Relationship between Dough Stickness and Wheat Gliadin Composition Based on RP-HPLC

CAO Yingni; WANG Junyan; XIN Yujie; ZHAO Guanghua; FENG Dan; HU Weiguo; PEI Jinhua; WANG Hongqi; YIN Haiyan; LIU Dongmei; WANG Yun; ZHENG Jia; CAO Cheng; LIU Jihong

doi:10.15933/j.cnki.1004-3268.2024.06.002

Abstract：To establish a method for rapid identification of dough stickness with a small sample size,74 wheat varieties(lines)from regional trials in Henan Province were used as materials,the gliadin characteristic maps of wheat materials with different stickness grades were separated by reverse high-performance liquid chromatography(RP-HPLC),and the correlations among dough stickness,gliadin components and flour quality traits were analyzed.The results indicated that the three components of ω-,α/β-and γ-gliadin were clearly visible on the map after RP-HPLC separation,and the different gliadin characteristic maps of wheat materials with different stickness grades were obtained.The number of component peaks of ω-gliadin were more in wheat with higher dough stickness,and the total peak area was larger.The relative content of ω-gliadin was significantly different among different dough stickness grades.The correlation analysis results showed that the dough stickness was significantly positively correlated with relative content of ω-gliadin,but not significantly correlated with relative contents of α/β-and γ-gliadin;there was extremely significantly negative correlation between relative content of ω-gliadin and sedimentation value,formation time,stability time,energy,resistance and maximum resistance,significantly positive correlation with protein content and wet gluten content,and extremely significantly positive correlation with degree of softening;there was extremely significantly positive correlation between relative content of α/β-gliadin and protein content,wet gluten content;there was no significant correlation between relative content of γ-gliadin content and wheat quality factors.Thus,dough stickiness is mainly related to the relative content of ω-gliadin,and ω-gliadin has a weakening effect on dough quality.