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The role of a low molecular weight glutenin fraction in the cooking quality of durum wheat pasta
Author(s) -
Kobrehel Kàroly,
Alary Rémi
Publication year - 1989
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.2740470409
Subject(s) - glutenin , chemistry , food science , globulin , fraction (chemistry) , solubility , composition (language) , chromatography , biochemistry , biology , organic chemistry , protein subunit , linguistics , philosophy , immunology , gene
Durum wheat glutenin fractions, composed of two low molecular weight proteins DSG‐1 and DSG‐2 (durum wheat (Triticum durum Desf) sulphurrich glutenin fractions) were extracted from semolina samples using a low concentration of Na tetradecanoate after extracting albumins, globulins and gliadins. DSG proteins have a highSH plus SS content. A highly significant correlation was found between the SH plus SS content of this DSG‐rich fraction and the cooking quality of pasta (0.63, P <0.01 with firmness and 0.86, P <0.001 with the state of the surface of the cooked pasta) and this seems to be a functional relationship. The use of acetic acid at various molarities showed the presence of high molecular weight glutenin fractions with differing solubility properties. In this respect, differences were found between varieties which are placed in the same group according to the classification of durum wheats based upon the composition of high molecular weight glutenin subunits.