Katyal Mehak, Virdi Amardeep Singh, Singh Narpinder, Kaur Amritpal, Rana J C, Kumari Jyoti
1Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
2National Bureau of Plant Genetic Resources Regional Station, Phagli, Shimla, 171004 India.
J Food Sci Technol. 2018 Apr;55(4):1256-1269. doi: 10.1007/s13197-018-3036-y. Epub 2018 Jan 15.
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 (' and ″) 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 ' and ″. 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.
对42份印度硬粒小麦材料的粗粉的粒度分布、蛋白质谱、糊化和面团流变学特性进行了评估。具有较高籽粒硬度指数（GHI）的材料的粗粉显示出高比例的大尺寸颗粒，蛋白质含量较高，糊化粘度较低。面团的弹性和粘性模量（′和″）与糊化粘度呈负相关，这与低分子量谷蛋白亚基（LMW-GS）和高分子量谷蛋白亚基（HMW-GS）的存在与否有关。具有（13 + 16）与97 + 91 kDa多肽（PPs）等位基因组合的小麦材料具有较高的′和″。具有35 kDa PP的材料显示出较高的[此处原文可能缺失部分内容]，而具有35和62 kDa PPs的材料显示出较低的糊化粘度。在所有材料中，25份材料具有7 + 8（97和88 kDa）类型的HMW-GS等位基因组合。具有不同GHI、粒度分布、蛋白质谱、糊化和面团流变学的硬粒小麦材料表明它们在制粉和加工行为上存在差异。
