Depolymerization of the glutenin macropolymer during mixing. II. Differences in retention of specific glutenin subunits

• Published in: Cereal chemistry Vol. 76; no. 3; pp. 402 - 409
• Main Authors: Skerritt, J.H, Hac, L, Lindsay, M.P, Bekes, F
• Format: Journal Article
• Language: English
• Published: 01.05.1999
• Subjects: alleles; biotypes; cultivars; dough; food composition; glutenins; lines; mixing; polymerization; polymers; polypeptides; wheat flour

The depolymerization of individual high and low molecular weight (HMW and LMW, respectively) glutenin subunits (GS) from the glutenin macropolymer (GMP) in doughs during mixing was investigated by reversed-phase (RP) HPLC and SDS-PAGE. Cultivars with different dough strengths, as well as lines null...