Spring wheat gliadins: have they changed in 100 years?
M. MALALGODA (1), J. B. Ohm (2), S. Meinhardt (3), S. Simsek (1). (1) North Dakota State University, Department of Plant Sciences, Cereal Science Graduate Program, Fargo, ND, U.S.A.; (2) USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo, ND, U.S.A.; (3) North Dakota State University, Department of Plant Pathology, Fargo, ND, U.S.A.
There have been many hard red spring (HRS) wheat cultivars released in North Dakota during the last 100 years. These cultivars have been improved for various characteristics such as, adaptation to weather conditions, high yield, and good milling and baking quality. The objectives of this study were to identify how quality characteristics change in relation to the year of release, and to determine the association between these characteristics and protein composition in historical and modern HRS wheat cultivars. For this purpose, the relationship between year and dough characteristics such as, stability and peak time were analyzed for 30 HRS wheat cultivars released between 1910 and 2013. Thereafter, the association between quality characteristics and protein composition, specifically ω-gliadins were determined using high performance liquid chromatography (HPLC) methods. A significant positive correlation (<i>P ≤</i> 0.01) between dough properties and release year was identified, although the correlation between year and protein content was not significant (<i>P</i> ≥ 0.05). The size-exclusion-HPLC results, which were used to determine protein molecular weight distribution, and the correlation with quality traits show a positive correlation between the ω-gliadin fraction and year of release. Interestingly, the same trend was seen for ω-gliadin and dough characteristics. However, negative correlations were found between this gliadin fraction and minor baking characteristics such as, texture and crumb color. Reverse-phase-HPLC was used to confirm the above findings. Certain peaks corresponding to ω-gliadin were identified, which showed positive correlations with dough properties and somewhat negative correlations with minor baking characteristics. In conclusion, the increase in ω-gliadin could have led to the favorable dough properties that are seen in modern spring wheat cultivars.
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