Abstract
Wheat (Triticum aestivum L.) is grown under a wide range of climatic conditions. Therefore, it is necessary to understand the underlying physiological phenomena which affect the quality of grain yield. The aim ofthis project was to study the interactions between cultivars in theiraccumulation and relative concentrations of the different protein groups of storage proteins at various stages of wheat grain development. Yield components, protein quantity and the quality of flour were examined. The study was carried out at the University of Helsinki, Department of Plant Production during 1989-1990. The cultivars used were Heta, Ruso, Reno and Kadett. Innorthern latitudes the early maturity class of a genotype is an important selection criterion associated with good breadmaking quality. The short grain filling period leads to a high rate of accumulation ofhigh molecular weight glutenins, because it coincides with a rapid expansion of the endosperm in the middle of grain filling. The associated yield loss in these cultivars may be compensated by higher number of grains per ear. Therefore, selection ofproductive wheat lines with earlymaturity, high protein concentration and high relative amount ofhigh molecular weight glutenins, and high grain number per ear instead of high kernel weight may lead to more stable yield and improved breadmaking quality.
Highlights
The main problem in many regions of wheat cultivation is to produce a good yield each year with sufficient protein concentration needed for breadmaking
The amount of high molecular weight glutenin (HMWG) fraction appears to be positively related to breadmaking quality (Hamada et al 1982, Uhlen 1990), which is confirmed by the results presented here (Table 1)
Synthesis and accumulation of the HMWG component is obviously requlated by genes which are associated with the quantity of grain protein concentration (Law and Payne 1983)
Summary
The main problem in many regions of wheat cultivation is to produce a good yield each year with sufficient protein concentration needed for breadmaking. According to Salomonsson and Larsson-Raznikiewicz (1985), both the gliadins and the residue protein (insoluble in acetic acid) showed positive correlation with the grain protein concentration; the albumin and globulin contents were rather constant. These results contrast with observations of Tanaka and Bushuk (1972) who indicated that all protein fractions vary in proportion to the total protein content of the flour, with no net change in the composition ofprotein. Shewry et al (1986) reported that the classification of storage proteins based rather on their biological and functional properties than on their solubility characters This classification groups storage proteins into high molecular weight glutenin (HMWG)
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