THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATION
High-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfat-polyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phase- high performance liquid chromatography (RP-HPLC). Considering HMW-GS c...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agrobitechnical Sciences Osijek
2006-06-01
|
| Series: | Poljoprivreda |
| Subjects: | |
| Online Access: | http://poljoprivreda.pfos.hr/upload/publications/9_HORVAT.pdf |
| _version_ | 1811305936259645440 |
|---|---|
| author | G. Drezner Zorica Jurković Gordana Šimić D. Magdić K. Dvojković |
| author_facet | G. Drezner Zorica Jurković Gordana Šimić D. Magdić K. Dvojković |
| author_sort | G. Drezner |
| collection | DOAJ |
| description | High-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfat-polyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phase- high performance liquid chromatography (RP-HPLC). Considering HMW-GS composition, the most frequent subunits at Glu-A1 locus were N, at Glu-B1 locus 7+9 and at Glu-D1 locus 2+12. The cultivars with the GS 5+10 at Glu-D1 locus have shown better technological characteristics in contrast to cultivars with the GS 2+12. The cultivars Žitarka, Srpanjka, Barbara, Klara and Golubica in spite of presence HMW-GS 2+12 have shown very good and good technological properties because they had optimal proportions (>10%) of total HMW-GS. The results of the linear correlation analysis between quality parameters and HMW-GS composition have shown significant (P<0.05) positive influence of HMW-GS (Glu-1 score) on sedimentation value (r=0.55), Gluten Index (r=0.72), dough energy (r=0.61), maximum resistance (r=0.64) and resistance to extensibility ratio (r=0.58). The influence of HMW GS proportions on technological parameters, compared to HMW-GS composition, was more pronounced on protein content (r=0.82), dough development time (r=0.70), degree of softening (r=-0.90), dough energy (r=0.74) and loaf volume (r=0.65). |
| first_indexed | 2024-04-13T08:35:18Z |
| format | Article |
| id | doaj.art-3b1e6f609cf74388b99f701d5672016b |
| institution | Directory Open Access Journal |
| issn | 1330-7142 1848-8080 |
| language | English |
| last_indexed | 2024-04-13T08:35:18Z |
| publishDate | 2006-06-01 |
| publisher | Faculty of Agrobitechnical Sciences Osijek |
| record_format | Article |
| series | Poljoprivreda |
| spelling | doaj.art-3b1e6f609cf74388b99f701d5672016b2022-12-22T02:54:06ZengFaculty of Agrobitechnical Sciences OsijekPoljoprivreda1330-71421848-80802006-06-011215357THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATIONG. DreznerZorica JurkovićGordana ŠimićD. MagdićK. DvojkovićHigh-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfat-polyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phase- high performance liquid chromatography (RP-HPLC). Considering HMW-GS composition, the most frequent subunits at Glu-A1 locus were N, at Glu-B1 locus 7+9 and at Glu-D1 locus 2+12. The cultivars with the GS 5+10 at Glu-D1 locus have shown better technological characteristics in contrast to cultivars with the GS 2+12. The cultivars Žitarka, Srpanjka, Barbara, Klara and Golubica in spite of presence HMW-GS 2+12 have shown very good and good technological properties because they had optimal proportions (>10%) of total HMW-GS. The results of the linear correlation analysis between quality parameters and HMW-GS composition have shown significant (P<0.05) positive influence of HMW-GS (Glu-1 score) on sedimentation value (r=0.55), Gluten Index (r=0.72), dough energy (r=0.61), maximum resistance (r=0.64) and resistance to extensibility ratio (r=0.58). The influence of HMW GS proportions on technological parameters, compared to HMW-GS composition, was more pronounced on protein content (r=0.82), dough development time (r=0.70), degree of softening (r=-0.90), dough energy (r=0.74) and loaf volume (r=0.65).http://poljoprivreda.pfos.hr/upload/publications/9_HORVAT.pdfwheat qualityHMW- GSSDS-PAGERP-HPLC |
| spellingShingle | G. Drezner Zorica Jurković Gordana Šimić D. Magdić K. Dvojković THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATION Poljoprivreda wheat quality HMW- GS SDS-PAGE RP-HPLC |
| title | THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATION |
| title_full | THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATION |
| title_fullStr | THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATION |
| title_full_unstemmed | THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATION |
| title_short | THE IMPORTANCE OF HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS FOR WHEAT QUALITY EVALUATION |
| title_sort | importance of high molecular weight glutenin subunits for wheat quality evaluation |
| topic | wheat quality HMW- GS SDS-PAGE RP-HPLC |
| url | http://poljoprivreda.pfos.hr/upload/publications/9_HORVAT.pdf |
| work_keys_str_mv | AT gdrezner theimportanceofhighmolecularweightgluteninsubunitsforwheatqualityevaluation AT zoricajurkovic theimportanceofhighmolecularweightgluteninsubunitsforwheatqualityevaluation AT gordanasimic theimportanceofhighmolecularweightgluteninsubunitsforwheatqualityevaluation AT dmagdic theimportanceofhighmolecularweightgluteninsubunitsforwheatqualityevaluation AT kdvojkovic theimportanceofhighmolecularweightgluteninsubunitsforwheatqualityevaluation AT gdrezner importanceofhighmolecularweightgluteninsubunitsforwheatqualityevaluation AT zoricajurkovic importanceofhighmolecularweightgluteninsubunitsforwheatqualityevaluation AT gordanasimic importanceofhighmolecularweightgluteninsubunitsforwheatqualityevaluation AT dmagdic importanceofhighmolecularweightgluteninsubunitsforwheatqualityevaluation AT kdvojkovic importanceofhighmolecularweightgluteninsubunitsforwheatqualityevaluation |