Quality of grain of common wheat in Northern Kazakhstan

For a successful breeding of wheat for economically valuable traits, the choice of parental pairs, which should have a set of traits necessary for the breeder, is of great importance. The purpose of the study was to highlight the best cultivars according to a set of biochemical and technological indicators for further use in breeding programs for grain quality. According to the results of the analysis, mid-season varieties that stably formed high-quality grain and bread with a high baking grade were identified: Asyl-Sapa, Oral, Shortandinskaya 2007; mid-late varieties: Karabalykskaya 90, Shortandinskaya 95 uluchshennaya and Omskaya 18; mid-early varieties: Karagandinskaya 22. Strong positive relationships were established between the protein content and water absorption capacity (WAC) - 0.88, as well as between WAC and gluten content - 0.83. According to the protein content, 22 cultivars out of 30 (73.3%) are assigned to the category of “strong” wheat (> 14.0%). An increased content of top-quality gluten was formed in the following cultivars: Akmola 2 (gluten - 29.3%; 74 units of gluten deformation index (GDI)), Akmola 40 (34.2% and 68 units of GDI); Asyl-Sapa (32.0%; 69 units of GDI); Baiterek (29.0%; 73 units of GDI); Ekaterina (33.3%, 74 units of GDI); Karabalykskaya 90 (29.1%; 73 units of GDI); Karagandinskaya 22 (29.4%; 72 units of GDI); Tselinnaya 20 (31%; 75 units of GDI); Tselinnaya 21 (28.4%; 68 units of GDI); Tselinnaya 90 (30.0%; 70 units of GSM); Tselinnaya yubileynaya (30.6%; 75 units of GDI); Tselinogradka (34.2%; 75 units of GDI). SDS electrophoresis was performed and the composition of high molecular weight subunits of glutenins of the cultivars Ekaterina (2*, 7 + 8, 5 + 10) and Tobolskaya (2*/, 7 + 8, 5 + 10) was established.