Influence of high and low molecular weight glutenins on stress relaxation of wheat kernels and the relation to sedimentation and rheological properties uri icon

abstract

  • The stress relaxation behaviour of 36 bread wheat kernel lines was studied using the generalized Maxwell model with 4-exponential terms. The data suggested four relaxation phases, two fast phases at shorter times of 1-10 s (tau(1) and tau(2)) and two slow phases with longer times of approximate to 50-450 s (tau(3) and tau(4)). The stresses were mainly correlated with kernel mechanical properties. There were differences in spring and stress elements of Glu-A1 null compared to Glu-A1 1 and 2*. The Glu-B1 and Glu-D1 showed differences in the stresses. Glu-A3 only affected kernel mechanical properties while Glu-B3 showed differences in both quality parameters and mechanical properties. The relaxation times tau(3) were high for genotypes with high SDS-sedimentation volume and long mixing time. Genotypes with 45-60 s of tau(3) usually had good HMW-GS background and LMW allelic combination generally associated with good quality. As expected, genotypes with short relaxation and mixing times and poor sedimentation volume were samples with Glu-A1 null, Glu-B3 j 1B/1R, and with Glu-A3 e (null). Differences in stress relaxation were found among HMW-GS and LMW-GS alleles specially Glu-3 loci and the differences were related to SDS-sedimentation, mixing and alveograph data. (C) 2012 Elsevier Ltd. All rights reserved.

publication date

  • 2012
  • 2012