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Title: PROTEIN DISTRIBUTIONS AMONG HARD RED WINTER WHEAT VARIETIES AS RELATED TO ENVIRONMENT AND BAKING QUALITY

Author
item Huebner, Floyd
item Nelsen, Terry
item Chung, Okkyung
item Bietz, Jerold

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/23/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary: Baking quality of wheat flours can vary drastically with variety and with location or year of growth. It has previously been shown that climatic conditions can greatly affect the baking quality of the flour. The problem has been to easily and quickly identify the baking quality before it is to be baked. A method has been found that gives almost perfect correlation to othe loaf volume of the bread. By analyzing the proteins extracted with 75 ethanol from a small sample of flour it is possible to correlate a fraction (gamma gliadins) to loaf volume for hard red winter wheats. This should be especially helpful in developing new varieties of wheat in a shorter time and possibly also to analyze flour samples before use. However, using the same method for hard red spring wheats did not yield the same excellent correlations.

Technical Abstract: Previous size-exclusion high-performance liquid chromatography (SE-HPLC) studies of hard red spring (HRS) wheat proteins correlated amounts of certain gliadin and glutenin fractions with "general score," a quality descriptor based on loaf volume, mixing time, and other parameters. We now extended these studies to 12 hard red winter (HRW) wheats, each grown at six Midwestern locations. Gliadin and reduced glutenin fractions were isolated and fractionated by SE-HPLC. Amounts of fractions corresponding to specific molecular weight (MW) ranges, determined by integrating SE-HPLC data, were statistically correlated with various baking quality parameters. Amounts of one fraction rich in gamma-gliadins correlated well with loaf volume; correlations were better than found previously for HRS wheats. Correlations adjusted for overall protein (partial correlations) were greater than 0.5 for 10 of the 12 samples, and greater than 0.84 for six samples when estimated among samples, among locations, among samples at each location, and among locations for each sample. Since gamma-gliadins appeared well correlated to loaf volume, the gliadin fraction was also analyzed by reversed-phase high-performance liquid chromatography (RP-HPLC), which provides better separations. Correlations of gamma-gliadin peak areas from RP-HPLC with loaf volume were then 0.93 to 0.99 for different varieties grown in different locations. Narrow-bore columns with shorter run times gave slightly higher correlations than did standard RP-HPLC columns. It is evident that both genetics and environment affect the relationship of quantitative protein distribution to loaf volume.