151 Determination of the Sedimentation Value - SDS test of Durum Wheat

Methods Type: Generic Methods
Key data
Number: 151
Analyte: Sedimentation Value - SDS test
Matrix: Durum Wheat
Year of Approval: 1990
Scope: Applicable to durum wheat wholemeal.
Principle: The swelling capacity of the gluten proteins of durum wheat wholemeal affects the rate of sedimentation of a meal suspension in the SDS medium. Better quality gluten gives rise to slower sedimentation and higher SDS-values.


The degree of sedimentation of a durum wheat meal suspended in a lactic acid-sodium dodecyl sulfate (SDS) medium during a standard time of settling. The SDS-value depends on the protein quality providing an indication of durum wheat gluten strength.


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