Protein quality in wheat (T. estivum) commercial roller milling streams
The protein present in wheat flour plays a very important role in the functionality and quality of the baking products. It is important to know how this grain component segregates in the different streams of the wheat roller milling. We analyzed twenty-three wheat (T. aestivum) flours from a commerc...
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2020 |
| Country: | México |
| Institution: | UNIVERSIDAD DE SONORA |
| Repository: | Biotecnia |
| Language: | Spanish |
| OAI Identifier: | oai:oai.biotecnia.unison.mx:article/1201 |
| Online Access: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1201 |
| Access Level: | Open access |
| Keyword: | Milling streams Proteins roller milling omega gliadins Fracciones de molienda proteinas molienda de rodillos gliadinas omega |
| Summary: | The protein present in wheat flour plays a very important role in the functionality and quality of the baking products. It is important to know how this grain component segregates in the different streams of the wheat roller milling. We analyzed twenty-three wheat (T. aestivum) flours from a commercial milling system by SDS-PAGE, to identify differences in protein components such as glutenin subunits and gliadin subclasses; finding differences in the composition of omega gliadins. Total protein (PT) and insoluble polymeric protein (PPI) were quantified by a nitrogen analyzer, with a variation of results of 11.56 to 18.41 % (db) and 5.32 to 10.54 % (db). High performance molecular exclusion liquid chromatography (SE-HPLC) produced information of the soluble polymeric proteins (PPS), gliadins, albumins and globulins fractions, observing qualitative and quantitative differences. Flour functionality was analyzed with the rapid sedimentation test, obtaining values of 4.9 to 41 mL. The difference in protein quality in the flours of the streams was demonstrated. Differences in quantity were in part confirmatory results. However, differences in quality, especially those related to omega gliadins is a contribution to the knowledge of this work. |
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