Effect of glutenin subfractions on bread-making.pdf

Effect of glutenin subfractions on bread-making quality of wheat Sudesh Jood,* J. David Scho?eld, Amalia A. Tsiami Sophie Bollecker Department of Food Science and Technology, The University of Reading, Whiteknights, Reading, UK (Received 17 January 2000; Accepted in revised form 2 July 2000) Summary Five glutenin subfractions (R2±R6) were extracted by sequential centrifugation and addition of sodium chloride, from defatted ˉours of three wheat cultivars viz. Aubaine (extra-strong), Hereward (strong) and Riband (weak). Seven minutes mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP) by using a 2-g Mixograph traces. Depolymerization of GMP occurred at much higher rates in dough of weak cultivars compared with strong and extra-strong cultivars. Protein content was also estimated in GMP (SDS-unextractable) and supernatant (SDS- extractable). Extra-strong cv. Aubaine contained maximum amount of all the glutenin fractions (R2±R6) followed by strong cv. Hereward and weak cv. Riband. Polypeptide compositions of di?erent glutenin fractions were determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS±PAGE) under reduced and unreduced condi- tions, followed by densitometric scanning of stained patterns. The pattern areas of reduced fractions were divided into subareas representative of three main protein classes: high molecular weight (HMW) glutenin subunits; x-gliadins and a mixture of low molecular (LMW) glutenin subunits and a, b and c-gliadins. The amounts of various subunits were proportionate according to the molecular weight of the fractions in each cultivar. The ratio of HMW-glutenin subunits to the LMW-glutenin subunits in each cultivar were found to decrease with the fractionation from R2 to R6. Bread-making quality of three cultivars was also assessed by adding various fractions to a base ˉour and measuring mixograph peak development time and loaf volume in an optimized baking test.