Title: Protein Composition and Fundamental Rheological Properties of Spelt Cultivars As a Model of Gluten Quality Authors
|Schober, Tilman - KANSAS STATE UNIV|
|Kuhn, Manfred - UNIV HOHENHEIM - GERMANY|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 1, 2005
Publication Date: September 11, 2005
Citation: Schober, T.J., Bean, S.R., and Kuhn, M. 2005. Protein composition and fundamental rheological properties of spelt cultivars as a model of gluten quality. Abstract No. 242 Page 145 in: Program Book of the 90th Annual Meeting of the AACC. [Abstract] Technical Abstract: Spelt (<i>Triticum aestivum</i> ssp. <i>spelta</i> (L.) Thell.) is an ancient relative of modern bread wheat. Recently, many spelt cultivars have been bred by crossing spelt and modern wheat cultivars. Consequently, a wide range of gluten properties exist in spelt, from very primitive to similar to modern bread wheat. This wide quality range makes spelt an interesting research object for the examination of the influence of protein composition on fundamental rheological gluten properties. Studies were conducted using 25 European spelt cultivars grown at two locations. Proteins were fractionated into insoluble / soluble polymeric proteins, and gliadins by a combination of selective extraction, size exclusion HPLC, and nitrogen combustion. Wet glutens were isolated and characterized by fundamental rheological methods including dynamic oscillatory measurements and creep tests. The ranges were 1.6-3.9 kPa, 30.9-40.4 degrees, 6.1-30.5 10<sup>-3</sup>/Pa, and 41.7-67.0% for complex modulus, phase angle, creep compliance, and relative recovery, respectively. Moisture content of the wet glutens, wet gluten content, and SDS-sedimentation volume were also determined and ranged 61.7-66.0%, 21.4-57.1%, and 9-68, respectively. Rheological properties were dependant on cultivar as well as on environment. Cluster analysis performed with the gluten quality data across environments resulted in three groups of spelt cultivars (1. gluten properties similar to modern bread wheat; 2. typical spelt; and 3. poor gluten quality). Significant correlations between the protein fractions and fundamental rheological properties were found. Overall, spelt is a good model system for an in depth understanding of gluten.