The protein composition of gluten extracted from different wheats

1963 ◽  
Vol 3 (9) ◽  
pp. 85 ◽  
Author(s):  
JW Lee ◽  
CW Wrigley
Keyword(s):  
Carboxymethyl Cellulose ◽  
Protein Profile ◽  
Protein Composition ◽  
Tetraploid Species ◽  
Protein Profiles ◽  
Polyacrylamide Gels ◽  
Wheat Varieties ◽  
Gluten Proteins ◽  
Baking Quality ◽  
Triticum Species

The gluten proteins from eight commercial wheat varieties and four tetraploid Triticum species were separated by chromatograph on carboxymethyl-cellulose and by electrophoresis on polyacrylamide gels. There are obvious differences in the protein profiles of many of the commercial wheat varieties. Furthermore, the tetraploid species differ in many respects from the T. vulgare varieties. The possible relationship between baking quality and protein profile is discussed.

QUALITATIVE STABILITY OF WINTER WHEAT VARIETIES AT DIFFERENT LOCATIONS

2000 ◽  
Vol 48 (2) ◽  
pp. 191-195
Author(s):  
C. Kondora ◽  
M. Szabó ◽  
A. Máté ◽  
G. Szabó
Keyword(s):  
Quality Control ◽  
Winter Wheat ◽  
Evaluation Method ◽  
Wheat Varieties ◽  
Local Conditions ◽  
Grain Yields ◽  
Baking Quality ◽  
Small Plot ◽  
High Yielding Varieties ◽  
Winter Wheat Varieties

Owing to the significant differences in the adaptability of state-registered varieties, those which can adapt well to the local conditions should be given preference. There are several high-yielding varieties available in Hungary with excellent agronomic properties, good adaptability and satisfactory baking quality. This study was conducted to analyse the adaptability of 34 state-registered winter wheat varieties tested in the small plot trials of the National Institute for Agricultural Quality Control (NIAQC) at 5–9 locations between 1994 and 1997 based on their gluten quantity and farinographic index. For the comparison of the varieties the evaluation method of Eberhart and Russell (1966) was applied as modified by Bedő and Balla (1977). The qualitative stability and adaptability values of the varieties differ from the adaptability and stability values calculated from the grain yields. Some winter wheat varieties have good qualitative adaptability and stability, while others have special adaptability and poor qualitative stability, but the majority of the varieties do not belong to these groups.

scholarly journals Comparative Analysis of Electrophoretic Profile of Major Proteins of Milk from Alpine and Carpathian Goats

2017 ◽  
Vol 74 (1) ◽  
pp. 20 ◽  
Author(s):  
Alina NASALEAN ◽  
Laurentiu OGNEAN ◽  
Sergiu MUNTEAN ◽  
Stefana BALICI ◽  
Horea MATEI
Keyword(s):  
Protein Profile ◽  
Milk Proteins ◽  
Goat Milk ◽  
Protein Composition ◽  
Raw Milk ◽  
Biologically Active ◽  
Protein Fractions ◽  
Animal Nutrition ◽  
Sds Page ◽  
Percentage Data

The milk’s proteins provide nutritional and biologically active values, essential in human and animal nutrition. In the case of goat milk, the proteins’ concentration and quality represent basic indices for the evaluation of the nutritional and biologically active values. The proposal is to comparatively analyse the protein profile of milk. The milk was collected from two different breeds: French Alpine and Romanian Carpathian. During March and April 2016 there were collected samples of raw milk in hygienic and sanitation conditions. There were two lots: first lot has 10 Carpathian goats and the second lot has 10 Alpine goats. The protein composition of goat milk was established with SDS-PAGE, after the evaluation of the total proteins’ concentration with the Bradford method. The quantitative and percentage data obtained with electrophoresis revealed few differences between those 8 identified protein fractions. Between those two lots, regarding the levels of β-CN, k-CN and β-lactoglobulines there were significant differences. The other protein fractions have values almost identical. Statistical analysis of obtained data shaped the differences in the protein profile at those two breeds. Based on those differences it is to note the superior potential of the Alpine breed regarding the content in biologically active milk proteins. Regarding the obtained data, this study brings new contributions for the evaluation and analysis of protein profile as a nutritive and biologically active component of goat milk, confirming its character as a functional aliment.

scholarly journals Structural membrane proteins and loosely associated proteins of the sarcoplasmic reticulum

1974 ◽  
Vol 139 (3) ◽  
pp. 509-513 ◽  
Author(s):  
A. Margreth ◽  
U. Carraro ◽  
G. Salviati
Keyword(s):  
Sarcoplasmic Reticulum ◽  
Membrane Proteins ◽  
Osmotic Shock ◽  
Protein Composition ◽  
Polyacrylamide Gels ◽  
Associated Proteins

The protein composition of sarcoplasmic-reticulum vesicles, either unpurified or after fractionation on sucrose gradients, and with or without previous osmotic shock and sonication, was investigated by electrophoresis in acid polyacrylamide gels. The pattern of release of loosely bound proteins is discussed with respect to their localization in the interior of the vesicles.

scholarly journals The Effect of Abiotic Stresses on the Protein Composition of Four Hungarian Wheat Varieties

Plants ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 1
Author(s):  
Dalma Nagy-Réder ◽  
Zsófia Birinyi ◽  
Marianna Rakszegi ◽  
Ferenc Békés ◽  
Gyöngyvér Gell
Keyword(s):  
Abiotic Stress ◽  
Protein Content ◽  
Functional Properties ◽  
Crop Production ◽  
Global Climate ◽  
Protein Composition ◽  
Grain Protein Content ◽  
Wheat Varieties ◽  
Significant Difference ◽  
Negative Effect

Global climate change in recent years has resulted in extreme heat and drought events that significantly influence crop production and endanger food security. Such abiotic stress during the growing season has a negative effect on yield as well as on the functional properties of wheat grain protein content and composition. This reduces the value of grain, as these factors significantly reduce end-use quality. In this study, four Hungarian bread wheat cultivars (Triticum aestivum ssp. aestivum) with different drought and heat tolerance were examined. Changes in the size- and hydrophobicity-based distribution of the total proteins of the samples have been monitored by SE- and RP-HPLC, respectively, together with parallel investigations of changes in the amounts of the R5 and G12 antibodies related to celiac disease immunoreactive peptides. Significant difference in yield, protein content and composition have been observed in each cultivar, altering the amounts of CD-related gliadin, as well as the protein parameters directly related to techno-functional properties (Glu/Gli ratio, UPP%). The extent of changes largely depended on the timing of the abiotic stress. The severity of the negative effect depended on the growth stage in which abiotic stress occurred.

scholarly journals Some correlations between parameters of winter wheat technological quality

2006 ◽  
Vol 54 (1) ◽  
pp. 23-30
Author(s):  
Jindřiška Kučerová
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Protein Content ◽  
Negative Correlation ◽  
Weather Conditions ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Baking Quality ◽  
Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

scholarly journals Effects of Wheat Bug (Eurygasterspp. andAeliaspp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Aleksandra M. Torbica ◽  
Jasna S. Mastilović ◽  
Milica M. Pojić ◽  
Žarko S. Kevrešan
Keyword(s):  
Polyacrylamide Gel Electrophoresis ◽  
Wheat Gluten ◽  
Sodium Dodecyl ◽  
Deformation Energy ◽  
Wheat Varieties ◽  
Gluten Proteins ◽  
Molecular Weights ◽  
Sds Page ◽  
Technological Quality ◽  
Gluten Index

The effects of wheat bug infestation (Eurygasterspp. andAeliaspp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten proteins was determined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS PAGE), while the selected parameters of technological quality were determined according to standard and modified empirical rheological methods (Farinograph, Extensograph, Alveograph, and Gluten Index). The surface morphology of the selected samples was viewed using scanning electron microscopy (SEM). Wheat from wheat bug-infested locality regardless of the variety had deteriorated technological quality expressed with higher Farinograph softening degree, lower or immeasurable Extensograph energy, and Alveograph deformation energy. The most important changes in the gluten proteins composition of bug-infested wheat were related to gliadin subunits with molecular weights below 75 kDa, which consequently caused deterioration of uniaxial and biaxial extensibility and dough softening during mixing.

The fine structure and the protein composition of γ phage of Bacillus anthracis

1975 ◽  
Vol 21 (11) ◽  
pp. 1889-1892 ◽  
Author(s):  
Takashi Watanabe ◽  
Akinori Morimoto ◽  
Toshiro Shiomi
Keyword(s):  
Electron Microscopy ◽  
Fine Structure ◽  
Bacillus Anthracis ◽  
Protein Composition ◽  
Staining Technique ◽  
Negative Staining ◽  
Polyacrylamide Gels ◽  
Long Tail

The fine structure of γ phage of Bacillus anthracis was studied by electron microscopy with a negative-staining technique. The phage has a hexagonal head and a long tail without a sheath. By electrophoresis on polyacrylamide gels, the proteins of the phage particles are separate into 10 polypeptides with moleclar weights ranging from 140 000 to 12 000.

scholarly journals Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 233 ◽  
Author(s):  
Lorenzo Guerrini ◽  
Marco Napoli ◽  
Marco Mancini ◽  
Piernicola Masella ◽  
Alessio Cappelli ◽  
...  
Keyword(s):  
Nitrogen Fertilization ◽  
Protein Composition ◽  
Bread Quality ◽  
Dough Rheology ◽  
Seeding Density ◽  
Wheat Varieties ◽  
Kernel Composition ◽  
Nitrogen Treatments ◽  
Sulfur Fertilization

Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our study was to understand if agronomic treatments can be used to improve flour processability and the quality of three old wheat varieties. An experimental strip-plot scheme was used: three old wheat varieties (Andriolo, Sieve, Verna), two seeding densities, three levels of nitrogen fertilization (N35, N80, and N135), and two levels of foliar sulfur fertilization. Analyzed parameters related to kernel composition, dough rheology and bread quality. Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment. However, only nitrogen fertilization affected bread characteristics. Crumb density significantly decreased from N35 to N135, while springiness and cohesiveness increased. On the other hand, sulfur did not improve breads. This highlight the importance of performing breadmaking tests in addition to the rheological determinations. The poor technological performance of old wheat flours can be improved with agronomical treatments designed to obtain higher-quality bread.

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