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Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality

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Author: Moonen, J.H.E. · Scheepstra, A. · Graveland, A.
Institution: Centraal Instituut voor Voedingsonderzoek TNO Instituut voor Graan Meel en Brood TNO
Source:Euphytica, 3, 31, 677-690
Instituut voor Graan, Meel en Brood Mededeling nr. 473
Identifier: 229303
doi: doi:10.1007/BF00039206
Keywords: Nutrition · Baking quality selection · Glutenin · SDS-polyacrylamidegel-electrophoresis · SDS-sedimentation test · Triticum aestivum · Wheat


Gelprotein or SDS-insoluble gel-forming glutenin was isolated from wheat flour by extraction with an aqueous 1.5% SDS solution. Remarkable intervarietal differences were observed both in amount and subunit composition of these proteins. The amount of gelprotein and the SDS-sedimentation volume both proved to be good parameters for the bread-making quality of wheat cultivars. A high correlation was observed between amount of gelprotein and SDS-sedimentation volume. The amount of gelprotein was therefore tentatively assumed to be the essential basis of the SDS-sedimentation test. The subunit composition of the gelprotein was studied by SDS-PAGE after reduction of SS bonds by mercaptoethanol. It was found that the average bread-making quality of wheat cultivars and progeny of the cross Atlas 66 x Atys which possessed subunits 3 and 10, coded for by chromosome 1D, was significantly higher than that of wheat samples possessing subunit 2 and 11, their allelic counterparts. ?? 1982 H. Veenman En Zonen B.V.