Protein characteristics of Chinese black-grained wheat

Wende Li, Trust Beta*, Shancheng Sun, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

Abstract

Protein properties of black-grained wheat (BGW) were compared with those of five carefully selected wheat controls (Taifen 1, Klasic, Yecora Rojo, Glenlea and Anza) in order to find potential uses for BGW. Protein content, mixing properties, gluten index and amino acid composition were measured. BGW whole meal had a higher protein content (17.71%) than was found in controls. Gluten index of BGW flour (69.74) was generally low compared to controls. Mid-line peak times determined using mixograph were significantly longer (p < 0.05) for most controls (5.41-6.27 min) in comparison to BGW flour (<3.00 min). Dough stickiness (223.76 g) of BGW was somewhat stronger than that of Klasic and CES flours. Total essential amino acid and total amino acid contents in whole meal were 4.45% and 15.74%, respectively, for BGW. The amino acid composition was relatively stable after high-temperature drying of wet BGW gluten. In vitro protein digestibility of BGW wheat meal was the lowest.

Original languageEnglish
Pages (from-to)463-472
Number of pages10
JournalFood Chemistry
Volume98
Issue number3
DOIs
StatePublished - 2006

Keywords

  • Amino acid composition
  • Black wheat
  • Digestibility
  • Electrophoresis
  • Gluten index
  • Mixing properties
  • Protein
  • Wheat

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