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GrainGenes Reference Report: JFQ-27-73

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Reference	JFQ-27-73
Title	Prediction of the quality of some Turkish wheat genotypes by electrophoretic separation of protein fractions
Journal	Journal of Food Quality
Year	2004
Volume	27
Pages	73-82
Author	Caglarirmak N Kiral AS Unal K
Abstract	Summary: An exploratory study was conducted to compare Konya-Bezostoya and Tokat-Bezostoya, bread making varieties of wheat, and Sofu, a Turkish local strain used for pasta making plus four breeding lines to ascertain which of the breeding lines most likely merits carrying forward for further refinement of the line. The wheat was analyzed for weight per unit of volume, kernel weight, impurities, kernel size and shape and hardness; for moisture, ash and protein content; sedimentation values and wet and dry gluten content to provide background information on kernel characteristics. The chief purpose of the study was to examine the electrophoretic properties of the standard varieties and breeding lines to relate genetic characteristics to bread- or pasta-making potential. Glutenin profiles and gliadin subunits were among the factors studied. Low and high-molecular-weight (HMW) alleles were considered. Two of the breeding lines seemed to have merit for bread making purposes and one additional line for pasta making
Keyword	[ Hide all but 1 of 54 ] agriculture agronomic traits alleles ash content bread breadmaking breads breeding breeding lines characteristics chemical composition crop quality cultivars electrophoresis electroporation endosperm food food quality genotype genotypes gliadin gliadins gluten glutenin glutenins grain yield hardness information kernel line lines moisture content molecular weight particle size pasta plant breeding plant proteins prediction protein protein content quality sedimentation seeds separation shape size strain turkey (country) varieties weight wheat wheat genotypes wheat gluten wheat quality prediction

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