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| Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars |
Seong-Woo Cho1, Chon-Sik Kang2, Hyeon Seok Ko3, Byung-Kee Baik4, Kwang-Min Cho5, Chul Soo Park1 |
1 Department of Crop Science & Biotechnology, Chonbuk National University, Jeonju 54896, Republic of Korea
2 National Institute of Crop Science, Rural Development Administration, Wanju 55365, Republic of Korea
3 Farm & Agribusiness Management Division, Rural Development Administration, Jeonju 54875, Republic of Korea
4 USDA-ARS CSWQRU, Soft Wheat Quality Laboratory, Wooster, OH 44691, USA
5 Research Center of Bioactive Materials, Chonbuk National University, Jeonju 54896, Republic of Korea |
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Abstract The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ- and ω-gliadin using RP-HPLC (reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white (ASW) and hard wheat (AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate (SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis (PCA) showed that the proportion of gluten was not related to the quality of the bread (both PCs, 81.3%), noodle (77.7%), and cookie (82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies.
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Received: 14 August 2017
Accepted:
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| Fund: This work was carried out with the support of Cooperative Research Program for Agriculture Science & Technology Development (Project title: Establishment of quality criteria for high uniformity in end-use of Korean wheat cultivars, PJ011009), Rural Development Administration, Republic of Korea. |
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Corresponding Authors:
Correspondence Chul Soo Park, Tel: +82-63-2702533, Fax: +82-63-2702640, E-mail: pcs89@jbnu.ac.kr; Kwang-Min Cho, Tel: +82-63-2704879, Fax: +82-63-2195453, E-mail: kmcho@jbnu.ac.kr
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| About author: Seong-Woo Cho, Tel: +82-10-94256213, E-mail: tottoriu2009@naver.com |
Cite this article:
Seong-Woo Cho, Chon-Sik Kang, Hyeon Seok Ko, Byung-Kee Baik, Kwang-Min Cho, Chul Soo Park.
2018.
Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars. Journal of Integrative Agriculture, 17(08): 1706-1719.
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