Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index.
Capillary electrophoresis was used to characterize glutenin proteins from ancient varieties of Southern Italy common wheat and to determine the technological properties of wheat flours based on a glutenin index. Three zones were identified in the electropherograms, indicated as A, B, and C according to electroelution order. The three zones corresponded to the low molecular weight glutenin subunits and to the y- and x-type high molecular weight subunits, respectively. The ratio B/C was correlated to the alveographic parameter P/L. These results indicated that flours resulting in a B/C ratio lower than 2 produced elastic doughs whereas flours resulting in a B/C ratio higher than 2 produced doughs more resistant to extension. This study showed that capillary electrophoresis is useful for determining the types and quantities of gluten proteins in the evaluation of wheat-flour technological properties of a limited number of noncommercial varieties as evidenced by the x-type content which seems to strongly influence the flour technological parameters.
Di Luccia
A
A
Dipartimento di Progettazione e Gestione dei Sistemi Agrozootecnici e Forestali, Univ. degli Studi di Bari, Via Amendola 165/A, 70126, Bari, Italy. a.diluccia@agr.uniba.it
Lamacchia
C
C
Mamone
G
G
Picariello
G
G
Trani
A
A
Masi
P
P
Addeo
F
F
D019075:Electrophoresis, Capillary; D004591:Electrophoresis, Polyacrylamide Gel; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000032:analysis* / Q000737:chemistry; D008970:Molecular Weight; D021122:Protein Subunits / Q000032:analysis / Q000737:chemistry; D012212:Rheology; D014908:Triticum / Q000737:chemistry*
D021122:Protein Subunits; D005983:Glutens; C037302:glutenin