Studies on protein and its high-molecular-weight subunit composition in relation to chapati-making quality of Indian wheat cultivars
In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicate...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2003-02, Vol.83 (3), p.225-231 |
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| creator | Srivastava, Alok K Prassada Rao, Ummiti J.S Haridas Rao, Punaroor |
| description | In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati-making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r = 0.62, p |
| doi_str_mv | 10.1002/jsfa.1297 |
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The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati-making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r = 0.62, p < 0.05), gluten content (r = 0.79, p < 0.01), sodium dodecyl sulphate (SDS) sedimentation value (r = 0.57, p < 0.05) and Glu(-1) quality scores of high-molecular-weight (HMW) subunits (r = 0.66, p < 0.01). Overall quality score of chapati was positively correlated with gluten content (r = 0.64, p < 0.01), SDS sedimentation value (r = 0.60, p < 0.05) and Glu(-1) score (r = 0.58, p < 0.05). HMW subunit composition varied considerably among cultivars. Cultivars having 5 + 10 subunits at the Glu(-1D) chromosome, a protein content of about 130 g kg(−1) and SDS sedimentation value around 75 ml yielded excellent chapatis, while those having 2 + 12 subunits, a protein content of about 115 g kg(−1) and SDS sedimentation value around 55 ml resulted in poor chapatis. Interestingly, the presence of the 1BL/1RS chromosome in cultivars had no adverse effect on chapati quality.]]></description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.1297</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>adverse effects ; Biological and medical sciences ; Cereal and baking product industries ; chapati quality ; correlation ; cultivars ; Food industries ; Fundamental and applied biological sciences. Psychology ; Glu-1 score ; gluten ; HMW subunit composition ; Indian wheat cultivars ; protein characteristics ; protein content ; sodium dodecyl sulfate ; wheat</subject><ispartof>Journal of the science of food and agriculture, 2003-02, Vol.83 (3), p.225-231</ispartof><rights>2003 Society of Chemical Industry</rights><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3907-90a74a7a4abb64a5f146dae60d20d36f5fa11e7642531e8939e016c7e1e30a853</citedby><cites>FETCH-LOGICAL-c3907-90a74a7a4abb64a5f146dae60d20d36f5fa11e7642531e8939e016c7e1e30a853</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.1297$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.1297$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14470128$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Srivastava, Alok K</creatorcontrib><creatorcontrib>Prassada Rao, Ummiti J.S</creatorcontrib><creatorcontrib>Haridas Rao, Punaroor</creatorcontrib><title>Studies on protein and its high-molecular-weight subunit composition in relation to chapati-making quality of Indian wheat cultivars</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description><![CDATA[In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati-making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r = 0.62, p < 0.05), gluten content (r = 0.79, p < 0.01), sodium dodecyl sulphate (SDS) sedimentation value (r = 0.57, p < 0.05) and Glu(-1) quality scores of high-molecular-weight (HMW) subunits (r = 0.66, p < 0.01). Overall quality score of chapati was positively correlated with gluten content (r = 0.64, p < 0.01), SDS sedimentation value (r = 0.60, p < 0.05) and Glu(-1) score (r = 0.58, p < 0.05). HMW subunit composition varied considerably among cultivars. Cultivars having 5 + 10 subunits at the Glu(-1D) chromosome, a protein content of about 130 g kg(−1) and SDS sedimentation value around 75 ml yielded excellent chapatis, while those having 2 + 12 subunits, a protein content of about 115 g kg(−1) and SDS sedimentation value around 55 ml resulted in poor chapatis. Interestingly, the presence of the 1BL/1RS chromosome in cultivars had no adverse effect on chapati quality.]]></description><subject>adverse effects</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>chapati quality</subject><subject>correlation</subject><subject>cultivars</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glu-1 score</subject><subject>gluten</subject><subject>HMW subunit composition</subject><subject>Indian wheat cultivars</subject><subject>protein characteristics</subject><subject>protein content</subject><subject>sodium dodecyl sulfate</subject><subject>wheat</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNp1kUFv0zAYhiPEJMrGgV-ALyBxyGY7Thwfp4mOoWpDlImj9TX50npz4s52KL3zw3GXCk6c7E9-nlf26yx7y-g5o5RfPIQOzhlX8kU2Y1TJnFJGX2azdMbzkgn-KnsdwgOlVKmqmmW_l3FsDQbiBrL1LqIZCAwtMTGQjVlv8t5ZbEYLPt9hmiMJ42ocTCSN67cumGiSmSSPFp730ZFmA9s05D08mmFNnkawJu6J68jN0BoYyG6DkBJGG81P8OEsO-nABnxzXE-z-_mn71ef88Xd9c3V5SJvCkVlrihIARIErFaVgLJjomoBK9py2hZVV3bAGMpK8LJgWKtCIWVVI5FhQaEui9Psw5SbXvo0Yoi6N6FBa2FANwbNpaqLmokEfpzAxrsQPHZ6600Pfq8Z1Yee9aFnfeg5se-PoRAasJ2HoTHhnyCEpIzXibuYuJ2xuP9_oP6ynF8ek_PJMCHir78G-EddyUKW-sfttV58Zbel-LbQ88S_m_gOnIa1T7e4X3LKxOG3a8V58Qf43Kdc</recordid><startdate>200302</startdate><enddate>200302</enddate><creator>Srivastava, Alok K</creator><creator>Prassada Rao, Ummiti J.S</creator><creator>Haridas Rao, Punaroor</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200302</creationdate><title>Studies on protein and its high-molecular-weight subunit composition in relation to chapati-making quality of Indian wheat cultivars</title><author>Srivastava, Alok K ; Prassada Rao, Ummiti J.S ; Haridas Rao, Punaroor</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3907-90a74a7a4abb64a5f146dae60d20d36f5fa11e7642531e8939e016c7e1e30a853</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>adverse effects</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>chapati quality</topic><topic>correlation</topic><topic>cultivars</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glu-1 score</topic><topic>gluten</topic><topic>HMW subunit composition</topic><topic>Indian wheat cultivars</topic><topic>protein characteristics</topic><topic>protein content</topic><topic>sodium dodecyl sulfate</topic><topic>wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Srivastava, Alok K</creatorcontrib><creatorcontrib>Prassada Rao, Ummiti J.S</creatorcontrib><creatorcontrib>Haridas Rao, Punaroor</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Srivastava, Alok K</au><au>Prassada Rao, Ummiti J.S</au><au>Haridas Rao, Punaroor</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Studies on protein and its high-molecular-weight subunit composition in relation to chapati-making quality of Indian wheat cultivars</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2003-02</date><risdate>2003</risdate><volume>83</volume><issue>3</issue><spage>225</spage><epage>231</epage><pages>225-231</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract><![CDATA[In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati-making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r = 0.62, p < 0.05), gluten content (r = 0.79, p < 0.01), sodium dodecyl sulphate (SDS) sedimentation value (r = 0.57, p < 0.05) and Glu(-1) quality scores of high-molecular-weight (HMW) subunits (r = 0.66, p < 0.01). Overall quality score of chapati was positively correlated with gluten content (r = 0.64, p < 0.01), SDS sedimentation value (r = 0.60, p < 0.05) and Glu(-1) score (r = 0.58, p < 0.05). HMW subunit composition varied considerably among cultivars. Cultivars having 5 + 10 subunits at the Glu(-1D) chromosome, a protein content of about 130 g kg(−1) and SDS sedimentation value around 75 ml yielded excellent chapatis, while those having 2 + 12 subunits, a protein content of about 115 g kg(−1) and SDS sedimentation value around 55 ml resulted in poor chapatis. Interestingly, the presence of the 1BL/1RS chromosome in cultivars had no adverse effect on chapati quality.]]></abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.1297</doi><tpages>7</tpages></addata></record> |
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| subjects | adverse effects Biological and medical sciences Cereal and baking product industries chapati quality correlation cultivars Food industries Fundamental and applied biological sciences. Psychology Glu-1 score gluten HMW subunit composition Indian wheat cultivars protein characteristics protein content sodium dodecyl sulfate wheat |
| title | Studies on protein and its high-molecular-weight subunit composition in relation to chapati-making quality of Indian wheat cultivars |
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