Capillary electrophoresiswas used to characterize glutenin proteins fromancient varieties of Southern Italy common wheat and to determine the technological properties of wheat flours based on a glutenin index. Three zoneswere identified in the electropherograms, indicated as A, B, and C according to electroelution order. The three zones corresponded to the low molecular weight glutenin subunits and to the y- and x-type high molecular weight subunits, respectively. The ratio B/C was correlated to the alveographic parameter P/L. These results indicated that flours resulting in a B/C ratio lower than 2 produced elastic doughs whereas flours resulting in a B/C ratio higher than 2 produced doughs more resistant to extension. This study showed that capillary electrophoresis is useful for determining the types and quantities of gluten proteins in the evaluation of wheat-flour technological properties of a limited number of noncommercial varieties as evidenced by the x-type content which seems to strongly influence the flour technological parameters.

Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index

DI LUCCIA, Aldo;LAMACCHIA, CARMELA;TRANI, ANTONIO;
2009

Abstract

Capillary electrophoresiswas used to characterize glutenin proteins fromancient varieties of Southern Italy common wheat and to determine the technological properties of wheat flours based on a glutenin index. Three zoneswere identified in the electropherograms, indicated as A, B, and C according to electroelution order. The three zones corresponded to the low molecular weight glutenin subunits and to the y- and x-type high molecular weight subunits, respectively. The ratio B/C was correlated to the alveographic parameter P/L. These results indicated that flours resulting in a B/C ratio lower than 2 produced elastic doughs whereas flours resulting in a B/C ratio higher than 2 produced doughs more resistant to extension. This study showed that capillary electrophoresis is useful for determining the types and quantities of gluten proteins in the evaluation of wheat-flour technological properties of a limited number of noncommercial varieties as evidenced by the x-type content which seems to strongly influence the flour technological parameters.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11586/155206
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