Graduate Thesis Or Dissertation
 

Gluten protein polymeric composition and allelic variation as related to bread-making quality in durum wheat (Triticum turgidum L. var. durum)

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/hh63t007n

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  • Attempts to develop dual-purpose durum wheat cultivars for both pasta and bread-making have been unsuccessful. To better understand this limitation, thirty durum genotypes, selected based on their diverse geographical origin, and five bread wheat cultivars were compared as to their flour mixing properties, dough physical characteristics and baking performance. The polymeric composition of gluten protein was determined using SE-HPLC of unreduced flour protein extracts and the size-distribution of the gluten polymer was estimated by determining the SDS-unextractable polymer (macro-polymer) content. Durum genotypes were characterized by a lower bread-making quality compared to bread wheats, in spite of higher total flour protein and gluten polymer contents. This was due to a weaker gluten and lack of dough extensibility. The stronger gluten characteristics of bread wheats were associated with a greater ability to form macro-polymers. However, two durum cultivars had a higher macro-polymer content than many of the bread wheats, suggesting that an additional property, unrelated to size-distribution of the gluten, contributes to the greater loaf volumes observed for bread wheats. Considerable variability for most quality attributes was observed among durum genotypes. Gluten strength and dough extensibility were the most important factors associated with superior baking performance. These two parameters were not inter-related. Durum genotypes expressing LMWG-1 had the weakest gluten and the poorest baking performance. This allele contributed less protein to the glutenin fraction and the sub-units produced exhibited a reduced ability to form macro-polymers. Among the durum genotypes expressing LMWG-2, those carrying HMWG-(6+8) were characterized by a better baking quality than genotypes carrying HMWG-(7+8) or HMWG-20. Genotypes carrying HMWG-20 were characterized by a comparatively weaker gluten and a lower macro-polymer content. The better baking performance of genotypes expressing HMWG-(6+8) relative to that of genotypes carrying HMWG-(7+8) was attributed to the greater dough extensibility characterizing the former group, but not to differences in gluten strength-related parameters. There was no indication of differences in the gluten polymer's size-distribution between the two groups.
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