From The Relationship Between Wheat Gluten Macropolymers And Hmw Gs
Keywords
Wheat, Gluten Macropolymers, High Molecular Weight Glutenin Subunits
Abstract
In order to explore the impact of wheat gluten macropolymers on wheat quality, the SDSPAGE method was used to analyze the composition of high molecular weight gluten subunits (HMWGS) of 166 wheat varieties from different regions, and the relationship between different subunits and wheat gluten macropolymers was compared. Polymer (GMP) relationships were analyzed. The results showed that the wheat material HMWGS used had rich variation types, but the subunit combination was still dominated by N/7+9/2+12. HMWGS has a significant impact on flour GMP content, GluA1 site subunit 1>N, GluB1 site subunit 13+16>7+9 or 7+8 or 14+15 or 17+18, GluD1 site subunit 5+ 10>2+12, the difference in other subunits is not significant. This shows that varieties containing subunits 1, 13+16 and 5+10 can form more GMP. The correlation coefficient between HMWGS score and flour GMP content is 0.288, reaching a very significant level.
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Original research done by Pei Yuhe, Pan Qimiao, Song Lin, Song Xiyun
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