Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties

Abstract

Among cereal scientists it is widely accepted that rheological properties of dough, examined by different types of equipment, but also the structure of high molecular weight (HMW) glutenin subunits are highly related to wheat baking properties. Farinograph, Extensigraph and Amilograph properties and lab-on-a-chip (LoaC) electrophoresis analysed composition of HMW glutenins of twenty different wheat varieties grown in three different years (2008, 2009 and 2010) were determined. Based on the occurrence of HMW glutetnin fraction of identified molecular weights (131, 133, 139, 148, 186 and 218 kDa) analyzed wheat varieties were, independently of the growing season divided in four groups under which varieties with the same HMW compositions were comprised. Rheological properties were compared among the groups of varieties with the same HMW glutenin compositions. The group which differentiated in comparison to the other groups on the basis of presence of the fraction of HMW glutenin with the highest molecular weight of 218 kDa had statistically higher farinograph quality number than other groups. The group in which both HMW glutenin fractions with the lowest molecular weights of 131 and 133 kDa were present was characterized in comparison to other groups with statistically lower farinograph quality number and extensograph energy, and statistically higher farinograph softening degree. In the group which differentiated from the other groups based on presence of HMW fraction of 139 kDa amilograph peak viscosity was statistically higher than in other groups.