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United States Department of Agriculture

Agricultural Research Service

Research Project: CHARACTERIZATION OF GRAIN BIOCHEMICAL COMPONENTS RESPONSIBLE FOR END-USE QUALITY

Location: Grain Quality and Structure Research Unit

Title: Differentiation of Allelic Variations of the Hmw Glutenin Subunits of Wheat Flours by Use of Mixing Parameters and Polymeric Protein Content

Authors
item Akdogan, Hulya
item Tilley, Michael
item Bean, Scott
item Graybosch, Robert

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 5, 2006
Publication Date: September 17, 2006
Citation: Akdogan, H.P., Tilley, M., Bean, S., Graybosch, R.A. 2006. Differentiation of allelic variations of the HMW glutenin subunits of wheat flours by use of mixing parameters and polymeric protein content [abstract]. International Gluten Workshop. Paper No. 90.

Technical Abstract: The mixing parameters and polymeric proteins (PP) of two different wheat cultivars, Centurk and OK102, each with four different lines of differing HMW-GS composition were analyzed. The mixing parameters from a 10-g mixograph were utilized to discriminate among different cultivars as well as different HMW-GS by using multivariate statistical analysis techniques. Stepwise discriminant analysis was employed in order to identify significant mixing parameters at P<0.0001 level. The selected variables, mixing tolerance, peak mixing time, and peak height (torque), were then subjected to Principle Component Analysis (PCA). The score plots of the first two principal components (PC 1 and PC 2) indicated a clustering in samples: Centurk with 7+8 and 7+9 at the Glu-B1 and 5+10 at the Glu-D1 loci; Centurk with 7+8 and 7+9 at the Glu-B1 and 2+12 at the Glu-D1 loci; OK102 with 6+8 and 7+9 at the Glu-B1 and 5+10 at the Glu-D1 loci; OK102 with 6+8 and 7+9 at the Glu-B1 and 3+12 at the Glu-D1 loci. Samples belonging to different cultivars (Centurk and OK102) were successfully grouped using the same score plots. Furthermore, polymeric proteins in samples consistently correlated well with mixing tolerance and peak mixing time. While IPP (insoluble polymeric proteins) presented a positive relationship with mixing tolerance and peak time, SPP (soluble polymeric proteins) showed a negative correlation with the same parameters. Overall, SPP was a better identifier in terms of grouping Glu-D1 subunits and it contributed to higher correlation coefficients than IPP. This method and information could be beneficial in developing analysis tools in early selection of lines for quality traits in wheat breeding programs.

Last Modified: 8/19/2014