THE ATTEMPT TO CONNECT THE GLUTENIN COMPOSITION WITH EVALUATION OF THE BAKING QUALITY OF WINTER TRITICALE GRAINS
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2000;50(3):21–24
KEYWORDS
ABSTRACT
An attempt was undertaken to evaluate the baking quality of winter triticale cultivars (Dagro, Bolero, Ugo, Malmo, Tewo and the strain CZR 103/85) on the basis of identification and characteristics of HMW glutenin subunits. The composition of the glutenin fraction was defined by the method of electrophoresis SDS-PAGE. For electrophoresis of triticale glutenins the wheat cultivars Jubilatka, Eta, Neepawa and Henika were used as models since the composition of their glutenin subunits that are coded on chromosomes 1A, 1B and 1D is known. This made it possible to identify these subunits in the glutenin of the studied triticale cultivars. The studies showed apparent interdependences between glutenin subunits on the one hand and the values of parameters of pharinographic analysis and sedimentation test on the other. Despite this fact, defining the baking qualities on the basis of glutenin composition in the case of triticale is not so unambiguous as in wheats. The glutenin fraction of triticale cultivars may contain subunits that rarely occur and are not typical for wheats. High-molecular secalins coded by the loci of chromosome 1R occurring besides glutenins often overlap on the electrophoretic diagrams and additionally make the quality classification of the cultivars difficult.
ISSN:1230-0322