Cereal Chem 61:340 - 344.  |  VIEW ARTICLE
Influence of Germination on Wheat Quality. II. Modification of Endosperm Protein.

O. M. Lukow and W. Bushuk. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Controlled laboratory germination of two wheat cultivars differing in mixing properties produced substantial differences between them in the distribution of protein in the modified Osborne solubility fractions. For all treatments, the content of residue protein in Glenlea flour was higher than in Neepawa flour. The residue (insoluble) fractions decreased as the gliadin and glutenin (soluble) fractions increased during germination for both cultivars. Gel filtration on Sephadex G-200 of the gliadin fractions from both cultivars produced profiles with five protein peaks (molecular weight more than 200,000, 105,000, 50,000, 16,800, and 5,000 daltons for peaks I-V, respectively) and two carbogydrate peaks (coeluting with protein peaks I and V). Soaking and germination affected the relative size of protein peak I and the two carbohydrate peaks. Qualitative and quantitative differences in sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns of reduced and unreduced gliadin and glutenin were noted.