Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Relationships of Polymeric Proteins with Dough and Bread-making Quality in a Recombinant Inbred Population of Hard Red Spring Wheat

item Toi, Tsilo
item Ohm, Jae-bom
item Hareland, Gary
item Anderson, James

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2009
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Variation in wheat (Triticum aestivum L.) polymeric proteins is known to be associated with grain quality. In this study, our objective was to investigate the composition of polymeric proteins and their associations with dough mixing strength and bread-making characteristics in a segregating population of 139 recombinant inbred lines, derived from a cross between two hard red spring wheat breeding lines, MN98550 and MN99394. The population, parents, and check cultivars 'Alsen', 'Verde', and ‘Oklee' were grown in three locations and evaluated for dough mixing strength and bread-making properties. Flour samples were evaluated for flour protein, sodium dodecyl sulfate (SDS) extractable and unextractable polymeric proteins using SE-HPLC protocol. The HPLC absorbance area (AA) of unextractable very high molecular weight polymeric proteins (UVHP), extractable polymeric proteins (EPP), and ratio of UVHP/EPP showed significant correlations with dough mixing strength and bread-making parameters. Particularly, the UVHP/EPP ratio was more significantly correlated with mixograph peak time and bake mixing time (r > 0.7), whereas EPP was negatively correlated (r = ~ 0.6). Bake water absorption was more significantly correlated with flour at all growing locations. In this population, lines with high AA values for UVHP had significantly higher loaf volumes. Results obtained in this study indicated that UVHP eluted at front section of SE-HPLC chromatogram affected variation in dough mixing strength and loaf volume more strongly than other unextractable polymeric proteins. Therefore, increased UVHP and lower EPP will be more desirable for bread-making quality.

Last Modified: 06/22/2017
Footer Content Back to Top of Page