METHOD FOR ASSESSING THE TOLERANCE OF WHEAT VARIETIES WHILE DAMAGING GRAIN THEREOF BY THE CORN-BUG

摘要

A method for determining the tolerance of gluten of wheat varieties while damaging the grain by the corn-bug such that the flour is soaked per 30 min in distilled water, a working solution is added and a number of consequent mechanical manipulations (shaking-off setting-out) are carried out. In addition, 50% 1-propanol is used as the working solution, the sediment is dried at 105 ° up to the constant dry weight and the degree of gluten tolerance to proteolytic enzymes of the saliva of the corn-bug is determined according to the index of content of the nitrogen insoluble in the 50% 1-propanol.