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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #313068
Title: Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour

Author
item HAMMED, ADEMOLA - North Dakota State University
item OZSISLI, BAHRI - Kahramanmaras Sutcu University
item Ohm, Jae-Bom
item SIMSEK, SENAY - North Dakota State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/28/2015
Publication Date: 9/3/2015
Publication URL: http://handle.nal.usda.gov/10113/61422
Citation: Hammed, A.M., Ozsisli, B., Ohm, J.-B., Simsek, S. 2015. Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour. Cereal Chemistry. 92(5):466-474.

Interpretive Summary: Solvent retention capacity (SRC) test measures the ability of flour to retain set of four solvents as related to intrinsic flour constituents. The SRC test is based on selective swelling of flour polymers in certain solvent-solutions, 5% lactic acid solution for gluten, 5% sodium carbonate solution for damaged starch, 50% sucrose solution for arabinoxylan (also known as pentosan) and water for all biochemical polymers in flour. In order to investigate suitability of SRC test for quality assessment of hard red spring (HRS) wheat flour, ten HRS wheat cultivars grown at six locations in North Dakota State were analyzed for SRC and flour and breadmaking quality characteristics. Flour samples showed significant difference for SRC parameters according to wheat cultivars and growing locations. The SRC values were significantly associated with flour chemical components (protein, gluten, starch and damaged starch except arabinoxylan), flour mixing characteristics measured by Farinograph and breadmaking parameters (water absorption, loaf volume, and bread symmetry), indicating that SRC test could be useful for quality evaluation of HRS wheat flour. Suitability of SRC test for discriminatory analysis of HRS wheat flour is greatly related to its high protein content. Flour samples were analyzed for protein size distribution using analytical instrument called a size-exclusion HPLC. SRC parameters showed close associations with protein fractions that are not soluble in sodium dodecyl sulfate (SDS) buffer solution. Specifically, large polymeric proteins exhibited positive association with flour mixing and baking characteristics and all SRC parameters (except sucrose SRC). Association patterns of SDS-unextractable proteins with water and sodium carbonate SRC values were different from those with lactic acid and sucrose SRC. The discrepancy in association between SRC parameters and proteins could improve segregation of HRS wheat flour samples for breadmaking quality.

Technical Abstract: In order to investigate suitability of solvent retention capacity (SRC) test for quality assessment of hard red spring (HRS) wheat flour, ten HRS genotypes from six locations in North Dakota State were analyzed for SRC and flour and breadmaking quality characteristics. The SRC values were significantly correlated with flour chemical components (protein, gluten, starch and damaged starch except arabinoxylan), Farinograph parameters (stability, FST; water absorption; peak time, FPT; and quality number) and breadmaking parameters (water absorption, BWB; loaf volume, BLV; and symmetry). Difference in location and cultivar significantly contribute to variation in quality parameters and SRC values. Suitability of SRC test for discriminatory analysis of HRS wheat flour is greatly influenced by its high protein content. Protein molecular weight distribution (MWD) was analyzed by size-exclusion HPLC. SRC parameters also showed close associations with SDS-unextractable proteins. Specifically, high molecular weight polymeric proteins exhibited positive association with FPT, FST, BWB and BLV and all SRC parameters (except sucrose SRC). Association patterns of SDS-unextractable proteins with water SRC and sodium carbonate SRC were different from those with lactic acid and sucrose SRC. The discrepancy in association between SRC parameters and protein MWD could improve segregation of HRS wheat flour samples for quality.