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Agricultura Técnica

versión impresa ISSN 0365-2807

Resumen

DIAZ DELLAVALLE, Paola ; DALLA RIZZA, Marco; VAZQUEZ, Daniel  y  CASTRO, Marina. Qualitative and Quantitative Element Analyses of the Wheat Gluten Protein. Agric. Téc. [online]. 2006, vol.66, n.4, pp.360-369. ISSN 0365-2807.  http://dx.doi.org/10.4067/S0365-28072006000400004.

The bread making quality of wheat (Triticum aestivum L.) depends on the quality and quantity of the gluten proteins -glutenins and gliadins- which constitute 10 to 14% of the grain protein content. Various quantitative parameters, such as the total content of proteins of the flour, content of polymeric proteins present in the grain and the glutenin/gliadin ratio are related to baking quality. This work presents the characterization of high molecular weight glutenin subunits (HMW-GS) by sodium dodecyl sulphate (SDS) polyacrylamide gel electrophoresis (SDS-PAGE) of 22 Uruguayan cultivars and breeding lines. 14 HMW-GS subunits were observed corresponding to 10 allele combinations. On the other hand, it is proposed a simple method to group and quantify the main storage proteins of bread wheat by SE-HPLC (Size Exclusion High Performance Liquid Chromatography). The chromatograms obtained showed an excellent separation of the endosperm proteins in three main peaks corresponding to polymeric, monomeric and non gluten proteins, respectively. The integrated areas of the chromatograms as well as the presence of subunits of the cultivars were analyzed. The genotypes analyzed showed quantitative differences in the quantity of glutenin/gliadin solubles in SDS and in the proportion of polymeric and monomeric proteins. The cultivar INIA Gorrión of good baking quality having the alleles Glu-D1 5+10 showed a lower percentage of SDS-soluble polymeric proteins and higher insoluble polymeric proteins than the experimental line LE 2265, which has the alleles Glu-D1 2+12.

Palabras clave : glutenins; gliadins; SE-HPLC; breadmaking quality.

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