31 Analysis of protein-related aspects of wheat quality.

C. W. WRIGLEY (1), F. MacRitchie (2) and K. Tilley (2). (1) CSIRO Plant Industry and Quality Wheat CRC, North Ryde, NSW, Australia; (2) Kansas State University, Manhattan, KS, USA.

Proteins are so intimately involved in determining the functional properties of grains that they are an obvious target for efficient testing to predict the processing quality of grain samples. As the primary products of gene action, proteins (via composition analysis) are good indicators of genetic potential, but unlike direct genetic analysis, protein composition also involves additional information about the effects of variations in growth conditions on grain qualities. In recent years, we have seen the fortunate conjunction of the elucidation of protein-function relationships with the development of efficient methods of testing for the presence of specific proteins. As a result, industry now has access to a new generation of test systems that permit the prediction of quality attributes within minutes in “field” situations, making it possible for breeders to select lines for targeted quality attributes, for grain receivals to be binned (and paid for) in relation to processing quality, and for mill streams to be blended to flour specifications. Test systems need to be formatted differently, suiting the distinct requirements of each of these situations. Protein content and varietal identity are basic attributes that define many aspects of suitability for processing, but recent advances in protein chemistry permit the on-the-spot analysis of grain hardness, sprout damage, aspects of dough properties, and of feed quality.