Copyright © Korean Society of Breeding Science. All Rights Reserved. / Powered by INFOrang Co., Ltd
Gluten properties of Korean wheat cultivars, imported wheat and commercial imported wheat flours.
| Flour | Proportion (%) | Ratio | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Glutenin |
Gliadin | HMW-GS/ |
X-type/ |
||||||||||||
| HMW-GS | LMW-GS | ||||||||||||||
| Total | X-type | Y-type | |||||||||||||
| Year | |||||||||||||||
| 2018 | 50.9a |
72.1a | 27.6a | 49.1a | 48.6a | 35.5cd | 15.9a | 1.1a | 2.8a | 1.5a | 3.4a | 2.7a | |||
| 2019 | 49.2a | 71.7a | 28.4a | 50.8a | 51.4a | 35.9cd | 12.8a | 1.0a | 2.7a | 1.9a | 4.7a | 3.3a | |||
| Korean wheat cultivar | |||||||||||||||
| Baekkang | 53.3a | 72.6c | 26.6d | 46.7c | 54.7a | 31.7cde | 13.6ab | 1.1a | 2.7c | 2.6a | 5.3ab | 2.6cd | |||
| Hwanggeum | 48.5b | 79.3a | 20.7f | 51.5b | 41.3c | 49.9a | 8.8b | 1.0a | 3.8a | 0.8ab | 4.7ab | 5.7a | |||
| Jokyung | 55.8a | 73.0c | 27.0d | 44.2c | 44.6bc | 39.5bc | 15.9a | 1.3a | 2.7c | 1.2ab | 3.3b | 3.1bcd | |||
| Joongmo2008 | 44.2c | 64.0f | 36.1a | 55.8a | 56.7a | 27.0e | 16.3a | 0.8cd | 1.8f | 2.1ab | 3.5b | 1.7d | |||
| Keumkang | 48.4b | 70.5d | 29.4c | 51.6b | 52.7ab | 30.4de | 17.0a | 0.9bc | 2.4d | 1.8ab | 3.4b | 2.0d | |||
| Imported wheat flour |
|||||||||||||||
| T55 | 41.3c | 67.6e | 32.4b | 58.7a | 42.1c | 46.4ab | 11.6ab | 0.7d | 2.1e | 0.9b | 3.6b | 4.0bc | |||
| HRW | 48.1b | 76.0b | 24.0e | 51.9b | 54.0a | 37.3cd | 8.7b | 0.9bc | 3.2b | 1.5ab | 6.2a | 4.3ab | |||
zHMW-GS = amount of high molecular weight glutenin subunits; X-type = amount of x-type in HMW-GS; Y-Type = amount of y-type in HMW-GS; LMW-GS = low molecular weight glutenin subunits.
yT55 = French wheat flour obtained from Sunin Co.; HRW= hard red winter wheat obtained from Sajo-Dongaone Co.
xValues followed by same letters within same characteristic are not significantly different at