Comparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypes

Trad, Hiba

Comparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypes

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2014-10-01

ISI Journal

Impact factor: 0.699 (Year: 2014)

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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.