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Article: Protein characteristics of Chinese black-grained wheat

TitleProtein characteristics of Chinese black-grained wheat
Authors
KeywordsAmino acid composition
Black wheat
Digestibility
Electrophoresis
Gluten index
Mixing properties
Protein
Wheat
Issue Date2006
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2006, v. 98 n. 3, p. 463-472 How to Cite?
AbstractProtein properties of black-grained wheat (BGW) were compared with those of five carefully selected wheat controls (Taifen 1, Klasic, Yecora Rojo, Glenlea and Anza) in order to find potential uses for BGW. Protein content, mixing properties, gluten index and amino acid composition were measured. BGW whole meal had a higher protein content (17.71%) than was found in controls. Gluten index of BGW flour (69.74) was generally low compared to controls. Mid-line peak times determined using mixograph were significantly longer (p < 0.05) for most controls (5.41-6.27 min) in comparison to BGW flour (<3.00 min). Dough stickiness (223.76 g) of BGW was somewhat stronger than that of Klasic and CES flours. Total essential amino acid and total amino acid contents in whole meal were 4.45% and 15.74%, respectively, for BGW. The amino acid composition was relatively stable after high-temperature drying of wet BGW gluten. In vitro protein digestibility of BGW wheat meal was the lowest. © 2005 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/54246
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLi, Wen_HK
dc.contributor.authorBeta, Ten_HK
dc.contributor.authorSun, Sen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2009-04-03T07:41:00Z-
dc.date.available2009-04-03T07:41:00Z-
dc.date.issued2006en_HK
dc.identifier.citationFood Chemistry, 2006, v. 98 n. 3, p. 463-472en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/54246-
dc.description.abstractProtein properties of black-grained wheat (BGW) were compared with those of five carefully selected wheat controls (Taifen 1, Klasic, Yecora Rojo, Glenlea and Anza) in order to find potential uses for BGW. Protein content, mixing properties, gluten index and amino acid composition were measured. BGW whole meal had a higher protein content (17.71%) than was found in controls. Gluten index of BGW flour (69.74) was generally low compared to controls. Mid-line peak times determined using mixograph were significantly longer (p < 0.05) for most controls (5.41-6.27 min) in comparison to BGW flour (<3.00 min). Dough stickiness (223.76 g) of BGW was somewhat stronger than that of Klasic and CES flours. Total essential amino acid and total amino acid contents in whole meal were 4.45% and 15.74%, respectively, for BGW. The amino acid composition was relatively stable after high-temperature drying of wet BGW gluten. In vitro protein digestibility of BGW wheat meal was the lowest. © 2005 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsCreative Commons: Attribution 3.0 Hong Kong License-
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectAmino acid compositionen_HK
dc.subjectBlack wheaten_HK
dc.subjectDigestibilityen_HK
dc.subjectElectrophoresisen_HK
dc.subjectGluten indexen_HK
dc.subjectMixing propertiesen_HK
dc.subjectProteinen_HK
dc.subjectWheaten_HK
dc.titleProtein characteristics of Chinese black-grained wheaten_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=98&issue=3&spage=463&epage=472&date=2006&atitle=Protein+characteristics+of+Chinese+black-grained+wheaten_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturepostprinten_HK
dc.identifier.doi10.1016/j.foodchem.2005.06.020en_HK
dc.identifier.scopuseid_2-s2.0-33645223690en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33645223690&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume98en_HK
dc.identifier.issue3en_HK
dc.identifier.spage463en_HK
dc.identifier.epage472en_HK
dc.identifier.isiWOS:000236813600008-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridLi, W=9245606400en_HK
dc.identifier.scopusauthoridBeta, T=6603223650en_HK
dc.identifier.scopusauthoridSun, S=7404509695en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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