Comparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypes

• Published in: Food science and biotechnology Vol. 23; no. 5; pp. 1363 - 1370
• Main Authors: Trad, Hiba, Ayed, Sourour, Rhazi, Larbi, Slim, Amine, Teixeira da Silva, Jaime A., Hellal, Raoudha, Sghaier, Mounira, Amara, Hajer Slim
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.10.2014; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; Triticum aestivum; 식품과학; durum wheat; high-molecular-weight glutenin subunit (HMW-GS); alveograph; LabChip; genotype
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-014-0187-0

Six Tunisian durum wheat genotypes (4 landraces and 2 improved) were evaluated for protein content, gluten strength, rheological characteristics, and HMW-GS patterns using a LabChip system. Variance analysis identified genotypic variation. The landraces Azizi, Mahmoudi, Chili, and Arbi exhibited the highest protein concentrations and gluten contents, and best dough tenacity and extensibility values. The Mahmoudi and Chili varieties had the highest protein contents (17.06 and 17.32% dry mass, respectively). Arbi and Chili had the highest gluten contents (60.88 and 60.59%, respectively). Azizi, Mahmoudi, and Chili were characterized by higher dough tenacity, lower dough extensibility, and a greater alveograph configuration ratio P/L. The high molecular weight glutenin subunits 6+8 (Azizi and Mahmoudi) and 7+15 (Chili), coded by the Glu-B1 locus, improved gluten strength and viscoelastic dough properties. Calculated HMW to LMW-GS ratios were within a narrow range of 0.17–0.29. Some genotypes have potential to be used as parents in breeding programs.