Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/9099/
FC-05-08 |
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| Title |
Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties
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| Creator |
Manu, B. T.
Prasada Rao, U. J. S. |
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| Subject |
14 Physical properties
04 Wheat 03 Proteins |
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| Description |
The influence of protein composition, as measured by size-exclusion high performance liquid chromatography (SE-HPLC), on rheological
properties and chapati texture was investigated in the whole wheat flours of eight Indian wheat cultivars grown at a single location.
Proteins were extracted using two-step procedure: extraction with buffer containing 0.5% SDS (SDS buffer), followed by sonication.
The results showed that SDS buffer extracted 72–90% of the total flour protein in different varieties and 7–11% protein was extracted
from the remaining residues by sonication. The proteins extracted were fractionated by SE-HPLC into large polymeric proteins
(>130 kDa), small polymeric proteins (80–130 kDa) and monomeric proteins (10–80 kDa). Total polymeric protein content in the flour
protein showed a significant positive correlation with dough hardness (r = 0.71, p < 0.05) and positive correlation with chapati texture
(r = 0.58, p < 0.05). Of the SDS extractable polymeric proteins, large polymeric protein in flour protein had significant positive correlation
to dough hardness (r = 0.89, p < 0.05) and chapati cutting force, which reflects the chapati texture (r = 0.70, p < 0.05). Protein disulfide
content showed positive correlation to dough hardness (r = 0.66, p < 0.05) and texture of chapati (r = 0.58, p < 0.05) while protein
thiol content showed significant negative correlation to chapati texture (r = �0.77, p < 0.05). Thus, the results indicate that high proportion
of SDS extractable large polymeric protein in flour protein increases the toughness of chapati texture while flours having high thiol
content decrease the toughness of chapati.
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| Date |
2008
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/9099/1/Food_Chemistry%2C_Volume_110%2C_Issue_1%2C_1_September_2008%2C_Pages_88-95.pdf
Manu, B. T. and Prasada Rao, U. J. S. (2008) Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties. Food Chemistry, 110 (1). pp. 88-95. |
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