Evaluation of flour protein for different bread wheat genotypes

Abstract Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, and four promising lines; L84 and L148, resulted via hybridization and M10 and M34 via radiation mutation program) were rheologically evaluated using extensograph and for protein, analysis using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The radiation mutant M10 and M34 had the highest maximum resistance which is a very good indicator of strong gluten. The amount of gluten content was higher in M10, L148, and M34 compared to the control samples Gz168 and Gm11. Sulfide amino acids (CYS and MET) are slightly higher in M10. The electrophoretic results and amino acid analyzers show that the best technological quality was exhibited by M10. Radiation mutants wheat genotypes have a protein with good characteristics, mainly gluten which is significantly higher compared to control samples. The rheological properties measured as extensograph and gel electrophoresis were much better in irradiated lines M10 and M34.

摘要：本研究对6种不同面包小麦基因型开展了系统性检测与分析：包含2个埃及商业化对照品种Giza-168与Gemmeiza-11（分别缩写为Gz168、Gm11），以及4个优良品系——其中L84、L148通过杂交育种获得，M10、M34通过辐射诱变育种程序获得。研究采用拉伸仪（extensograph）对供试材料进行流变学特性评价，并通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate polyacrylamide gel electrophoresis，SDS-PAGE）开展蛋白质分析。结果显示，辐射诱变株系M10与M34的最大抗延阻力最高，而该指标是面筋强度优良的重要判定依据。M10、L148及M34的面筋含量均高于对照品种Giza-168（Gz168）与Gemmeiza-11（Gm11）。含硫氨基酸（sulfide amino acids，CYS即半胱氨酸、MET即甲硫氨酸）在M10中的含量略高。电泳结果与氨基酸分析仪检测结果均表明，M10的加工品质最优。辐射诱变获得的小麦基因型所表达的蛋白质具备优良特性，其中面筋含量显著高于对照品种。经拉伸仪测定的流变学特性与凝胶电泳检测结果均证实，辐射诱变株系M10与M34的相关性状表现更为优异。