A rapid method for quantitation of insoluble polymeric proteins in flour
A rapid method for quantitation of insoluble polymeric proteins in flour
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DOI：
10.1094/cchem.1998.75.3.374
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发表时间：
1998-05-01
期刊：
影响因子：
2.4
通讯作者：
Lookhart, GL
中科院分区：
文献类型：
--
作者：
Bean, SR;Lyne, RK;Lookhart, GL
硬冬小麦质量实验室分析了小麦质量理事会（WQC）国家苗圃中种植的几种基因型美国硬小麦的烘焙特性。用50%的1-丙醇（1 mt）将来自每个单独生产线和位置的面粉（250 mg）提取三次，每次5 min。在浸提期间持续涡旋样本。该方法可有效去除大多数单体蛋白。在第三种提取物中发现可忽略的可检测蛋白。还提取了大量的聚合谷蛋白。将颗粒烘干（130 ℃）1小时，并使用氮燃烧分析法分析蛋白质含量。沉淀中剩余的蛋白质主要由聚合蛋白组成。醇溶蛋白和可溶性多聚蛋白的量也可以通过尺寸排阻色谱分离上清液来测量。面团强度参数和颗粒蛋白质的量和颗粒蛋白质的相对量（颗粒蛋白质/面粉蛋白质）之间的良好的相关性被发现为所有样品。该方法简单快速，具有每天分析大量样品的潜力，重现性好。
The baking properties of several genotypes of U.S. hard wheats grown in state nurseries for the Wheat Quality Council (WQC) were analyzed by the Hard Winter Wheal Quality Laboratory. Flours (250 mg) from each individual line and location were extracted three times with 50% 1-propanol (I mt) for 5 min each. Samples were vortexed continually during extraction. This method was effective in removing most monomeric proteins. Negligible detectable protein was found in the third extract. Significant amounts of polymeric glutenin were also extracted. Pellets were oven-dried (130 degrees C) for 1 hr and analyzed for protein content using nitrogen combustion analysis. Protein remaining in the pellet consisted mainly of polymeric protein. The amount of gliadin and soluble polymeric protein could also be measured by separating the supernatant by size-exclusion chromatography. Good correlations between dough strength parameters and amounts of pellet protein and the relative amount of pellet protein (pellet protein/flour protein) were found for all samples. This procedure was simple and rapid, with the potential of analyzing large numbers of samples per day with good reproducibility.