| Literature DB >> 26471563 |
Mehak Katyal1, Amardeep Singh Virdi1, Amritpal Kaur1, Narpinder Singh2, Seeratpreet Kaur3, Arvind Kumar Ahlawat4, Anju Mahendru Singh4.
Abstract
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 91kDa+80kDa+78kDa+74kDa PPs showed very high grain hardness index (97-100).Entities:
Keywords: Gluten index; HPLC; SDS–PAGE; Sedimentation value; Solvent retention capacity; Wheat
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Year: 2015 PMID： 26471563 DOI： 10.1016/j.foodchem.2015.07.125
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514