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Wheat‐bug damage in New Zealand wheats. Development of a simple SDS‐sedimentation test for bug damage
Author(s) -
Cressey Peter J.,
McStay Catrina L.
Publication year - 1987
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.2740380408
Subject(s) - glutenin , gluten , sprouting , germination , chemistry , protease , agronomy , biology , food science , horticulture , biochemistry , enzyme , protein subunit , gene
Lines of three varieties of New Zealand wheat (cv. Aotea, Oroua and Kopara) damaged by wheat‐bug were investigated. Hydrolysis of gluten proteins was shown to be of the endo‐ rather than the exo‐proteolytic type. Electrophoresis revealed that the bug protease had a high specificity for the high molecular weight (HMW) glutenin subunits. An autolytic assay method was developed based on the decrease in sodium dodecyl sulphate (SDS)‐sedimentation volume for bug‐damaged flours when they were incubated in distilled water for 30 min at 37°C. This method was specific for bug damage and exhibited no interference from other grain defects such as heat damage, field sprouting and laboratory germination.