Data on protein fractions proportion obtained with RP-HPLC and technological
quality parameters for 29 wheat cultivars grown in Serbia and Croatia were
used for studying of interrelations among wheat protein fractions with
different solubility and molecular weight properties by multivariate (PCA)
analysis. Obtained trends were used as the base for investigations related
to differentiation of technological quality among wheat cultivars with
different combination of protein fractions compositions using univariate
statistics (ANOVA followed by Duncan?s test) in order to draw out
information about interrelations between protein fractions proportion in
wheat cultivars and their technological quality. Analysis based on first
four PCA factors (89.04% of variability) pointed out at interdependences
between: (1) high content of albumins and globulins, low gliadins content
and gliadins/glutenins ratio, high ?-gliadins, LMW glutenins and low ?-
gliadins share in total protein with low water absorption, high energy and
high resistance to extensibility ratio, (2) high albumin and globulin
content and high proportion of ?-gliadins in total protein and low
extensigraph extensibility, (3) high share of high molecular weight
glutenins (HMW-GS) in total proteins, high extensigraph
resistance/extensibility ratio and (4) high ?-gliadins share in total
protein and low extensigraph resistance/extensibility ratio.