THE GLUTENIN FRACTION OF WHEAT-PROTEIN - THE IMPORTANCE OF GENETIC BACKGROUND ON ITS QUANTITY AND QUALITY

The influence of high-molecular-weight glutenin subunits on the properties of the gel-protein fraction of glutenin proteins in wheat was determined on 20 varieties grown in the 1989 UK Recommended List trials. Both the presence of subunit 1 (chromosome 1A) and the 1B/1R rye translocation were shown to influence gel-protein weight and breakdown rate during mixing. The gel-protein tests were correlated with CBP (Chorleywood Bread Process) loaf volume, but they did not add anything to the correlation between Glu-1 score and loaf volume. Both gel-protein tests indicated that phenotypic variation could be almost as large as genotypic variation. Breakdown rate was able to detect the abnormal properties of Pastiche (weak) and Fresco (extra-strong) that were not observed using established quality tests such as the sodium dodecylsulphate sedimentation volume.