Analysis of storage proteins content and HMW-glutenin subunits content in the grain of the sortiment of the winter wheat cultivars

Michalic, I. . Faculty of Agriculture, Department of Biochemistry and Biotechnology

Analysis of storage proteins content and HMW-glutenin subunits content in the grain of the sortiment of the winter wheat cultivars

2000

Michalic, I. (Slovak Agricultural University, Nitra (Slovakia). Faculty of Agriculture, Department of Biochemistry and Biotechnology)

The analysis of 27 varieties of the world sortiment of winter wheat cultivated under the same agricultural conditions gave information about the enzymatic activities and the content of important organic substrates. The biggest varieties differences were determined in bakery quality, this is shown by the values of coefficient of variability (v=23%). The average grain crop was 8.42 t/ha, there was variety variability 8%. Wheat gluten proteins were analyzed by the method SDS-PAGE. Composition of HMW-glutenin and Glu-score were obtained from electrophoretic spectra. Glu-score determines bread-making quality of wheat. Positive correlations were demonstrated between SDS-sedimentation test and Glu-score, between SDS-sedimentation test and ratio HMW/LMW. Methods of evaluation according to the Glu-score and ratio HMW/LMW can be utilized in practice for prediction of bread-making quality of wheat. Wheat storage proteins grown in Slovakia were separated by the method HPLC. The efficiency of separation for wheat storage proteins were tested by three kinds of columns. Proteins were extracted using following solvents: 50% propanol pure and 50% propanol containing 1% DTT. HMW-sububit were purified by precipitation at 60% concentration of propanol. Column TESSEK Separon EDMA - 2000, 7 mm, 8x80 mm, was the best for separation of wheat storage proteins. It was on chromatogram well distinguishable HMW and LMW-subunits of glutenin. It is possible with this method to simply determinate quantitative portion of wheat storage protein fractions by their hydrophobicity and render informations practical exploiting for prediction of bread-making quality. The another possibility for exploiting is the identification of wheat cultivars according to unique chromatograms of gliadins-fingerprint.

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