Cereal Chem 42:263 - 274. | VIEW
Studies on Short- and Long-Mixing Flours. I. Solubility and Electrophoretic Composition of Proteins.
J. D. Mullen and D. E. Smith. Copyright 1965 by the American Association of Cereal Chemists, Inc.
A short- and a long-mixing flour were separated into 0.1M sodium chloride-soluble, water-soluble, and protein-starch residue fractions. These fractions contained primarily the 1) albumins and globulins, 2) gliadin, and 3) glutenin proteins, respectively. The distribution of protein among the fractions was determined and fractions were analyzed by moving boundary electrophoresis. The separation methods resulted in fractions which, when recombined, had farinograph mixing properties essentially like those of the original flours. Similar amounts of 0.1M sodium chloride-soluble nitrogen were obtained from the two flours, but electrophoresis indicated quantitative differences in protein composition. The differences corresponded to reported differences between hard red spring and winter wheats. Electrophoretic comparisons of the glutens indicated similar amounts of alpha, gamma, and omega gluten components. The short-mixing flour had more of the beta gluten component and less acid-insoluble protein. The outstanding difference between the two flours was the greater water solubility of gluten components from the short- mixing flour. Treatment of flour doughs with N-ethylmaleimide did not alter the electrophoretic analyses of the gluten components.