Analysis of Protein in Wheat Grain
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Analysis of Protein in Wheat Grain
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Analysis of Protein in Wheat Grain
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Table of Content
Table of Content
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Abstract
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Introduction
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Result
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Discussion
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Conclusion
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References
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Analysis of Protein in Wheat Grain
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Abstract
In wheat, there is protein content that is contained in wheat products like bread called Gluten.
Gluten is the remainder in wheat grain that remains after the starch content of wheat has been
removed, and water-soluble contents only stay with the protein content. There are hundreds of
protein contents in the Gluten, which either exist as monomers or in linked chains, as they can be
seen through experimentations and observation. They also exist as polymers in the observation.
Wheat is an essential food product in human beings' lives since it can be processed into a range
of foodstuffs consumed by human beings. The protein content in wheat grain determines the
level of viscoelastic properties in the dough. Several studies have been done on Gluten to assess
their structures and properties and provide the basis for improving and manipulating how they
can produce quality. In this paper, some methods have been used to determine the quantity and
quality of Gluten protein wheat grain.
Analysis of Protein in Wheat Grain
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Introduction
Wheat has several types of proteins; the most common and vital kind of protein is Gluten.
Further, the Gluten has various kinds of proteins, which are in several forms. This protein type is
similar to proteins, which are usually deposited in the starchy part of the grain's endosperm cells
that still develops. Gluten proteins play a very vital role in the determination of the baking
quality of the wheat and hence the quality of the bread (
Zhang et al., 2018). The gluten protein
determines the cohesion, elasticity, viscosity, and rate of water absorption capacity on the dough
in terms of baking quality.
Basing on the solubility in aqueous alcohols, gluten proteins can be classified into two
significant fractions: these are glutenins, which are insoluble, and gliadins, which are soluble.
The two types have several closely related components of proteins that contain high levels of
proline and glutamine. Gliadins are majorly contained in the monomeric form of proteins with
molecular weights ranging from 27,999-54,900 and categorized into basic structures (
Pasquali et
al., 2019). Glutenin has proteins that are aggregated and joined by inter-chai disulfide bonds.
They usually vary in size and ranges from 490,000 to over 9 million. The subunits are soluble in
aqueous alcohols, and finally, it will appear similar to gliadins that disulfide has been reduced.
According to the basic structure, glutenin sub-units are categorized into low molecular
weight sub-units and High molecular weight subunits. Low molecular weight subunits have a
molecular weight ranging from 31,000 to 36,000. High Molecular Weight sub-units has a unique
Molecular weight ranging from67,000 to 89,000. According to structure, each structure of the
