INVESTIGATION THE EFFECT OF HIGH MOLECULAR WHEAT GLUTENIN SUBUNITS ON SOME QUALITATIVE CHARACTERISTICS OF BISCUIT

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OMIDVAR A.; ABBASI H.; GOLABADI M.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2017 | Volume:12 | Issue:3 Page(s): 65-76

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Title

INVESTIGATION THE EFFECT OF HIGH MOLECULAR WHEAT GLUTENIN SUBUNITS ON SOME QUALITATIVE CHARACTERISTICS OF BISCUIT

Author(s)

OMIDVAR A. | ABBASI H. | GOLABADI M. | Issue Writer Certificate

Keywords

BISCUITQ2

ALLELEQ2

ELECTROPHORESISQ2

GLUTENIN SUBUNITS WITH HIGH MOLECULAR WEIGHTQ2

Abstract

Background and Objectives: BISCUIT is one of the most consumed confectionary products from cereal due to the long shelf life and special textural properties. Despite the extensive researches which demonstrate the role of high molecular weight glutenin subunits elements on the quality of flour, So far, there are no studies identifying the impact of this subunit on the qualitative attributes of confectionary products. In the present research, the effect of GLUTENIN SUBUNITS WITH HIGH MOLECULAR WEIGHT in 10 wheat cultivars on the quality characteristics of BISCUIT has been studied.Materials & Methods: In present research, 10 genotypes of wheat were obtained from Agriculture Research Center and Natural Resources of Isfahan and high molecular weight glutenin subunits were separated and fractioned using SDS – PAGE. Profitable flour was prepared and used for BISCUIT production. Several qualitative parameters such as brittleness, dimensions and density of products were evaluated and their relations to high molecular weight glutenin were investigated.Results: Glu-B1 has the highest effect on qualitative characteristics of BISCUIT in high molecular weight loci. The presence of 1, 5+10, 2+12 subunits have negative effect on surface BISCUIT area. In addition, the presence of 17+18 and 14+15 ALLELE have significant positive and negative impacts on BISCUIT stiffness respectively.18+17 allelic gene has an important effect on maximum resistance and 8+7 and 16+13 were also effective on thickness of product. In the Glu-A1, the influence of ALLELE 1 on density and ALLELE 2* on thickness and in the Glu-D1, the impact of 10+5 ALLELE on density of product were important.Conclusion: HMW-GS subunits affect the textural quality of BISCUIT. Therefore, studying these effects and also having the knowledge of profitable wheat varieties and molecular weight glutenin subunits of parents and selecting parents with desired subunits for wheat breading can be advantageous for improving and controlling the qualitative properties of products and help in producing products with desired qualities.

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APA: Copy

OMIDVAR, A., ABBASI, H., & GOLABADI, M.. (2017). INVESTIGATION THE EFFECT OF HIGH MOLECULAR WHEAT GLUTENIN SUBUNITS ON SOME QUALITATIVE CHARACTERISTICS OF BISCUIT. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 12(3), 65-76. SID. https://sid.ir/paper/121335/en

Vancouver: Copy

OMIDVAR A., ABBASI H., GOLABADI M.. INVESTIGATION THE EFFECT OF HIGH MOLECULAR WHEAT GLUTENIN SUBUNITS ON SOME QUALITATIVE CHARACTERISTICS OF BISCUIT. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2017;12(3):65-76. Available from: https://sid.ir/paper/121335/en

IEEE: Copy

A. OMIDVAR, H. ABBASI, and M. GOLABADI, “INVESTIGATION THE EFFECT OF HIGH MOLECULAR WHEAT GLUTENIN SUBUNITS ON SOME QUALITATIVE CHARACTERISTICS OF BISCUIT,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 12, no. 3, pp. 65–76, 2017, [Online]. Available: https://sid.ir/paper/121335/en

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