Functionality-composition relationships of wheat flour as a result of variation in sulfur availability
1993
MacRitchie, F. | Gupta, R.B. (Commonwealth Scientific and Industrial Research Organisation, North Ryde (Australia). Div. of Plant Industry)
Decreasing flour S content in the wheat variety Olympic was accompanied by an increase in the ratio of high (HMW) to low (LMW) molecular weight glutenin subunits. As a result, the portion of polymeric proteins that is unextractable in SDS-buffer solution (U) also increased with a decrease in S content. A highly significant correlation was found between extensograph maximum resistance (R) and U. In contrast, R showed a high negative correlation with the percentage of polymeric protein in the total protein. Extensibility (Ext) related positively to the percentage of polymeric protein in the flour, but evidence suggested that Ext can be limited by a shift in the molecular weight distribution to too high molecular weight. Reduction in the percentage of polymeric protein in flour (and Ext) as a result of sulfur deficiency was due to a decrease in LMW glutenin subunits which are normally present in greater amounts than the HMW subunits. Dependence of dough mixing and baking performance parameters on protein composition is also reported.
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