Rapid Assessment of Glutenin and Gliadin in Wheat by UV Spectrophotometer

Rapid Assessment of Glutenin and Gliadin in Wheat by UV Spectrophotometer,10.2135/cropsci2006.05.0344,Crop Science,J. Suchy,O. M. Lukow,D. Brown,R. De

Rapid Assessment of Glutenin and Gliadin in Wheat by UV Spectrophotometer   (Citations: 1)
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Traditional breeding of common wheat (Triticum aestivum L.) con- centrates largely on the improvement of protein quality because of the importance of protein in end-product functionality, nutritional value, and economic impact. New, rapid, and inexpensive protein quality tests are required to identify premium quality families from large and diverse early-generation breeding populations. In this study, a simple method was designed using organic solvents to divide wheat proteins into monomeric-rich (single-chain, mostly gliadin), polymeric-rich (multichain, mostly low- and high-molecular weight glutenin), and total soluble protein (monomeric and polymeric protein). Monomeric- rich and total soluble protein fractions were quantified at 280 nm with an ultraviolet (UV) spectrophotometer. Protein fractions were ex- pressed in terms of absolute concentration and as a proportion of total soluble protein. A strong linear relationship between the protein con- centration in the fractions and the absorbance reading indicated that the method could accommodate a large range of protein fraction con- centrations. The specific relationships between quantity and propor- tion of monomeric/polymeric protein fractions and dough quality tests allowed for the design of an algorithm eliminating poor quality lines from further breeding assessment. Simplicity, reliability, low cost, and a potential for automation could make this UV-spectrophotometric method suitable for routine use in wheat breeding programs.
Journal: Crop Science - CROP SCI , vol. 47, no. 1, 2007
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