Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 2, 2009
Publication Date: May 1, 2009
Citation: Ohm, J., Dowell, F.E., Hareland, G.A., Simsek, S., Seabourn, B.W., Maghirang, E.B. 2009. Effect of Protein Molecular Weight Distribution on Kernel and Baking Characteristics and Intra-varietal Variation in Hard Spring Wheats. Cereal Foods World 54(4):57A Technical Abstract: Specific wheat protein fractions are known to have distinct associations with wheat quality traits. Research was conducted on 10 hard spring wheat cultivars grown at two North Dakota locations to identify protein fractions that affected wheat kernel characteristics and breadmaking quality. SDS extractable and unextractable proteins were isolated from wheat kernels and separated by size exclusion HPLC. Individual absorbance areas (AA) at 0.01 min retention time were correlated with quality characteristics. Wheat kernel hardness index and percent vitreous kernel content were significantly correlated (P<0.05) with AA values of protein fractions eluted at the front section of the main gliadin peak of extractable proteins, indicating that variations in gliadin composition were related to kernel hardness and vitreousness. Percent vitreous kernel content was significantly (P<0.05) and positively correlated with AA values of high molecular weight polymeric fractions of unextractable proteins, which were also significantly correlated with farinograph and breadmaking characteristics. In a corresponding experiment, wheat kernels were separated into three fractions according to protein content using a Single Kernel NIR Sorter (Perten Instruments, Stockholm, Sweden). The individual kernel fractions were then analyzed for molecular weight distribution of proteins to evaluate uniformity of protein composition within a cultivar. Results indicated that high molecular weight polymeric and monomeric gliadin protein fractions showed greater quantitative variations than other protein fractions among kernel fractions. Intra-varietal variation of protein composition was not observed to differ among cultivars. Analysis of variance indicated that interaction effects of variety by kernel fraction was not significant (P>0.05) for AA values of protein fractions in this sample set.