Protein quality in wheat (T. estivum) commercial roller milling streams
The protein present in wheat flour plays a very important role in the functionality and quality of the baking products. It is important to know how this grain component segregates in the different streams of the wheat roller milling. We analyzed twenty-three wheat (T. aestivum) flours from a commerc...
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Online |
| Lenguaje: | spa |
| Publicado: |
Universidad de Sonora
2020
|
| Acceso en línea: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1201 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| id |
biotecnia-article-1201 |
|---|---|
| record_format |
ojs |
| spelling |
biotecnia-article-12012022-05-31T17:20:08Z Protein quality in wheat (T. estivum) commercial roller milling streams Calidad proteica en las fracciones de molienda de rodillos de trigo (T. aestivum) a nivel comercial Torres Chavez, Patricia Isabel Milling streams Proteins roller milling omega gliadins Fracciones de molienda proteinas molienda de rodillos gliadinas omega The protein present in wheat flour plays a very important role in the functionality and quality of the baking products. It is important to know how this grain component segregates in the different streams of the wheat roller milling. We analyzed twenty-three wheat (T. aestivum) flours from a commercial milling system by SDS-PAGE, to identify differences in protein components such as glutenin subunits and gliadin subclasses; finding differences in the composition of omega gliadins. Total protein (PT) and insoluble polymeric protein (PPI) were quantified by a nitrogen analyzer, with a variation of results of 11.56 to 18.41 % (db) and 5.32 to 10.54 % (db). High performance molecular exclusion liquid chromatography (SE-HPLC) produced information of the soluble polymeric proteins (PPS), gliadins, albumins and globulins fractions, observing qualitative and quantitative differences. Flour functionality was analyzed with the rapid sedimentation test, obtaining values of 4.9 to 41 mL. The difference in protein quality in the flours of the streams was demonstrated. Differences in quantity were in part confirmatory results. However, differences in quality, especially those related to omega gliadins is a contribution to the knowledge of this work. Las proteinas en la harina de trigo juegan un papel muy importante en la funcionalidad y calidad de sus productos, por lo que es importante conocer como se segregan en las diferentes corrientes de la molienda de rodillos. Se analizaron 23 corrientes de harinas de trigo (T. aestivum) de un sistema de molienda comercial. Se utilizó SDS-PAGE para estudiar a las subunidades de gluteninas y las subclases de gliadinas, encontrándose diferencias en la composición de las gliadinas omega. Se cuantificaron la proteina total (PT) y proteina polimérica insoluble (PPI), encontrandose variación de 11.56 a 18.41 % (bs) y 5.32 a 10.54 % (bs). Se usó (SE-HPLC) para estudiar las fracciones: proteina polimérica soluble (PPS), gliadinas, albuminas y globulinas, observándose diferencias en el patrón de separación y en las cantidad presente en las harinas. Además, se analizó la funcionalidad de las harinas con la prueba de sedimentación, obteniendo valores de 4.9 a 41 ml. Las diferencias en cantidades encontradas son en parte información confirmatoria; sin embargo, diferencias en composición, especialmente la relacionada con omega gliadinas son contribución del presente trabajo. Universidad de Sonora 2020-09-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1201 10.18633/biotecnia.v22i3.1201 Biotecnia; Vol. 22 No. 3 (2020): Septiembre-Diciembre; 53-60 Biotecnia; Vol. 22 Núm. 3 (2020): Septiembre-Diciembre; 53-60 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1201/452 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1201/507 Derechos de autor 2020 Biotecnia |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
Torres Chavez, Patricia Isabel |
| spellingShingle |
Torres Chavez, Patricia Isabel Protein quality in wheat (T. estivum) commercial roller milling streams |
| author_facet |
Torres Chavez, Patricia Isabel |
| author_sort |
Torres Chavez, Patricia Isabel |
| title |
Protein quality in wheat (T. estivum) commercial roller milling streams |
| title_short |
Protein quality in wheat (T. estivum) commercial roller milling streams |
| title_full |
Protein quality in wheat (T. estivum) commercial roller milling streams |
| title_fullStr |
Protein quality in wheat (T. estivum) commercial roller milling streams |
| title_full_unstemmed |
Protein quality in wheat (T. estivum) commercial roller milling streams |
| title_sort |
protein quality in wheat (t. estivum) commercial roller milling streams |
| description |
The protein present in wheat flour plays a very important role in the functionality and quality of the baking
products. It is important to know how this grain component segregates in the different streams of the wheat roller milling. We analyzed twenty-three wheat (T. aestivum) flours from a commercial milling system by SDS-PAGE, to identify differences in protein components such as glutenin subunits and gliadin subclasses; finding differences in the composition of omega gliadins. Total protein (PT) and insoluble polymeric protein (PPI) were quantified by a nitrogen analyzer, with a variation of results of 11.56 to 18.41 % (db) and 5.32 to 10.54 % (db). High performance molecular exclusion liquid chromatography (SE-HPLC) produced information of the soluble polymeric proteins (PPS), gliadins, albumins and globulins fractions, observing qualitative and quantitative differences. Flour functionality was analyzed with the rapid sedimentation test, obtaining values of 4.9 to 41 mL. The difference in protein quality in the flours of the streams was demonstrated. Differences in quantity were in part confirmatory results. However, differences in quality, especially those related to omega gliadins is a contribution to the knowledge of this work. |
| publisher |
Universidad de Sonora |
| publishDate |
2020 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1201 |
| work_keys_str_mv |
AT torreschavezpatriciaisabel proteinqualityinwheattestivumcommercialrollermillingstreams AT torreschavezpatriciaisabel calidadproteicaenlasfraccionesdemoliendaderodillosdetrigotaestivumanivelcomercial |
| _version_ |
1756584812818202624 |
