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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 #316399

Title: Size exclusion HPLC of proteins for evaluation of durum wheat quality

item Ohm, Jae-Bom
item ELIAS, ELIAS - North Dakota State University
item MANTHEY, FRANK - North Dakota State University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/15/2015
Publication Date: 10/1/2015
Citation: Ohm, J., Elias, E.M., Manthey, F. 2015. Size exclusion HPLC of proteins for evaluation of durum wheat quality [abstract]. Annual Meeting of the American Association of Cereal Chemists, October 18-21, 2015, Minneapolis, MN. Available:

Interpretive Summary:

Technical Abstract: The present research aimed to assess size exclusion HPLC (SE-HPLC) in protein molecular weight distribution determination for quality evaluation of durum semolina. Semolina samples were milled from 13 durum genotypes grown at 7 locations in 2009 and 2010 in ND. Sodium dodecyl sulfate (SDS) buffer soluble and insoluble proteins extracted from semolina samples were separated into three main fractions (F1-3). Main component of the fractions are glutenin polymers for F1, gliadins for F2, and albumins and globulins for F3. Correlation coefficients were estimated between percentage of UV absorbance area (PAA) of the protein fractions and semolina quality traits. The PAA represents percentage of protein fractions when protein content is adjusted to the same level. The protein fractions appeared to have different effects on semolina quality traits. Mixograph pattern and gluten index showed significant (P<0.001) and negative correlations with F2 in SDS soluble extract and positive correlations with F1 in insoluble extract. This result indicates that higher proportion of gliadin and lower proportion of glutenin polymer of SDS insoluble fraction in total protein resulted in lower gluten or dough strength for semolina samples. Firmness of cooked pasta showed different correlation profiles. Pasta firmness had significant (P<0.001) negative correlations with F3 in SDS soluble fraction and positive correlations with F1 and F2 in insoluble fraction. These results indicate that lower proportion of albumins and globulins and higher proportion of polymeric proteins and gliadins in insoluble fraction could increase firmness of cooked pasta. The SE-HPLC requires short analysis time (5 min) and small sample quantity (10 mg). Overall, these results indicated that SE-HPLC might be useful in quality evaluation of early generation lines in durum breeding program.