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Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions

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Abstract

The particle size distribution, protein profile, pasting and dough rheological properties of meal from forty-two Indian durum wheat accessions were evaluated. Meal from accessions with higher grain hardness index (GHI) showed a high proportion of large size particles with higher protein content and lower paste viscosities. Elastic and viscous modulii (G′ and G″) of dough were negatively correlated with paste viscosities, which was associated with the presence/absence of LMW-GS and HMW-GS. Wheat accessions with allelic combinations of (13 + 16) with 97 + 91 kDa polypeptides (PPs) had higher G′ and G″. The accession with 35 kDa PP showed higher while those with 35 and 62 kDa PPs showed lower paste viscosity. Among all accessions, 25 accessions possess 7 + 8 (97 and 88 kDa) type HMW-GS allelic combination. Durum accessions with diverse GHI, particle size distribution, protein profile, paste and dough rheology indicates their variation in milling and processing behaviour.

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Abbreviations

GHI:

Grain hardness index

TGW:

Thousand grain weight

GD:

Grain diameter

PT:

Pasting temperature

PV:

Peak viscosity

BDV:

Breakdown viscosity

FV:

Final viscosity

SBV:

Setback viscosity

WS:

Weakening slope

LPV:

Left peak value

RPV:

Right peak value

LPW:

Left peak width

RPW:

Right peak width

MPW:

Mixograph peak width

MPT:

Mixograph peak time

G′:

Elastic modulus

G″:

Viscous modulus

LMW-GS:

Low molecular weight glutenin subunits

HMW-GS:

High molecular weight glutenin subunits

MPV:

Mixograph peak value

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Acknowledgements

NS acknowledges MOFPI, Govt. of India, for providing funds in the form of a research project. MK acknowledges UGC-BSR for providing financial assistance in the form of Fellowship. The authors are thankful to Dr. Arvind Kumar Ahlawat for measuring the grain hardness index of accessions.

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Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, India

    Mehak Katyal, Amardeep Singh Virdi, Narpinder Singh & Amritpal Kaur

  2. National Bureau of Plant Genetic Resources Regional Station, Phagli, Shimla, 171004, India

    J. C. Rana & Jyoti Kumari

Authors
  1. Mehak Katyal
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  2. Amardeep Singh Virdi
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  3. Narpinder Singh
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  4. Amritpal Kaur
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  5. J. C. Rana
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  6. Jyoti Kumari
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Corresponding author

Correspondence to Narpinder Singh.

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Katyal, M., Virdi, A.S., Singh, N. et al. Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions. J Food Sci Technol 55, 1256–1269 (2018). https://doi.org/10.1007/s13197-018-3036-y

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  • DOI: https://doi.org/10.1007/s13197-018-3036-y

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