Role Of High Molecular Weight Glutenin Subunit 1Dx2.2+1Dy12 On Protein Quality, Rheology
Properties Of Dough And End Product Quality

Problem Addressed

The market share of U.S. wheat in many Asian countries, especially Japan and Korea, has consistently decreased over the last 20 years. This decrease was caused by our inability to compete with other wheat exporting countries, especially Australia, in market price and quality of wheat. Over 90 percent of wheat produced in the Pacific Northwest is exported to Asian countries where 40-60 percent is used to make noodles.

To compete favorably in the international wheat trade and retain or expand the market share of U.S. wheat in these countries, it is necessary to improve the quality of wheat for making white salted and instant fried noodles; the most popular wheat-based products in Asian countries which have also shown consistent growth in consumption.

Goal

The goals are to determine the role of HMW-GS 1Dx2.2+1Dy12 on properties of protein, dough rheology and end-use quality, and to incorporate 1Dx2.2+1Dy12 subunits into U.S. wheat cultivars for improvement of their end-product quality.

Procedures

Wheat varieties of contrasting HMW-GS in the Glu-D1 locus were selected and used for this study. Researchers determined HMW-GS compositions as well as protein quality by gluten yield, extensibility of gluten, SDS sedimentation volume and protein solubility with different solvents.

The quantitative characteristics of gluten were determined by ratio of gliadin to glutenin, ratio of HMW-GS to LMW-GS, ratio of x-type subunits to y-type subunits and individual HMW-GS. Rheological properties of dough were determined using a mixograph for dough mixing properties. Both noodles and breads will be prepared and tested for quality. In 2004, researchers found that wheat cultivars with HMW-GS 1Dx2.2+1Dy12 generally exhibited SDS sedimentation volumes higher than U.S. soft wheat, but lower than U.S. hard wheat cultivars and wheat cultivars with HMW-GS 1Dx2.2+1Dy12 showed intermediate mixograph mixing time among those of typical soft and hard wheat cultivars. Lastly, wheat cultivars with HMW-GS 1Dx2.2+1Dy12 had comparable protein strength to commercial white salted noodle flours.

Techniques and Technologies Developed

The results from this project elucidate the role of protein on noodle making quality of wheat as well as protein quality standards suitable for making noodles, and provide basic understandings for the development of efficient methods to screen breeding lines of wheat based on protein quality. This will allow Washington wheat growers to compete favorably in the noodle wheat markets and to achieve an increased market share of wheat in Asian countries.

Publications/Journal Articles From Project

Park, C. S., and B.-K. Baik. 2004. “Relationship Between Protein Characteristics And Instant Noodle Making Quality Of Wheat Flours.” Cereal Chem. 81:159-164.

Park, C. S., B. H. Hong, and B.-K. Baik. 2003. “Protein Quality Of Wheat Required For Making White Salted Noodles And Its Influences On Processing And Texture Of Noodles.” Cereal Chem. 80:297-303.

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