Cereal Chem 67:395-399   |  VIEW ARTICLE

Suitability of Reversed-Phase High-Performance Liquid Chromatographic Separation of Wheat Proteins for Long-Term Statistical Assessment of Breadmaking Quality.

M. G. Scanlon, P. K. W. Ng, D. E. Lawless, and W. Bushuk. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

The proteins of flours of 26 widely different bread wheat varieties grown in Canada were extracted with 70% ethanol, with and without a reducing agent (20% mercaptoethanol). Replicate extracts with each solvent and duplicate injections of each extract were analyzed by high-performance liquid chromatography (HPLC) on a reversed-phase column over a period of two months. The HPLC chromatograms were compared with standards (Neepawa chromatograms) determined at the same time. For statistical analysis, each chromatogram was divided into 21 regions. The areas of these regions were used to generate prediction equations for several breadmaking quality parameters. Flour proteins of 16 different wheat varieties grown in Canada, extracted with the same two solvents, were separated using a different column of the same type. The integrated areas of the 21 regions for the 16 varieties were used to test the prediction equations. Extensigraph extensibility was the most consistently predictable breadmaking quality parameter from HPLC analyses of ethanol extracts prepared with and without the reducing agent. The extensibility appeared to be predicted from the overall protein composition rather than from individual gliadins. Prediction of dough extensibility using prediction equations derived from HPLC analyses would complement SDS-PAGE for screening varieties for breadmaking quality in early generations of breeding programs.