Wheat-bug damage in New Zealand wheats. Development of a simple SDS-sedimentation test for bug damage

Lines of three varieties of New Zealand wheat (cv. Aotea, Oroua and Kopara) damaged by wheat‐bug were investigated. Hydrolysis of gluten proteins was shown to be of the endo‐ rather than the exo‐proteolytic type. Electrophoresis revealed that the bug protease had a high specificity for the high mole...

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Veröffentlicht in:	Journal of the science of food and agriculture 1987, Vol.38 (4), p.357-366
Hauptverfasser:	Cressey, P.J, McStay, C.L
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Control detection Food industries Fundamental and applied biological sciences. Psychology gel electrophoresis Generalities high molecular weight (HMW) glutenin subunits insect pests milling and baking quality Phytopathology. Animal pests. Plant and forest protection proteinases proteolytic enzymes Protozoa. Invertebrates Records, symptoms, damages, economic importance, population surveys Triticum aestivum Wheat wheat flour wheat-bug
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Beschreibung
Zusammenfassung:	Lines of three varieties of New Zealand wheat (cv. Aotea, Oroua and Kopara) damaged by wheat‐bug were investigated. Hydrolysis of gluten proteins was shown to be of the endo‐ rather than the exo‐proteolytic type. Electrophoresis revealed that the bug protease had a high specificity for the high molecular weight (HMW) glutenin subunits. An autolytic assay method was developed based on the decrease in sodium dodecyl sulphate (SDS)‐sedimentation volume for bug‐damaged flours when they were incubated in distilled water for 30 min at 37°C. This method was specific for bug damage and exhibited no interference from other grain defects such as heat damage, field sprouting and laboratory germination.
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.2740380408