메뉴 건너뛰기




Volumn 77, Issue 1, 1998, Pages 96-102

Analysis of wheat storage proteins by exhaustive sequential extraction followed by RP-HPLC and nitrogen determination

Author keywords

Extraction; Gliadin; Glutenin; RP HPLC; Wheat

Indexed keywords

ALCOHOL; CHEMICAL ANALYSIS; DOUGH; GLIADIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 0031978115     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199805)77:1<96::AID-JSFA8>3.0.CO;2-S     Document Type: Article
Times cited : (25)

References (30)
  • 1
    • 0020647711 scopus 로고
    • Separation of cereal proteins by reversed-phase high-performance liquid chromatography
    • Bietz J A 1983 Separation of cereal proteins by reversed-phase high-performance liquid chromatography. J Chromatogr 255 219-238.
    • (1983) J Chromatogr , vol.255 , pp. 219-238
    • Bietz, J.A.1
  • 2
    • 0002781261 scopus 로고
    • Amphiphilic proteins from wheat flour: Specific extraction, structure and lipid binding properties
    • eds Bushuk W & Tkachuk, R. AACC, St Paul MN, USA
    • Blochet J-E, Kaboulou A, Compoint J-P, Marion D 1991 Amphiphilic proteins from wheat flour: specific extraction, structure and lipid binding properties. In: Gluten Protein 1990, eds Bushuk W & Tkachuk, R. AACC, St Paul MN, USA, pp 314-325.
    • (1991) Gluten Protein 1990 , pp. 314-325
    • Blochet, J.-E.1    Kaboulou, A.2    Compoint, J.-P.3    Marion, D.4
  • 3
    • 0001393493 scopus 로고
    • Reversed-phase high-performance liquid chromatography of reduced glutenin, a disulphide-bonded protein of wheat endosperm
    • Burnouf T, Bietz J A 1984 Reversed-phase high-performance liquid chromatography of reduced glutenin, a disulphide-bonded protein of wheat endosperm. J Chromatogr 299 185-199.
    • (1984) J Chromatogr , vol.299 , pp. 185-199
    • Burnouf, T.1    Bietz, J.A.2
  • 4
    • 0020756011 scopus 로고
    • A quantitative comparison of the extraction of protein fractions from wheat grain by different solvents and of the polypeptide and amino acid composition of the alcohol-soluble proteins
    • Byers M, Miflin B J, Smith S 1983 A quantitative comparison of the extraction of protein fractions from wheat grain by different solvents and of the polypeptide and amino acid composition of the alcohol-soluble proteins. J Sci Food Agric 34 447-462.
    • (1983) J Sci Food Agric , vol.34 , pp. 447-462
    • Byers, M.1    Miflin, B.J.2    Smith, S.3
  • 5
    • 0000135160 scopus 로고
    • Characterisation of gluten subfraction by SE-HPLC and rheological dynamic analysis in shear
    • Cornec M, Popineau Y, Lefebvre J 1994 Characterisation of gluten subfraction by SE-HPLC and rheological dynamic analysis in shear. J Cereal Sci 19 131-139.
    • (1994) J Cereal Sci , vol.19 , pp. 131-139
    • Cornec, M.1    Popineau, Y.2    Lefebvre, J.3
  • 6
    • 0001886343 scopus 로고
    • The role of low molecular weight glutenins in the determination of cooking quality of pasta products: An overview
    • Feillet P, Ait-mouh O, Kobrehel K, Autran J-C 1989 The role of low molecular weight glutenins in the determination of cooking quality of pasta products: an overview Cereal Chem 66 26-30.
    • (1989) Cereal Chem , vol.66 , pp. 26-30
    • Feillet, P.1    Ait-mouh, O.2    Kobrehel, K.3    Autran, J.-C.4
  • 7
    • 0042434971 scopus 로고
    • Sur une méthode chimique d'appréciation de la valeur boulangère des farines de blé
    • Paris
    • Fleurent E 1896 Sur une méthode chimique d'appréciation de la valeur boulangère des farines de blé. Comptes Rendus Hebdomadaires des Séances de l'Académie des Sciences (Paris) 123 755-340.
    • (1896) Comptes Rendus Hebdomadaires des Séances de L'Académie des Sciences , vol.123 , pp. 755-1340
    • Fleurent, E.1
  • 8
    • 0001915201 scopus 로고
    • Relative contribution of LMW and HMW glutenin subunits to dough strength and dough stickiness of bread wheat
    • eds Bushuk W & Tkachuk R. AACC, St Paul, MN, USA
    • Gupta R B, MacRitchie F, Shepherd K W, Ellison F 1991 Relative contribution of LMW and HMW glutenin subunits to dough strength and dough stickiness of bread wheat. In: Gluten Proteins 1990, eds Bushuk W & Tkachuk R. AACC, St Paul, MN, USA, pp 71-80.
    • (1991) Gluten Proteins 1990 , pp. 71-80
    • Gupta, R.B.1    MacRitchie, F.2    Shepherd, K.W.3    Ellison, F.4
  • 9
    • 0002420364 scopus 로고
    • Biochemical basis of flour properties in bread wheats. I Effects of the variation of quantity and size distribution of polymeric protein
    • Gupta R B, Khan K, MacRitchie F 1993 Biochemical basis of flour properties in bread wheats. I Effects of the variation of quantity and size distribution of polymeric protein. J Cereal Sci 18 23-41.
    • (1993) J Cereal Sci , vol.18 , pp. 23-41
    • Gupta, R.B.1    Khan, K.2    MacRitchie, F.3
  • 10
    • 0001470673 scopus 로고
    • Biochemical basis of flour properties in bread wheats. 2. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low M(r) or high M(r) glutenin subunits
    • Gupta R B, Popineau Y, Lefebvre J, Cornec M, Lawrence G J, Macritchie F 1995 Biochemical basis of flour properties in bread wheats. 2. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low M(r) or high M(r) glutenin subunits. J Cereal Sci 21 103-116.
    • (1995) J Cereal Sci , vol.21 , pp. 103-116
    • Gupta, R.B.1    Popineau, Y.2    Lefebvre, J.3    Cornec, M.4    Lawrence, G.J.5    Macritchie, F.6
  • 11
    • 0001335313 scopus 로고
    • Contribution of the high molecular weight glutenin subunits 21* to breadmaking quality of Swedish wheats
    • Johansson E, Svensson G 1995 Contribution of the high molecular weight glutenin subunits 21* to breadmaking quality of Swedish wheats. Cereal Chem 72 287-290.
    • (1995) Cereal Chem , vol.72 , pp. 287-290
    • Johansson, E.1    Svensson, G.2
  • 12
    • 0002522478 scopus 로고
    • Effect of two different low molecular weight glutenin subunits on durum wheat quality parameters
    • Kovacs M I P, Howes N K, Leisle D, Zawistowski J 1995 Effect of two different low molecular weight glutenin subunits on durum wheat quality parameters. Cereal Chem 72 85-87.
    • (1995) Cereal Chem , vol.72 , pp. 85-87
    • Kovacs, M.I.P.1    Howes, N.K.2    Leisle, D.3    Zawistowski, J.4
  • 13
    • 0000629118 scopus 로고
    • Preliminary assessment of a sequential extraction scheme for evaluating quality by reversed-phase high-performance liquid chromatography and electrophoretic analysis of gliadins and glutenins
    • Kruger J E, Marchylo B A, Hatcher D 1988 Preliminary assessment of a sequential extraction scheme for evaluating quality by reversed-phase high-performance liquid chromatography and electrophoretic analysis of gliadins and glutenins. Cereal Chem 65 208-214.
    • (1988) Cereal Chem , vol.65 , pp. 208-214
    • Kruger, J.E.1    Marchylo, B.A.2    Hatcher, D.3
  • 14
    • 0001382469 scopus 로고
    • Comparison of high-molecular weight subunits of glutenin and baking performance of flours varying in bread-making quality
    • Lookhart G L, Martin M L, Mosleth A, Uhlen A K, Hoseney R C 1993 Comparison of high-molecular weight subunits of glutenin and baking performance of flours varying in bread-making quality. Lebensm Wiss Technol 26 301-306.
    • (1993) Lebensm Wiss Technol , vol.26 , pp. 301-306
    • Lookhart, G.L.1    Martin, M.L.2    Mosleth, A.3    Uhlen, A.K.4    Hoseney, R.C.5
  • 15
    • 0025554177 scopus 로고
    • Flour polypeptides related to wheat quality
    • ed Pomeranz Y. AACC, St Paul, MN, USA
    • MacRitchie F, Cros D L, Wrigley C W 1990 Flour polypeptides related to wheat quality. In: Advances in Cereal Science and Technology (Vol 10), ed Pomeranz Y. AACC, St Paul, MN, USA, pp 79-145.
    • (1990) Advances in Cereal Science and Technology , vol.10 , pp. 79-145
    • MacRitchie, F.1    Cros, D.L.2    Wrigley, C.W.3
  • 16
    • 0039073709 scopus 로고
    • Quantitative reversed-phase high-performance liquid chromatography analysis of wheat storage proteins as a potential quality prediction tool
    • Marchylo B A, Kruger J E, Hatcher D W 1989 Quantitative reversed-phase high-performance liquid chromatography analysis of wheat storage proteins as a potential quality prediction tool. J Cereal Sci 9 179-194.
    • (1989) J Cereal Sci , vol.9 , pp. 179-194
    • Marchylo, B.A.1    Kruger, J.E.2    Hatcher, D.W.3
  • 17
    • 0008281167 scopus 로고
    • A new and improved sequential extraction procedure of wheat proteins
    • Universita Degli Studi della Tuscia Consiglio Nazionale delle Ricerche
    • Marion D, Nicolas Y, Popineau Y, Branlard G, Landry J 1994 A new and improved sequential extraction procedure of wheat proteins. In: Wheat Kernel Proteins - Molecular and Functional Aspects. Universita Degli Studi della Tuscia Consiglio Nazionale delle Ricerche, pp 197-199.
    • (1994) Wheat Kernel Proteins - Molecular and Functional Aspects , pp. 197-199
    • Marion, D.1    Nicolas, Y.2    Popineau, Y.3    Branlard, G.4    Landry, J.5
  • 18
    • 0001420092 scopus 로고
    • Simple and rapid method for purifying low molecular weight subunits of glutenin from wheat
    • Mélas V, Morel M-H, Autran J-C, Feillet P 1995 Simple and rapid method for purifying low molecular weight subunits of glutenin from wheat. Cereal Chem 71 234-227.
    • (1995) Cereal Chem , vol.71 , pp. 234-1227
    • Mélas, V.1    Morel, M.-H.2    Autran, J.-C.3    Feillet, P.4
  • 19
    • 0001918335 scopus 로고
    • Cereal storage proteins and their effect on technological properties
    • eds Daussant J, Mossé J & Vaughan J. Academic Press, New York, USA
    • Miflin B J, Field J M, Shewry P R 1983 Cereal storage proteins and their effect on technological properties. In: Seed proteins, eds Daussant J, Mossé J & Vaughan J. Academic Press, New York, USA, pp 255-319.
    • (1983) Seed Proteins , pp. 255-319
    • Miflin, B.J.1    Field, J.M.2    Shewry, P.R.3
  • 20
    • 0000814483 scopus 로고    scopus 로고
    • A method for the isolation of high molecular subunits of wheat glutenin
    • Nicolas Y, Larré C, Popineau Y 1997 A method for the isolation of high molecular subunits of wheat glutenin. J Cereal Sci 25 151-154.
    • (1997) J Cereal Sci , vol.25 , pp. 151-154
    • Nicolas, Y.1    Larré, C.2    Popineau, Y.3
  • 21
    • 0003961160 scopus 로고
    • Publication of the Carnegie Institution Washington, 84 Judd and Detaweiler, Washington USA
    • Osborne T B 1907 The Proteins of the Wheat Kernel. Publication of the Carnegie Institution Washington, 84 Judd and Detaweiler, Washington USA.
    • (1907) The Proteins of the Wheat Kernel
    • Osborne, T.B.1
  • 22
    • 84986779735 scopus 로고
    • The relationship belween HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties
    • Payne P I, Nightingale M A, Krattiger A F, Holt L M 1987 The relationship belween HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J Sci Food Agric 40 51-65.
    • (1987) J Sci Food Agric , vol.40 , pp. 51-65
    • Payne, P.I.1    Nightingale, M.A.2    Krattiger, A.F.3    Holt, L.M.4
  • 23
    • 43949161467 scopus 로고
    • Influence of high molecular glutenin subunits on glutenin polymers and rheological properties of glutens and gluten subfractions of near-isogenic lines of wheat Sicco
    • Popineau Y, Cornec M, Lefebvre J, Marchylo B 1994 Influence of high molecular glutenin subunits on glutenin polymers and rheological properties of glutens and gluten subfractions of near-isogenic lines of wheat Sicco. J Cereal Sci 19 231-241.
    • (1994) J Cereal Sci , vol.19 , pp. 231-241
    • Popineau, Y.1    Cornec, M.2    Lefebvre, J.3    Marchylo, B.4
  • 24
    • 0000200384 scopus 로고
    • Separation and quantitative determination of high-molecular weight subunits of glutenin from different wheat varieties and genetic variants of the variety Sicco
    • Seilmeier W, Belilz H-D, Wieser H 1991 Separation and quantitative determination of high-molecular weight subunits of glutenin from different wheat varieties and genetic variants of the variety Sicco. Z Lebensm Unters Forsch 192 124-129.
    • (1991) Z Lebensm Unters Forsch , vol.192 , pp. 124-129
    • Seilmeier, W.1    Belilz, H.-D.2    Wieser, H.3
  • 25
    • 0000913319 scopus 로고
    • Use of sonication and SE-HPLC in the study of wheat flour proteins. II Relative quantity of glutenin as a measure of breadmaking quality
    • Singh N K, Donovan G, MacRitchie F 1990 Use of sonication and SE-HPLC in the study of wheat flour proteins. II Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chem 67 161-170.
    • (1990) Cereal Chem , vol.67 , pp. 161-170
    • Singh, N.K.1    Donovan, G.2    MacRitchie, F.3
  • 26
    • 0000093930 scopus 로고
    • A simplified SDS-PAGE procedure for separating LMW subunits of glutenin
    • Singh N K, Shepherd K W, Cornish G B 1991 A simplified SDS-PAGE procedure for separating LMW subunits of glutenin. J Cereal Sci 14 203-208.
    • (1991) J Cereal Sci , vol.14 , pp. 203-208
    • Singh, N.K.1    Shepherd, K.W.2    Cornish, G.B.3
  • 27
    • 0001487341 scopus 로고
    • The influence of environment, milling and blending on assessmenl of lhe potential breadbaking quality of wheat by RP-HPLC of glutenin subunits
    • Sutton K H, Hay R L, Mouat C H, Griffin W B 1990 The influence of environment, milling and blending on assessmenl of lhe potential breadbaking quality of wheat by RP-HPLC of glutenin subunits. J Cereal Sci 12 145-153.
    • (1990) J Cereal Sci , vol.12 , pp. 145-153
    • Sutton, K.H.1    Hay, R.L.2    Mouat, C.H.3    Griffin, W.B.4
  • 28
    • 0002743664 scopus 로고
    • Qualitative and quantitative variation among high molecular weight subunits of glutenin detected by reversed-phase high-performance liquid chromalography
    • Sutton K H 1991 Qualitative and quantitative variation among high molecular weight subunits of glutenin detected by reversed-phase high-performance liquid chromalography. J Cereal Sci 14 25-34.
    • (1991) J Cereal Sci , vol.14 , pp. 25-34
    • Sutton, K.H.1
  • 30
    • 0001875692 scopus 로고
    • Use of RP-HPLC for a better understanding of the structure and functionary of wheal gluten proteins
    • eds Kruger J E & Bielz J A. AACC, St Paul, MN, USA
    • Wieser H, Seilmeier W, Belitz H-D 1994 Use of RP-HPLC for a better understanding of the structure and functionary of wheal gluten proteins. In: High Performance Liquid Chromatography of Cereal and Legume Proteins, eds Kruger J E & Bielz J A. AACC, St Paul, MN, USA, pp 235-272.
    • (1994) High Performance Liquid Chromatography of Cereal and Legume Proteins , pp. 235-272
    • Wieser, H.1    Seilmeier, W.2    Belitz, H.-D.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.