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Seasonal effects on storage proteins and gluten strength in four Swedish wheat cultivars
Author(s) -
Johansson Eva,
Nilsson Helle,
Mazhar Hifza,
Skerritt John,
MacRitchie Finlay,
Svensson Gunnar
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1185
Subject(s) - gluten , storage protein , cultivar , protein quality , bread making , food science , composition (language) , glutenin , chemistry , wheat gluten , plant protein , agronomy , biology , protein subunit , biochemistry , linguistics , philosophy , gene
Weather variations in Sweden result in differences in the bread‐making quality of wheat. This study investigated whether the variation in bread‐making quality caused by yearly weather fluctuations could be explained by variation in protein composition, amount of storage proteins, protein subunits and protein groups, and relative amount and size distribution of polymeric proteins. Four spring wheat ( Triticum aestivum L) cultivars grown in Sweden during three different years were investigated. Bread‐making quality and gluten strength were measured using baking and glutograph tests. SDS‐PAGE, SE‐HPLC, RP‐HPLC and ELISA were applied for investigation of protein composition, amount of storage proteins, protein subunits and protein groups, and relative amount and size distribution of polymeric proteins. The bread volume within cultivars varied depending on the cultivation year. The highest gluten strength was found in 1994 and the weakest in 1991. Variation in composition or relative amount of specific storage proteins, protein subunits or protein groups could not explain the variation in gluten strength between years. Instead, a significant relationship was found between the cultivation year and the percentage of unextractable polymeric protein in the total polymeric protein. The percentage of unextractable polymeric protein in the total polymeric protein was found to be highest during years when gluten strength was also high. © 2002 Society of Chemical Industry