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. 2021 May 15;344:128725. doi: 10.1016/j.foodchem.2020.128725. Epub 2020 Nov 27.
The physicochemical and functional characteristics of grain, meal and flour of timely sown wheat (TSW) and delayed sown wheat (DSW) were compared to see the effects of heat stress (HS). TSW and DSW of different lines were sown as per the approved timings. DSW experienced higher temperature during flowering and had shorter vegetative and maturation period than TSW. Pasting and dough rheological properties were measured using Rapid Visco-Analyser and Farinograph, respectively, while gliadins and glutenins profiling was done by SDS-PAGE. Delayed sowing decreased grain yield and diameter while increased protein and all categories of gliadins and high molecular weight glutenins. DSW showed higher peak viscosity, breakdown-viscosity and dough stability and lower setback viscosity, damaged starch, arabinoxylans and water absorption than TSW. HS in DSW appeared to lower starch synthesis causing proportionate increase in grain hardness and proteins content leading to changes in milling and rheological characteristics.
及时播种小麦（TSW）和延迟播种小麦（DSW）的谷物、面粉和颗粒的物理化学和功能特性被进行了比较，以观察热应激（HS）的影响。按照批准的时间播种了不同品系的 TSW 和 DSW。DSW 在开花期经历了更高的温度，并且与 TSW 相比，其营养生长和成熟时期更短。使用快速粘度分析仪和粉质仪分别测量糊化和面团流变特性，而使用 SDS-PAGE 进行醇溶蛋白和谷蛋白的分析。延迟播种会降低籽粒产量和直径，而增加蛋白质和所有类别的醇溶蛋白和高分子量谷蛋白。DSW 表现出更高的峰值粘度、崩解粘度和面团稳定性，以及更低的回生粘度、破损淀粉、阿拉伯木聚糖和吸水率，而 TSW 则相反。DSW 中的 HS 似乎降低了淀粉合成，导致籽粒硬度和蛋白质含量成比例增加，从而导致制粉和流变特性发生变化。
