Chaudhary Nisha, Dangi Priya, Khatkar Bhupendar Singh
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
Food Chem. 2016 May 15;199:28-35. doi: 10.1016/j.foodchem.2015.11.106. Epub 2015 Nov 23.
Size exclusion chromatography (SEC) was used to characterize molecular weight distribution pattern of gluten proteins of four Indian commercial wheat varieties in order to elucidate their influence on flour physicochemical, dough rheology and quality characteristics of chapatti. SEC profile of a wheat variety was segregated into five domains: peak I (130-30 kDa; glutenins), peak II (55-20 kDa; gliadins), peak III (28-10 kDa; low molecular weight gliadins), peak IV and V (<10 kDa; albumins and globulins). SEC results indicated that R/E ratio (r=0.745(∗∗) and r=-0.869(∗∗)), gluten index (r=0.959(∗∗) and r=-0.994(∗∗)), dough development time (r=0.830(∗∗) and r=-0.930(∗∗)) and dough stability (r=0.901(∗∗) and r=-0.979(∗∗)) were positively and negatively altered by peak I and II, respectively. Peak I (r=0.879(∗∗) and r=-0.981(∗∗)) and peak II (r=-0.744(∗∗) and r=0.995(∗∗)) substantially influenced the chapatti hardness and overall score, respectively.
采用尺寸排阻色谱法（SEC）对四个印度商用小麦品种的面筋蛋白分子量分布模式进行表征，以阐明其对面粉物理化学性质、面团流变学特性和恰巴提（一种印度薄饼）品质特性的影响。一个小麦品种的SEC图谱被分为五个区域：峰I（130 - 30 kDa；谷蛋白）、峰II（55 - 20 kDa；醇溶蛋白）、峰III（28 - 10 kDa；低分子量醇溶蛋白）、峰IV和峰V（<10 kDa；清蛋白和球蛋白）。SEC结果表明，峰I和峰II分别对面粉的R/E比率（r = 0.745（）和r = -0.869（））、面筋指数（r = 0.959（）和r = -0.994（））、面团形成时间（r = 0.830（）和r = -0.930（））以及面团稳定性（r = 0.901（）和r = -0.979（））产生正向和负向影响。峰I（r = 0.879（）和r = -0.981（））和峰II（r = -0.744（）和r = 0.995（））分别对面团硬度和恰巴提的总体评分有显著影响。
