The electrophoretic analysis of flour from several varieties of hard red winter wheat grown at several locations
✍ Scribed by V. L. Koenig; A. Ogrins; H. B. Trimbo; B. S. Miller
- Publisher
- John Wiley and Sons
- Year
- 1964
- Tongue
- English
- Weight
- 495 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Electrophoretic analyses were made on acetic acid-extracts of flour milled from five varieties of Hard Red Winter wheat grown a t six locations. The electrophoretic experiments were performed in phosphate buffer, pH 3.0, r/z 0.05. Differences were found in the distribution of the protein components and the protein content for locations of growth as well as for varieties. This also applies to the amount of protein extractable by acetic acid and that remaining after dialysis. The long-mixing flours had less glutenin-gliadin than the short-mixing flours. The better-quality flours (which also required longer mixing) also contained more of the salt-soluble proteins.