Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index |
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| Authors: | A. Di Luccia C. Lamacchia G. Mamone G. Picariello A. Trani P. Masi F. Addeo |
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| Affiliation: | Authors Di Luccia and Trani are with Dipartimento di Progettazione e Gestione dei Sistemi Agrozootecnici e Forestali, Univ. degli Studi di Bari, Via Amendola 165/A, 70126, Bari, Italy. Author Lamacchia is with Dipartimento di Scienze degli Alimenti, Univ. degli Studi di Foggia, Via Napoli, 25-71100 Foggia, Italy. Author Lamacchia is also with Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Univ. degli Studi di Foggia, Via Napoli, 25-71100 Foggia, Italy. Authors Mamone, Picariello, and Addeo are with Istituto di Scienze dell'Alimentazione-CNR, via Roma, 52, 83100- Avellino, Italy. Authors Masi and Addeo are with Dipartimento di Scienze degli Alimenti, Univ. degli Studi di Napoli "Federico II", Parco Gussone –80055 Portici (NA), Italy. Direct inquiries to author Di Luccia (E-mail: ). |
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| Abstract: | ABSTRACT: Capillary electrophoresis was used to characterize glutenin proteins from ancient varieties of Southern Italy common wheat and to determine the technological properties of wheat flours based on a glutenin index. Three zones were identified in the electropherograms, indicated as A, B, and C according to electroelution order. The three zones corresponded to the low molecular weight glutenin subunits and to the y- and x-type high molecular weight subunits, respectively. The ratio B/C was correlated to the alveographic parameter P/L. These results indicated that flours resulting in a B/C ratio lower than 2 produced elastic doughs whereas flours resulting in a B/C ratio higher than 2 produced doughs more resistant to extension. This study showed that capillary electrophoresis is useful for determining the types and quantities of gluten proteins in the evaluation of wheat-flour technological properties of a limited number of noncommercial varieties as evidenced by the x-type content which seems to strongly influence the flour technological parameters. |
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| Keywords: | capillary electrophoresis common wheat glutenin index glutenins rheological properties wheat flour |
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