BIOCHEMICAL AND FUNCTIONAL-CHARACTERIZATI ON OF SOFT WHEAT GLUTENINS BY CATION-EXCHANGE CHROMATOGRAPHY - RELATION WITH THE TECHNOLOGICAL PROPERTIES OF DOUGH

Low-(LMW-GS) and high-molecular weight (HMW-GS) glutenin subunits of c ommon wheat were reduced and alkylated, then separated according to th eir electric charge by cation-exchange chromatography (IE-FPLC) and ch aracterised by electrophoresis. By combining these two methods, two ne w HMW-GS (1Ax1* and 18x6*) were discovered. LMW-GS were characterised on the basis of their charge distribution in IE-FPLC and a charge ind ex (IC) could be worked out for each variety. IC was found to be assoc iated with the allelic composition of common wheat varieties and with the dough characteristics. To a certain extent, positive IC values ref lect a favorable effect of the Glu-AB o allele on dough extensibility (G), whereas negative IC values reflect a favourable effect of the GIu -A3 m allele on baking strength, The model according to which LMW-GS w ould not act as simple genetic markers but could interact in the glute n proteic network is discussed.