期刊
FOOD CHEMISTRY
卷 194, 期 -, 页码 337-344出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.07.125
关键词
Wheat; Solvent retention capacity; Sedimentation value; Gluten index; HPLC; SOS-PAGE
资金
- Ministry of Food Processing Industry (MOFPI), India
- UGC-BSR
The relationships of polymeric as well as monomeric proteins (unextractable and extractable) with various flour properties amongst Indian wheat varieties were evaluated. Unextractable polymeric proteins and unextractable monomeric proteins in flours ranged from 23.83% to 51.97% and 48.03% to 76.17%, respectively. Varieties with higher grain hardness index resulted into flours with higher a*, ash content and protein content. Unextractable polymeric and monomeric proteins were related to grain hardness index. Unextractable polymeric proteins showed a positive correlation with gluten index and LASRC. Majority of varieties with HMW-GS combinations of 91 kDa + 80 kDa + 78 kDa + 74 kDa PPs showed very high grain hardness index (97-100). (C) 2015 Elsevier Ltd. All rights reserved.
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