Effect of gluten formation on wheat quality

Abstract

Wheat gluten contains two type of protein molecules namely gliadins and glutenins. Gliadin and glutenins play main role in determining viscoelastic properties of wheat dough and other technological quality parameters. Gluten proteins can cause intestinal disorders or celiac disease in some gluten intolerant individuals. This require the selection of cultivars having low gluten content. In this paper gluten content of 10 old wheat cultivars created in former Yugoslavia were analyzed during two year (2011-2013) with different climatic conditions (temperature and precipitation). In first year the dry gluten content varied between 24.21% (Lasta) and 32.16% (Macvanka 2), while in the second year all cultivars had higher gluten content and changed from 26.95% (Loznicanka) to 36.36% (Crvenkapa). The protein content and loaf volume were also higher in all cultivars in the second year in comparison to the values of the first experimental year. The presence of gliadin alleles at Gli-A1 and Gli-A2 loci, controlling α-, β-, γ- and ω-gliadins were also analyzed and probability of their origin were estimated. Five alleles (a, b, f, h, k) were present in Gli-A1 locus in Yugoslav cultivars while 7 alleles (b, e, g, j, k, o, p) were present at Gli-A2 locus in cultivars originating from other countries (Italy, Hungary, Romania, France, Great Britain, Mexico and the late Soviet Union), Gli-A1h allele was not present in any studied foreign cultivars. Lasta variety was identified with the lowest gluten content and being the most suitable for breeding and bread making for celiac patient.