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

作者：Katyal Mehak; Virdi Amardeep Singh; Singh Narpinder^*; Kaur Amritpal; Rana J C; Kumari Jyoti

来源：Journal of Food Science and Technology-Mysore, 2018, 55(4): 1256-1269.

DOI：10.1007/s13197-018-3036-y

• Wheat
• Pasting
• Rheology
• Particle size
• SDS-PAGE

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.

• 出版日期2018-4