Rani Monika, Singh Gagandeep, Siddiqi Raashid Ahmad, Gill Balmeet Singh, Sogi Dalbir Singh, Bhat Mohd Akbar
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Department of Chemistry, Guru Nanak Dev University, Amritsar, India.
Front Nutr. 2021 Sep 16;8:694679. doi: 10.3389/fnut.2021.694679. eCollection 2021.
Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization. The physiochemical parameters showed variability among the three cereal grains. Lactic acid-solvent retention capacity (SRC) was found to be higher in wheat (95.86-111.92%) as compared to rye (53.78-67.97%) and barley (50.24-67.12%) cultivars, indicating higher gluten strength. Sucrose-SRC and sodium carbonate-SRC were higher in rye as compared to wheat and barley flours. The essential amino acid proportion in barley and rye cultivars was higher as compared to wheat cultivars. Barley and rye flours exhibited higher biological value (BV) owing to their higher lysine content. SDS-PAGE of wheat cultivars showed a high degree of polymorphism in the low molecular range of 27.03-45.24 kDa as compared to barley and rye cultivars. High molecular weight (HMW) proteins varied from 68.38 to 119.66 kDa (4-5 subunits) in wheat, 82.33 to 117.78 kDa (4 subunits) in rye, and 73.08 to 108.57 kDa (2-4 subunits) in barley. The comparative evaluation of barley and rye with wheat cultivars would help in the development of healthy food products.
对小麦属（Triticum）下禾本科（Triticeae）具有重要农艺价值的谷类作物小麦、大麦和黑麦进行了研究，特别关注它们与最终产品利用相关的物理、近似和工艺特性。理化参数在这三种谷类谷物之间表现出变异性。发现小麦（95.86 - 111.92%）的乳酸溶剂保留能力（SRC）高于黑麦（53.78 - 67.97%）和大麦（50.24 - 67.12%）品种，表明面筋强度更高。与小麦粉和大麦粉相比，黑麦中的蔗糖 - SRC和碳酸钠 - SRC更高。与小麦品种相比，大麦和黑麦品种中的必需氨基酸比例更高。由于赖氨酸含量较高，大麦粉和黑麦粉表现出更高的生物价值（BV）。与大麦和黑麦品种相比，小麦品种的SDS - PAGE在27.03 - 45.24 kDa的低分子范围内显示出高度多态性。小麦中的高分子量（HMW）蛋白在68.38至119.66 kDa之间（4 - 5个亚基），黑麦中的在82.33至117.78 kDa之间（4个亚基），大麦中的在73.08至108.57 kDa之间（2 - 4个亚基）。将大麦和黑麦与小麦品种进行比较评估将有助于开发健康食品。
