ISSN:
1573-5060
Keywords:
Triticum aestivum
;
wheat
;
glutenin
;
SDS-sedimentation test
;
SDS-polyacrylamidegel-electrophoresis
;
baking quality selection
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Summary Gelprotein or SDS-insoluble gel-forming glutenin was isolated from wheat flour by extraction with an aqueous 1.5% SDS solution. Remarkable intervarietal differences were observed both in amount and subunit composition of these proteins. The amount of gelprotein and the SDS-sedimentation volume both proved to be good parameters for the bread-making quality of wheat cultivars. A high correlation was observed between amount of gelprotein and SDS-sedimentation volume. The amount of gelprotein was therefore tentatively assumed to be the essential basis of the SDS-sedimentation test. The subunit composition of the gelprotein was studied by SDS-PAGE after reduction of SS bonds by mercaptoethanol. It was found that the average bread-making quality of wheat cultivars and progeny of the cross Atlas 66 x Atys which possessed subunits 3 and 10, coded for by chromosome 1D, was significantly higher than that of wheat samples possessing subunit 2 and 11, their allelic counterparts.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00039206
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