Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/4/2009
Publication Date: 3/1/2010
Citation: Tsilo, T.J., Ohm, J., Hareland, G.A., Anderson, J.A. 2010. Association of Size Exclusion HPLC of Endosperm Proteins with Dough Mixing and Bread-making Characteristics in a Recombinant Inbred Population of Hard Red Spring Wheat. Cereal Chemistry. 87(2):104-111 Interpretive Summary: Proteins in wheat flour are known to have associations with wheat end-use quality. This research aimed to investigate the extractability of wheat proteins using a detergent solution (sodium dodecyl sulfate or SDS) and the associations of these proteins with dough mixing strength and bread-making characteristics. We used grains from 139 wheat lines derived from a cross between two hard red spring wheat breeding lines. Flours milled from the wheat lines grown at three locations were evaluated for dough mixing and bread-making properties. Molecular size distributions of extractable and unextractable flour proteins were analyzed using high performance liquid chromatography. Unextractable protein fractions with very large molecule size had positive effects on flour mixing characteristics and bread loaf volume. In contrast, proteins that were extractable with SDS had negative effects on flour mixing characteristics and bread loaf volume.
Technical Abstract: Variation of polymeric proteins is known to affect wheat end-use quality. This research aimed to investigate the composition of polymeric proteins and their associations with dough mixing strength and bread-making characteristics in a near-homogenous population of 139 recombinant inbred lines (RILs), derived from a cross between two hard red spring wheat breeding lines. Flours from the RILs grown at three locations were evaluated for dough mixing and bread-making properties and analyzed for sodium dodecyl sulfate extractable and unextractable polymeric proteins using size exclusion HPLC protocol. The HPLC absorbance area (AA) of unextractable very high molecular weight polymeric proteins (UVHP), extractable polymeric proteins (EPP), as well as ratio of UVHP/EPP were identified to have more distinct associations with dough mixing strength and bread loaf volume than other protein fractions. The UVHP/EPP ratio was significantly correlated with mixograph peak time and bake mixing time (r > 0.7), whereas EPP was negatively correlated (r= ~ - 0.6). The RILs with high AA values for UVHP had significantly larger bread loaf volumes. Covariate-effect biplots also visually validated positive effects of UVHP and negative effects of EPP on mixing properties and bread loaf volume across three growing locations.