Evaluation of flour protein for different bread wheat genotypes.

M A Abdelaleem,K F Al-Azab

doi:10.1590/1519-6984.230403

Abstract

Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, and four promising lines; L84 and L148, resulted via hybridization and M10 and M34 via radiation mutation program) were rheologically evaluated using extensograph and for protein, analysis using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The radiation mutant M10 and M34 had the highest maximum resistance which is a very good indicator of strong gluten. The amount of gluten content was higher in M10, L148, and M34 compared to the control samples Gz168 and Gm11. Sulfide amino acids (CYS and MET) are slightly higher in M10. The electrophoretic results and amino acid analyzers show that the best technological quality was exhibited by M10. Radiation mutants wheat genotypes have a protein with good characteristics, mainly gluten which is significantly higher compared to control samples. The rheological properties measured as extensograph and gel electrophoresis were much better in irradiated lines M10 and M34.

Highlights

Wheat is one of the most important cereal crops of the world’s population in more than 40 countries including Egypt and is the leading source of cereal protein in human food (Egypt, 2012; Ronda and Roobs, 2011)
Six bread wheat genotypes (Triticum aestivum L.), that were showed in Table 1; two Egyptian commercial varieties namely; Giza−168 and Gemmeiza−11, and four promising lines namely; L84, L148, M10 and M34 developed by the wheat breeding program of the Atomic Energy Authority, Inshas, Egypt, (Al-Azab-2013), were used in this investigation
From the results of this study it is concluded that rheological assessment and evaluation of genetic diversity and identification of wheat genotypes by SDS-PAGE is playing an important role in molecular weight analysis of wheat proteins

Summary

Introduction

Wheat is one of the most important cereal crops of the world’s population in more than 40 countries including Egypt and is the leading source of cereal protein in human food (Egypt, 2012; Ronda and Roobs, 2011). Several studies mainly focusing on the protein properties, with particular emphasis on gluten strength, as a direct imaging for baking performance. Determination of gluten strength and bread making properties of flour is very important in evaluating dough performance (Matos and Rosell, 2015). Gluten plays a key role in determining the quality of wheat flour (MacRitchie, 1994; Shewry and Tatham, 1997). Gluten proteins substantially control the quality of wheat flour products (Mac Ritchie, 1984)

Methods

Results

Conclusion