Submitted to: International Gluten Workshop
Publication Type: Proceedings
Publication Acceptance Date: 8/28/2006
Publication Date: 9/14/2006
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. 2006 International Gluten Workshop. September 14-16, 2006, San Francisco, CA. No. 90. p. 43.
Technical Abstract: The mixing parameters and polymeric proteins (PP) of two different wheat cultivars, Centurk (CK) and OK102, each with four lines differing in HMW-GS composition were analyzed using multivariate statistical analysis of mixograph parameters. Stepwise discriminant analysis was used to identify significant mixing parameters at P<0.0001 level. The selected variables, mixing tolerance, peak mixing time, and peak height (torque), were 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: CK with 7+8 and 7+9 at the Glu-B1 and 5+10 at the Glu-D1 loci; CK 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 from different cultivars (CK and OK102) were successfully grouped using the same score plots. Polymeric proteins consistently correlated well with mixing tolerance and peak mix time. Insoluble polymeric proteins (IPP) showed a positive relationship with mixing tolerance and peak time, soluble polymeric proteins (SPP) showed a negative correlation with the same parameters. Overall, SPP was a better identifier in terms of grouping Glu-D1 subunits and contributed to higher correlation coefficients than IPP. This method could be beneficial in developing analysis tools in early selection of lines for quality traits in wheat breeding programs.