RESUMO
Gluten proteins contribute to the rheological properties of dough. Mass spectrometric techniques help to understand the contribution of these proteins to the quality of the end product. This work aimed to apply modern proteomic techniques to characterize and provide a better understanding of gluten proteins in wheat flours of different technological qualities. Nine Brazilian wheat flours (Triticum aestivum) classified by rheological gluten force were used to extract the proteins. Extracts were pooled together by technological qualities in low (LW), medium (MD), and superior (SP). Peptides were analyzed by nanoUPLC and mass spectrometry multiplex method (MSE). Collectively, 3545 peptides and 1297 proteins were identified, and 116 proteins were found differentially abundant. Low molecular weight glutenin subunits (LMW-GS) were found up-regulated only in SP samples. Proteins related to wheat grain hardness, such as puroindoline-A, were found in significant concentration in LW samples. After domain prediction, LW presented a different pattern with a lower abundance of functional domains, and SP presented chaperones, known to be involved in adequate folding of the storage proteins. NanoUPLC-MSE was efficient in analyzing and distinguishing the proteomic pattern of wheat flours from different qualities, pointing out the differentially abundant gluten proteins and providing a better understanding of wheat flour quality. SIGNIFICANCE: Common wheat is one of the most important staple food sources in the world. The improvement and comprehension of wheat quality has been a major objective of plant breeders and cereal chemists. Our findings highlighted the application of a modern proteomic approach to obtain a better understanding of the impact of gluten proteins on the technological quality of different wheat flours. The obtained data revealed different abundances of wheat quality-related proteins in superior quality flours when compared with samples of low rheological properties. In addition, multivariate statistical analysis clearly distinguished the flours of different qualities. This work contributes to the consolidation of research in the field of wheat technological quality.
Assuntos
Farinha , Triticum , Brasil , Pão , Glutens , ProteômicaRESUMO
Four oat cultivars adapted for soil and climate conditions in the southern region of Brazil were evaluated for protein nutritive value. Evaluations were done both in vitro and in vivo. In vitro evaluation was done by essential amino acid profile, available lysine, amino acid scoring, and protein digestibility corrected amino acid-scoring (PDCAAS). Nitrogen balance indices and PER were determined in vivo with rats. In all four cultivars (UFP-15, UFP-16, CTC-03, UFRGS-14), lysine was the most limiting amino acid. Available lysine, amino acid score and PDCAAS were highest for cultivar UFRGS-14 and lowest for CTC-03. When compared to casein, only nitrogen retention for UFRGS-14 did not differ statistically (p>0.05); all other indices of protein quality were inferior to casein for the oat cultivars. The oat cultivars tended to be identical among themselves, except for apparent protein digestibility which was significantly higher in the UFRGS-14 and CTC-03 cultivars. On average, the PER values of the oat cultivars were 82% of casein; the net protein utilization was 88% of casein as determined in vivo and 49% by the estimation in vitro (PDCAAS).
Assuntos
Agricultura , Avena/química , Proteínas Alimentares/análise , Valor Nutritivo , Aminoácidos Essenciais/análise , Animais , Brasil , Clima , Digestão , Lisina/análise , Masculino , Necessidades Nutricionais , Ratos , Ratos Wistar , Solo , Treonina/análiseRESUMO
The purpose of this research was to study the effects of initial moisture levels and extrusion temperatures on bulk density, water absorption and water solubility indexes, viscosity, and color of extruded oat products. The dehulled grains were ground in a Brabender Quadrumat Senior mill and the coarse fraction, with higher amounts of crude protein, lipids, and dietary fiber content, were conditioned to moisture levels of 15.5-25.5% and extruded in a Brabender single-screw laboratory extruder. The water absorption index of extrudates were relatively low (4.16-6.35 g gel/g sample) but increased as the initial moisture of the raw material as well as the extrusion temperature was elevated. The water solubility index was inversely proportional to the extrusion temperature. Initial viscosity of the paste increased with the increase of raw material moisture and extrusion temperature, while the maximum viscosity (at a constant temperature) diminished with the increase of temperature. Products with lower values of L* (luminosity) and greater values of a* (red) and b* (yellow) were obtained at high moisture rates and at a 120 degrees C extrusion temperature.