Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality
✍ Scribed by Johannes H. E. Moonen; Auke Scheepstra; Aris Graveland
- Book ID
- 104617898
- Publisher
- Springer
- Year
- 1982
- Tongue
- English
- Weight
- 743 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0014-2336
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✦ Synopsis
Gelprotein or SDS-insoluble gel-forming glutenin was isolated from wheat flour by extraction with an aqueous 1.5% SDS solution. Remarkable intervarietal differences were observed both in amount and subunit composition of these proteins.
The amount of gelprotein and the SDS-sedimentation volume both proved to be good parameters for the bread-making quality of wheat cultivars. A high correlation was observed between amount of gelprotein and SDS-sedimentation volume. The amount of gelprotein was therefore tentatively assumed to be the essential basis of the SDS-sedimentation test.
The subunit composition of the gelprotein was studied by SDS-PAGE after reduction of SS bonds by mercaptoethanol. It was found that the average bread-making quality of wheat cultivars and progeny of the cross Atlas 66 x Atys which possessed subunits 3 and 10, coded for by chromosome lD, was significantly higher than that of wheat samples possessing subunits 2 and 11, their allelic counterparts.