| Autor: |
Bangur, R., Batey, I.L., McKenzie, E., MacRitchie, F. |
| Zdroj: |
Journal of Cereal Science; May 1997, Vol. 25 Issue: 3 p237-241, 5p |
| Abstrakt: |
Size-exclusion HPLC measurements were made on the total protein from flours of 158 wheat lines grown at five locations (31 at all sites and an extra one at three locations). Closely spaced cuts in the chromatograms were made at elution times differing by 0·4 min. The percentage of the protein that eluted up to each time was correlated with Extensograph dough maximum resistance (Rmax) and dough extensibility (Ext). For Rmax, maximal correlation (r=0·489*** for all locations) was obtained for the percentage of protein eluting before 13·2 min, corresponding to estimated molecular weights equal to and greater than 250 000. In the case of Ext, the highest correlation (0·859*** for all locations) was obtained for the percentage of protein in the flour which eluted before 16·8 min, which included essentially all the flour polymeric protein with estimated molecular weights above 52 000. The different dependencies of Rmaxand Ext provide a basis for manipulating these parameters in predictable ways in breeding programs. |
| Databáze: |
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