Abstract
High molecular weight (HMty) glutenin subunits are known as one of the most important components determining functional properties of wheat flour. The aim of this paper was to investigate HMW glutenin subunit composition of OS wheat cultivars and their contribution to bread-making quality. HMW glutenin subunits of 15 OS wheat cultivars were determinated by sodiurn dodecyl sulfate (SDS) Polyacrylamide gel electrophoresis and Ultroscan laser densitometer. The quality parameters of wheat grain: protein contents, sedimentation value, wet gluten, gluten index, rheological properties of flour and loaf volume, were measured. In the investigated OS wheat cultivars the most frequently subunits in the locus Glu-Al were N, in the locus Glu-B1 7+9 and in the locus Glu-D1 2+12. The quality scores of each subunit were summed to create a Glu-1 quality score that ranged from 5 to 9 for OS wheat cultivars. The positive correlation between Glu-1 score and gluten index as well as extensographic properties of dough of investigated wheat cultivars, were noticed.
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