THE PREDICTION OF DOUGH PROPERTIES OF SOUTH-AFRICAN WHEAT CULTIVARS BY SDS-PAGE ANALYSIS OF HMW GLUTENIN SUBUNITS

The high molecular weight (HMW) glutenin subunits of 10 South African wheat cultivars were identified after separation by polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate (SDS–PAGE) and correlated with technological parameters. The Glu-1 quality score of each cultivar was also calculated and correlated positively with technological parameters that relate to dough strength [Extensigram area (r = 0·80; P < 0·050), Alveogram stability (r = 0·70; P < 0·050) and Alveogram strength (r = 0·89; P < 0·010)]. Subunits 5 + 10 and 2 + 12 appeared to be the most effective of all the subunits in their effects on dough properties; 5 + 10 were related to good rheological properties and 2 + 12 to poor. The presence of certain HMW glutenin subunits of South African wheat cultivars can therefore be used to predict these dough properties. This can be used in selecting lines for the breeding programme. © 1992, Academic Press Limited. All rights reserved.