Аннотация
In this study, a comprehensive assessment of the biochemical parameters and protein composition of grain was carried out in 27 samples of soft spring wheat, including 24 breeding lines and 3 standard varieties (Akmola 2 St, Aina St, Taimas St). The protein content ranged from 11.91 to 16.21%, crude gluten – from 19.4 to 43.2%, weight of 1000 grains – from 14.8 to 29.9 g, natural weight – from 556 to 744 g/l, vitreousness – from 48 to 58%, which indicates a pronounced phenotypic variability of the material. Electrophoretic analysis using the SDS-PAGE method revealed significant polymorphism of the gliadin and glutenin fractions, especially in the 80-120 kDa (HMW-GS) and 30-50 kDa (LMW-GS) zones. It was found that genotypes with an intense HMW profile and a well-defined LMW fraction are characterized by a higher content and quality of gluten. Among the studied samples, Aina St, PG-2, PG-14, PG-21 and PG-22 are the most promising in terms of a set of features, while PG-8, PG-9, PG-11 and PG-24 demonstrate less favorable characteristics of the protein complex. The results obtained confirm that the structure of the protein profile of grain is closely related to its technological properties, and the integration of biochemical analysis and SDS-PAGE is an effective approach for selecting genotypes with high breeding potential.