Protein characteristics of Chinese black-grained wheat

TY - JOUR

T1 - Protein characteristics of Chinese black-grained wheat

AU - Li, Wende

AU - Beta, Trust

AU - Sun, Shancheng

AU - Corke, Harold

N1 - Funding Information: This research project was supported by grants from the Hong Kong Research Grants Council and the University of Hong Kong Committee on Research and Conference Grants. We thank the Shanxi Scholarship Council on Research Grants, the Shanxi Natural Science Fund, the Shanxi Education Office on Research Grants, and Shanxi Science & Technology Office on Research Grants for support.

PY - 2006

Y1 - 2006

N2 - 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.

AB - 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.

KW - Amino acid composition

KW - Black wheat

KW - Digestibility

KW - Electrophoresis

KW - Gluten index

KW - Mixing properties

KW - Protein

KW - Wheat

UR - http://www.scopus.com/inward/record.url?scp=33645223690&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2005.06.020

DO - 10.1016/j.foodchem.2005.06.020

M3 - 文章

AN - SCOPUS:33645223690

SN - 0308-8146

VL - 98

SP - 463

EP - 472

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -