scholarly journals Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals

2021 ◽  
Vol 8 ◽  
Author(s):  
Monika Rani ◽  
Gagandeep Singh ◽  
Raashid Ahmad Siddiqi ◽  
Balmeet Singh Gill ◽  
Dalbir Singh Sogi ◽  
...  
Keyword(s):  
Protein Profiling ◽  
Cereal Crops ◽  
Special Focus ◽  
Wheat Cultivars ◽  
Retention Capacity ◽  
Physiochemical Parameters ◽  
Technological Characteristics ◽  
Sds Page ◽  
Solvent Retention ◽  
High Degree

Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization. The physiochemical parameters showed variability among the three cereal grains. Lactic acid-solvent retention capacity (SRC) was found to be higher in wheat (95.86–111.92%) as compared to rye (53.78–67.97%) and barley (50.24–67.12%) cultivars, indicating higher gluten strength. Sucrose-SRC and sodium carbonate-SRC were higher in rye as compared to wheat and barley flours. The essential amino acid proportion in barley and rye cultivars was higher as compared to wheat cultivars. Barley and rye flours exhibited higher biological value (BV) owing to their higher lysine content. SDS-PAGE of wheat cultivars showed a high degree of polymorphism in the low molecular range of 27.03–45.24 kDa as compared to barley and rye cultivars. High molecular weight (HMW) proteins varied from 68.38 to 119.66 kDa (4–5 subunits) in wheat, 82.33 to 117.78 kDa (4 subunits) in rye, and 73.08 to 108.57 kDa (2–4 subunits) in barley. The comparative evaluation of barley and rye with wheat cultivars would help in the development of healthy food products.

scholarly journals Capability of solvent retention capacity to quality of flat bread in three wheat cultivars

2018 ◽  
Vol 56 (2) ◽  
pp. 775-782
Author(s):  
Roya Aghagholizadeh ◽  
Mahdi Kadivar ◽  
Mohammad Nazari ◽  
Hassan Ahmadi ◽  
Mohammad Hossein Azizi
Keyword(s):  
Wheat Cultivars ◽  
Retention Capacity ◽  
Flat Bread ◽  
Solvent Retention ◽  
Solvent Retention Capacity

scholarly journals Solvent Retention Capacity and Gluten Protein Composition of Durum Wheat Flour as Influenced by Drought and Heat Stress

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1000
Author(s):  
Maryke Labuschagne ◽  
Carlos Guzmán ◽  
Keneuoe Phakela ◽  
Barend Wentzel ◽  
Angeline van Biljon
Keyword(s):  
Lactic Acid ◽  
Heat Stress ◽  
Durum Wheat ◽  
Stress Conditions ◽  
Severe Drought ◽  
Gluten Protein ◽  
Retention Capacity ◽  
Solvent Retention ◽  
Drought And Heat Stress ◽  
Solvent Retention Capacity

Drought and temperature stress can cause considerable gluten protein accumulation changes during grain-filling, resulting in variations in wheat quality. The contribution of functional polymeric components of flour to its overall functionality and quality can be measured using solvent retention capacity (SRC). The aim of this study was to determine the effect of moderate and severe drought and heat stress on SRC and swelling index of glutenin (SIG) in six durum wheat cultivars with the same glutenin subunit composition and its relation with gluten protein fractions from size exclusion high performance liquid chromatography. Distilled water, sodium carbonate and sucrose SRC reacted similarly to stress conditions, with moderate heat causing the lowest values. Lactic acid SRC and SIG reacted similarly, where severe heat stress highly significantly increased the values. SIG was significantly correlated with sodium dodecyl sulphate sedimentation (SDSS) and flour protein content (FPC) under all conditions. Lactic acid SRC was highly correlated with FPC under optimal and moderate heat stress and with SDSS under moderate drought and severe heat. SIG was negatively correlated with low molecular weight glutenins under optimal and drought conditions, and combined for all treatments. The relationship between SRC and gluten proteins was inconsistent under different stress conditions.

Wheat flour solvent retention capacity, pasting and gel texture

2016 ◽  
Vol 8 (3) ◽  
pp. 439-445
Author(s):  
M.S. Alamri ◽  
S. Hussain ◽  
A. Mohamed ◽  
M.A. Osman
Keyword(s):  
Wheat Flour ◽  
Retention Capacity ◽  
Gel Texture ◽  
Solvent Retention ◽  
Solvent Retention Capacity

scholarly journals Evaluation of solvent retention capacity of wheat (Triticum aestivum L.) flour depending on genotype and different timing of nitrogenous fertilizer application

2016 ◽  
Vol 11 (43) ◽  
pp. 4389-4394
Author(s):  
Junior de Pelegrin Alan ◽  
Ricardo Carvalho Ivan ◽  
Ferrari Mauricio ◽  
Nardino Maicon ◽  
Jardel Szareski Vinícius ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Triticum Aestivum L ◽  
Fertilizer Application ◽  
Retention Capacity ◽  
Nitrogenous Fertilizer ◽  
Solvent Retention ◽  
Solvent Retention Capacity

scholarly journals Heat and Pressure Treatments on Almond Protein Stability and Change in Immunoreactivity after Simulated Human Digestion

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1679 ◽  
Author(s):  
Elisabetta De Angelis ◽  
Simona Bavaro ◽  
Graziana Forte ◽  
Rosa Pilolli ◽  
Linda Monaci
Keyword(s):  
Protein Stability ◽  
Total Protein ◽  
Protein Pattern ◽  
Protein Quantification ◽  
Protein Profiling ◽  
Enzyme Linked Immunosorbent Assay ◽  
Total Protein Content ◽  
Bioinformatic Tools ◽  
Sds Page ◽  
Allergenic Proteins

Almond is consumed worldwide and renowned as a valuable healthy food. Despite this, it is also a potent source of allergenic proteins that can trigger several mild to life-threatening immunoreactions. Food processing proved to alter biochemical characteristics of proteins, thus affecting the respective allergenicity. In this paper, we investigated the effect of autoclaving, preceded or not by a hydration step, on the biochemical and immunological properties of almond proteins. Any variation in the stability and immunoreactivity of almond proteins extracted from the treated materials were evaluated by total protein quantification, Enzyme Linked Immunosorbent Assay (ELISA), and protein profiling by electrophoresis-based separation (SDS-PAGE). The sole autoclaving applied was found to weakly affect almond protein stability, despite what was observed when hydration preceded autoclaving, which resulted in a loss of approximately 70% of total protein content compared to untreated samples, and a remarkable reduction of the final immunoreactivity. The final SDS-PAGE protein pattern recorded for hydrated and autoclaved almonds disclosed significant changes. In addition, the same samples were further submitted to human-simulated gastro-intestinal (GI) digestion to evaluate potential changes induced by these processing methods on allergen digestibility. Digestion products were identified by High Pressure Liquid Chromatography-High Resolution Tandem Mass Spectrometry (HPLC-HRMS/MS) analysis followed by software-based data mining, and complementary information was provided by analyzing the proteolytic fragments lower than 6 kDa in size. The autoclave-based treatment was found not to alter the allergen digestibility, whereas an increased susceptibility to proteolytic action of digestive enzymes was observed in almonds subjected to autoclaving of prehydrated almond kernels. Finally, the residual immunoreactivity of the GI-resistant peptides was in-silico investigated by bioinformatic tools. Results obtained confirm that by adopting both approaches, no epitopes associated with known allergens survived, thus demonstrating the potential effectiveness of these treatments to reduce almond allergenicity.

PROTEIN PROFILING OF DIFFERENT PLANT TISSUES FROM HERB PHYLLANTHUS NIRURI

2015 ◽  
Vol 77 (24) ◽  
Author(s):  
Ainul Mardhiah Mohd Nail ◽  
Noor Hasniza Md Zin
Keyword(s):  
Molecular Weight ◽  
Protein Band ◽  
Protein Profiling ◽  
Protein Extract ◽  
Phyllanthus Niruri ◽  
Two Dimensional Gel Electrophoresis ◽  
Plant Parts ◽  
Sds Page ◽  
Isoelectric Points

Herb Phyllanthus niruri (P. niruri) is known to have various pharmacological functions including anticancer, antibacterial, antioxidant, anti-hypertensive and also anti-diabetic properties.  In this research, the proteomic part of P. niruri was studied to determine the bioactive peptides that responsible for specific characteristics. Total soluble proteins from different plant parts of freshly collected P. niruri were extracted using TCA/acetone method and then quantified using Bradford assay. Fruits part was found to have a significantly higher amount of proteins (4.91µg/µl + 0.21) compared to leaves (4.18µg/µl + 0.15). To determine the quality of proteins in the crude extract, SDS-Page was carried out which separates proteins in the basis of molecular weight. Proteins extracted from leaves were widely distributed between the range of 3.5 kDa to 160 kDA. Meanwhile, proteins in fruits mainly distributed within the range of 15 kDa to 80 kDa. The most highly expressed protein band was found in fruit, located in between 30 to 40 kDa. The protein extracts were then further analyzed based on the molecular weight and isoelectric points using two-dimensional gel electrophoresis (2D-GE) approach. Based on the profile pattern obtained from 2D-GE analysis, protein extract from fruits seems to express more protein spots compared to protein extract from leaves. Protein spots from fruit are seen to be intensely resolved within pH 4 to 10 at molecular weight between 10 kDa to 80 kDa. On the other hand, protein spots from leaves were moderately resolved at pH 4 to 10 at molecular weight within 10 kDa to 50 kDa.

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