Abstract
The composition of HMW-GS and D-zone gliadins was investigated in the German wheat gene pool. Gliadins and high molecular weight glutenin subunits (HMW-GS) from 153 German wheat varieties were analysed using. The most frequent protein combinations found, were 1, 7+9, 5+10 (HMW-GS) and N, d3, d11+d12 (D-zone gliadins) in spring wheat varieties and N, 6+8, 2+12 (HMW-GS) and d9, d2+d4, d11+d12 (D-zone gliadins) in winter wheat varieties. The score of the rapid mix test (RMT) was used to evaluate the influence of HMW-GS and D-zone gliadins on the baking quality. Correlation and multiple regression analyses were performed between the particular gliadins as well as the HMW-GS and the score of the rapid mix test. The baking quality was positively influenced by subunits 1, 2*, 7+9, 14+15, 17+18, 5+10 (HMW-GS), the null-allele of Gli-A1 and Gli-D1, gliadins d2+d4, d3, and d7, whereas the other subunits and gliadins negatively effected the score of the RMT.
Published Version
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