Author:
DEXTER J. E.,MATSUO R. R.,KOSMOLAK F. G.,LEISLE D.,MARCHYLO B. A.
Abstract
The sodium dodecyl sulfate (SDS) sedimentation test was assessed as a screening procedure for durum wheat gluten strength. Thirty durum wheat lines possessing a wide range in gluten strength and spaghetti cooking quality were characterized for wheat protein, SDS-sedimentation value, micromixograph development time, and spaghetti cooking quality at optimum time and after overcooking for 10 min. A statistical analysis revealed that mixograph development time and the SDS-sedimentation test were both able to account satisfactorily for variations in gluten strength. However, SDS-sedimentation test was able to differentiate over a narrower range. The SDS-sedimentation test and wheat protein together accounted for over 40% of the variability in cooking quality at opimum time and after overcooking. These data suggest that screening tests based on the SDS-sedimentation test and wheat protein would be adequate for comparing durum wheats for gluten strength and spaghetti cooking quality.
Publisher
Canadian Science Publishing
Subject
Horticulture,Plant Science,Agronomy and Crop Science
Cited by
69 articles.
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