Development of enzyme-linked immunosorbent assay for evaluation of chapati-making quality of wheat varieties.
An indirect enzyme-linked immunosorbent assay (ELISA) has been developed for evaluation of chapati-making quality of wheat varieties. Polyclonal antibodies against gliadin, low molecular weight glutenin (LMG), and high molecular weight glutenin (HMG) were developed and utilized in the ELISA. Twenty-eight Indian wheat varieties were utilized in the ELISA. Out of these antibodies, an antigliadin antibody response was negatively correlated with farinograph water absorption (r = -0.89 at P < 0.01), chapati dough water absorption (r = -0.91 at P < 0.01), overall chapati sensory score (r = -0.95 at P < 0.01), chapati puffed height score (r = -0.95 at P < 0.01), and positively correlated with shear value of chapati (r = 0.76 at P < 0.01). Anti-LMG antibody response was not correlated with any of these parameters, whereas anti-HMG response positively correlated with chapati dough water absorption (r = 0.44 at P < 0.05), farinograph water absorption (r = 0.45 at P < 0.05), and overall chapati sensory score (r = 0.44 at P < 0.05), and negatively correlated with shear value (r = -0.38 at P < 0.05) and chapati puffed height (r = -0.44 at P < 0.05). The results indicate that wheat varieties with good chapati-making quality were having less antigliadin antibody response.
Prabhasankar
P
P
Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore 570 013, India. prabhasankar@lycos.com
Manohar
R Sai
RS
D000042:Absorption; D001939:Bread; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005903:Gliadin / Q000032:analysis / Q000276:immunology; D005983:Glutens / Q000031:analogs & derivatives* / Q000032:analysis / Q000276:immunology; D008970:Molecular Weight; D010940:Plant Proteins / Q000032:analysis*; D011786:Quality Control; D012212:Rheology; D014908:Triticum / Q000737:chemistry*; D014867:Water
D010940:Plant Proteins; D014867:Water; D005983:Glutens; D005903:Gliadin; C037302:glutenin