Characterisation of the glutenin fraction from einkorn wheat (Triticum monococcum ssp monococcum) flours with different breadmaking quality

Four einkorn wheat accessions with similar total protein content and contra sting breadmaking characteristics were studied. The two "high-quality" acce ssions contained a large amount of glutenin polymers of high molecular size compared to the two "poor quality" accessions. SDS-PAGE fractionation of t otal protein did not show a clear relationship between glutenin subunit com position and flour properties. Moreover, High Molecular Weight glutenin sub units (HMW-GS) showed complete immunological identity with those of common wheat. The predominant x-type HMW-GS and the minor y-type HMW-GS showed fou r and six SH-groups, respectively. The present results suggest that variati on in breadmaking quality between the einkorn wheats analysed is due to fac tors other than HMW-GS composition.