Comparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypes
Citation
Hiba Trad, Sourour Ayed, Hajer Slim-Amara. (1/10/2014). Comparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypes. Food Science and Biotechnology, 23 (5), pp. 1363-1370.
Abstract
Six Tunisian durum wheat genotypes (4 landraces and 2 improved) were evaluated for
protein content, gluten strength, rheological characteristics, and HMW-GS patterns
using a LabChip system. Variance analysis identified genotypic variation. The
landraces Azizi, Mahmoudi, Chili, and Arbi exhibited the highest protein
concentrations and gluten contents, and best dough tenacity and extensibility values.
The Mahmoudi and Chili varieties had the highest protein contents (17.06 and 17.32%
dry mass, respectively). Arbi and Chili had the highest gluten contents (60.88 and
60.59%, respectively). Azizi, Mahmoudi, and Chili were characterized by higher dough
tenacity, lower dough extensibility, and a greater alveograph configuration ratio P/L.
The high molecular weight glutenin subunits 6+8 (Azizi and Mahmoudi) and 7+15
(Chili), coded by the Glu-B1 locus, improved gluten strength and viscoelastic dough
properties. Calculated HMW to LMW-GS ratios were within a narrow range of 0.17–
0.29. Some genotypes have potential to be used as parents in breeding programs.
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