Paridhi Gulati1, Sandrayee Brahma1, Robert A Graybosch2, Yuanhong Chen3, Devin J Rose1,4. 1. Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA. 2. Wheat, Sorghum and Forage Research Unit, US Department of Agriculture-Agriculture Research Service, Lincoln, NE, USA. 3. Center for Grain and Animal Health Research, US Department of Agriculture-Agriculture Research Service, Manhattan, KS, USA. 4. Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA.
Abstract
BACKGROUND: Previous research has suggested that proteins and other quality parameters of wheats may have changed over a century of wheat breeding. These changes may affect protein digestibility. The in vitro protein digestibility of breads made with 21 cultivars of wheat introduced or released in the USA between 1870 and 2013 was therefore evaluated. RESULTS: Protein digestibility increased with release year, but was not normally distributed; three older cultivars had significantly lower digestibility than the other cultivars: 42.0 ± 0.3 mol% (primary amino N/total N) versus 34.7 ± 0.7 mol%; P < 0.001. High molecular weight (MW) protein fractions increased and low MW protein fractions decreased with release year, but these changes were not related to protein digestibility. Thus, other differences in protein composition or other flour components may contribute to diminished digestibility of the three older cultivars. CONCLUSIONS: This study identified differences in protein digestibility among wheat cultivars that may have important implications for human nutrition. Further investigation is required to determine the specific characteristics that differentiate high- and low-digestibility wheat cultivars.
BACKGROUND: Previous research has suggested that proteins and other quality parameters of wheats may have changed over a century of wheat breeding. These changes may affect protein digestibility. The in vitro protein digestibility of breads made with 21 cultivars of wheat introduced or released in the USA between 1870 and 2013 was therefore evaluated. RESULTS: Protein digestibility increased with release year, but was not normally distributed; three older cultivars had significantly lower digestibility than the other cultivars: 42.0 ± 0.3 mol% (primary amino N/total N) versus 34.7 ± 0.7 mol%; P < 0.001. High molecular weight (MW) protein fractions increased and low MW protein fractions decreased with release year, but these changes were not related to protein digestibility. Thus, other differences in protein composition or other flour components may contribute to diminished digestibility of the three older cultivars. CONCLUSIONS: This study identified differences in protein digestibility among wheat cultivars that may have important implications for human nutrition. Further investigation is required to determine the specific characteristics that differentiate high- and low-digestibility wheat cultivars.