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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #178691
Title: ANALYSIS OF FLOUR MILL STREAMS FOR GLUTENIN SUBUNIT COMPOSITION QUANTIFIED FROM MULTISTACKING SDS-PAGE AND THEIR CORRELATION WITH BAKING QUALITY.

Author
item WANG, Y - CER SCI, NDSU, FARGO, ND
item KHAN, K - CER SCI, NDSU, FARGO, ND
item Hareland, Gary
item NYGARD, G - CER SCI, NDSU, FARGO, ND

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 6/15/2005
Publication Date: 9/11/2005
Citation: Wang, Y., Khan, K., Hareland, G.A., Nygard, G. 2005. Analysis of flour mill streams for glutenin subunit composition quantified from multistacking SDS Page and their correlation with baking quality [abstract.] American Association of Cereal Chemists 2005 Annual Meeting. p.142.

Interpretive Summary:

Technical Abstract: The objective of this study was to investigate the distribution of glutenin subunits in flour mill streams and to correlate this data with baking quality. These results would be helpful in understanding the structure-functionality relationship of glutenin proteins. Eighteen mill streams and three patent flours, obtained from three samples of Nekota (hard red winter wheat), were analyzed in this study. Unreduced SDS-soluble glutenins were separated by multistacking (MS)-SDS-PAGE into six fractions representing different-sized polymeric aggregates. The quantity of protein trapped at each MS gel origin (4%, 6%, 8%, 10%, 12% and 14% acrylamide) was quantified by densitometry. The quantity of unreduced SDS-soluble proteins was significantly different among the mill streams, especially at the 4%, 10% and 12% origins. The polymeric proteins trapped at the MS-SDS-PAGE gel origins were extracted with reducing agent and analyzed using SDS-PAGE to obtain quantitative information on the composition of HMW and LMW glutenin subunits. The quantities of HMW-GS 2*, 7 + 9 and 5 + 10 from the 4% and 12% origins were significantly different among various mill streams, while the quantities of LMW-GS were significantly different at 4%, 6%, 12% and 14% origins. The quantities of 2* and 7 + 9 subunits were positively correlated with loaf volume at the origins of 4%, 6%, 8%, 10% and 12%. In contrast, the quantities of 5 + 10 subunits were negatively correlated with loaf volume at all origins, and had the highest negative and significant correlation coefficient (–0.7942) at the 10% origin. It can be concluded that the glutenin protein composition is different among the various mill streams and can affect functional properties of the mill streams.