Identification of glutenin and gliadin alleles in whole wheat flour (Triticum aestivum L.) and its relationship with baking quality
DOI:
https://doi.org/10.24215/16699513e118Keywords:
Triticum aestivum L, strength and extensibility, allelesAbstract
Allelic variants of glutenins of high (GAPM), low molecular weight (GBPM) and gliadins influence strength and extensibility in doughs and determine the industrial use of wheat (Triticum aestivum L.). The objective of the study was to identify the glutenin and gliadin alleles and determine their relationship with baking quality in the Cal Blanco F2011, Matchett F2011 and RSM-Norman F2008 varieties harvested in autumn-winter 2014-2016. Each sample (3 kg) was processed in triplicate. Protein fractionation was on vertical gels (20 x 23 cm) by SDS-PAGE. According to Payne and Lawrence (1983) GAPM were identified. GBPM according to Jackson et al. (1996) and Branlard et al. (2003). Probable end use was defined based on similar combinations reported by various authors. For Glu-1; 1; 17+18; 5+10 in Cal Blanco F2011 and Matchett F2011 and 2*; 7+9; 5+10 in RSM-Norman F2008, all related to baking quality (strength and extensibility). For Glu-3; b, g and c in Cal Blanco F2011; d, h and b in Matchett F2011 and c, g and b in RSM-Norman F2008. The f, d and f alleles (Gli-B1 locus) of ω-gliadins for Cal Blanco F2011, Matchett F2011 and RSM-Norman F2008 respectively. The identification of the alleles, the distribution analysis and the comparison in the literature allowed us to classify the varieties: RSM-Norman F2008 moderate-high quality; Matchett F2011 high quality and Cal Blanco F2011 high quality. Therefore varieties with strong gluten are presumed. The Cal Blanco F2011 variety could be used to improve dough.
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Copyright (c) 2023 Juan José Calixto Muñoz, Carlos Guzmán García, Dora Luz Pinzón Martínez, Ana Tarín Gutiérrez Ibáñez, Sanjaya Rajaram, Alejandra Donají Solís Méndez, María Dolores Mariezcurrena Berasain
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