Protein characteristics of Chinese black-grained wheat

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.

Low Phenylalanine Egyptian Shamy Bread

“…The amino acids were separated on a cation exchanger resin column (150 mm x 2.6 mm i.d.. No. 2619 resin) using citrate buffer at pH 2.2, a column temperature of 53°C, a flow rate of 0.225 mL/min and a postcolumn reaction with ninhydrin (0.3 mL/min ninhydrin flow rate) followed by a photometric detection at 570 nm [Li et al, 2006]. Tryptophan was not determined.…”

Quality characteristics improvement of low‐phenylalanine toast bread

“…The amino acids were separated on a cation exchanger resin column (150 mm · 2.6 mm i.d., No. 2619 resin) using citrate buffer at pH 2.2, a column temperature of 53°C, a flow rate of 0.225 mL min )1 and a postcolumn reaction with ninhydrin (0.3 mL min )1 ninhydrin flow rate) followed by a photometric detection at 570 nm (Li et al, 2006). Tryptophan was not determined.…”

Segregation ratios of colored grains in F1 hybrid wheat

“…Since lots of human diseases are related to micronutrition (Kapur et al 2002, Uauy et al 2006, improving the micronutrients in foods has become an important field of the Second Green Revolution. Bio-enhanced breeding such as genetic breeding method was used to improve the nutrients of wheat and other food crops (Li et al 2006, Reuters 2006, Fan 2007. Researches show that colored-grain wheat contains a large number of valuable nutrients (Li et al 2003, Li et al 2006, Mazza 2007.…”

“…Bio-enhanced breeding such as genetic breeding method was used to improve the nutrients of wheat and other food crops (Li et al 2006, Reuters 2006, Fan 2007. Researches show that colored-grain wheat contains a large number of valuable nutrients (Li et al 2003, Li et al 2006, Mazza 2007. Particularly, it is rich in anthocyanins (Abdel-Aal et al 2006, Knievel et al 2009, that have many functions such as antioxidant, antibacterial, anticancer, and reduction of the incidence of cardiovascular disease (Mazza 2007).…”