Kaur Amritpal, Singh Narpinder, Kaur Seeratpreet, Katyal Mehak, Virdi Amardeep Singh, Kaur Davinder, Ahlawat Arvind Kumar, Singh Anju Mahendru
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
Food Chem. 2015 Dec 1;188:517-26. doi: 10.1016/j.foodchem.2015.05.009. Epub 2015 May 5.
The grain, flour, dough and noodle making properties of Indian durum wheat varieties were evaluated. Varieties having higher grain weight had lower hardness and higher yellow pigment content. Gluten performance index showed positive correlation with α-helix and negative with intermolecular+antiparallel-β-sheets in gluten. The proportion of extracted polymeric proteins was related to dough strength. Elastic (G') and loss (G″) modulus of dough were positively correlated to intermolecular+antiparallel-β-sheets and negatively with β-turn+ β-sheets proportion of dough and gluten. PDW291 with exceptionally higher G' and G″ and best noodle making properties showed the presence 90 kDa and 88 kDa polypeptides corresponding to 14+15 and type 2 banding pattern.
对印度硬质小麦品种的谷物、面粉、面团和面条制作特性进行了评估。粒重较高的品种硬度较低，黄色素含量较高。面筋性能指数与面筋中的α-螺旋呈正相关，与分子间+反平行β-折叠呈负相关。提取的聚合蛋白比例与面团强度有关。面团的弹性（G'）和损耗（G″）模量与分子间+反平行β-折叠呈正相关，与面团和面筋的β-转角+β-折叠比例呈负相关。PDW291具有异常高的G'和G″以及最佳的面条制作特性，显示存在对应于14+15和2型条带模式的90 kDa和88 kDa多肽。
