Location: Cereal Crops ResearchTitle: Gliadin functionality in the gluten network: Role of omega-gliadin proteins
|MALALGODA, M - North Dakota State University|
|MEINHARDT, STEVEN - North Dakota State University|
|SIMSEK, SENAY - North Dakota State University|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/4/2016
Publication Date: 5/10/2016
Citation: Malalgoda, M., Ohm, J.-B., Meinhardt, S.W., Simsek, S. 2016. Gliadin functionality in the gluten network: Role of omega-gliadin proteins [abstract]. The 13th International Hydrocolloids Conference, May 16-20, 2016, Guelph, Canada. p. 173.
Technical Abstract: Gluten forming proteins found in the wheat endosperm consist of gliadin and glutenin proteins. These proteins are responsible for the viscoelastic properties found in wheat dough. Gliadins are further divided into a-/ß-, '- and '- fractions. These proteins are monomeric in structure whereas, glutenins are polymeric. The role of the individual gliadin protein fractions in the dough system has long been debated. As such, the objective of this study was to determine the role of gluten forming proteins, specifically the individual gliadin fractions in relation to dough quality. For this purpose, 30 hard red spring wheat cultivars released between 1910 and 2013 were analyzed for correlations between quality traits and release year, and also between quality traits and protein composition. A highly significant positive correlation (P = 0.01) was found between release year and farinograph parameters, such as peak time and stability, indicating that dough quality improved over the years. In order to identity proteins that are responsible for these improvements size-exclusions HPLC (SE-HPLC) and reverse-phase HPLC (RP-HPLC) were used. Results from SE-HPLC showed significant positive correlations (P = 0.01) between year of release and glutenin polymeric proteins and the '-gliadin fraction, which also showed significant positive (P = 0.01) correlations with dough quality characteristics, and RP-HPLC was used to confirm the above findings for gliadin proteins. Some peaks corresponding to omega-gliadins showed significant positive correlations (P = 0.05) with year and dough quality parameters, indicating that omega-gliadins have a positive contribution towards dough quality. In conclusion, glutenin polymeric proteins, and certain sub-fractions of '-gliadin proteins could be associated with the favorable dough properties that are seen in modern hard red spring wheat cultivars.