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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 #343357
Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat

Author
item MALALGODA, MANEKA - North Dakota State University
item Ohm, Jae-Bom
item MEINHARDT, STEVEN - North Dakota State University
item SIMSEK, SENAY - North Dakota State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/7/2017
Publication Date: 12/11/2017
Citation: Malalgoda, M., Ohm, J., Meinhardt, S., Simsek, S. 2018. Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat. Cereal Chemistry. 95:226-238.

Interpretive Summary: Thirty hard red spring wheat cultivars released between 1910 and 2013 were investigated to determine the changes in quality characteristics that occurred over time and to determine their associations with protein composition. The wheat cultivars showed improvement of dough mixing characteristics over time. The improvement of mixing characteristics accompanied a change in the quantity of protein fractions known as glutenin polymeric proteins and omega-gliadins. Furthermore, five sub-fractions of omega-gliadins were identified that showed significant associations with the improvement of mixing characteristics over time. Overall, the results indicated that breeding efforts have improved mixing properties, which, in turn, could be associated with the change in quantity of glutenin polymeric proteins and certain sub-fractions of omega-gliadins. This information will be a valuable reference for the evaluation of bread-making quality in hard red spring wheat breeding programs.

Technical Abstract: Thirty hard red spring wheat cultivars released between 1910 and 2013 were studied to determine the changes in quality characteristics that occurred over time, and to determine their association with protein composition. Significant positive correlations (P = 0.01) were found between release year and dough quality characteristics, such as farinograph peak time and stability. In SE-HPLC analysis of proteins, significant positive correlations (P = 0.01) were observed between release year, glutenin polymeric proteins, and '-gliadin fraction, which also showed significant positive correlations (P = 0.01) with dough properties. In RP-HPLC analysis of gliadins, five '-gliadin peaks showed significant correlations (P = 0.05) with year and farinograph characteristics. Mass spectrometry was performed to identify the proteins in these peaks. Overall, the results indicate that the breeding efforts improved dough properties, which could be associated with the quantitative variations in glutenin polymeric proteins, and certain sub-fractions of '-gliadins.