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Growth environment influences grain protein composition and dough functional properties in three Australian wheat cultivars

The objectives of this study were to assess how functional properties of proteins in whole meal wheat (Triticum aestivum L.) flour vary across different growth environments. Grain from three commercial, Australian hard, milling wheat cultivars was analysed from four growth locations in 2008, and fro...

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Main Authors: Md Zin, Noor Hasniza, Wilkes, Meredith A., Uthayakumaran, Surjani, Les, Copeland
Format: Article
Language:English
English
Published: AACC International 2014
Subjects:
Q Science (General)
Online Access:http://irep.iium.edu.my/35361/4/Growth_environment_Hasniza_et_al._2014_Cereal_Chem_91%2C_169-175.pdf
http://irep.iium.edu.my/35361/7/35361_Growth%20environment%20influences_PDF.SCOPUSpdf.pdf
http://irep.iium.edu.my/35361/
http://cerealchemistry.aaccnet.org/toc/cchem/91/2
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spelling my.iium.irep.35361 http://irep.iium.edu.my/35361/ Growth environment influences grain protein composition and dough functional properties in three Australian wheat cultivars Md Zin, Noor Hasniza Wilkes, Meredith A. Uthayakumaran, Surjani Les, Copeland Q Science (General) The objectives of this study were to assess how functional properties of proteins in whole meal wheat (Triticum aestivum L.) flour vary across different growth environments. Grain from three commercial, Australian hard, milling wheat cultivars was analysed from four growth locations in 2008, and from two of the corresponding cultivars and locations in 2009. The protein content of the grain, soluble and insoluble extractable protein fractions, swelling index of glutenin (SIG), glutenin to gliadin ratio (Glu:Gli), percent unextractable polymeric protein (%UPP), and dough properties including force at maximum resistance (Rmax) and extensibility (Ext) were measured. Based on analysis of variance of aggregated data for the cultivars, growth locations and seasons, growth environment factors made significant contributions to variability in the total grain protein, Glu:Gli ratio, %UPP, SIG, Rmax and Ext of the wheat flour. Variability of protein content of the soluble and insoluble extractable protein fractions was mostly due to genotype. AACC International 2014-04 Article PeerReviewed application/pdf en http://irep.iium.edu.my/35361/4/Growth_environment_Hasniza_et_al._2014_Cereal_Chem_91%2C_169-175.pdf application/pdf en http://irep.iium.edu.my/35361/7/35361_Growth%20environment%20influences_PDF.SCOPUSpdf.pdf Md Zin, Noor Hasniza and Wilkes, Meredith A. and Uthayakumaran, Surjani and Les, Copeland (2014) Growth environment influences grain protein composition and dough functional properties in three Australian wheat cultivars. Cereal Chemistry, 91 (2). pp. 169-175. ISSN 0009-0352 http://cerealchemistry.aaccnet.org/toc/cchem/91/2 10.1094/CCHEM-05-13-0109-R
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
topic Q Science (General)
spellingShingle Q Science (General)
Md Zin, Noor Hasniza
Wilkes, Meredith A.
Uthayakumaran, Surjani
Les, Copeland
Growth environment influences grain protein composition and dough functional properties in three Australian wheat cultivars
description The objectives of this study were to assess how functional properties of proteins in whole meal wheat (Triticum aestivum L.) flour vary across different growth environments. Grain from three commercial, Australian hard, milling wheat cultivars was analysed from four growth locations in 2008, and from two of the corresponding cultivars and locations in 2009. The protein content of the grain, soluble and insoluble extractable protein fractions, swelling index of glutenin (SIG), glutenin to gliadin ratio (Glu:Gli), percent unextractable polymeric protein (%UPP), and dough properties including force at maximum resistance (Rmax) and extensibility (Ext) were measured. Based on analysis of variance of aggregated data for the cultivars, growth locations and seasons, growth environment factors made significant contributions to variability in the total grain protein, Glu:Gli ratio, %UPP, SIG, Rmax and Ext of the wheat flour. Variability of protein content of the soluble and insoluble extractable protein fractions was mostly due to genotype.
format Article
author Md Zin, Noor Hasniza
Wilkes, Meredith A.
Uthayakumaran, Surjani
Les, Copeland
author_facet Md Zin, Noor Hasniza
Wilkes, Meredith A.
Uthayakumaran, Surjani
Les, Copeland
author_sort Md Zin, Noor Hasniza
title Growth environment influences grain protein composition and dough functional properties in three Australian wheat cultivars
title_short Growth environment influences grain protein composition and dough functional properties in three Australian wheat cultivars
title_full Growth environment influences grain protein composition and dough functional properties in three Australian wheat cultivars
title_fullStr Growth environment influences grain protein composition and dough functional properties in three Australian wheat cultivars
title_full_unstemmed Growth environment influences grain protein composition and dough functional properties in three Australian wheat cultivars
title_sort growth environment influences grain protein composition and dough functional properties in three australian wheat cultivars
publisher AACC International
publishDate 2014
url http://irep.iium.edu.my/35361/4/Growth_environment_Hasniza_et_al._2014_Cereal_Chem_91%2C_169-175.pdf
http://irep.iium.edu.my/35361/7/35361_Growth%20environment%20influences_PDF.SCOPUSpdf.pdf
http://irep.iium.edu.my/35361/
http://cerealchemistry.aaccnet.org/toc/cchem/91/2
_version_ 1643616569644810240
score 13.211869

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