Glutenin and gliadin contents of flour derived from wheat infested with different aphid species.

Aphid feeding in cereals results in both quantitative and qualitative yield losses; moreover aphid-transmitted viruses are responsible for other quantitative and qualitative damage so that direct or indirect effects of aphid infection are always of interest. At the beginning of stem elongation, wheat plants were caged regardless of the presence or absence of indigenous cereal aphids. Half of the caged plants were artificially infected with Diuraphis noxia. The number of D noxia and Rhopalosiphum padi individuals on plants destined for flour preparation was approximately 150 aphids per tiller at peak population. The number of Sitobion avenae individuals was ca 25 aphids per tiller. Bread-making quality of wheat flour is determined primarily by the protein content, the gluten proteins (gliadins, glutenins) being the prime factors. The absolute amounts and/or the relative proportion of gliadins and glutenins are very important in dough making and in determining baking quality. Flour from grains originating from plants infected naturally with cereal aphids indigenous to Hungary, and flour infected artificially with D noxia, were analysed for glutenin and gliadin content using size exclusion HPLC. It was found that aphid infection had a significant effect on the gliadin/glutenin ratio, which was significantly lower in wheat flour prepared from aphid-infected plants than in that from uninfected control. The most significant decrease in gliadin/glutenin ratio was caused by D noxia infection, followed by R padi and then S avenae. As the gliadin/glutenin ratio was significantly lower in flour made from aphid-infected wheat seeds, it can be supposed that aphid feeding results in decreased bread making quality of wheat flour.