Studies on protein and its high-molecular-weight subunit composition in relation to chapati-making quality of Indian wheat cultivars
2003
Srivastava, Alok K. | Prassada Rao, Ummiti J.S. | Haridas Rao, Punaroor
In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati-making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r = 0.62, p < 0.05), gluten content (r = 0.79, p < 0.01), sodium dodecyl sulphate (SDS) sedimentation value (r = 0.57, p < 0.05) and Glu(-1) quality scores of high-molecular-weight (HMW) subunits (r = 0.66, p < 0.01). Overall quality score of chapati was positively correlated with gluten content (r = 0.64, p < 0.01), SDS sedimentation value (r = 0.60, p < 0.05) and Glu(-1) score (r = 0.58, p < 0.05). HMW subunit composition varied considerably among cultivars. Cultivars having 5 + 10 subunits at the Glu(-1D) chromosome, a protein content of about 130 g kg(−1) and SDS sedimentation value around 75 ml yielded excellent chapatis, while those having 2 + 12 subunits, a protein content of about 115 g kg(−1) and SDS sedimentation value around 55 ml resulted in poor chapatis. Interestingly, the presence of the 1BL/1RS chromosome in cultivars had no adverse effect on chapati quality.
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