Biochemical properties of some high molecular weight subunits of wheat glutenin

Moonen, J.H.E.; Scheepstra, A.; Graveland, A.

doi:10.1016/s0733-5210(85)80030-8

Cited by 17 publications

(4 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, protein content is the most important compositional attribute determining the market value and processing quality of wheat. The influence of protein on loaf volume has been investigated by many authors [10][11][12][13][14]. They found that the protein content significantly influences the loaf volume.…”

Section: Indirect Parametersmentioning

confidence: 99%

Comparison of the quality of some Croatian and German wheat varieties according to the German standard protocol

Unbehend

Unbehend²,

Lindhauer³

2003

Nahrung

View full text Add to dashboard Cite

Ten Croatian and five German wheat varieties were tested. They were carried out using the German standard testing protocol. The results demonstrated that the quality of the Croatian wheat varieties could be ranged in A-C quality groups according to the German testing protocol. Croatian wheat varieties were comparable in many parameters (protein content, hardness, water absorption, dough handling properties and volume yield) with chosen German wheat varieties. Some differences were found in falling number, sedimentation value, flour yield, and ash value number.

show abstract

Section: Indirect Parametersmentioning

confidence: 99%

Comparison of the quality of some Croatian and German wheat varieties according to the German standard protocol

Unbehend

Unbehend²,

Lindhauer³

2003

Nahrung

View full text Add to dashboard Cite

show abstract

“…To identify the gluten components responsible for differences in bread making performance, glutens from wheat cultivars have been fractionated and thus variations characterised in the baking quality. The conclusions by the various authors are contradictory: some find glutenin responsible for governing bread-making quality [5,7,8,11,13,14], others found that gliadin governs quality [15][16][17][18][19][20][21], or that the ratio of gliadin to glutenin determines the loaf volume [22,23]. Reconstitution studies have shown that the physical properties of doughs are determined primarily by the balance between these two types of proteins.…”

Section: Introductionmentioning

confidence: 99%

Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume

Unbehend¹,

Unbehend²,

Lindhauer³

2003

Nahrung

View full text Add to dashboard Cite

Ten Croatian and five German wheat varieties were tested. Wheat protein composition was analysed according to a modified Osborne fractionation. They were extracted in four fractions: NaCl fraction, ethanol fraction, acetic acid fraction and insoluble fraction. The influence of protein and protein composition on the loaf volume was investigated. In protein composition a difference between the Croatian and German wheat varieties were found. Protein content, glutenin content and insoluble glutenin content showed influences on the loaf volume.

show abstract

“…For a protein having x cysteine residues, x+l bands are obtained because of the differences in charge between IAA (negative charge) and IAM (zero charge), which are randomly added during the alkylation procedure. In 1985, Moonen et al [2] already applied this technique for determining the number of cysteine residues of some pure HMW-GS, but their results could not be confirmed three years later, when complete amino acid sequences became available. To obtain reliable results, we had to modify the alkylation procedure of Creighton and to use an electrophoretic system that allows the separation of glutenin subunits according to their charge density.…”

Section: Introductionmentioning

confidence: 99%

Determination of the number of cysteine residues in high molecular weight subunits of wheat glutenin

Morel

Bonicel

1996

Electrophoresis

View full text Add to dashboard Cite

A simple method allowing the determination of the number of cysteine residues of the high molecular weight glutenin subunits (HMW-GS) is presented. The method was adapted from that of Creighton (T. E. Creighton, Nature 1980, 2840, 487-489) with modified reagents for alkylation of the cysteine residues and the electrophoretic system. The acid-urea-polyacrylamide gel electrophoresis (PAGE) method, developed by Morel (M. H. Morel, Cereal Chem. 1994, 713, 238-242), was adopted and mixtures of iodoacetic acid and 4-vinylpyridine were used to alkylate the glutenin subunits. The accuracy of the method was checked with some HMW-GS whose number of cysteine residues was already known from molecular biology approaches. In subunits 5*, 2.2, 2.2* and 4.1 (of Dx types) from cultivars Ben and Fiorello, MG 7249, MG 315, and Kador, respectively, only 4 cysteine residues were demonstrated. Subunit 20 was found to exist as a regular Bx and By subunit pair, with the Bx subunit containing only 2 cysteine residues, which is unusual.

show abstract

Biochemical properties of some high molecular weight subunits of wheat glutenin

Cited by 17 publications

References 24 publications

Comparison of the quality of some Croatian and German wheat varieties according to the German standard protocol

Comparison of the quality of some Croatian and German wheat varieties according to the German standard protocol

Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume

Determination of the number of cysteine residues in high molecular weight subunits of wheat glutenin

Contact Info

Product

Resources

About