Determination of soluble wheat protein fractions using the Bradford assay

Background and objectives Determination of different grain protein fractions in wheat cultivars is an important task analyzing bread baking quality. In many laboratories, the Bradford assay used to determine concentrations solutions. any (including Bradford), ideal use as a standard purified being assayed. absence such absolute reference, another must be selected relative bovine serum albumin (BSA) which widely used. The aim this work was find conversion factors for BSA correct albumin–globulin, gliadin, glutenin concentrations, because these are mostly not available calibration purposes. Findings case calibration, gluten concentration underestimated (50%–54%) compared with respective proteins (65%–70%) extracts samples. This result explained amino acid composition leading more intense signal assay. Calibration using well allowed calculate 2.11 BSA/albumin–globulin, 4.25 BSA/gliadin, 3.42 BSA/glutenin. Application proved accurately adjust originating from ten cultivars, determined Conclusions combination can fractions. Significance novelty study make contribution toward correction common method, provide basis better comparability research results laboratories.