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
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]
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