Résumé
Sixteen Algerian common wheat genotypes have been analysed during three harvests for their protein characteristics. SE- HPLC analysis showed some relation between the percentages or the absolute amounts of the glutenin fractions F1, F2 or F1/F2 ratio and several technological parameters. However, the relative amount of SDS unextractable polymeric glutenins in total polymeric glutenins or in total polymeric proteins and the ratios of the SDS unextractable proteins, extracted from the residues after sonication, in extracted total polymeric proteins seem to play a more determinant role in wheat strength. If no interesting links were observed between the HMW/LMW glutenin ratios determined by RP-HPLC and the technological quality characteristics, HMW glutenin SDS-PAGE analysis and technological and biochemical tests once more showed the superiority of the 5+10 HMW glutenin subunit pair compared with 2+12 allelic pair in the determination of the strength, its aptitude to give more aggregate of large molecular sizes, and higher HMW/LMW glutenin ratios.
langue originale | Anglais |
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Pages (de - à) | 829-841 |
Nombre de pages | 13 |
journal | LWT - Food Science and Technology |
Volume | 38 |
Numéro de publication | 8 |
Les DOIs | |
Etat de la publication | Publié - 1 déc. 2005 |