A Primary Study on Relations Between Gliadin and Glutenin Constituents and Flour Qualities of Winter Wheat in South China
Jiang Xiaohong ,Ma Zhaozhi and Shi Suyun
Seed gliadin and glutenin of 15 winter wheat varieties grown in 10 provinces of South China were analysed by polyacrylamide gel electrophoresis (PAGE) and SDS-PAGE ,and their connection with flour qualities was studied ,including the protein content,gluten content,sedimentation value and volume of bread. The wheat varieties containing both U5 and u10 subunits of high molecular weight glutenin showed better baking qualities with an average bread volume of 640. 9 cm3 per 100 g flour (Tables 1,2). The varieties having the u1 subunit showed lower baking qualities than the above mentioned, with a bread volume of 551. 4 cm3. The varieties containing the subunit u5 or both U1 and u5 had lower sedimentation values and baking qualities. This indicated that the glutenin construction was highly related to flour qualities of winter wheat. On the other hand.no significant relation was found between the gliadin construction and flour qualities.