Biochemical and molecular characterization of new wheat genotypes

The main goal of this work was to predict the bread-making properties of 45 new winter-wheat genotypes by using biochemical and protein molecular markers. The high-molecular-weight glutenin subunits 5+10, which determined the high bread-making quality of wheat grains, were detected in 31 new wheat genotypes. The highest values (10 and 9) of Glu-score were identified in 4 and 7 cultivars, respectively. We have also detected the other glutenin subunits 1, 2* and 7+9 that also contribute to higher bread-making quality. Other genotypes had the glutenin subunits 5+10 in combination with inferior subunits like 0, 6+8. On the other hand, the lowest Glu-score (4) was calculated in two new genotypes carrying glutenin subunits 0, 6+8, 2+12. Protein content ranged from 10.8% to 13.9%. Content of albumins and globulins ranged from 22.7% to 27.6%, gliadins from 35.2% to 40.5% and glutenins from 27.8% to 32.0%. The analysed genotypes generally expressed low activity levels of hydrolytic enzymes (endoproteases, exoproteases, alpha-amylase). This means that they are less critical for determination of grain quality within these genotypes. The best bread-making properties were identified in SO-296, SO-355, SO-496, SK-30, and FD-92017/1 cultivars.