Difference in protein content of wheat (Triticum aestivum L.): Effect on functional, pasting, color and antioxidant properties

Abstract

Wheat cultivars from Triticum aestivum L. grown at same location were chosen and classified on the basis of their protein contents into low protein cultivars (LPC’s), medium protein cultivars (MPC’s) and high protein cultivars (HPC’s). Protein content had a significant effect on the functional, pasting, color and antioxidant properties. HPC’s showed significantly (p < .05) higher water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity, emulsion activity and emulsion stability as compared to LPC’s. Clear difference among LPC’s, MPC’s and HPC’s was not observed for pasting parameters and hunter color characteristics. Wheat cultivars were also studied for their bioactive properties. Total phenolic content (TPC), antioxidant activity (AOA) and total flavonoids content (TFC) among cultivars ranged between 1650–2095 μg GAE/g, 16.7–20.9% and 75–106 μg CE/g, respectively. HPC’s had higher values for TPC and AOA as compared to LPC’s. Significant correlations were observed among different measured properties as revealed by both pearson’s correlation and principal component analysis (PCA). The first and second principal components together represent 65.6% of the total variability. LPC’s and HPC’s found place at different locations on the score plot.