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International Conference on

Recent Trends in Environmental Sustainability

ESCON22/FWSH/22
Genetic effects on gluten functionality of wheat flour

1
Shahneel Shafaq and Abrar Hussain* 1
1 Department of Biosciences, COMSATS University Islamabad, Sahiwal Campus

Correspondence: Abrar.Hussain@cuisahiwal.edu.pk
Abstract

Wheat is the most important food crop throughout the world. This crop is responsible for
providing basic nutritional demand for most of the world population. Among other nutrients
the gluten is a basic protein which analyze the bread making and the end quality of wheat flour.
Due to a large number of end uses, genetics and influence of environmental factors it is
demanding to study the gluten quality by applying different mechanisms. In present study
thirteen wheat varieties Abdul sattar, SN-19, Laag, Galaxy 13, Aas 11, Johar 16, Lasani 08,
Seherna, NARC, Punjab 11, Faisalabad 08, Barani and Gandum were used. These varieties
were grown under standard conditions in Ayub Agriculture Research Institute, Faisalabad. The
SDS-PAGE of wheat varieties demonstrated the presence of subunits 1, 2, 5x+10y, 2x+12y,
7x+8y and 17x+18y on Glu-A1, Glu-B1 and GluD1. On Glu-A1 subunits found were 1 and 2.
The varieties Galaxy, Punjab and Barani have 1 whereas varieties Johar, Faisalabad, Aas and
Gandum have subunit 2. On Glu-D1 two types of combinations were present. The varieties
Galaxy, Punjab, Barani, Faisalabad and Gandum were found to have 5x+10y, the varieties
Johar and Aas have 2x+12y. On Glu-B1 the varieties Galaxy, Punjab and Aas has 17x+18y
whereas Barani, Johar, Faisalabad and Gandum has 7x+8y. In this study on Glu-D1 the subunit
5x+10y was found to have positive impact on dough quality and subunit 2x+12y was found in
soft dough. On Glu-B1 the effect of subunits on dough quality was found in order
7x+8y>17x+18y. This research provided a stride to exploit the variation among varieties to use
in future breeding programs. The study concluded with the best wheat variety being Faisalabad
under the evaluation of all quality parameters and worst being Aas. The varieties with good
traits can be further used for baking purposes

Key words: Gluten functionality; Genetic variation; Glu-Subunit; SDS PAGE; Bread-
making quality

Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus

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