RELATIONSHIP BETWEEN THE HIGH M(R) SUBUNITS OF GLUTENIN OF SOUTH-AFRICAN WHEATS AND END-USE QUALITY

被引：7

作者：

RANDALL, PG ^{[1
]}

MANLEY, M ^{[1
]}

MCGILL, AEJ ^{[1
]}

TAYLOR, JRN ^{[1
]}

机构：

[1] UNIV PRETORIA,FAC AGR SCI,DEPT FOOD SCI,CEREALS RES UNIT,PRETORIA 0002,SOUTH AFRICA

来源：

JOURNAL OF CEREAL SCIENCE | 1993年 / 18卷 / 03期

关键词：

D O I：

10.1006/jcrs.1993.1051

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Correlations were sought between the high Mr glutenin subunit compositions of South Africa wheats, determined by polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate, and end-use quality characteristics. Statistically significant relationships were identified between Chopin Alveograph, Brabender Extensigraph, National Mixograph and Brabender Farinograph parameters and the high Mr glutenin subunit patterns. Band combinations 5 + 10, 13 + 16 and 7 + 9 were suggested to be predominant in conferring good rheological quality characteristics, though the high Mr glutenin subunit compositions were unable fully to explain the variation in quality. Band combination 17 + 18 was apparently related negatively to quality parameters, a finding contrary to published data. © 1993 Academic Press Limited.

引用

页码：251 / 258

页数：8

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