Premium
Changes in urea‐dispersibility of proteins during maturation
Author(s) -
Hoseney R. C.,
Finney K. F.,
Pomeranz Y.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170611
Subject(s) - biuret test , urea , gluten , chemistry , wheat gluten , salt (chemistry) , biochemistry , food science , organic chemistry
The quantity of proteins involved in gluten formation in wheat harvested at various stages of development of the grain was inversely related to absorbence at 280 mμ of 3 M ‐urea extracts. The amount of protein, as determined by the biuret procedure, in the 3·0 M ‐urea extracts did not change during maturation. Thus the decreasing absorbence (280 mμ) with increasing maturity between 27 to 17 days pre‐ripe seems to indicate a gradual increase in molecular weight and complexity of the synthesised proteins. The changes in formation of gluten proteins were accompanied by a decrease in water‐ and salt‐dispersible proteins, and paralleled improvement in bread‐making properties of the flours.