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Evaluation of flour protein for different bread wheat genotypes.
1Plant Research Department, Nuclear Research Center, Atomic Energy Authority, Cairo 13759, Egypt.
Brazilian Journal of Biology = Revista Brasleira De Biologia
|February 19, 2021
Summary
Radiation mutants M10 and M34 showed superior gluten strength and content in bread wheat. These wheat genotypes exhibited enhanced technological quality, indicating potential for improved baking performance.
Area of Science:
- Agricultural Science
- Food Science
- Genetics
Background:
- Bread wheat quality is crucial for baking. Gluten properties significantly influence dough rheology and final product characteristics.
- Understanding genetic variations in wheat is key to improving crop quality and yield.
Purpose of the Study:
- To rheologically evaluate bread wheat genotypes.
- To analyze protein and gluten content using SDS-PAGE.
- To identify wheat genotypes with superior technological and gluten characteristics.
Main Methods:
- Rheological evaluation using extensograph.
- Protein analysis via sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE).
- Comparison of six bread wheat genotypes, including commercial varieties and radiation mutants.
Main Results:
- Radiation mutants M10 and M34 demonstrated the highest maximum resistance, indicating strong gluten.
- Gluten content was higher in M10, L148, and M34 compared to control varieties.
- M10 exhibited the best overall technological quality based on electrophoretic and amino acid analyses.
Conclusions:
- Irradiated wheat lines, particularly M10 and M34, possess significantly improved gluten characteristics and rheological properties.
- Radiation mutation breeding can enhance wheat protein quality, offering potential for superior bread-making varieties.
