Relationship between electrophoretic patterns of storage proteins and breadmaking quality in triticale
1991
Ciaffi, M. | Lafiandra, D. | Tomassini, C. (University of Tuscia, Viterbo (Italy). Departament of Agrobiology and Agrochemistry) | Lan, Q. (ENEA-Casaccia, Rome (Italy). Departament of Research and Development for Agroindustry)
An electrophoretic study of the storage proteins of 150 hexaploid triticales was undertaken in order to investigate possible associations between proteins and gluten strength. SDS sedimentation test and protein content were used to estimate gluten quality. Rheological characteristics of flours from 20 of these lines were estimated by using the Chopin alveograph. Electrophoretical analyses of single seeds have shown that some lines were mixtures of different genotypes. In particular, some genotypes of the same lines were different only for one high molecular weight subunit (HMW-secalins or HMW-glutenins). The relationship between the presence or absence of these protein components in the same line and the gluten properties were also studied. Electrophoretical analyses of storage proteins from several triticale lines and their parental wheats and ryes were accomplished. The protein patterns of the triticales were generally similar, but not identical to the protein patterns of the corresponding combined protein fraction of the two parents. Both quantitative and qualitative differences between polypeptides of triticales and those of their parental durum wheat and rye were observed
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