INVESTIGADORES
RIBOTTA Pablo Daniel
artículos
Título:
The ocurrence of friabilin in triticale and their relationship with grain hardness and baking quality
Autor/es:
RAMIREZ, A.; PEREZ, G.; PABLO DANIEL RIBOTTA; LEON, A. E.
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Editorial:
American Chemical Society
Referencias:
Año: 2003 vol. 51 p. 7176 - 7181
ISSN:
0021-8561
Resumen:
Grain hardness is a quality parameter in wheat and other cereals. In wheat, a group of Mr 15 000
proteins called friabilins have been shown to be related to grain hardness. The objective of this study
was to determine the presence of friabilins on starch granules of different triticale lines and their
relationship with grain texture and baking quality. The triticale lines studied have a wide range of
hardness, which presented correlation with baking quality parameters such as damaged starch and
solvent retention capacity. All of the triticale lines contained friabilins on the starch granules. However,
the correlation between hardness and friabilin content was not observed, suggesting that these proteins
would not be directly involved in grain texture determination of triticale. Consequently, friabilin content
did not have any relation with cookie quality in triticale flours, but it could be related to breadmaking
quality because it has a positive correlation with the sodium dodecyl sulfate sedimentation index.r 15 000
proteins called friabilins have been shown to be related to grain hardness. The objective of this study
was to determine the presence of friabilins on starch granules of different triticale lines and their
relationship with grain texture and baking quality. The triticale lines studied have a wide range of
hardness, which presented correlation with baking quality parameters such as damaged starch and
solvent retention capacity. All of the triticale lines contained friabilins on the starch granules. However,
the correlation between hardness and friabilin content was not observed, suggesting that these proteins
would not be directly involved in grain texture determination of triticale. Consequently, friabilin content
did not have any relation with cookie quality in triticale flours, but it could be related to breadmaking
quality because it has a positive correlation with the sodium dodecyl sulfate sedimentation index.