Chemical – Technological Indices of Wheat as Very Important Indicators of its Quality

¹Faculty of  Biotechnology and Food, Chemistry Deparment, Agricultural University of Tirana (AUT), Tirana, Albania

²Faculty of Agriculture and Environment, Department of Agronomic Sciences, AUT, Tirana, Albania

³ Faculty of  Biotechnology and Food,  Department of Agri-Food Technology, Agricultural University of Tirana (AUT), Tirana, Albania

⁴Agricultural Technology Transfer Center, Lushnjë, Albania

⁵Faculty of Veterinary Medicine, Agricultural University of Tirana (AUT), Tirana, Albani

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Abstract

The purpose of this study is to analyze the biochemical-chemical-technological indices in some soft and wheat lines of the collection of the AUT Genetic Resource Center, planted in the experimental didactic economy of the Agricultural University of Tirana (AUT), during the years 2012-2013. The results of the study for soft wheat lines showed a relatively high protein content (averaging 12.65%), while low values of wet gluten (averaging 23.37%) were identified.  High values resulted for sedimentation coefficient and gluten index (averaging 83.38 ml and 80.87%, respectively), as well as in the specific volume of sediment (averaging 6.63). Statistical analysis of qualitative and quantitative indices values, showed significant positive linkages between protein and wet gluten, r = 0.81
Data on the composition of glutenin  subunits with HMW, which were analyzed by sodium- dodecyl- sulphat-polyacrylamid-gel electrophoresis (SDS-PAGE), showed that seven out of ten soft wheat lines are characterized by the content of glutenin subunits 5 + 10, while the K9 line, by the content of glutenin subunits 5 + 10, and 2 *, which test for good baking qualities.
From the complex evaluation of the above indices, it is advised the use of qualitative study lines in the genetic improvement work for quality, for the creation of quality wheat cultivars.

Keywords: Wheat quality, protein, HMW-GS, gluten, SDS-PAGE