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Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties.

ABSTRACT: In the present study coarse fraction (CF), medium fine fraction (MFF) and fine fraction (FF) were separated from flours milled from medium-hard and extraordinarily soft wheat varieties and were evaluated for various quality characteristics. Grain hardness of medium-hard and extraordinarily soft wheat varieties varied from 77 to 80 and 17 to 18, respectively. Ash and protein content was the highest for FF and the lowest for CF. Varieties with greater hardness produced higher CF and lower of FF. FF showed higher unextractable polymeric protein (UnEx-PP) and dough stability as compared to MFF and CF. FF showed lower damage starch content as related by lower Sodium SRC (NaSRC) as compared to MFF and FF. CF showed higher paste viscosities than FF and difference were greater amongst fractions from varieties with lower grain hardness. FF with greater proportion of small size particles showed greater accumulation of 98 kDa and 85 kDa PPs than CF. This study demonstrated that fractionation of flours can be employed to produce fractions with varied gluten strength required for production of various products.

SUBMITTER: Katyal M

PROVIDER: S-EPMC6170337 | biostudies-literature | 2018 Nov

REPOSITORIES: biostudies-literature

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Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties.

Katyal Mehak M Virdi Amardeep Singh AS Singh Narpinder N Chopra Nidhi N Kaur Amritpal A Ahlawat Arvind Kumar AK Singh Anju Mahendru AM

Journal of food science and technology 20180925 11

In the present study coarse fraction (CF), medium fine fraction (MFF) and fine fraction (FF) were separated from flours milled from medium-hard and extraordinarily soft wheat varieties and were evaluated for various quality characteristics. Grain hardness of medium-hard and extraordinarily soft wheat varieties varied from 77 to 80 and 17 to 18, respectively. Ash and protein content was the highest for FF and the lowest for CF. Varieties with greater hardness produced higher CF and lower of FF. F ...[more]

PMID: 30333663

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Project description:A microarray analysis of wheat grain hardness For both the Heron and Falcon NIL, whole wheat heads were harvested at 6, 15 and 25 days post anthesis (DPA) from glass house grown material and stored at -80 OC. For the other wheat cultivars analysed, heads at approximately 9-10 DPA were used. Eight to ten developing caryopses at the same age and morphological stage of development were selected from a head to represent a sample. Seed collected from a different head represented a replicate sample. Total RNA was isolated from the whole seed following the method of Higgins et al. (1976) with the following modification to remove starch. After the lithium chloride precipitation, the RNA pellet was resuspended in 250 ?l water. Then 3.5 ?l of 3 M sodium acetate (pH 5.3) and 125 ?l ethanol were added and the sample was centrifuged for 10 minutes at 4 OC. The supernatant was transferred to a fresh tube and the RNA was ethanol-precipitated by the addition of 21.5 ?l of 3 M sodium acetate (pH 5.3) and 375 ?l ethanol. The recovery of RNA varied from 0.06-0.5 ?g RNA per mg of tissue and this was dependent on the developmental stage of the seeds used for extraction of the RNA. For the labelling procedure, 50 ?g of total RNA was used for both the Cy3 and Cy5 dyes (Amersham Pharmacia, UK), following the two-step labelling method of Schenk et al. (2000). The Cy3 control (hard wheat) and Cy5 sample (soft wheat) were swapped among the replicate experiments to minimise any bias in cDNA incorporation and photo-bleaching of the fluorescent dyes. The pre-hybridisation of the microarray slides, hybridisation of the target cDNA and subsequent washing of the slides to remove unbound target was performed as per the supplied protocol for the CMT-GAPSTM coated microscope slides (Corning USA). The slides were scanned with a GenePix 4000A microarray scanner (Axon Instruments, Union, CA, USA). The features were analysed using the GenePix Pro 4 software and unsatisfactorily segmented features were either manually adjusted or discarded to ensure the integrity of the data obtained.

Dataset Information

Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties.

Publications

Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties.

Similar Datasets

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