Determination of proteolytic activity in cereals

Results have been presented indicating that native proteolytic enzymes and bromelain acted variously ion wheat proteins differentiated in quality, they also act nonspecifically ton haemoglobin. It was thought useful to elaborate a new method of proteolytic activity determination based on the application of a standard natural substrate. The latter consists of gluten extract in acetic acid from a definite flour sample. The method of substrate selection and the determination procedure are described and some examples of wheat proteolytic activity determination are given

Heredity of the fractional composition of wheat grain proteins in the F1 generation

Wheat maternal male-sterile forms and paternal ones possesing a fertilityrestoring ability were used for obtaining series of F1 hybrids and in this material total N, protein fractional composition and total extractability, as well as the compactness of molecules contained in the particular fractions, were determined. It was found, that the above mentioned properties in the F1 generation were influenced to a significant extent by the maternal forms. Particularly important for wheat breeding in the direction of improving the baking quality is the influence of maternal forms on the content of proteins soluble in NaOH, which contain high molecular weight glutenin, as well as on the compactness of the malecules contained in it. The data presented In this paper indicate, that selection of maternal forms for crosses should be performed with great care

The fractional composition of wheat proteins and the possibility of its hereditability in F1 generation

The fractional composition of proteins extracted from wheat flour samples of different baking quality was determined in order to find some relationships between the fraction contents, total extractability, and the E280 /total N ratios of separate extracts and the baking quality of flour. There has been found an influence of the quality of fluor on the decrease of total extraction of protein and that of E280 /total N ratio of NaOH extracts containing high mol. weight glutenin. As those flour properties should be of importance in technology and nutrition, the possibility of their direct hereditability in F1 generation, using crossings between male sterile mother lines and fertility restoring father ones, was investigated. It has been shown, that the fractional composition of wheat proteins can be directly hereditable, the influence of mother line being much stronger than that of father line. Also, the influence of mother line on the hereditability of E280 /total N ratio was found to be probable, although the results were found to be less regular

Heredity of the fractional composition of wheat grain proteins in the F1 generation

Wheat maternal male-sterile forms and paternal ones possesing a fertilityrestoring ability were used for obtaining series of F1 hybrids and in this material total N, protein fractional composition and total extractability, as well as the compactness of molecules contained in the particular fractions, were determined. It was found, that the above mentioned properties in the F1 generation were influenced to a significant extent by the maternal forms. Particularly important for wheat breeding in the direction of improving the baking quality is the influence of maternal forms on the content of proteins soluble in NaOH, which contain high molecular weight glutenin, as well as on the compactness of the malecules contained in it. The data presented In this paper indicate, that selection of maternal forms for crosses should be performed with great care

Some methodical aspects in investigations on wheat gluten

3 M urea has been shown to cause considerable, and only partially reversible conformational changes of gluten molecules. Homogenization has proved to act mechanically, breaking down some molecular bonds. No structural changes could be observed during freeze drying gluten, as well as after brief heating of its acetic acid extracts