The relationship of protein composition to end-product functionality of hard white wheat Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/2801pk38n

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  • Improving quality of hard white wheat (HW) cultivars in the Pacific Northwest is important to expand exports to Asia. Asian food processors prefer HW grain that can satisfy an array of baking needs, as well as produce superior quality noodle products. Three experimental populations were developed from single cross and backcross combinations of four parents with contrasting protein composition, bread-making attributes, and noodle quality. Three hundred-sixty F₃-derived F₅ progeny grown in Corvallis, Oregon in 2004 were evaluated for protein content, single kernel characteristics, milling yield, dough mixing properties, SDS sedimentation volume, and polyphenol oxidase activity. Variation in flour protein composition was determined by SE-HPLC and SDS-PAGE. The populations and progeny showed wide variations in quality. Ranges in protein composition and mixing properties exceeded those of the parents. Backcrossing had a significant influence on quality characteristics of progeny. Progeny with the Glu-D1 HMW glutenin subunit (GS) pair 5+10 had increased SDS sedimentation volume, mixing time, and tolerance as compared to those with HMW-GS 2+12. At the Glu-B1 locus, HMW-GS 7+9 was associated with improved protein quality and mixing properties as compared with either 7+null or 6+8. The Glu-A1 HMW-GS 1 was associated with increased mixing time and tolerance as compared with 2*; both of which had improved mixing properties as compared with progeny carrying the null allele at this locus. Changes in relative proportions of polymeric and monomeric proteins were associated with variation in HMW subunit composition. Five LMW-GS were found to be polymorphic in parents and progeny. The LMW-GS designated band-a, which had relatively higher molecular weight, was associated with increased protein quality and stronger dough handling properties. LMW-GS bands b and e were associated with reduced mixing time and tolerance and lower levels of monomeric proteins. Interactions of HMW and LMW subunits were generally associated with changes in magnitude of effects rather than change in rank. Influences of LMW-GS were more pronounced in progeny which carry HMW-GS associated with reduced dough strength, such as 2+12, 7+null, or 2*. Manipulation of protein composition can be an effective method to improve end-use quality of HW cultivars in the Pacific Northwest.
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