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The sulphydryl plus disulphide content in the proteins of durum wheat and its relationship with the cooking quality of pasta
Author(s) -
Alary Rémi,
Kobrehel Károly
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.2740390205
Subject(s) - chemistry , food science , globulin , cultivar , albumin , agronomy , biochemistry , biology , immunology
Abstract Semolina samples were obtained from several durum wheat cultivars. The cooking quality of the spaghetti prepared from the semolina showed both inter and intravarietal differences. Proteins from semolina were extracted sequentially and both the reactive and total SH plus SS content of the protein extracts determined amperometrically. The albumin‐globulin fractions contained the highest amounts of both reactive and total SH plus SS groups. The total SH plus SS content was higher in the gliadins than in the glutenins but the latter contained higher amounts of reactive SH plus SS groups. A highly significant correlation was found between the total amount of SH plus SS content of the glutenins and the cooking quality of the samples (r=0.835): This might be a functional relation.