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doi:10.1094/CFW-52-5-0273 |
VIEW ARTICLE Influence of Protein Content on Durum Wheat Gluten Strength Determined by the SDS Sedimentation Test and by Other Methods R. E. Cubadda (1), M. Carcea (2), E. Marconi (3), and M. C. Trivisonno (1). (1) Molise Innovazione Scientific and Technological Park, Campobasso, Italy. (2) National Institute for Research on Food and Nutrition, Rome, Italy. (3) DISTAAM, University of Molise, Campobasso, Italy. Cereal Foods World 52(5):273-277. Gluten strength in semolina is mainly responsible for pasta cooking quality, and it can be measured by different tests (micromixograph, viscoelastograph, farinograph, alveograph, gluten index, SDS sedimentation) as well as by manual sensory evaluation. A systematic study was performed on the influence of protein content on test results by determining a series of gluten quality values (alveograph W, SDS sedimentation value, gluten index) on semolinas obtained from an extraction and reconstitution experiment where four protein levels (namely 10, 11, 12, and 13% protein at 14% m.b.) were reconstituted from six samples belonging to three different cultivars possessing different gluten strengths. Furthermore, gluten quality was determined by means of several tests on 70 grain samples (11 cultivars) to study the simple correlations between the obtained values. The SDS sedimentation and the W alveograph values were clearly influenced by protein content and corrected values are proposed. The corrected SDS value was not influenced by other variables, and it was strongly correlated with the manual sensory values and the gluten index values. A classification of gluten strength based on corrected SDS values is proposed, which could be conveniently used for screening purposes in breeding programs or for rapid quality evaluation in the durum wheat industry.
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