Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality

•Size-exclusion chromatography (SEC) segregated wheat gluten into five peaks.•SEC molecular weight distribution patterns of wheat varieties were discrete.•Correlations were shown between chapatti quality, dough rheology and SEC area %.•Increasing area % of glutenins adversely affect the chapatti qua...

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Bibliographic Details
Published in:Food chemistry 2016-05, Vol.199, p.28-35
Main Authors: Chaudhary, Nisha, Dangi, Priya, Khatkar, Bhupendar Singh
Format: Article
Language:English
Subjects:
Chapatti
Chromatography, Gel
Dough rheology
Gliadin - chemistry
Gliadins
Glutenins
Glutens - chemistry
Molecular Weight
Molecular weight distribution
Rheology
Size exclusion chromatography
Triticum - chemistry
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Summary:•Size-exclusion chromatography (SEC) segregated wheat gluten into five peaks.•SEC molecular weight distribution patterns of wheat varieties were discrete.•Correlations were shown between chapatti quality, dough rheology and SEC area %.•Increasing area % of glutenins adversely affect the chapatti quality. 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 (130–30kDa; glutenins), peak II (55–20kDa; gliadins), peak III (28–10kDa; low molecular weight gliadins), peak IV and V (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.11.106