Diversity in protein profiling, pasting, empirical and dynamic dough rheological properties of meal from different durum wheat accessions.

ABSTRACT: 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 (G' and G″) 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 G' and G″. 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 an

SUBMITTER: Katyal M 

PROVIDER: S-EPMC5876193 | biostudies-literature | 2018 Apr

REPOSITORIES: biostudies-literature