Premium
Electrophoretic analysis of wheat and rye mixtures in meal, flour and baked goods
Author(s) -
McCausland Jeanette,
Wrigley Colin W.
Publication year - 1976
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.2740271217
Subject(s) - endosperm , food science , extraction (chemistry) , urea , wheat flour , electrophoresis , wheat bread , chemistry , starch , secale , agronomy , chromatography , biology , biochemistry
Starch gel electrophoresis of endosperm prolamines extracted with 2 M urea, provides distinction between varieties of either wheat or rye, but the major differences in general pattern type between all rye samples and all wheat samples offers a basis for distinction between the two cereals. The proportions of wheat and rye in a mixture can be determined by comparing relative areas of densitometric scans for standard mixtures with that of a sample for analysis, or by direct calculation from area ratios for pure wheat and rye. For baked products, extraction with urea containing a reducing agent is recommended. Electrophoretic patterns are altered both as a result of baking and of using the reducing agent, but distinction between wheat and rye is still possible.