The high-molecular weight glutenin subunit (HMW GS) compositions in current wheat (Tr. aestivum L.) varieties in BiH

The storage proteins of hexaploid wheat (Tr. aestivum L.) are primarily responsible for the unique cohesive-elastic properties of dough made from wheat flours. These properties are essential in processing of leavened bread. The storage proteins of wheat contain about 10% HMW glutenin subunits, about...

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Bibliographic Details
Published inWorks of the Faculty of Agricultural and Food Sciences University of Sarajevo pp. 161 - 176
Main Authors Sanja Oručević, Žaneta Ugarčić-Hardi
Format Journal Article
LanguageBosnian
Published Sarajevo Faculty of Agricultural and Food Sciences University of Sarajevo 2010
Subjects
Blé
Gluteninas
Glutenins
Gluténine
http://aims.fao.org/aos/agrovoc/c_24033
http://aims.fao.org/aos/agrovoc/c_8373
Trigo
Wheats
حنطة
غلوتنين
小麦
麦谷蛋白
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Summary:The storage proteins of hexaploid wheat (Tr. aestivum L.) are primarily responsible for the unique cohesive-elastic properties of dough made from wheat flours. These properties are essential in processing of leavened bread. The storage proteins of wheat contain about 10% HMW glutenin subunits, about 40% LMW glutenin subunits and about 50% gliadins. Extensive allelic variation in both gliadins and glutenin subunits are detected, giving rise to different composition of storage proteins between genotypes. This variation causes differences in protein quality among varieties. The HMW subunits of glutenin constitute only a small proportion of the storage proteins, but they exert pronounced effects on the glutenin elasticity and the bread making quality of the wheat flour. The high molecular weight glutenin subunits (HMW GS) composition of some current wheat varieties in Bosnia and Herzegovina was determined by polyacrylamide gel electrophoresis in the presence of SDS, and presented in this paper.
Bibliography:A50
ISSN:0033-8583