Protein composition of rye varieties and a commercial mixture from an industrial mill

The aim of this study was the characterization of protein composition of rye varieties, milling fractions and investigating the effect of proteins on rheological behaviour. We examined milling fractions produced from three rye varieties and a commercial rye mixture. We studied the most common industrial milling products (wholemeal, white flour, bran) and six experimental fractions. The protein composition was analysed by SDS-PAGE, SE-HPLC and Osborne fractionation with RP-HPLC separation. In common industrial milling fractions differences were identified mainly in HMW-secalins and albumin/globulins. However, there was a greater difference between milling fractions than between varieties. Among the experimental fractions, we identified differences from the main fractions, but their tendency and extent varied by the fraction. A higher degree of genetic variability was mainly shown in the results of albumin/globulins and HMW-secalins, however there was a greater difference between milling fractions than between varieties. By comparing the protein composition data with rheological parameters, we found that there is correlation between certain rheological values and the proteins, especially the secalins have a positive effect on the development of the dough structure.