Study the Effect of Proteases on Gliadin and Glutinine Fractions in the Fermented Dough of Sound and Infected Wheat by Sunn bug Using Using High Performance   Liquid Chromatography(HPLC)Technique

	Study the Effect of Proteases on Gliadin and Glutinine Fractions in the Fermented Dough of Sound and Infected Wheat by Sunn bug Using Using High Performance Liquid Chromatography(HPLC)Technique
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 0, 2013, Pages 142-149
Abstract
Using HPLC technique type size-exclusion to clarify the changes that occur on storage protein of infected wheat by sunn bug by protease enzymes and compared with sound wheat and determined the ratios of these proteins after the kneading and fermentation of produced flour,as extracted gliadin and glutinine protein from dough of sound and infected wheat( maxibak ) at 3.5% ratio were separated protein using high performance liquid chromatography( HPLC) technique, also estimated the quantity of each of gliadin and glutinine parts to study the hydrolysis of protein by protease enzymes in sound and infected wheat to give resolution at the possibility of its use the bread preparing the result explain significant decrease in the proportion of glidin in Infected wheat dough compared to sound wheat dough and the decline of 32%,also have been getting 5 peaks in each of separation diagram of glutinine for sound and infected wheat dough which was I و II و III و IV و V,also was noted that elution time was a little late at the scheme of separation of glutinine in infected wheat compared to sound wheat ,the percentage of glutinine fractions was (29.49 ، 11.57 ، 20.44 ، 8.59، 29.89)% for sound wheat and(27.21 ، 10.05 ، 22.95 ، 9.66 ، 29.37)% for infected wheat, as well as the result showed that there was a significant decrease in the percentage of part I and II which represented both the peaks (1,2) as well as decrease was not significant in the percentage of V part, which represented by the (5)peak in the dough of infected wheat compared with sound wheat, where the decreased ratio percentage were (7.73 ، 13.13 ، 1.73)% respectively, also the result showed significantly increased in the percentage of parts III and IV which was represented by each of 3 and 4 peacks,where the increase percentage was((12.20 ، 12.40)% these results showed that there were proteolysis in gliadin and glutinine parts in infected wheat by sunn compared with sound wheat.
Keywords
Proteases m wheat; HPLC

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