum breeders use a range of techniques in the development of new cultivars. An important selection criterion is the rheological properties of semolina dough and durum wheat breeders use this criterion in the development of new cultivars using a range of techniques. Because of the need to process large numbers of genotypes encountered in breeding programs, methods that are inexpensive, rapid, require small amounts of sample and that correlate with semolina quality are desirable. Using breeding material, this study investigated the relationship between the glutenin subunit composition and two traditional tests of gluten strength, gluten index (GI) and mixograph. Two sample sets of durum wheat breeding lines and cultivars, one grown in Canada (n = 229) and the other grown in Australia (n = 139) were analysed for GI, mixograph and both high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits by SDS-PAGE. Nine different HMW and 14 different LMW allelic combinations were found. In the Canadian set, the most frequent LMW alleles were aaa, bba, caa and cfa while in the Australian set, caa was predominant. For the HMW subunits, the most common allelic groups were Glu-A1c/Glu-B1d (null, 6 + 8) and Glu-A1c/Glu-B1b (null, 7 + 8) with fewer numbers of Glu-A1c/GluB1e (null, 20) in both sample sets. LMW subunits were more important contributors to gluten strength than HMW subunits with the rank for higher GI according to the LMW allele (Canadian set) being caa = aaa > bba and aaa > cfa while HMW subunits 6 + 8 = 7 + 8 > 20. Similarly, using the mixograph, strength ranking for the LMW alleles was aaa > cfa = bba and HMW subunit 20 gave poorer rheological properties. For some samples with a good LMW allelic group a low GI was observed and vice versa. Further characterisation of the protein composition in these samples showed the GI results could be explained by polymeric/monomeric (P/M), glutenin/gliadin (Glu/Gli) and HMW/LMW ratios or the proportion of unextractable polymeric protein.

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Section: Resultsmentioning

confidence: 82%

Relationship between glutenin subunit composition and gluten strength measurements in durum wheat

et al. 2005

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“…GSL showed highly significant negative correlation with protein content. Presence of higher protein content might have resulted in lower swelling of starch granules in flour that prevent the excessive leaching of their content during cooking (Sissons & Batey, 2003). PDW291 showed good cooking quality may be due to presence of 13 + 16 subunits.…”

Section: Noodles Characteristicsmentioning

confidence: 99%

Relationship of various flour properties with noodle making characteristics among durum wheat varieties

et al. 2015

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“…Sisson and Bately (2003) demonstrated that the swelling of the granules is related to a greater tendency for the granules to leach their contents into the surrounding liquid during cooking of pasta. Indeed, sample B absorbed the greatest amount of water and exhibited the highest stickiness and bulkiness after cooking (Table 1), consistent with a high swelling capacity (water absorption) of starch in this pasta.…”

Section: Starch Propertiesmentioning

confidence: 99%