Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India

Raashid Ahmad Siddiqi; Tajendra Pal Singh; Monika Rani; Dalbir Singh Sogi; Mohd Akbar Bhat

doi:10.3389/fnut.2020.00141

Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India

Front Nutr. 2020 Sep 8:7:141. doi: 10.3389/fnut.2020.00141. eCollection 2020.

Authors

Raashid Ahmad Siddiqi¹, Tajendra Pal Singh^{1

2}, Monika Rani¹, Dalbir Singh Sogi¹, Mohd Akbar Bhat³

Affiliations

¹ Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
² Department of Food Technology, Eternal University, Baru Sahib, Himachal Pradesh, India.
³ Multidisciplinary Research Unit, Government Medical College, Amritsar, India.

Abstract

Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46 to 43.04%, and from 8.28 to 15.00%, respectively. Wheat varieties exhibited moderate sodium dodecyl sulfate (SDS) sedimentation and solvent retention values. Flour showed a significant (p ≤ 0.05) difference in the amino acid composition. Lysine, having the lowest chemical score, was the first most limiting amino acid in all wheat varieties. The variability of total flour proteins determined by SDS-PAGE showed polymorphism both in the number and intensity of bands, particularly in the molecular weight range of 35.1-42.8 kDa corresponding to the α-, β-, and γ-gliadin/low-molecular-weight glutenin subunit (LMW-GS) region. Pearson's correlation established between the various grain and flour parameters showed a significant correlation, which can result in better end product use.

Keywords: SDS-PAGE; amino acids; color; flour; gluten; protein; solvent retention capacity; wheat grains.