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Separation bread wheat glutinine protein by HPLC technique and relationship between their fractions and quality parameters | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 3, Issue 1, 2011, Pages 373-380 | ||
| Abstract | ||
| Abstract Glutinine protein of three local wheat varieties namely Abu Ghraib, IPA99 and Al-Litteifia were separation by High performance liquid chromatography type Size-Exclusion, physical chemical and rheological properties of wheat flour and bread was examined. The relationships between these parameters can be correlation with glutinine fractions to find a fast and precise method to predict flour and bread quality. The result showed the glutinine fractions percentage ratio were (52.96, 39.41,7.61)) ، 51.5,39.47,8.92)، (54.72,37.70,7.00)For Abu Ghraib, IPA99,Al-Litteifia cultivars respectively Significant correlation were found between fraction I and II which represented the first and second peaks and the flour quality parameter and the produced bread. The quality parameters included flour sedimentation value, protein gluten content, dough development time and the specific volume of loaf. There were negative significant correlation between fraction III which represented the third peak and all the quality parameters ,this relationships refer to importance of fractions I,II in predict flour and bread quality. | ||
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