Effect of high and low molecular weight glutenin subunits on some qualitative properties of bread wheat
2017
Cibik, C.
In this study, a total of 64 wheat lines plus two parents with variying high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) that were obtained by crossing Tosunbey and Tahirova2000 bread wheats were included. Milling, protein, dough-mixing and thermo-rheological properties of the genotypes were measured and their relations with HMW-GS and LMW-GS were investigated. Since the HMW-GS of the parents were of similar Glu-1 scores; flour yield, damaged starch content, protein content and quality, mixolab mixing and thermo-rheological properties of the lines were slightly affected. However, as the LMW-GS of the parents were quite different; milling, protein and dough-mixing properties of the lines were significantly influenced. In this regard, presence of rye translocation (Glu-B3j) reduced flour yield and increased damaged starch and protein contents. In terms of protein quality, Glu-A3b+Glu-B3b allellic combinations were better than GluA3b+GluB3j or Glu-A3e+Glu-B3j allellic combinations. It was observed that negative effects of rye translocation could be minimized by selecting proper Glu-3 alleles, such as Glu-A3b instead of Glu-A3e. LMW-GS combinations of the lines influenced mixolab mixing and thermo-rheological properties. In this respect, the lines with Glu-A3b or Glu-B3b allelles showed increased mixing time and stability as compared to the lines with Glu-A3e or Glu-B3j allelles. As a result, it was confirmed that investigations on HMW-GS and LMW-GS combinations were of importance in wheat quality improvement. By this approach, proper allellic combinations in wheat can be developed for a given bakery product.
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