title: Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality.
abstract: Size exclusion chromatography (SEC) was used to characterize molecular weight distribution pattern of gluten proteins of four Indian commercial wheat varieties in order to elucidate their influence on flour physicochemical, dough rheology and quality characteristics of chapatti. SEC profile of a wheat variety was segregated into five domains: peak I (130-30 kDa; glutenins), peak II (55-20 kDa; gliadins), peak III (28-10 kDa; low molecular weight gliadins), peak IV and V (<10 kDa; albumins and globulins). SEC results indicated that R/E ratio (r=0.745(∗∗) and r=-0.869(∗∗)), gluten index (r=0.959(∗∗) and r=-0.994(∗∗)), dough development time (r=0.830(∗∗) and r=-0.930(∗∗)) and dough stability (r=0.901(∗∗) and r=-0.979(∗∗)) were positively and negatively altered by peak I and II, respectively. Peak I (r=0.879(∗∗) and r=-0.981(∗∗)) and peak II (r=-0.744(∗∗) and r=0.995(∗∗)) substantially influenced the chapatti hardness and overall score, respectively.
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
authors.forename: Nisha
authors.initials: N
authors.lastname: Chaudhary
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
authors.forename: Priya
authors.initials: P
authors.lastname: Dangi
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India. Electronic address: bhupendarkhatkar@gmail.com.
authors.forename: Bhupendar Singh
authors.initials: BS
authors.lastname: Khatkar
mesh_terms: D002850:Chromatography, Gel; D005903:Gliadin / Q000737:chemistry; D005983:Glutens / Q000737:chemistry*; D008970:Molecular Weight; D012212:Rheology; D014908:Triticum / Q000737:chemistry*
chemical_list: D005983:Glutens; D005903:Gliadin; C037302:glutenin
keywords: Chapatti; Dough rheology; Gliadins; Glutenins; Molecular weight distribution; Size exclusion chromatography