Composition and concentration of proteins in Lithuanian wheat cultivars: Relationship with bread-making quality
2000
Kuktaite, R. | Johansson, E. | Juodekiene, G.y
The concentration and composition of storage proteins in Lithuanian-grown wheat cultivars were investigated. The protein concentration did not explain the differences in bread-making quality between the cultivars. Zentos and Sirvinta were considered as good bread-making quality wheats according to the Lithuanian millers and bakers. These cultivars showed the highest Glu-1 quality scores, contained high-molecular-weight (HMW) glutenin subunits and D-zone omega gliadins correlated with high gluten strength as well as a high percentage of large unextractable polymeric proteins in total large polymeric proteins. The cultivars Jubilatka and Marabu were found to carry an IBL/IRS rye translocation.
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