Author
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LOOKHART, GEORGE |
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Bean, Scott |
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Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only Publication Acceptance Date: 3/17/2003 Publication Date: 3/17/2003 Citation: Lookhart, G.L., Bean, S. 2003. Wheat varietal identification and wheat quality. American Association of Cereal Chemists Pacific Rim Meeting. Abstract Book p. 12. Interpretive Summary: Presentation at the AACC Pacific Rim Meeting held March 17-19, 2003, in Honolulu, Hawaii. Technical Abstract: The ability to identify wheat at all stages of its growth and use is very important to many people. This paper describes the means to identify wheat varieties as well as some reasons for wanting or needing to identify them. Quality is in the eye of the beholder! A farmer might define quality as the amount of grain produced in the field, a miller might define it as the amount of flour that can be produced from a bushel of wheat on a given mill, a baker might define it as the type of consistent product they can make from a given flour and a breeder might define it as the overall resistance to disease, the grain yield and the utilization of the grain by the various end-users. In each of these reasonable definitions, genetic, environmental, and genetic x environmental components are present. Since we can not control the environment, it is important to control or identify the genetics. Wheat gliadins are a genotypic expression of the plant and therefore characterizing the gliadins can be used to fingerprint wheat genotypes. Varietal identification can be accomplished by any of three broad ways; agronomic, physical, or biochemical. This presentation will describe and compare each of those areas and will focus on the biochemical methods of electrophoresis and chromatography to characterize or fingerprint wheat proteins for varietal identification. |
