Analysis of wheat flour proteins related to grain hardness using capillary electrophoresis

被引：21

作者：

Day, L ^{[1
]}

Greenwell, P ^{[1
]}

Lock, S ^{[1
]}

Brown, H ^{[1
]}

机构：

[1] Campden & Chorleywood Food Res Assoc, Chipping Campden GL55 6LD, Glos, England

来源：

JOURNAL OF CHROMATOGRAPHY A | 1999年 / 836卷 / 01期

关键词：

wheat flour; proteins; puroindolines; friabilins;

D O I：

10.1016/S0021-9673(98)00922-4

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A simple and fast capillary electrophoresis method was used for the analysis of wheat flour proteins related to grain hardness. The study has shown that the ratio of the peak areas of two proteins, puroindolines a acid b, can be used to distinguish hard and soft varieties of breadwheat. In addition, the results indicate that hard breadwheats can be further separated into two different sub-types. This novel finding suggests that hard breadwheat may have evolved from the original soft breadwheat by two different routes. The method has the potential to provide a new diagnostic tool for wheat breeders and the milling industry. (C) 1999 Elsevier Science B.V. All rights reserved.

引用

页码：147 / 152

页数：6

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