Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions

被引：10

作者：

Katyal, Mehak ^{[1
]}

Virdi, Amardeep Singh ^{[1
]}

Singh, Narpinder ^{[1
]}

Kaur, Amritpal ^{[1
]}

Rana, J. C. ^{[2
]}

Kumari, Jyoti ^{[2
]}

机构：

[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India

[2] Natl Bur Plant Genet Resources Reg Stn, Phagli 171004, Shimla, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2018年 / 55卷 / 04期

关键词：

Wheat; Pasting; Rheology; Particle size; SDS-PAGE; SOFT KERNEL TEXTURE; BAKING QUALITY; BREADMAKING QUALITY; GLUTEN STRENGTH; SDS-PAGE; FLOUR; VARIETIES; GRAIN; PARAMETERS; CULTIVARS;

D O I：

10.1007/s13197-018-3036-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The particle size distribution, protein profile, pasting and dough rheological properties of meal from forty-two Indian durum wheat accessions were evaluated. Meal from accessions with higher grain hardness index (GHI) showed a high proportion of large size particles with higher protein content and lower paste viscosities. Elastic and viscous modulii (G' and GaEuro(3)) of dough were negatively correlated with paste viscosities, which was associated with the presence/absence of LMW-GS and HMW-GS. Wheat accessions with allelic combinations of (13 + 16) with 97 + 91 kDa polypeptides (PPs) had higher G' and GaEuro(3). The accession with 35 kDa PP showed higher while those with 35 and 62 kDa PPs showed lower paste viscosity. Among all accessions, 25 accessions possess 7 + 8 (97 and 88 kDa) type HMW-GS allelic combination. Durum accessions with diverse GHI, particle size distribution, protein profile, paste and dough rheology indicates their variation in milling and processing behaviour.

引用

页码：1256 / 1269

页数：14

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