The Gluten Quality of Spring Durum Wheat Varieties of the Samara Research Institute of Agriculture and the Information Content of Quality Parameters

The studies were focused on a comprehensive characterization of varieties and breeding lines by gluten quality, determining the information content and systematic application of methods for its assessment. The objects of research included 65 varieties and breeding lines of the Samara Research Institute of Agriculture studied in 2020–2022. The experimental site was located in the Samara region on typical southern chernozems. The content of protein and gluten in the grain, SDS sedimentation, mixograph parameters: PT, PH, BW, MTV, gluten index, gluten extensibility, and relaxation were evaluated on the Glutograph-E during washing according to GOST 27839-201 and on Glutomatic according to GOST ISO 21415-2-2019 . Bezenchukskaya 209, Triada, Bezenchuksky Podarok, Zolotaya, 2302D-12, and 2458D-1 were the best genotypes in terms of gluten quality. The range of parameters averaged over the years was as follows: PT = 9.8–13.3; MTV = 0.2–0.3; IG = 75.9–100.0; gluten extensibility: 125.2; relaxation: 19.9–109.4. When studying from 21 to 23 genotypes for three years, a strong variation was observed annually for the PT, MTV, and gluten index, medium variation was observed for gluten content, and weak variation was observed for protein content in grain. A very strong variation ( CVg > 100.0%) was observed in the extensibility and relaxation of gluten washed on Glutomatic. Based on 2020–2022 data, PT, MTV, IG, extensibility, relaxation of gluten washed with Glutomatic were included in the block of interrelated characteristics of gluten quality, which were included in the first most significant main component with loads on the component in modulus from 0.782 to 0.925. The absence of relationships between the quality parameters of gluten obtained on a glutograph, when gluten was washed in distilled water, and the given block makes it possible to consider this method inappropriate. In the early stages of breeding, it is advisable to use SDS and mixograph to assess the quality of gluten, and to use glutomatic and glutograph in the later stages.