Role of tryptophan content in determining gluten quality and wheat grain characteristics

Rupinder Kaur; Harinderjeet Kaur; Puja Srivastava

doi:10.1016/j.heliyon.2022.e10715

Role of tryptophan content in determining gluten quality and wheat grain characteristics

Heliyon. 2022 Sep 23;8(10):e10715. doi: 10.1016/j.heliyon.2022.e10715. eCollection 2022 Oct.

Authors

Rupinder Kaur¹, Harinderjeet Kaur¹, Puja Srivastava²

Affiliations

¹ Department of Biochemistry, Punjab Agricultural University, Ludhiana 141001, India.
² Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana 141001, India.

Abstract

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.

Keywords: Bread wheat; Gluten index; Gluten strength; Protein; Tryptophan; Wheat quality characteristics.