Study On The Relationship Between Composition And Content Of HMW-GS And The Quality Of The Special Flour

In order to study the relationship between the composition and the content of HMW-GS in flour and the quality of flour, The topic used 30 different types of flour which were bought from the market for study, Including 16 kinds of Steamed bread flour, 7 kinds of Bread flour and 7 kinds of Cake flour. The subunits of HWM-GS were separated by SDS-PAGE, and according to molecular , the composition and contents of HMW-GS were determined by gel scanning and imaging analysis software; At the same time,the quality of flour were estimated by the indexes such as the quality of gluten,moisture,ashes,potein content and dough Rheological Properties, and so on. Thus the initial study was discussed between the composition and contents of HMW-GS and the quality of flour.The method and condition which were used to separate HMW-GS in Special flour have been established. By SDS-PAGE separation technology, The results showed that first,select the separation of plastic about 7.5% would have better effect,with separation of subunits more obvious.Second, Sample materials were directly blend with the Laemmli Sample Buffer and extract 3h,then use boiling water bath for 2 min and centrifugal, use the supernatant.The composition and content of HMW-GS in different kinds of Special flour have different conclusions in this topic.The resluts are as follows,There are more subunits like 1,2,7+8,7+9 and 5+10 in Steamed bread flour, its average subunit protein content is 0.04,0.03,0.15,0.15 and 0.12 mg/ml.There are more subunits like 1,7+8 and 5+10 in Bread flour ,its average subunit protein content is 0.04,0.17 and 0.14mg/ml.There are more subunits like 1,14+15,8,9 and 2+12 in Cake flour,its average subunit protein content is 0.02,0.09,0.03,0.03 and 0.12mg/ml.At the same time,different kinds of Sepcial flour have different total content of HMW-GS,There are 0.32mg/ml in Steamed bread flour,0.36mg/ml in Bread flour and 0.25mg/ml in Cake flour.The relationship between the composition and content of HMW-GS and the quality of different kinds of Sepcial flour has a certain correlation.The results showed that,(1)when the Steamed bread flour have the same type of subunit on Glu-B1 and Glu-D1, the quality of gluten and the protein content in the flour which exist 1 subunit is better than the one which does not has 1 subunit;When the Steamed bread flour have the same types of subunits, 5 +10 subunit have important impact on the quality of Steamed bread flour,And the higher content, the better quality of flour;Single 7,8,9 subunit has more impact on gas and anti-resistance properties of Steamed bread flour than the one which has 7+8 or 7+9 subunit, And the total subunit protein content and the quality of Steamed bread flour may have positive correlation; 2 +12 has a negative impact on the quality of Steamed bread flour.(2)The level of the total protein subunit has a certain impact on the quality of Bread flour, That is, the higher the total amount of protein subunits, the better the quality of flour;The protein content of 7+8 subunit has positive impact on gas and anti-resistance properties of Bread four,and 7+8 subunit is better than 7+9 subunit;The flour which has little 9 subunit has positive impact on the tensile properties;the influence of 2 subunit`s existence on the quality of Bread flour was not identified. (3)On the tensile properties of the Cake flour, the existence of 7+8 subunit is best, followed by 8 subunit, for the last is 9 subunit, At the same time the existence of 14 +15 subunit has btetter influence than 14 subunit; The existence of 1 subunit of Cake flour have positive impact on the quality of gluten and the protein content;The size of total content of Cake flour has a certain impace on the quality of flour and there is a positive correlation between them;There is little 5+10 subunit in Cake flour,and there is mostly exist 2+12 subunit on Glu-D1 and 14+15 subunit on Glu-B1,which is not easy found in Special flour.We Can see from the above results,the existence and protein content of Glu-D1 / 5 +10 subunit in the Special flour have great influence on flour and there is a positive correlation between them,And the protein content of 5+10 subunit is 0.14mg/ml in the Bread flour,then is 0.12mg/ml in the Steamed bread flour; The existence of 1 subunit of the Special flour has an positive impact on the quality of gluten and the protein content,There is 0.04mg/ml 1 subunit in Steamed bread flour and Bread flour,which is only 0.02mg/ml in Cake flour; The influence of 2 subunit`s existence on the quality of Special flour was not identified; 7,8,9 subunit has more positive impact on gas and anti-resistance properties of Special flour,and 7+8>7+9>8> 9>14+15>14,7+8 subunit is more exist in Bread flour and Steamed bread flour which protein content is respectively 0.17mg/ml and 0.15mg/ml,The protein content of 14+15 subunit which is often found is 0.09mg/ml;The flour which has 2+12 subunit has usually bad qulity,it is proved that 2+12 subunit is a bad subunit.In addition,There is a postive correlation between total protein subunit and the qulity of Special flour,that is to say the flour which has more protein content has better quality.