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| Influence of different nitrogen application on flour properties, gluten properties by HPLC and end-use quality of Korean wheat |
| Seong-Woo Cho1, Chon-Sik Kang2, Taek-Gyu Kang1, Kwang-Min Cho3*, Chul Soo Park1* |
1 Department of Crop Science and Biotechnology, Chonbuk National University, Jeonju 54896, Republic of Korea
2 National Institute of Crop Science, Rural Development Administration, Wanju 55365, Republic of Korea
3 Research Center of Bioactive Materials, Chonbuk National University, Jeonju 54896, Republic of Korea |
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Abstract This study was performed to identify how the different levels of nitrogen application affected the variances of gluten properties and end-use qualities and the differences of variances among Korean wheat cultivars. Protein and dry gluten content, SDS sedimentation volume and water absorption of Mixolab increased as nitrogen application increased. This ratio of the increase was higher in Korean wheat cultivars for bread than in Korean wheat cultivars for noodles and cookies. The proportion of (α+β)-gliadin measured by reversed-phase high-performance liquid chromatography (RP-HPLC) increased, but the proportion of ω- and γ-gliadin decreased as the protein content increased. The Korean wheat cultivars for bread showed a high proportion of (α+β)-gliadin increase, the Korean cultivars for noodles had a high proportion of γ-gliadin decrease and the Korean wheat cultivars for cookies had a high proportion of ω-gliadin decrease. However, there was no variation of the component in the proportion of glutenin component measured by RP-HPLC, even though the protein content was increased, but all of the protein fractions measured by size exclusion (SE)-HPLC were increased. The soluble monomeric protein showed a high proportion of Korean wheat cultivars for bread by the increase of protein content. Bread loaf volume increased by the increase of protein content but there were no variances in the ratio of increase among Korean wheat cultivars. The cookie diameter decreased with the increase of protein content, and this ratio of decrease was the highest in Korean wheat cultivars for cookies. The hardness of cooked noodles also increased by the increase of protein content but there were no variations in springiness and cohesiveness. The decrease proportion of ω-gliadin affected the increase of bread loaf volume, the hardness of cooked noodles, and the decrease of cookie diameter.
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Received: 21 November 2017
Accepted:
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| Fund: This work was carried out with the support of Cooperative Research Program for Agriculture Science & Technology Development, Rural Development Administration, Republic of Korea (PJ011009). |
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Corresponding Authors:
Correspondence Chul Soo Park, Tel: +82-63-2702533, Fax: +82-63-2702640, E-mail: pcs89@jbnu.ac.kr; Kwang-Min Cho, Tel: +82-63-2704879, Fax: +82-63-2195453, E-mail: kmcho@jbnu.ac.kr
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| About author:
* These authors contributed equally to this work. |
Cite this article:
Seong-Woo Cho, Chon-Sik Kang, Taek-Gyu Kang, Kwang-Min Cho, Chul Soo Park.
2018.
Influence of different nitrogen application on flour properties, gluten properties by HPLC and end-use quality of Korean wheat. Journal of Integrative Agriculture, 17(05): 982-993.
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