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United States Department of Agriculture

Agricultural Research Service

Title: Wheat Quality and Wheat Varietal Identification

Authors
item Lookhart, George
item Bean, Scott

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 17, 2003
Publication Date: March 17, 2003
Citation: Lookhart, G.L., Bean, S. 2003. Wheat quality and wheat varietal identification. American Association of Cereal Chemists Pacific Rim Meeting. Abstract Book. p. 12.

Technical Abstract: The ability to identify wheat at all stages of its growth and use is very important to many people. This paper describes the means to identify wheat varieties as well as some reasons for wanting or needing to identify them. Quality is in the eye of the beholder! A farmer might define quality as the amount of grain produced in the field, a miller might define it as the amount of flour that can be produced from a given amount of wheat on a given mill, a baker might define it as the type of consistent product they can make from a given flour and a breeder might define it as the overall the grain yield, which is a function of the plants' resistance to disease and drought, and the type of products that can be made from a given line. In each of these reasonable definitions, genetic, environmental, and genetic x environmental components are present. Since we can not control the environment, it is important to control or identify the genetics. Wheat gliadins are a genotypic expression of the plant and therefore characterizing the gliadins can be used to fingerprint wheat genotypes. Varietal identification can be accomplished by any of three broad ways; agronomic, physical, or biochemical. This presentation will describe and compare each of those areas and will focus on the biochemical methods of electrophoresis and chromatography to characterize or fingerprint wheat proteins for varietal identification.

Last Modified: 11/26/2014