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Study on glutenin macropolymers content and its subunit constituents

Hui Zhao

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Abstract

Six wheat cultivars with different quality were chosen to investigate their flour protein content (FP%), total glutenin polymers content (TGP%),glutenin macropolymer content (GMP%) in the study. Moreover, the subunit constituents of the glutenin macropolymer were studied by a multistacking SDSPAGE under nonreduced and reduced conditions. The results showed that total glutenin polymers contents(TGP%) of the biscuittypewheat cultivars were higher than those of breador noodletypebread.The results also indicated that the glutenin macropolymers are mainly constitute of 32～43 kD and 14 kD subunits.

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What this paper is about

Six wheat cultivars with different quality were chosen to investigate their flour protein content (FP%), total glutenin polymers content (TGP%),glutenin macropolymer content (GMP%) in the study. Moreover, the subunit constituents of the glutenin macropolymer were studied by a multistacking SDSPAGE under nonreduced and reduced conditions. The results showed that total glutenin polymers contents(TGP%) of the biscuittypewheat cultivars were higher than those of breador noodletypebread.The results also indicated that the glutenin macropolymers are mainly constitute of 32～43 kD and 14 kD subunits.

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Available abstract

Six wheat cultivars with different quality were chosen to investigate their flour protein content (FP%), total glutenin polymers content (TGP%),glutenin macropolymer content (GMP%) in the study. Moreover, the subunit constituents of the glutenin macropolymer were studied by a multistacking SDSPAGE under nonreduced and reduced conditions. The results showed that total glutenin polymers contents(TGP%) of the biscuittypewheat cultivars were higher than those of breador noodletypebread.The results also indicated that the glutenin macropolymers are mainly constitute of 32～43 kD and 14 kD subunits.

Key concepts: Glutenin, Food science, Cultivar, Chemistry, Wheat flour, Protein subunit, Botany, Biochemistry

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