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...

Full description

Bibliographic Details
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/ http://irep.iium.edu.my/35361/ http://irep.iium.edu.my/35361/ 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

id	iium-35361
recordtype	eprints
spelling	iium-353612018-06-20T01:13:25Z 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
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
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/ http://irep.iium.edu.my/35361/ http://irep.iium.edu.my/35361/ 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
first_indexed	2023-09-18T20:50:43Z
last_indexed	2023-09-18T20:50:43Z
_version_	1777409975234068480

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

Similar Items