Composition of low-molecular-weight glutenin subunits in common wheat ( <i>Triticum aestivum</i> L.) and their effects on the rheological properties of dough
Sławomir Franaszek, Bolesław P. Salmanowicz
Abstract
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.