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Effect of glutenin subfractions on bread-making
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.
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