ROLE OF GLUTEN AND ITS COMPONENTS IN INFLUENCING DURUM WHEAT DOUGH PROPERTIES AND SPAGHETTI COOKING QUALITY

摘要

Durum wheat (Triticum turgidum L. var. durum) is the preferred raw material for the production of high quality pasta. The protein content and endosperm storage protein composition of durum wheat have a major impact on dough rheological properties andpasta cooking quality and reports showing associations between glutenin allelic composition and gluten strength in durum wheat are numerous. Indeed, if manipulation of the protein composition is possible, genetic lines with defined composition could be produced suitable for producing pasta with a wider range in cooking properties. In studies with common wheat, an increase in the ratio of HMW-GS to LMW-GS results in an increase in the molecular weight distribution of glutenin proteins (MacRitchie 1999) and this increases dough strength (Grabberger et al, 2003; Edwards et al, 2003; Uthayakumaran et al, 2000). However, it is not known how variation in the ratios of HMW-GS to LMW-GS and glutenin to gliadin influences pasta quality. Knowledge of the influence of variation in the glutenin to gliadin and subunit ratios may provide a tool to manipulate the protein composition of durum. Bdeveloping rapid methods to measure these, germplasm could be screened to assist breeder's to modify the protein composition. This study was designed to provide insight into the impact of modifying protein composition on technological properties.