Biochemical Characterization of Spring Wheats in Relation to Grain Hardness

Abstract

Grain hardness is arguably the single most important determinant of wheat grain quality and utilization and forms the basis of differentiating world trade of wheat grain. The present study was carried out to determine the texture of spring wheats using starch granuleassociated friabilin, a 15kDa protein, as biochemical marker and their relationship with other hardness methods, chemical and quality parameter. Kernel texture estimated by near infrared reflectance (H NIR), pearling value (PV) and particle size index (PSI) ranged from 63.83-71.33, 63.00-84.88, and 16.33-29.33, respectively. Most of the spring wheat varieties fall in the category of medium hard possessing faint friabilin band. H NIR positively correlated with water absorption (r = 0.90) and zeleny value (r = 0.38), while negatively related with cookies spread factor (r =-0.58). Friabilin did not correlate with any quality parameter while relationship between other methods of hardness and quality parameters were observed.

Immunological appraisal of wheat varieties in relation to chapatti-making characteristics

“…Similar findings have also been reported by different scientists and researchers which exhibited that protein content in Pakistani wheat varieties ranged from 10.43% to 14.74% (Anjum, Ahmad, Butt, Arshad, & Pasha, 2005;Butt, Qamar, Anjum, Aziz, & Randhawa, 2004). Pasha, Anjum, and Butt (2009) studied different wheat varieties and reported that protein content ranged from 10.00 to 13.4 g/100 g of flour.…”

Application of enzyme-linked immunosorbent assay for the assessment of spring wheat quality

“…However, the results pertaining to 1000 kernel weight in the present study are similar to the earlier findings of Pasha (2006) who found variation in 1000 kernel weight from 24.28 to 52.7 g among different Pakistani wheat varieties grown during two different crop years. Anjum, Ahmad, Butt and Ahmad (2002) also observed 1000 kernel weight of different Pakistani wheat varieties exceeding 30 g which also supports to the findings of the present study in which 11 varieties out of 16 exceeded the 1000 kernel weight to 30 g. The 1000 kernel weight is a useful tool used for assessment of the potential milling yield i.e.…”

RETRACTED ARTICLE: Prospects of gluten modification to rationalize celiac sprue toxicity – an immunological approach

“…Numerous means are being employed to find out wheat properties on account of their known criteria. The value of wheat is usually evaluated by reason of unusual physico-chemical, biochemical, and rheological physiognomies unruffled with milling return, weight, protein, dampness, and gluten (Pasha, Anjum, & Butt, 2009). The wheat superiority is reliant upon cultivar, climatic conditions, and year and is enunciated by a assortment of somatic and biochemical investigations such as test mass, kernel encumbrance, vapor content, minerals content, protein content, SDS, etc.…”