Composition of gluten proteins and quality parameters of winter triticale hybrids

• Autorzy: Makarska E. , Ciolek A. , Kociuba W.
• Języki publikacji: EN

Abstrakty

EN

The HMW glutenin subunits (SDS-PAGE) and gliadin subunits (A-PAGE) were analysed in selected triticale hybrids and their parental forms. In order to enable further selection of new high-quality hybrid strains of winter triticale determinations were also carried out for protein content, falling number and soluble pentosans level. Among the identified glutenin subunits coded by loci Glu A1 both in the parental forms and in hybrids the qualitatively advantageous subunit 2* usually occurred. Glutenin subunits coded by Glu-B1: 7+25, 7+8, 6+8 for hybrids strains: IGS 5101 x LAD 122, FDT 975 x LAD 122 and Alzo x F 8063 were consistent with maternal forms. In the Alzo x F 8063 strains the additional subunits not detected in parental forms were identified as well. Electrophoretic analysis of gliadin proteins showed intralinear polymorphism of these proteins. The studies pointed to parental genotypes as the most valuable ones because of the quality of grain of hybrids: the maternal FDT 975 and paternal LAD 122. The hybrid strain FDT 975 x LAD 122 was characterised by presence of qualitatively good glutenin subunits, the highest falling number, and a higher content of soluble pentosans in the grain.

Słowa kluczowe

EN

quality parameter; falling number; triticale hybrid; soluble pentosan content; electrophoresis; gliadin; protein content; gluten protein composition; triticale hybrid strain; glutenin; winter triticale

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 3
• Opis fizyczny: p.341-344,fig.,ref.

Twórcy

autor

Makarska E.

• University of Life Sciences, Akademicka 15, 20-934 Lublin, Poland

autor

Ciolek A.

autor

Kociuba W.

Bibliografia

• 1. Amiour N., Dardeved M., Khelifi D., Bouguennec A., Branlard G., Alleic variation of HMW and LMW glutenin subunits, HMW secalin subunits and gamma-secalins of hexaploid triticale. Euphytica, 2002, 123, 179–186.
• 2. Brzeziński W., Łukaszewski A.J., Allelic variation at the Glu-1, Sec-2, Sec-3 loci in winter triticale. Proc. 4th Int. Triticale Symp. Red Deer, Alberta, 1998, 2, 6–12.
• 3. Brzeziński W., Van Gelder W.M.J., Mendelewski P., Kolster P., Polyacrylamide gel electrophoresis of wheat gliadins: the use of a moving boundary for improved resolution. Euphytica, 1989, 40, 207–212.
• 4. Ciołek A., Makarska E., Estimation of quality of new lines of durum wheat on the basis of gliadin and glutenin characterization under conditions of different nitrogen fertilization supply. Acta Sci. Pol. Technol. Aliment., 2004, 3, 147–155 (in Polish).
• 5. Dojczew D., Sobczyk M., Grodzicki K., Haber T., The influence of pre-harvest sprouting grains on the breadmaking wheat, rye, and triticale flour. Acta Sci. Pol. Technol. Aliment., 2004, 3, 127–136 (in Polish).
• 6. Gianibelli M.C., Larroque O.R., MacRitchie F., Wrigley C.W., Biochemical, genetic and molecular characterization of wheat glutenin and its component subunits. Cereal Chem., 2001, 78, 635–646.
• 7. Hashimoto S., Shogren M., Pomeranz Y., Cereal pentosans: estimation and significance. I. Pentosans in wheat and milled wheat products. Cereal Chem., 1987, 79, 880–884.
• 8. Igrejas G., Guedes-Pinto H., Carnide V., Branlard G., Seed storage protein diversity in triticale varieties commonly grown in Portugal. Plant Breeding, 1999, 118, 303–306.
• 9. Makarska E., The attempt to connect the glutenin composition with evaluation of the baking quality of winter triticale grains. Pol. J. Food Nutr. Sci., 2000, 9/50, 21–24.
• 10. Makarska E., Gruszecka D., Wojciechowska M., Biologically active non-nutrient compounds in grain of triticale and its hybrids with Aegilops sp.. Biul. IHAR, 1999, 211, 177–183 (in Polish).
• 11. Makarska E., Szwed-Urbaś K., Genetic conditionings of the quality of grain of new lines of Triticum durum Desf. Int. Agrophysics, 2005, 19, 147–152.
• 12. Masojć P., Genetic control of high alpha-amylase activity in triticale grain. Zesz. Nauk. AR Szczecin, 1997, 175, 259–263 (in Polish).
• 13. Michniewicz J., Pentosans in grain technology. 1995, Dissertation of habilitation. AR Poznań, p. 261 (in Polish).
• 14. Michniewicz J., Biliaderis C.G., Bushuk W., Effect of added pentosans on some properties of wheat bread. Food Chem., 1992, 43, 251–257.
• 15. Payne P.J., Nightingale M., Krattiger A., Holt L., The relationship between HMW glutenin subunit composition and the breadmaking quality of British-grown wheat varieties. J. Sci. Food. Agric., 1987, 40, 51–65.
• 16. Perez G.T., Leon A.E., Ribotta P.D., Aguirre A., Rubiolo O.J., Anon M.C., Use of triticale flours in cracker-making. Eur. Food Res. Technol., 2003, 217, 134–137.
• 17. PN – ISO 3093: 1996. Cereal. Falling number estimation (in Polish).
• 18. Sodkiewicz W., Sodkiewicz T., Inhibition of alfa-amylase acting in hexaploid triticale lines by exogenous abscisic acid. Biologia Plantarum, 2003, 46, 419–422.
• 19. Tohver M., Kann A., Taht R., Mihhalevski A., Hakman J., Quality of triticale cultivars suitable for growing and bread-making in northern conditions. Food Chem., 2005, 89, 125–132.
• 20. Varughese G., Pfeiffer W.H., Pena R.J., Triticale: A successful alternative Crop (Part 2). Cereal Foods World, 1996, 41, 635–645.
• 21. Waga J., Polymorphism of gliadin and glutenin proteins and their relation to quality of winter wheat (Triticum aestivum L). Biul. IHAR, 1997, 204, 205–218 (in Polish).
• 22. Waga J., Grzesik H., Electrophoretic analysis of storage proteins in some winter triticale strains resistant to preharvest sprouting. Biul IHAR, 2003, 230, 157–163(in Polish).