文献类型: 外文期刊
作者: Li, WD 1 ; Beta, T 2 ; Sun, SC 3 ; Corke, H 4 ;
作者机构: 1.Univ Manitoba, Dept Food Sci, Winnipeg, MB R3T 2N2, Canada
2.Shanxi Univ, Fac Chem & Chem Engn, Cereal Chem & Qual Anal Lab, Taiyuan 030006, Peoples R China
3.Shanxi Acad Agr Sci, Taiyuan 030031, Peoples R China
4.Univ Hong Kong, Dept Bot, Cereal Sci Lab, Hong Kong, Hong Kong, Peoples R China
关键词: wheat;black wheat;protein;digestibility;gluten index;mixing properties;amino acid composition;electrophoresis
期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )
ISSN: 0308-8146
年卷期: 2006 年 98 卷 3 期
页码:
收录情况: SCI
摘要: Protein 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. (c) 2005 Elsevier Ltd. All rights reserved.
- 相关文献
作者其他论文 更多>>
-
Molecular cytogenetic discrimination and reaction to wheat streak mosaic virus and the wheat curl mite in Zhong series of wheat - Thinopyrum intermedium partial amphiploids
作者:Chen, Q;Conner, RL;Li, HJ;Sun, SC;Ahmad, F;Laroche, A;Graf, RJ
关键词:GISH;genomic composition;J;J(S) and S genomes;Thinopyrum intermedium;partial amphiploid;WSMV;WCM resistance
-
Spotlight on Shanxi Province, China - Its minor crops and specialty foods
作者:Lin, R;Li, W;Corke, H
关键词:
-
Physicochemical properties of common and tartary buckwheat starch
作者:Li, WD;Lin, RF;Corke, H
关键词:
-
Introduction of multi-alien chromatins carrying different powdery mildew-resistant genes from rye and Haynaldia villosa into wheat genome
作者:Yuan, WY;Tomita, M;Sun, SC;Yasumuro, Y
关键词:powdery mildew-resistant genes;rye;Haynaldia villosa;wheat;in situ hybridization
-
Free Radical Scavenging Properties and Phenolic Content of Chinese Black-Grained Wheat
作者:Li, WD;Shan, F;Sun, SC;Corke, H;Beta, T
关键词:Black-grained wheat;radical scavenging;antioxidant;phenolic;DPPH free radical