Baking quality versus some biological activities of proteins extracted from the grain of wheat varieties harvested in 1986

✍ Scribed by Warchalewski, J. R. ;Klockiewicz-Kamińska, Ewa

• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 583 KB
• Volume: 34
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19900340505

✦ Synopsis

Baking quality versus some biological activities of proteins extracted from the grain of wheat varieties harvested in 1986' J. R. WARCHALEWSKI* and EWA KL~CKIEWICZ-KAMINSKA** Grain of six winter and spring wheat varieties differing in baking quality were included in the study. A number of technological analyses were performed. Albumins, globulins and gliadins were washed out. LCP cation of inhibitory activities of alpha-amylases in extracted proteins against enzymes of various origin were tested and compared to baking quality of the wheat grain. Also, the location of endogenous amylase activity in extractable proteins was compared to baking quality of the studied varieties. A certain correlation between the incidence of hieher inhibition activity against alpha-amylase of Sitopkilrir rrnnnriw L. and good baking quality has been found. However, location ofendogenous alpha-amylases in grain seems to be a better criterion classifying varieties according to their baking quality. So-called baking varieties have higher and only activity of endogenous alpha-amylases located in albumin and gliadin fractions, whereas in poorest, "non-baking" varieties this activity is also located in the globulin fraction.