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Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index
Author(s) -
Di Luccia A.,
Lamacchia C.,
Mamone G.,
Picariello G.,
Trani A.,
Masi P.,
Addeo F.
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01117.x
Subject(s) - glutenin , electroelution , capillary electrophoresis , gluten , chemistry , food science , wheat flour , bread making , electrophoresis , chromatography , polyacrylamide gel electrophoresis , biochemistry , protein subunit , gene , enzyme
Capillary electrophoresis was used to characterize glutenin proteins from ancient varieties of Southern Italy common wheat and to determine the technological properties of wheat flours based on a glutenin index. Three zones were identified in the electropherograms, indicated as A, B, and C according to electroelution order. The three zones corresponded to the low molecular weight glutenin subunits and to the y‐ and x‐type high molecular weight subunits, respectively. The ratio B/C was correlated to the alveographic parameter P/L. These results indicated that flours resulting in a B/C ratio lower than 2 produced elastic doughs whereas flours resulting in a B/C ratio higher than 2 produced doughs more resistant to extension. This study showed that capillary electrophoresis is useful for determining the types and quantities of gluten proteins in the evaluation of wheat‐flour technological properties of a limited number of noncommercial varieties as evidenced by the x‐type content which seems to strongly influence the flour technological parameters.