Research into proteins in grain offers prospects for Dutch baking wheat

게시됨 2024년 4월 22일

Tridge 요약

Researchers at Wageningen are undertaking a proteomics study to investigate the protein composition of wheat and its influence on baking quality. By analyzing 105 flour samples from 29 different wheat cultivars across five locations in the Netherlands, the team is using mass spectrometry to assess total protein content and the specific structure of gluten, which is vital for bread quality. The study aims to improve grain quality assessment by examining how breeding, weather, and soil affect protein composition. Additionally, the researchers are exploring infrared spectroscopic methods to visualize gluten structure, potentially offering new insights into grain quality evaluation.

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원본 콘텐츠

Wageningen scientists focus on proteomics research. The protein composition in grain grains and its effect on baking quality are examined. The research is expected to contribute to refining the quality assessment of the grain. The composition of protein is influenced by all kinds of factors, of which breed, weather conditions and soil composition are the most important. A grain of wheat contains 8,000 to 10,000 different proteins. Gluten in particular plays an important role within this composition. Gluten are protein chains that can be divided into subgroups, such as gliadin and glutenin, and together they have a major effect on the quality of a bread. In 2023, 105 flour samples from 29 cultivars grown at 5 different locations in the Netherlands were collected. The composition of the total protein present and the specific structure of the gluten were measured with a mass spectrometer of all samples. The collected data must then be further ...

출처: Agri Holland