The glutenin fraction of wheat protein: The importance of genetic background on its quantity and quality

Abstract

AbstractThe influence of high‐molecular‐weight glutenin subunits on the properties of the gel‐protein fraction of glutenin proteins in wheat was determined on 20 varieties grown in the 1989 UK Recommended List trials. Both the presence of subunit 1 (chromosome 1A) and the 1B/1R rye translocation were shown to influence gel‐protein weight and breakdown rate during mixing. The gel‐protein tests were correlated with CBP (Chorleywood Bread Process) loaf volume, but they did not add anything to the correlation between Glu‐1 score and loaf volume. Both gel‐protein tests indicated that phenotypic variation could be almost as large as genotypic variation. Breakdown rate was able to detect the abnormal properties of Pastiche (weak) and Fresco (extra‐strong) that were not observed using established quality tests such as the sodium dodecylsulphate sedimentation volume.