Relationship Between HMW Glutenin Subunit and Bread Making Quality of Wheat in Indian Cultivars
Varieties of bread wheat contain three to five high molecular weight (HMW) subunits of glutenin. The high molecular weight (HMW) subunits of glutenin are coded by genes at three genetically unlinked loci, Glu-1A, Glu-1B and Glu-1D, which occur on chromosomes 1A, 1B and 1D respectively. Glutenin is responsible for most of the viscoelastic properties of wheat flour doughs and is the main factor dictating the use of a wheat variety in bread making. The SDS-Sedimentation test determines the strength of the dough by recording the swelling of the flour. In present study, we had taken six popular bread cultivars viz; HD 2967, HD3059, PBW 373, C306, PBW 343 and NI 5439 and HMW proteins were extracted from single seed of each variety and different protein fractions were separated by SDS-PAGE. Glu-1-score, wet gluten content and the SDS-Sedimentation values in all the 6 genotypes under study were in perfect synchrony with highest Glu-1 scores and SDS-Sedimantaion value in HD2967 (10, 58) followed by HD3059(10, 55), C 306 (5, 42), NI 5439 (6, 57) PBW 343 (6, 36) and PBW 373 (6, 38). SDS sedimentation value has significant correlation with Glu-1 score, which indicates the bread making quality. We concluded that variation in bread making quality of the different varieties was due to varying Glu-1-score. 1B/1R translocation adversely affects milling quality, sedimentation value and end use quality.