RP-HPLC Determination of the SDS-Unextractable Protein Fraction Composition during the Ripening Period for the Common Wheat Cultivar Soissons
✍ Scribed by Haddad, L El; Aussenac, T; Fabre, J L; Sarrafi, A
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 300 KB
- Volume
- 73
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The quantity of the SDS-unextractable protein fraction (Fi) is known to be correlated with the baking performance. In this study, by reversed-phase high-performance liquid chromatography (RP-HPLC), we followed the evolution of the Fi composition. The percentage of each high molecular weight glutenin subunit (%HMW-GS) in relation with the all HMW-GS, the percentage of the total high molecular weight glutenin in relation with the total Fi proteins, the percentage of each peak among the non-HMW-GS proteins (P1 to P17) of the Fi fraction as well as the evolution of the ground kernels protein composition (the same types of % were investigated) from the 10th day after anthesis (DAA) to the maturity of the kernel (55th DAA) were determined. After the 25th DAA the Fi and the ground kernels compositions were stable with only a gain in quantity per kernel. Small but signiÐcative di †erences existed for the %HMW-GS between the Fi and the ground kernels. The P6, P11 and P13 of the kernel were in proportion twice as big as the ones in the Fi whereas the % P1 was roughly 1É5 times bigger in the Fi than in the ground kernels.