Premium
The relationship between HMW glutenin subunit composition and the bread‐making quality of British‐grown wheat varieties
Author(s) -
Payne Peter I.,
Nightingale Mark A.,
Krattiger Anatole F.,
Holt Linda M.
Publication year - 1987
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.2740400108
Subject(s) - glutenin , bread making , composition (language) , cultivar , food science , biology , protein subunit , quality (philosophy) , chromosome , agronomy , microbiology and biotechnology , genetics , gene , linguistics , philosophy , epistemology
Based on previous work, which related individual HMW glutenin subunits to bread‐making quality by genetical analysis, quality scores were assigned to each of the commonly occurring subunits. The grain proteins of 84 home‐grown wheat varieties were fractionated by SDS—PAGE to determine their HMW glutenin subunit composition. The quality scores of each of the subunits were summed to create a Glu‐1 quality score for each variety. The results indicated that 47‐60% of the variation in the independently established bread‐making qualities of this set of varieties could be accounted for by variation in HMW subunits of glutenin. The presence or absence in the varieties of a translocated chromosome, which consisted of the long arm of 1B and the short arm of 1R from rye, was also established because of its known association with poor bread‐making quality. A correction factor was applied to the Glu‐1 quality score of those varieties that contained the 1 BLURS chromosome. The variations in the rye‐adjusted Glu‐1 quality scores were compared with those of the bread‐making qualities of the varieties, and the proportion of variation in quality accounted for was raised to 55‐67%. The Glu‐1 quality score and the biscuit‐making qualities of the same set of varieties were negatively related. The results are discussed in relation to future strategies recommended to wheat breeders for developing new varieties with improved bread‐making quality.