Reliability of Two Laboratory Techniques to Predict Bread Wheat Protein Quality in Nontraditional Growing Areas
Lorenzo, A. | Kronstad, W. E.
This investigation was undertaken to evaluate the reliability of two laboratory techniques, sodium dodecyl sulphate sedimentation (SDSS) test and SDS-polyacrylamide gel electrophoresis (SDSPAGE) of the high molecular weight (HMW) glutenin subunits, identify the protein quality factors from different sources of highprotein bread wheat (Triticum aestivum L.) selections. Spring wheat germplasm included high protein hexaploid derivatives from Triticum dicoccoides, and selections from Argentina with good bread milling and baking properties. Winter wheat materials were from the Oregon State University International Winter ✕ Spring Wheat Program. Electrophoretic analysis (SDS-PAGE) of the HMW glutenin subunits was a reliable indicator of loaf volume at specific protein levels. Elevated protein levels were not always required for high loaf volumes, but usually gave slightly better expansion. The HMW glutenin banding patterns were independent of environment factors. Bands 5 and 10 contributed by the D genome, with either bands 1 or 2* from the A genome and bands 7 and 8 or 17 and 18 coded by the B genome, were correlated with high loaf volume. Fivegram wholemeai samples, suspended in 100 mL of a solution containing 0.96 g lactate L⁻¹ and 20 g SDS L⁻¹ and a reading time of 30 min gave the best sedimentation values to discriminate between wheat lines giving high or low loaf volume. For the experimental materal used, SDSS values were found to be dependent upon variations in protein content.
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