The HMW glutenin subunit composition of OS wheat cultivars and their relationship with bread-making quality

High molecular weight (HMW) glutenin subunits are known as one of the most important components determining functional properties of wheat flour. The aim of this paper was to investigate HMW glutenin subunit composition o f OS wheat cultivars and their contribution to bread-making quality. HMW gl utenin subunits of 15 OS wheat cultivars were determinated by sodium dodecy l sulfate (SDS) polyacrylamide gel electrophoresis and Ultroscan laser dens itometer. The duality parameters of wheat grain: protein contents, sediment ation value, wet gluten, gluten index, rheological properties of flour and loaf volume, were measured. In the investigated OS wheat cultivars the most frequently subunits in the locus Glu-Al were N, in the locus Glu-BL 7+9 and in the locus Glu-DI 2+12. The quality scores of each subunit were summed to create a Glu-l quality sc ore that ranged from 5 to 9 for OS wheat cultivars. The positive correlatio n between Glu-l score and gluten index as well as extensographic properties of dough of investigated wheat cultivars, were noticed.