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Titolo:
CHARACTERIZATION OF ACETIC-ACID-SOLUBLE AND INSOLUBLE FRACTIONS OF GLUTENIN OF BREAD WHEAT
Autore:
DUPUIS B; BUSHUK W; SAPIRSTEIN HD;
Indirizzi:
UNIV MANITOBA,DEPT FOOD SCI WINNIPEG MB R3T 2N2 CANADA
Titolo Testata:
Cereal chemistry
fascicolo: 1, volume: 73, anno: 1996,
pagine: 131 - 135
SICI:
0009-0352(1996)73:1<131:COAAIF>2.0.ZU;2-#
Fonte:
ISI
Lingua:
ENG
Soggetto:
MOLECULAR-WEIGHT SUBUNITS; MAKING QUALITY; BAKING QUALITY; BREADMAKING QUALITY; PROTEIN-FRACTIONS; FLOUR; ELECTROPHORESIS; SOLUBILIZATION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
40
Recensione:
Indirizzi per estratti:
Citazione:
B. Dupuis et al., "CHARACTERIZATION OF ACETIC-ACID-SOLUBLE AND INSOLUBLE FRACTIONS OF GLUTENIN OF BREAD WHEAT", Cereal chemistry, 73(1), 1996, pp. 131-135

Abstract

The breadmaking potential of wheat flour depends strongly on its protein content and quality. Research has shown that for bread wheat varieties of diverse breadmaking potential, loaf volume is inversely related to the amount of acetic acid soluble (AAS) glutenin fraction and directly related to the amount of acetic acid insoluble (AAI) glutenin fraction. The objective of the present research was to identify the molecular properties of glutenin controlling its solubility in acetic acid, which in turn might explain the significant correlations with loaf volume. Two wheat cultivars of diverse breadmaking quality (Glenlea andKatepwa) contained different proportions of AAS and AAI fractions. The AAS fractions contained similar amounts of glutenin but that of Katepwa contained significantly more gliadin. Both fractions of Glenlea contained significantly more high molecular weight glutenin subunit (HMW-GS) 7. Quantitative differences in individual HMW-GS and the ratio ofHMW-GS to (low molecular weight) LMW-GS could not explain differencesin solubility of glutenin. The higher content of the AAI fraction in the stronger cultivar Glenlea appears to be related to its higher content of HMW-GS 7 and weaker interaction with gliadin. Interaction of glutenin with gliadin appears to be related to the solubility of glutenin in acetic acid solution; the greater the interaction the higher the solubility and vice versa. The same phenomenon may be involved in dough development during mixing.

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Documento generato il 11/07/20 alle ore 04:26:36