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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #241518
Title: Relationships of Polymeric Proteins with Dough and Bread-making Quality in a Recombinant Inbred Population of Hard Red Spring Wheat

Author
item TSILO, TOI - University Of Minnesota
item Ohm, Jae-Bom
item Hareland, Gary
item ANDERSON, JAMES - University Of Minnesota

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2009
Publication Date: 6/1/2011
Citation: Tsilo, T.J., Ohm, J., Hareland, G.A., Anderson, J.A. 2011. Relationships of Polymeric Proteins with Dough and Bread-making Quality in a Recombinant Inbred Population of Hard Red Spring Wheat. Meeting Abstract. pg. 131-140.

Interpretive Summary: Variation in wheat (Triticum aestivum L.) polymeric proteins is known to be associated with grain quality. In this study, our objective was to investigate the composition of polymeric proteins and their associations with dough mixing strength and bread-making characteristics in 139 inbred lines, derived from a two parent lines of hard red spring wheats, MN98550 and MN99394. The population, parents, and check cultivars ‘Alsen,’ ‘Verde,’ and ‘Oklee’ were grown at three locations and evaluated for dough mixing strength and bread-making properties. Flour proteins that were extractable and unextractable in a sodium dodecyl sulfate (SDS) buffer solution were separated into polymeric and monomeric proteins according to their size. SDS unextractable very high molecular weight polymeric proteins (UVHP), extractable polymeric proteins (EPP), and ratio of UVHP/EPP were identified to have association with mixing strength and bread-making parameters. Particularly, the high UVHP/EPP ratio was estimated to contribute to increasing mixograph peak time and bake mixing time, whereas EPP had negative effect by statistical correlation analysis. Bake water absorption was also affected by flour proteins. In this population, UVHP was identified to have positive effect on bread loaf volumes. Results obtained in this study indicated that UVHP affected variation in dough mixing strength and loaf volume more strongly than other unextractable polymeric proteins. Therefore, increased UVHP and lower EPP will be more desirable for bread-making quality.

Technical Abstract: Variation in wheat (Triticum aestivum L.) polymeric proteins is known to be associated with grain quality. In this study, our objective was to investigate the composition of polymeric proteins and their associations with dough mixing strength and bread-making characteristics in a segregating population of 139 recombinant inbred lines, derived from a cross between two hard red spring wheat breeding lines, MN98550 and MN99394. The population, parents, and check cultivars ‘Alsen,’ ‘Verde,’ and ‘Oklee’ were grown at three locations and evaluated for dough mixing strength and bread-making properties. Flour samples were evaluated for flour protein, sodium dodecyl sulfate (SDS) extractable and unextractable polymeric proteins using SE-HPLC protocol. The HPLC absorbance area (AA) of unextractable very high molecular weight polymeric proteins (UVHP), extractable polymeric proteins (EPP), and ratio of UVHP/EPP showed significant correlations with dough mixing strength and bread-making parameters. Particularly, the UVHP/EPP ratio was more significantly correlated with mixograph peak time and bake mixing time (r > 0.8, P > 0.001), whereas EPP was negatively correlated (r = ~ - 0.7, P > 0.001). Bake water absorption was more significantly correlated with flour protein. In this population, lines with high AA values for UVHP had significantly higher loaf volumes. Results obtained in this study indicated that UVHP eluted at front section of SE-HPLC chromatogram affected variation in dough mixing strength and loaf volume more strongly than other unextractable polymeric proteins. Therefore, increased UVHP and lower EPP will be more desirable for bread-making quality.