Cereal Research Communications
Volume/Issue:
Volume 40: Issue 4
Practical application of size-exclusion high performance liquid chromatography in wheat analysis
Authors:
I. Burešová Tomas Bata University in Zlín Department of Food Technology and Microbiology, Faculty of Technology nám. T. G. Masaryka 5555 762 72 Zlín Czech Republic

Search for other papers by I. Burešová in
Current site
Google Scholar
PubMed Close
,
L. Hřivna Mendel University in Brno Department of Food Technology, Faculty of Agronomy Zemědělská 1 613 00 Brno Czech Republic

Search for other papers by L. Hřivna in
Current site
Google Scholar
PubMed Close
,
P. Dvořáková Tomas Bata University in Zlín Department of Food Analysis and Chemistry, Faculty of Technology nám. T. G. Masaryka 5555 762 72 Zlín Czech Republic

Search for other papers by P. Dvořáková in
Current site
Google Scholar
PubMed Close
, and
I. Sedláčková Agrotest fyto, s.r.o., Havlíčkova 2787/121 767 01 Kroměříž Czech Republic

Search for other papers by I. Sedláčková in
Current site
Google Scholar
PubMed Close
Pages:
552–561
Online Publication Date:
20 Nov 2014
Publication Date:
01 Dec 2012
Article Category:
Research Article
DOI:
https://doi.org/10.1556/crc.40.2012.0012
Keywords:
Triticum aestivum L.; protein; bread-making quality; SE-HPLC
Restricted access

The work was conducted to determine the practical applicability of size-exclusion high performance liquid chromatography in testing wheat bread-making quality and specify which of the peak characteristics, is the best indicator of wheat quality. The research was realized on 29 cultivars of different quality. The wheat quality was evaluated by protein content, content of wet gluten, gluten index, and farinograph rheological characteristics. All of the determined peak characteristics can be used as the indicators of wheat quality but the closest correlations with the quality parameters were found for the absolute peak areas and/or relative peak areas. The area of peak 1 was positively correlated with the dough stability (r = 0.50) and negatively correlated with the degree of dough softening (r = −0.49). The relative and absolute areas of the peak 2 were in positive correlation with sedimentation volume (r = 0.68; 0.68), farinograph water absorption (r = 0.50; 0.57) and protein content (r = 0.56; 0.57). The characteristics of peaks 3 and 4 were in the closest correlation with the investigated parameters of bread-making quality, the correlation coefficients related to the peaks 3 and 4 were nearly equal and reached values 0.58–0.77. The peak height can be used as a supplemental wheat quality indicator especially for determination of certain glutenin subunits. The area/height ratio or the contents of protein fractions are of the minor importance. Then the model predicting bread-making quality from peak characteristics was built. The values of coefficients of determination R2 were the highest for Zeleny sedimentation volume (0.83–0.97). The agreement between predicted and observed values increased when not single characteristics, but their combinations were considered.

  • Batey, I.L., Gupta, R.B., MacRitchie, F. 1991. Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: An improved chromatographic procedure. Cereal Chem. 68:207–209.

    MacRitchie F. , 'Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: An improved chromatographic procedure ' (1991 ) 68 Cereal Chem. : 207 -209 .

    • Search Google Scholar

  • Belderok, B., Mesdag, J., Donner, D.A. 2000. Bread-making Quality of Wheat. A Century of Breeding in Europe. Part One: Developments in bread-making processes. Part Two: Breeding for bread-making quality in Europe. Kluwer Academic Publishers, Dordrecht, The Netherlands.

    Donner D.A. , '', in Bread-making Quality of Wheat. A Century of Breeding in Europe. Part One: Developments in bread-making processes. Part Two: Breeding for bread-making quality in Europe , (2000 ) -.

  • Bietz, J.A. 1986. Wheat. In: Pomeranz, Y. (ed.), Advances in Cereal Science and Technology, Vol. VIII. Am. Assoc. of Cereal Chemists. St. Paul, MN, USA, pp. 105–170.

    Bietz J.A. , '', in Advances in Cereal Science and Technology, Vol. VIII , (1986 ) -.

  • Ciaffi, M., Tozzi, L., Lafiandra, D. 1996. Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters. Cereal Chem. 73: 346–351.

    Lafiandra D. , 'Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters ' (1996 ) 73 Cereal Chem. : 346 -351 .

    • Search Google Scholar

  • Dachkevitch, T., Autran, J.C. 1989. Prediction of baking quality of bread wheats in breeding programs by SE - HPLC. Cereal Chem. 66:448–456.

    Autran J.C. , 'Prediction of baking quality of bread wheats in breeding programs by SE - HPLC ' (1989 ) 66 Cereal Chem. : 448 -456 .

    • Search Google Scholar

  • Dendy, D.A.V., Dobraszczyk, B.J. 2001. Cereals and Cereal Products. Chemistry and Technology. Aspen Publishers, Gaithersburg, MD, USA.

    Dobraszczyk B.J. , '', in Cereals and Cereal Products. Chemistry and Technology , (2001 ) -.

  • Georget, D.M.R., Underwood-Toscano, C., Powers, S.J., Shewry, P.R., Belton, P.S. 2008. Effect of variety and environmental factors on gluten proteins: An analytical, spectroscopic, and rheological study. J. Agr. Food Chem. 56:1172–1179.

    Belton P.S. , 'Effect of variety and environmental factors on gluten proteins: An analytical, spectroscopic, and rheological study ' (2008 ) 56 J. Agr. Food Chem. : 1172 -1179 .

    • Search Google Scholar

  • Gianibelli, M.C., Laroque, O.R., MacRitchie, F., Wrigley, C.W. 2001. Biochemical, genetic and molecular characterization of wheat endosperm proteins. Cereal Chem. 78:635–646.

    Wrigley C.W. , 'Biochemical, genetic and molecular characterization of wheat endosperm proteins ' (2001 ) 78 Cereal Chem. : 635 -646 .

    • Search Google Scholar

  • Gupta, R.B., Khan, K., MacRitchie, F. 1993. Biochemical basis of flour properties in bread wheats. I. Effect of variation in the quantity and size distribution of polymeric protein. J. Cereal Sci. 18:23–41.

    MacRitchie F. , 'Biochemical basis of flour properties in bread wheats. I. Effect of variation in the quantity and size distribution of polymeric protein ' (1993 ) 18 J. Cereal Sci. : 23 -41 .

    • Search Google Scholar

  • Hamer, R.J., Hoseney, R.C. 1998. Interactions: The Key to Cereal Quality. Am. Assoc. of Cereal Chemists. St. Paul, MN, USA.

    Hoseney R.C. , '', in Interactions: The Key to Cereal Quality , (1998 ) -.

  • Hubík, K. 2000. Use of the SE-HPLC analysis of prolamin storage protein to predict breadmaking quality in winter wheat. Rostlinná výroba 46:213–217. (in Czech)

    Hubík K. , 'Use of the SE-HPLC analysis of prolamin storage protein to predict breadmaking quality in winter wheat ' (2000 ) 46 Rostlinná výroba : 213 -217 .

    • Search Google Scholar

  • ICC standard No. 115/1 1992. Method for using the Brabender Farinograph. ICC standard No. 155 1994. Determination of Wet Gluten Quantity and Quality (Gluten Index ac. to Perten) of whole Wheat Meal and Wheat Flour (Triticum aestivum).

  • ICC standard No. 167 2000. Determination of crude protein in grain and grain products for food and feed by the Dumas Combustion Principle.

  • ISO 5529 2007. Wheat — Determination of the sedimentation index — Zeleny test.

  • Kuktaite, R., Larsson, H., Johansson, E. 2004. Variation in protein composition of wheat flour and its relationship to dough mixing behaviour. J. Cereal Sci. 40:31–39.

    Johansson E. , 'Variation in protein composition of wheat flour and its relationship to dough mixing behaviour ' (2004 ) 40 J. Cereal Sci. : 31 -39 .

    • Search Google Scholar

  • Labuschagne, M.T., Koen, E., Dessalegn, T. 2004. Use of size-exclusion high-performance liquid chromatography for wheat quality prediction in Ethiopia. Cereal Chem. 81:533–537.

    Dessalegn T. , 'Use of size-exclusion high-performance liquid chromatography for wheat quality prediction in Ethiopia ' (2004 ) 81 Cereal Chem. : 533 -537 .

    • Search Google Scholar

  • Lagrain, B., Thewissen, B.G., Broje, K., Delcour, J.A. 2007. Impact of redox agents on the extractability of gluten proteins during bread making. J. Agr. Food Chem. 55:5320–5325.

    Delcour J.A. , 'Impact of redox agents on the extractability of gluten proteins during bread making ' (2007 ) 55 J. Agr. Food Chem. : 5320 -5325 .

    • Search Google Scholar

  • Larroque, O.R., Bekes, F. 2000. Rapid size-exclusion chromatography analysis of molecular size distribution for wheat endosperm protein. Cereal Chem. 77:451–453.

    Bekes F. , 'Rapid size-exclusion chromatography analysis of molecular size distribution for wheat endosperm protein ' (2000 ) 77 Cereal Chem. : 451 -453 .

    • Search Google Scholar

  • León, E., Aouni, R., Piston, F., Rodríguez-Quijano, M., Shewry, P.R., Martín, A., Barro, F. 2010. Stacking HMW-GS transgenes in bread wheat: Combining subunit 1Dy10 gives improved mixing properties and dough functionality. J. Cereal Sci. 51:13–20.

    Barro F. , 'Stacking HMW-GS transgenes in bread wheat: Combining subunit 1Dy10 gives improved mixing properties and dough functionality ' (2010 ) 51 J. Cereal Sci. : 13 -20 .

    • Search Google Scholar

  • Ohm, J.B., Ross, A.S., Peterson, C.J., Morris, C.F. 2009. Relationship of quality characteristics with size-exclusion HPLC chromatogram of protein extract in soft white winter wheats. Cereal Chem. 86:197–203.

    Morris C.F. , 'Relationship of quality characteristics with size-exclusion HPLC chromatogram of protein extract in soft white winter wheats ' (2009 ) 86 Cereal Chem. : 197 -203 .

    • Search Google Scholar

  • Payne, P.I., Nightingale, M.A., Krattinger, A.F., Holt, L.M. 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J. Sci. Food Agric. 40:51–65.

    Holt L.M. , 'The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties ' (1987 ) 40 J. Sci. Food Agric. : 51 -65 .

    • Search Google Scholar

  • Primard, S., Graybosch, R., Peterson, C.J., Lee, J.H. 1991. Relationships between gluten protein composition and quality characteristics in four populations of high-protein, hard red winter wheat. Cereal Chem. 68:305–312.

    Lee J.H. , 'Relationships between gluten protein composition and quality characteristics in four populations of high-protein, hard red winter wheat ' (1991 ) 68 Cereal Chem. : 305 -312 .

    • Search Google Scholar

  • Sadouki, H., Cazalis, R., Azzout, B. 2005. Fractionation of Algerian common wheat proteins by HPLC and sodium dodecyl sulphate-polyacrylamide gel electrophoresis; relationship with technological quality. LWT 35: 829–841.

    Azzout B. , 'Fractionation of Algerian common wheat proteins by HPLC and sodium dodecyl sulphate-polyacrylamide gel electrophoresis; relationship with technological quality ' (2005 ) 35 LWT : 829 -841 .

    • Search Google Scholar

  • Singh, N.K., Donovan, R., MacRitchie, F. 1990. Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chem. 67:161-170.

    MacRitchie F. , 'Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality ' (1990 ) 67 Cereal Chem. : 161 -170 .

    • Search Google Scholar

  • Tsilo, T.J., Ohm, J.B., Hareland, G.A., Anderson, J.A. 2010. Association of size-exclusion HPLC of endosperm proteins with dough mixing and breadmaking characteristics in a recombinant inbred population of hard red spring wheat. Cereal Chem. 87:104–111.

    Anderson J.A. , 'Association of size-exclusion HPLC of endosperm proteins with dough mixing and breadmaking characteristics in a recombinant inbred population of hard red spring wheat ' (2010 ) 87 Cereal Chem. : 104 -111 .

    • Search Google Scholar

  • Wieser, H. 2007. Chemistry of gluten proteins. Food Microbiol. 24:115–119.

    Wieser H. , 'Chemistry of gluten proteins ' (2007 ) 24 Food Microbiol. : 115 -119 .

  • Wieser, H., Zimmermann, G. 2000. Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality. Eur. Food Res. Technol. 210:324–330.

    Zimmermann G. , 'Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality ' (2000 ) 210 Eur. Food Res. Technol. : 324 -330 .

    • Search Google Scholar
  • Collapse
  • Expand
Cover Cereal Research Communications
Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company
Print ISSN:
0133-3720
Online ISSN:
1788-9170

 

 

To see the editorial board, please visit the website of Springer Nature.

Manuscript Submission: HERE

 

 

For subscription options, please visit the website of Springer Nature.

Cereal Research Communications
Language English
Size A4
Year of
Foundation		 1973
Volumes
per Year		 1
Issues
per Year		 4
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0133-3720 (Print)
ISSN 1788-9170 (Online)

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2024 13 0 0
Jul 2024 10 0 0
Aug 2024 32 0 0
Sep 2024 63 0 0
Oct 2024 148 0 0
Nov 2024 175 0 0
Dec 2024 36 0 0