Studies On The Evaluating System Of Detecting Wheat Processing Quality With Electrophoresis Technique

Protein has an important effect on processing quality. Up to now, wheatprotein has been divided into different fractions with various extractionmethods, a large number of studies have been made on the fractions. However,most of the protein fractionation procedures were based on traditional Osborneextracting method and existing overlapping and contamination amongdifferent fractions. Based on Fu's(1996) and Bean's(1998)methods, this paperstudied the effect of gramular diameter of flour, extraction temperature,proteinase inhibitor and concentration of 1-propanol to extraction. Thequantitation of glutenin subunit adopted ChemilmagerTM 4400 and photoshop7.0 software. This paper studied the method of obtaining steady peak area andgrey value of band and set up the equation of subunit content. In this article,we developed a rapid method for quantitative of glutenin micropolymer basedon improved extracting technique. The new fractionation procedure wasapplied to analyzing a large number of wheat samples and studiedrelationships among the type and content of SGP and GMP to processingquality. The main results as follows: 1. A new extracting method suitable to precise quantitation of gluteninmicropolymer has been developed, which protein could be extracted 3小麦加工品质电泳检测评价体系研究thoroughly and avoided from contamination with other protein fractions. 2. Setting up the equation of subunit content: CX=CSSX/SS*[1+(WS-WX)/(255-WS)]. 3. Developed a rapid method for quantitative of glutenin micropolymerbased on improved extracting technique. 4. Developed a new electrophoresis technique suitable to LMW-GSquantitation. 5. Developed the linear regression model between SGP subunit andprocessing quality parameters. 6. Developed the linear regression model between GMP subunit andprocessing quality parameters. 7. Developed the linear regression model between GMP content andprocessing quality parameters.