THE GENOTYPE EFFECT ON THE RATIO OF WET GLUTEN CONTENT TO TOTAL WHEAT GRAIN PROTEIN

Abstract

Gluten proteins are primarily responsible for the end-use wheat quality and quite a number of methods for gluten quality evaluation was suggested and applied. The aim of the work presented here was to examine the genotype effect on the ratio of wet gluten to total protein content (WG/P), as measure of wet gluten production per protein unit. Ten winter wheat cultivars of Agricultural Institute Osijek were included in this study. Signifi cant (P 90), known as improvers, had WG/P ratio between 2.3 and 2.4. Signifi cant (P<0.05) negative correlation (r=-0.622) was determined between GI and WG/P ratio.