Cereal Chem 72:85-87  |  VIEW ARTICLE

Effect of Two Different Low Molecular Weight Glutenin Subunits on Durum Wheat Pasta Quality Parameters.

M. I. P. Kovacs, N. K. Howes, D. Leisle, and J. Zawistowski. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

F2-derived F4 and F5 durum wheat families from the cross DT471/DT624, homozygous for either of two low molecular weight glutenin subunits (LMWGS 2 and LMWGS 2-) were used in a study to determine the effect of these subunits on protein content (PROT), cooked pasta disk viscoelasticity (PDV), cooked gluten viscoelasticity (CGV), sodium dodecyl sulfate sedimentation volume (SV), mixograph mixing development time (MDT), mixograph peak height (MPH), and mixograph total energy (MTE). These subunits were identified using a monoclonal antibody (MAb45/8) specific for the LMWGS 2 allele. Both parents and progeny were homozygous for HMWGS 6+8 and gliadin band 45. Families homozygous for LMWGS 2 had higher PDV (t = 2.4, P less than 0.01) and SV values (t = 4.9, P = 0.001) than families homozygous for LMWGS 2-; CGV differed in one year, and MDT and PROT were similar for the two alleles. PDV and SV values were positively correlated with each other (r = 0.52, P less than 0.001) as well as with PROT values (r = 0.59, P less than 0.001, r = 0.46, P less than 0.001, respectively). Neither PDV or SV were correlated with MDT, while PDV showed only a low correlation with CGV (r = 0.30, P less than 0.05). CGV was not correlated with MDT nor consistently with SV. The major effect of LMWGS 2 type was on PDV and SV rather than on measures of gluten strength (MDT, CGV). PDV and SV values were not greatly influenced by either MDT or CGV values, indicating that the former two are being influenced by additional quality components other than gluten strength. This study showed that LMWGS 2 allele is beneficial to improve pasta cooking quality of future cultivars and that selection can be readily accomplished using monoclonal antibody MAb45/8.