Cereal Chem 67:564-569 | VIEW
Evaluation of Selected Baking Quality Factors of Hard Red Winter Wheat Flours by Two- Dimensional Electrophoresis.
D. A. Dougherty, R. L. Wehling, M. G. Zeece, and J. E. Partridge. Copyright 1990 by the American Association of Cereal Chemists, Inc.
A two-dimentional electrophoretic technique, utilizing nonequilibrium pH gradient electrophoresis (NEPHGE) in the first dimension and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS- PAGE) in the second dimension, was used to separate the proteins in nonfractionated extracts of wheat flour. Individual proteins were quantitated by digital image analysis after staining with Coomassie Blue R250. This procedure was applied to flours experimentally milled from 14 varieties of hard red winter wheat that possessed widely variable mixing and baking characteristics. Three individual proteins were found to be highly correlated with mixograph peak time, and two individual proteins were significantly correlated with loaf volume. Using data from these proteins, multiterm linear regression equations were developed to relate loaf volume and mixing time to protein composition. High correlations (R greater than 0.93) were obtained in both cases.