Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals

Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization. The physiochemical parameters showed variabil...

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Published inFrontiers in nutrition (Lausanne) Vol. 8; p. 694679
Main Authors Rani, Monika, Singh, Gagandeep, Siddiqi, Raashid Ahmad, Gill, Balmeet Singh, Sogi, Dalbir Singh, Bhat, Mohd Akbar
Format Journal Article
LanguageEnglish
Published Frontiers Media S.A 16.09.2021
Subjects
amino acids
barley
Nutrition
rye
SDS-PAGE
solvent retention capacity
wheat
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Abstract Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization. The physiochemical parameters showed variability among the three cereal grains. Lactic acid-solvent retention capacity (SRC) was found to be higher in wheat (95.86–111.92%) as compared to rye (53.78–67.97%) and barley (50.24–67.12%) cultivars, indicating higher gluten strength. Sucrose-SRC and sodium carbonate-SRC were higher in rye as compared to wheat and barley flours. The essential amino acid proportion in barley and rye cultivars was higher as compared to wheat cultivars. Barley and rye flours exhibited higher biological value (BV) owing to their higher lysine content. SDS-PAGE of wheat cultivars showed a high degree of polymorphism in the low molecular range of 27.03–45.24 kDa as compared to barley and rye cultivars. High molecular weight (HMW) proteins varied from 68.38 to 119.66 kDa (4–5 subunits) in wheat, 82.33 to 117.78 kDa (4 subunits) in rye, and 73.08 to 108.57 kDa (2–4 subunits) in barley. The comparative evaluation of barley and rye with wheat cultivars would help in the development of healthy food products.
AbstractList Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization. The physiochemical parameters showed variability among the three cereal grains. Lactic acid-solvent retention capacity (SRC) was found to be higher in wheat (95.86–111.92%) as compared to rye (53.78–67.97%) and barley (50.24–67.12%) cultivars, indicating higher gluten strength. Sucrose-SRC and sodium carbonate-SRC were higher in rye as compared to wheat and barley flours. The essential amino acid proportion in barley and rye cultivars was higher as compared to wheat cultivars. Barley and rye flours exhibited higher biological value (BV) owing to their higher lysine content. SDS-PAGE of wheat cultivars showed a high degree of polymorphism in the low molecular range of 27.03–45.24 kDa as compared to barley and rye cultivars. High molecular weight (HMW) proteins varied from 68.38 to 119.66 kDa (4–5 subunits) in wheat, 82.33 to 117.78 kDa (4 subunits) in rye, and 73.08 to 108.57 kDa (2–4 subunits) in barley. The comparative evaluation of barley and rye with wheat cultivars would help in the development of healthy food products.
Author Sogi, Dalbir Singh
Siddiqi, Raashid Ahmad
Singh, Gagandeep
Bhat, Mohd Akbar
Rani, Monika
Gill, Balmeet Singh
AuthorAffiliation 2 Department of Chemistry, Guru Nanak Dev University , Amritsar , India
3 Dean McGee Eye Institute Oklahoma University of Health Sciences Center , Oklahoma City, OK , United States
1 Department of Food Science and Technology, Guru Nanak Dev University , Amritsar , India
AuthorAffiliation_xml – name: 2 Department of Chemistry, Guru Nanak Dev University , Amritsar , India
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This article was submitted to Food Chemistry, a section of the journal Frontiers in Nutrition
Reviewed by: Emel Oz, Atatürk University, Turkey; Miguel Ribeiro, University of Trás-os-Montes and Alto Douro, Portugal
Edited by: Lovemore Nkhata Malunga, Agriculture and Agri-Food Canada, Canada
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Snippet Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical,...
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SubjectTerms amino acids
barley
Nutrition
rye
SDS-PAGE
solvent retention capacity
wheat
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Title Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals
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