The α‐amylase, α‐amylase inhibitor and proteinase inhibitor activities of proteins extracted from wheat varieties and their influence on the baking quality

Abstract

AbstractThe grain of six winter and spring wheat varieties, harvested in 1987, differing in baking quality were included in the study. A number of technological analysis were performed. Albumins, globulins and gliadins were washed out. The location of inhibitory activities in extracted proteins, against α‐amylases of various origin. were tested and compared to the baking quality of the wheat grain. Also, the location of antitryptic activity and endogenous amylase activity in extractable proteins was compared to baking quality factors. Among the studied inhibitory activities against mammalian α‐amylases some correlation were found between the inhibition activity of hog pancreas α‐amylase and sedimentation test (r = 0.88). Furthermore inhibitory activities of wheat proteins towards insects α‐amylase shown significant correlation between the inhibitors of Anagasta kuehniella α‐amylase and sedimentation test (r = 0.90). as well as crude protein content (r = 0.86). Also the inhibition activity against Sitophilus granarius α‐amylase versus sedimentation test presented some correlation (r = 0.80). Endogenous amylase activities (α‐ and β‐amylase) have an inversely proportional correlation to crude protein content (r = −0.82) and sedimentation test (r = −0.85).