Cereal Chem 49:247 - 257.  |  VIEW ARTICLE
Effect of Protein Content and Wheat Variety on Solubility and Electrophoretic Properties of Flour Proteins.

K. Tanaka and W. Bushuk. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Quantitative distribution of the flour proteins of two hard red spring wheat varieties among five solubility groups was not affected by protein content ranging from 10.5 to 15.6%. Of the two varieties, the one with the longer farinograph dough-development time contained less acetic acid-soluble protein and more insoluble residue protein. Polyacrylamide-gel electrophoretic patterns of three of the soluble groups were not affected by protein content. This study showed that, in sound wheat, the endosperm protein is not affected qualitatively by protein content as discerned by the techniques used. Solubility distributions of proteins of flours from widely different varieties of about the same protein content showed differences that might be related to breadmaking quality. There were no major intervarietal differences in the electrophoretic patterns of the water- and salt-soluble proteins. Distinct varietal differences were observed in the patterns for the alcohol-soluble group of proteins. Such differences have been observed by others but as yet have not been related to breadmaking quality.