Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition

In the current study, wheat varieties Inqulab-91 and AS-2002 were milled from a roller mill and analyzed for chemical characteristics through Near Infra-Red spectroscopy. Friabilin was extracted with Triton X-114 buffer and evaluated on sodium dodecyl sulfate polyacrylamide gel electrophoresis against known molecular weight protein standards. Current results show that the chemical constituents and friabilin revealed significant variation and uneven distribution among flour streams. In both wheat varieties, break streams showed higher protein, moisture, gluten, Zeleny and ash values. Inqualb-91 break streams had a higher lipid content than AS-2002 flour streams, but no clear trend was identified. The 15 kDa band was absent in M-3, T-2, sizing and low-grade flour of Inqulab-91 while the faint band was present in the remaining streams. Among the remaining AS-2002 mill streams, B2, B4, M3, M5, T1, and sizing showed a prominent 15 kDa band, while the rest showed a faint band. Friabilin depicted a positive correlation with all constituents except fat in AS-2002 while a negative correlation with gluten, Zeleny and fat contents for Inqulab-91.

Automated summary

In this study, chemical characteristics and friabilin of two wheat varieties were analyzed using Near Infra-Red spectroscopy. The results showed significant variation and uneven distribution of chemical constituents and friabilin among flour streams. Break streams of both wheat varieties had higher protein, moisture, gluten, Zeleny and ash values. Inqulab-91 break streams had higher lipid content than AS-2002 flour streams.