Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

Sławomir Franaszek; Bolesław Salmanowicz

doi:10.1515/biol-2021-0059

Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

Open Life Sci. 2021 Jun 24;16(1):641-652. doi: 10.1515/biol-2021-0059. eCollection 2021.

Authors

Sławomir Franaszek¹, Bolesław Salmanowicz¹

Affiliation

¹ Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479 Poznań, Poland.

Abstract

The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.

Keywords: capillary zone electrophoresis; dough rheology; low-molecular-weight glutenin subunits; reverse-phase high-performance liquid chromatography; wheat.