Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End‐Use Quality

Abstract

Cereal Chem. 79(2):301-307Understanding the relationship between basic and applied rheological parameters and the contribution of wheat flour protein content and composition in defining these parameters requires information on the roles of individual flour protein components. The high molecular weight glutenin subunit (HMW-GS) proteins are major contributors to dough strength and stability. This study focused on eight homozygous wheat lines derived from the bread wheat cvs. Olympic and Gabo with systematic deletions at each of three HMW-GS encoding gene loci, Glu-A1, Glu-B1, and Glu-D1. Flour protein levels were adjusted to a constant 9% by adding starch. Functionality of the flours was characterized by small-scale methods (2-g mixograph, microextension tester). End-use quality was evaluated by 2-g microbaking and 10-g noodle-making procedures. In this sample set, the Glu-D1 HMW-GS (5+10) made a significantly larger contribution to dough properties than HMW-GS coded by Glu-B1 (17+18), while subunit 1 coded by Glu-A1 made the smallest contribution to functionality. These differences remained after removing variations in glutenin-to-gliadin ratio. Correlations showed that both basic rheological characteristics and protein size distributions of these flours were good predictors of several applied rheological and end-use quality tests.

Effect of the dough mixing process on the quality of wheat and buckwheat proteins

“…Gupta et al (1993) noted that not only the quantity of the glutenin network but also its size was important. Beasley et al (2002) concluded that variations in mixing time could be best explained by variations in acid-extractable polymeric protein.…”

Quantification of monomeric and polymeric wheat proteins and the relationship of protein fractions to wheat quality

“…3 To define wheat quality, both the qualitative and quantitative aspects of wheat proteins have to be addressed. Wheat protein quality depends on the presence or absence of specific high-molecular-weight glutenin subunits (HMW-GS), 4 low-molecular-weight glutenin subunits (LMW-GS) 5 and gliadins. 6,7 It also depends on the ratio of monomeric to polymeric proteins 8,9 and the molecular size distribution of glutenin.…”

Solvent effects on the molecular structures of crude gliadins as revealed by density and ultrasound velocity measurements

“…However, this relationship was insufficient to explain the inherent qualities of wheat flours of different grades (Suchy et al, 2003). Subsequently, many researchers established relationships between flour quality and gliadins (Hoseney et al, 1969a;Preston and Tipples, 1980;Békés et al, 1992;Khatkar et al, 2002), glutenins (Gupta et al, 1995;Beasley et al, 2002) and the ratio of gliadins to glutenins (Gupta et al, 1992).…”