Protein quality of wheat cultivars grown in eastern Croatia in relation to breadmaking properties

The gluten quality is essentially determined by HMW GS compositions and quantity of different gluten proteins. The aim of this study was to estimate protein quality of 15 winter wheat cultivars grown in eastern Croatia. Therefore, HMW GS composition was analysed by SDS-PAGE, while the quantitative determination of gliadins and glutenin subunits was obtained by RP-HPLC procedure. The most frequently subunits at Glu-A1 locus were N, at Glu-B1 locus 7+9 and at Glu-D1 locus 2+12. The cultivars with subunits 5+10 at Glu-D1 locus have shown, on the average, better technological characteristics in contrast to cultivars with subunits 2+12 at the same locus. The obtained correlation coefficients between technological properties and analysed gluten proteins reflected the different roles of specific gluten groups in defining of bredmaking quality. The cultivars Bezostaja (N 7+9 5+10), Divana (N 7+9 5+10), Ana (1 7+9 5+10), Srpanjka (N 7+8 2+12), Demetra (1 7+9 5+10), Žitarka (1 7+8 2+12), Klara (1 7+8 2+12) and Barbara (N 7+8 2+12) with optimal proportions of polimeric HMW glutenin subunits and lower Gli/Glu ratios were characterised as cultivars with very good and good breadmaking quality. The lower proportions of HMW glutenin subunits and higher proportions of monomeric gliadins, with consequently a higher Gli/Glu ratios, had negative influence on breadmaking quality of cultivars Monika (N 7+9 2+12), Kata (N 7+9 2+12), Libellula (1 20 2+12) and Sana (N 6+8 2+12).