Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India.

Raashid Ahmad Siddiqi,Dalbir Singh Sogi,Monika Rani,Tajendra Pal Singh,Mohd Akbar Bhat

doi:10.3389/fnut.2020.00141

Raashid Ahmad Siddiqi, Dalbir Singh Sogi + Show 3 more

Open Access

https://doi.org/10.3389/fnut.2020.00141

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Abstract

Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46 to 43.04%, and from 8.28 to 15.00%, respectively. Wheat varieties exhibited moderate sodium dodecyl sulfate (SDS) sedimentation and solvent retention values. Flour showed a significant (p ≤ 0.05) difference in the amino acid composition. Lysine, having the lowest chemical score, was the first most limiting amino acid in all wheat varieties. The variability of total flour proteins determined by SDS-PAGE showed polymorphism both in the number and intensity of bands, particularly in the molecular weight range of 35.1–42.8 kDa corresponding to the α-, β-, and γ-gliadin/low-molecular-weight glutenin subunit (LMW-GS) region. Pearson's correlation established between the various grain and flour parameters showed a significant correlation, which can result in better end product use.

Highlights

Wheat is one of the most cultivated crops in the world and is the principal source of energy, protein, fiber, vitamins, and phytochemicals to nearly 2.5 billion people [1, 2]
KDa corresponding to the α, β, and γ-gliadin/low-molecular-weight glutenin subunit (LMW-GS) region
This study was undertaken to evaluate the variability in the grain, flour, amino acid composition, and proportions of the different flour proteins along with their correlations

Summary

INTRODUCTION

Wheat is one of the most cultivated crops in the world and is the principal source of energy, protein, fiber, vitamins, and phytochemicals to nearly 2.5 billion people [1, 2]. Wheat grains are found in different sizes, shapes, weights, and colors. Better knowledge and understanding of the various physicochemical properties, protein quality, polymorphism of the various protein fractions, and information on the amino acid composition of the varieties will be beneficial to plant breeders and to processors for the manufacturing of food products without affecting their nutritional value. None of the earlier studies has reported on the flour characteristics, protein profiling, proportion of the different protein fractions, and information on the amino acid composition together and none correlated a relation between all these parameters. This study was undertaken to evaluate the variability in the grain, flour, amino acid composition, and proportions of the different flour proteins along with their correlations. The sodium dodecyl sulfate (SDS) sedimentation value was determined using the procedure outlined by Axford et al [23]

MATERIALS AND METHODS

RESULTS AND DISCUSSION

DATA AVAILABILITY STATEMENT