Study of Proteins, Pentosans & Activity of Some Enzymes to For  Durum Wheat Cultivars

Ahmed Sahi, Ali; Bayan Y. Al-Abdulla, And

	Study of Proteins, Pentosans & Activity of Some Enzymes to For Durum Wheat Cultivars
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 12, Issue 3, 2012, Pages 6-15
Authors
Ali Ahmed Sahi; and Bayan Y. Al-Abdulla
Abstract
Abstract Results showed that separation of gluten using gel filteration chromatography on sephadex G-200 gave four fractions (peaks). The first fraction eluted in the void volume and it contained (28.32, 12.47, 12.08 and 11.28)% of total glutens of Um-Al-Rabee/5, Korvilla, Wahat Al-Iraq and Al-Ibrahimia respectively. The first fraction presented glutenin of molecular weight more than 200000 dalton whereas the other three fractions presented glutenins of low molecular weight and gliadins of low molecular weight. Wahat Al-Iraq showed an increasing of free sulfahydryl groups (0.327 × 10-4) molar/gm protein as compared to standard gluten and gluten of other varieties. Al-Ibrahimia gluten contained the highest total sulfahydryl groups (7.350 × 10-4) molar/gm protein and disulfide bonds (3.593 × 10-4) molar/gm protein.Result indicated an increasing of total pentosans in Al-Ibrahimia (2.2%) and Korvilla (2.15%). Um-Al-Rabee/5 and Wahat Al-Iraq showed no significant differences between their content of total pentosans that were valued (1.85,1.75)%. Water soluble pentosans content showed a significant decreasing in Korvilla (0.71%).Results showed an increasing of amylase activity measured by dough raising test in Al-Ibrahimia variety.The values were (35 and 37)cm3 at (60 and 90) minutes of fermentation period, respectively. Results of amylase activity which measured by maltose figure method found to be close to other. Novo method revealed decreasing of enzymatic activity of durum wheat varieties
Keywords
Proteins; enzymes; Wheat Cultivars

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