Cargando…

A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique—GlutoPeak

The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled with principal component analyses (PCA) and hierarchical cluster analyses (HC...

Descripción completa

Detalles Bibliográficos
Autores principales: Turksoy, Secil, Onar, Demet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265637/
https://www.ncbi.nlm.nih.gov/pubmed/35804742
http://dx.doi.org/10.3390/foods11131927
_version_ 1784743261438476288
author Turksoy, Secil
Onar, Demet
author_facet Turksoy, Secil
Onar, Demet
author_sort Turksoy, Secil
collection PubMed
description The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled with principal component analyses (PCA) and hierarchical cluster analyses (HCA). For this purpose, whole wheat flour samples from 125 common bread wheat cultivars were analyzed for protein content (PC), wet gluten content (WGC), and Zeleny sedimentation value (SV). The correlations of GlutoPeak indices (peak maximum time, PMT; maximum torque, MT; torque 15 s before MT, AM; torque 15 s after MT) with other conventional wheat quality parameters were evaluated. Results indicated that MT had high correlations with WGC (r = 0.627, p < 0.05) and PC (r = 0.589, p < 0.05) while PC (r = 0.511, p < 0.05) and WGC (r = 0.566, p < 0.05) values had moderate correlations with the GlutoPeak PM index. Considering the effect of regions, the MT and PM GlutoPeak indices are powerful parameters to discriminate whole wheat flour samples by their gluten strengths. In conclusion, the GlutoPeak test can be a powerful and reliable tool for prediction of refined and unrefined wheat quality without being time-consuming.
format Online
Article
Text
id pubmed-9265637
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-92656372022-07-09 A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique—GlutoPeak Turksoy, Secil Onar, Demet Foods Article The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled with principal component analyses (PCA) and hierarchical cluster analyses (HCA). For this purpose, whole wheat flour samples from 125 common bread wheat cultivars were analyzed for protein content (PC), wet gluten content (WGC), and Zeleny sedimentation value (SV). The correlations of GlutoPeak indices (peak maximum time, PMT; maximum torque, MT; torque 15 s before MT, AM; torque 15 s after MT) with other conventional wheat quality parameters were evaluated. Results indicated that MT had high correlations with WGC (r = 0.627, p < 0.05) and PC (r = 0.589, p < 0.05) while PC (r = 0.511, p < 0.05) and WGC (r = 0.566, p < 0.05) values had moderate correlations with the GlutoPeak PM index. Considering the effect of regions, the MT and PM GlutoPeak indices are powerful parameters to discriminate whole wheat flour samples by their gluten strengths. In conclusion, the GlutoPeak test can be a powerful and reliable tool for prediction of refined and unrefined wheat quality without being time-consuming. MDPI 2022-06-28 /pmc/articles/PMC9265637/ /pubmed/35804742 http://dx.doi.org/10.3390/foods11131927 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Turksoy, Secil
Onar, Demet
A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique—GlutoPeak
title A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique—GlutoPeak
title_full A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique—GlutoPeak
title_fullStr A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique—GlutoPeak
title_full_unstemmed A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique—GlutoPeak
title_short A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique—GlutoPeak
title_sort rapid detection of whole wheat gluten quality by a novel chemometric technique—glutopeak
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265637/
https://www.ncbi.nlm.nih.gov/pubmed/35804742
http://dx.doi.org/10.3390/foods11131927
work_keys_str_mv AT turksoysecil arapiddetectionofwholewheatglutenqualitybyanovelchemometrictechniqueglutopeak
AT onardemet arapiddetectionofwholewheatglutenqualitybyanovelchemometrictechniqueglutopeak
AT turksoysecil rapiddetectionofwholewheatglutenqualitybyanovelchemometrictechniqueglutopeak
AT onardemet rapiddetectionofwholewheatglutenqualitybyanovelchemometrictechniqueglutopeak