Under artificial Fusarium infection the total glutenin content determined by chromatographic (RP-HPLC) method was significantly reduced in comparison to gliadins which were increased. Among protein types, a-GLI and HMW-GS were the highest affected. Artificial Fusarium infection significantly increased GLI/GLU ratio when compared with the natural infected samples. Artificial Fusarium infection dramatically decreased the dough mixing tolerance and had a considerable negative effect on dough energy, maximum resistance, and resistance/extensibility ratio. Disturbed GLI/GLU ratio and an increased amount of mycotoxin DON under artificial Fusarium infection showed a strong negative impact on affected functional properties of dough and bread. Total and g-GLI as well as GLI/GLU ratio were significantly positively affected by mycotoxin DON in contrast to total GLU, HMW-GS and LMW-GS which were negatively affected. Results indicated that the stability of baking quality parameters of cultivars more tolerance to the Fusarium infection can be well define by lower accumulation of mycotoxin DON.

The crude protein and protein components of fourteen commercial bread wheat cultivars grown in Eastern Croatia over two years and three locations were evaluated. Protein components were measured by reversed phase -high pressure liquid chromatography. A dominant effect of genotypes was obtained for the proportion of albumins and globulins, γ-gliadins and total glutenins, while year had a more pronounced impact on crude protein, total gliadins and high molecular weights and low molecular weights glutenin subunits. Locations had the strongest influence on total extracted proteins. Variability of gliadins to glutenins ratio was at the same extent influenced by the genotype and the year. Among interactions, genotype x year and year x location had the highest impact on evaluated proteins. The principal component analysis showed that wheat cultivars were differentiated according to variability of grain protein components. Considering the significant impact of proteins on the wheat bread-making quality, cultivar classification by protein components significantly contributes to the improvement of breeding program towards the creation of high quality cultivars.

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RP-HPLC (reversed-phase high-performance liquid chromatography) is widely used to determine the amounts of the different gluten protein types. However, this method is time-consuming, especially at early stages of wheat breeding, when large number of samples needs to be analyzed. On the other hand, LoaC (Lab-on-a-Chip) technique has the potential for a fast, reliable, and automatable analysis of proteins. In the present study, benefits and limitations of Lab-on-a-Chip method over RP-HPLC method in gluten proteins evaluation were explored in order to determine in which way LoaC method should be improved in order to make its results more compliant with the results of RP-HPLC method. Strong correlation ( ≤ 0.001) was found between numbers of HMW glutenin peaks determined by LoaC and RP-HPLC methods. Significant correlations ( ≤ 0.05) were obtained between percentages of HMW and LMW glutenin subunits calculated with regard to total HMW + LMW area. Even more significant correlation ( ≤ 0.001) was found when percentages of individual HMW areas were calculated with regard to total HMW. RP-HPLC method showed superiority in determination of gliadins since larger number and better resolution of gliadin peaks were obtained by this method.