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- W2356213426 abstract "Protein is an important factor for bread quality, the variety with high quality subunit often brings about good bread quality. But only the type of subunit cannot explain all variation of bread quality, other factors, such as the content and ratio of subunit also have a great influence to flour processing quality. So far, there are many studies on the relation between relative content of subunit and processing quality, however, but no reports about the relation among subunit content, ratio and wheat quality. The purpose of this experiment was to set up a method that subunit of wheat glutenin macropolymer(GMP) could be quantified precisely, so the function could be studied thoroughly. Based on Fu’s (1996)~([13]) and Bean's (1998)~([14]) methods, the effect of granular diameter of flour, extraction temperature (Fig.1), proteinase inhibitor(Fig.2-B) and concentration of 1-propanol to extraction were studied. A new method suited to quantifying GMP was set up, by which protein could be extracted thoroughly and GMP could avoid the contamination with other protein fractions. The procedure was as follows: firstly, flour grinded to 200 mesh sieve was disposed with 0.25mol/L EDTA Na~(+) for 1 h at 60℃; secondly, extracting monomeric proteins with 45% 1-propanol at 60℃; thirdly, extracting GMP from 45% 1-propanol insoluble fractions. After electrophoresis of GMP, the peak area and grey value of band were determined with Chemilmager~(TM) 4400 and photoshop 7.0 software. The content of each subunit could be calculated with the equation C_(X)=C_(S)S_(X)/S_(S)×[1+(W_(S)--W_(X))/(255--W_(S)--G)]. In order to verify the method set up, six wheat varieties were used to measure GMP content. The range of GMP content of six varieties was from 1.84% to 5.66%, and this range was consistent with that measured with biuret method. It proves that the method we have set up is applicable and precise." @default.
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- W2356213426 date "2005-01-01" @default.
- W2356213426 modified "2023-09-23" @default.
- W2356213426 title "A method of determing subunit quantitation of wheat glutenin macropolymer" @default.
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