INFLUENCE  OF GLIADINS AND GLUTENINS  ON WHEAT STRENGTH

Boutebba, A.; Baldgiev, D. N.; Ivanona, T. M; Boudelaa, M.

Synthèse
Volume 3, Numéro 1, Pages 32-40
1997-06-30

Influence Of Gliadins And Glutenins On Wheat Strength

Authors : Boutebba A. . Baldgiev D. N. . Ivanona T. M . Boudelaa M. .

Abstract

Protein substances of ten Algerian and Bulgarian. wheat (six soft wheat and four hard wheat) were fra•ctionned. The content of different proteins, wheat strength, correlation ratio and correlation coefficient have been determined. By using Blackman criteria, evidence has been pointed out in reference to relations between total . proteins content and those of gliadins, total glutenins and insoluble in 0,05 N acetic acid glutenins. It was shown that gliadins, total glutenins and insoluble in 0,05 N acetic acid glutenins were correleted with wheat strength. Insoluble in 0,05 N acetic acid glutenins are less influenced than gliadins and total glutenins by total proteins. They have the highest effect on strength of hard wheat. Gliadins, total glutenins and insoluble in 0,05 N acetic acid glutenins have the same influence on the strength of soft wheat.