Abstract
The results of the molecular weight distribution of wheat proteins and macaroni products are presented. The fractional composition of proteins was determined by gel permeation chromatography on a Knauer Smartline chromatograph; preliminary hydrolysis was carried out using a thermostable bacterium α-Amylase, then it was centrifuged, filtered through a Teflon filter, and the size of protein molecules was determined by photometric detection at a wavelength of 280 nm. It has been shown that the main protein fraction in both wheat and macaroni products is a low molecular weight fraction up to 3 kD (up to 79.4% of all protein fractions). The fraction with low and medium molecular weight from 3 to 10 kD accounted for 2.7 to 48.2%, while the fraction with a molecular weight of more than 10 kD accounted for up to 15.2%. During storage, a redistribution of protein fractions and their enlargement were noted. English version of the article is available at URL: https://panor.ru/articles/study-of-the-fractional-composition-of-wheat-proteins-and-pasta-products-during-storage/74321.html
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