Role of tryptophan content in determining gluten quality and wheat grain characteristics
Gluten protein makes 75–80% of the wheat protein and is of utmost importance because of its unique visco-elastic properties which have significant role in development of various food products especially the baked ones. The quality of gluten protein is determined by its subunit (glutenin and gliadin)...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844022020035 |
| _version_ | 1811247908247306240 |
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| author | Rupinder Kaur Harinderjeet Kaur Puja Srivastava |
| author_facet | Rupinder Kaur Harinderjeet Kaur Puja Srivastava |
| author_sort | Rupinder Kaur |
| collection | DOAJ |
| description | Gluten protein makes 75–80% of the wheat protein and is of utmost importance because of its unique visco-elastic properties which have significant role in development of various food products especially the baked ones. The quality of gluten protein is determined by its subunit (glutenin and gliadin) number and composition. To determine the effect of amino acid tryptophan on gluten strength and other quality parameters, a set of 34 bread wheat genotypes consisting of 19 lines and 15 checks were estimated in the present study. As per the results obtained in this study, tryptophan, although present in low amounts in gluten, accorded positively with gluten strength. The study also highlights the relation between wheat grain protein, gluten strength and tryptophan content. |
| first_indexed | 2024-04-12T15:17:48Z |
| format | Article |
| id | doaj.art-c5bed1ffaaee40438f911d78c68933b7 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-12T15:17:48Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-c5bed1ffaaee40438f911d78c68933b72022-12-22T03:27:34ZengElsevierHeliyon2405-84402022-10-01810e10715Role of tryptophan content in determining gluten quality and wheat grain characteristicsRupinder Kaur0Harinderjeet Kaur1Puja Srivastava2Department of Biochemistry, Punjab Agricultural University, Ludhiana 141001, IndiaDepartment of Biochemistry, Punjab Agricultural University, Ludhiana 141001, IndiaDepartment of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana 141001, India; Corresponding author.Gluten protein makes 75–80% of the wheat protein and is of utmost importance because of its unique visco-elastic properties which have significant role in development of various food products especially the baked ones. The quality of gluten protein is determined by its subunit (glutenin and gliadin) number and composition. To determine the effect of amino acid tryptophan on gluten strength and other quality parameters, a set of 34 bread wheat genotypes consisting of 19 lines and 15 checks were estimated in the present study. As per the results obtained in this study, tryptophan, although present in low amounts in gluten, accorded positively with gluten strength. The study also highlights the relation between wheat grain protein, gluten strength and tryptophan content.http://www.sciencedirect.com/science/article/pii/S2405844022020035Bread wheatProteinGluten strengthGluten indexTryptophanWheat quality characteristics |
| spellingShingle | Rupinder Kaur Harinderjeet Kaur Puja Srivastava Role of tryptophan content in determining gluten quality and wheat grain characteristics Heliyon Bread wheat Protein Gluten strength Gluten index Tryptophan Wheat quality characteristics |
| title | Role of tryptophan content in determining gluten quality and wheat grain characteristics |
| title_full | Role of tryptophan content in determining gluten quality and wheat grain characteristics |
| title_fullStr | Role of tryptophan content in determining gluten quality and wheat grain characteristics |
| title_full_unstemmed | Role of tryptophan content in determining gluten quality and wheat grain characteristics |
| title_short | Role of tryptophan content in determining gluten quality and wheat grain characteristics |
| title_sort | role of tryptophan content in determining gluten quality and wheat grain characteristics |
| topic | Bread wheat Protein Gluten strength Gluten index Tryptophan Wheat quality characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S2405844022020035 |
| work_keys_str_mv | AT rupinderkaur roleoftryptophancontentindeterminingglutenqualityandwheatgraincharacteristics AT harinderjeetkaur roleoftryptophancontentindeterminingglutenqualityandwheatgraincharacteristics AT pujasrivastava roleoftryptophancontentindeterminingglutenqualityandwheatgraincharacteristics |