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Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars

Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2003) Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars. Journal of the Science of Food and Agriculture, 83. pp. 225-231.

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Abstract

In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati-making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r =0.62, p <0.05), gluten content (r =0.79, p <0.01), sodium dodecyl sulphate (SDS) sedimentation value (r =0.57, p <0.05) and Glu-1 quality scores of high-molecularweight (HMW) subunits (r =0.66, p <0.01). Overall quality score of chapati was positively correlated with gluten content (r =0.64, p <0.01), SDS sedimentation value (r =0.60, p <0.05) and Glu-1 score (r =0.58, p <0.05). HMW subunit composition varied considerably among cultivars. Cultivars having 5þ10 subunits at the Glu-1D chromosome, a protein content of about 130g kg�1 and SDS sedimentation value around 75ml yielded excellent chapatis, while those having 2þ12 subunits, a protein content of about 115g kg�1 and SDS sedimentation value around 55ml resulted in poor chapatis. Interestingly, the presence of the 1BL/1RS chromosome in cultivars had no adverse effect on chapati quality.

Item Type: Article
Uncontrolled Keywords: protein characteristics; HMW subunit composition; Glu-1 score; chapati quality; Indian wheat cultivars
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2008 04:21
Last Modified: 18 Nov 2016 08:15
URI: http://ir.cftri.com/id/eprint/1760

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