Record Details

Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/16/
http://www.elsevier.com/locate/foodchem
FC-78-81-87-2002
 
Title Electrophoretic and immunochemical characteristics
of wheat protein fractions and their relationship
to chapati-making quality
 
Creator Prabhasankar, P.
 
Subject 04 Wheat
 
Description The major portion of wheat produced in India is used in the preparation of traditional foods, such as chapati and its variants. The quality of chapati is mainly influenced by the quality of wheat used. The present study was aimed at predicting the suitability of wheat for chapati-making by assessing the biochemical and immunochemical characteristics of 10 major commercially released
Indian wheat cultivars. Wheat proteins and their fractions, such as soluble proteins (albumin and globulin), gliadin and glutenin, of different wheat cultivars, were isolated and quantified. The albumin and globulin ranged from 0.9 to 2.0%, gliadin 4.0–6.4%, soluble glutenin 0.9–1.1%, insoluble glutenin 2.5–4.6%. The variety DWR 240 had the maximum content of gliadin. The variety NIAW 612 had the maximum percent of glutenin. Wheat varieties having higher amounts of gliadin protein resulted in poor quality
chapati (r=-0.68; P less than 0.05). Albumin and globulin did not have any role in governing chapati-making quality. The proteins subjected to sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that varieties having good chapati-making quality exhibited distinct electrophoretic patterns. For the first time, a dot-blot tecimique was developed, using anti-gliadin antibodies,
to differentiate wheat varieties with respect to chapati-making quality. The results indicated that either SDS-PAGE or dot-blot techniques could be conveniently used for identification of wheat varieties suitable for chapati making.
 
Date 2002
 
Type Article
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/16/1/Food_Chemistry_78_%282002%29_81-87_UL.pdf
Prabhasankar, P. (2002) Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati-making quality. Food Chemistry, 78. pp. 81-87. ISSN 0308-8146