Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas
BackgroundSince wheat varieties and breeding lines developed by plant breeders in the western Himalayan region (Kashmir) have received limited attention with respect to their physical and protein quality characterization, the focus of the study is to evaluate the diversity in grain, flour and the va...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-07-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1604775/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850104126356062208 |
|---|---|
| author | Taha Mukhtar Abida Jabeen Syed Zameer Hussain Raashid Ahmad Siddiqi Shabir H. Wani Anju Mahendru-Singh Tawheed Amin Quraazah A. Amin Mohmad Sayeed Bhat |
| author_facet | Taha Mukhtar Abida Jabeen Syed Zameer Hussain Raashid Ahmad Siddiqi Shabir H. Wani Anju Mahendru-Singh Tawheed Amin Quraazah A. Amin Mohmad Sayeed Bhat |
| author_sort | Taha Mukhtar |
| collection | DOAJ |
| description | BackgroundSince wheat varieties and breeding lines developed by plant breeders in the western Himalayan region (Kashmir) have received limited attention with respect to their physical and protein quality characterization, the focus of the study is to evaluate the diversity in grain, flour and the various protein fractions in newly released wheat genotypes grown in temperate regions of the Western Himalayas.MethodsThe present study investigated the grain and flour quality in various newly developed advanced wheat genotypes, viz., KWQ-21-1, KWQ-21-2, KWQ-21-3, KWQ-21-4, SKW 374, KWQ-21-6, KWQ-21-7, and SKW 357, along with two released varieties (Shalimar Wheat-2 and Shalimar Wheat-3). These wheat genotypes were studied for their functional, structural and protein profiling characteristics as per the approved AACC and AOAC standard methods of analysis.ResultsThe various physical parameters varied significantly (p ≤ 0.05) between wheat genotypes. Protein content varied significantly from 8.06 to 11.39%. All the studied genotypes/varieties showed significant variations (p ≤ 0.05) with respect to proximate composition, gluten content, SDS sedimentation value, falling number and solvent capacities. Dry and wet gluten content varied from 8.78 to 13.2% and 23.27 to 33.87%, respectively. Wheat genotypes exhibited moderate SDS-sedimentation values and solvent retention values, indicating that the genotypes have moderate gluten strength and may be more suited for chapatti or biscuit making. A high degree of polymorphism in the intensity and number of bands in the molecular range of 30.7–48 kDa corresponding to the low molecular weight glutenin subunit (LMW-GS) /α-, β- and γ-gliadin region was observed in the wheat genotypes. High molecular weight (HMW) proteins varied from 76.5 to 111.5 kDa. Correlation results showed that the flour characteristics were related to each other, which can ultimately affect the end product utilization of these wheat genotypes. |
| format | Article |
| id | doaj-art-34599a03e7eb4ee7be75a0c51fe9c9bd |
| institution | DOAJ |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-34599a03e7eb4ee7be75a0c51fe9c9bd2025-08-20T02:39:24ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-07-011210.3389/fnut.2025.16047751604775Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western HimalayasTaha Mukhtar0Abida Jabeen1Syed Zameer Hussain2Raashid Ahmad Siddiqi3Shabir H. Wani4Anju Mahendru-Singh5Tawheed Amin6Quraazah A. Amin7Mohmad Sayeed Bhat8Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir (SKUAST-K), Shalimar-Srinagar, J&K, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir (SKUAST-K), Shalimar-Srinagar, J&K, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir (SKUAST-K), Shalimar-Srinagar, J&K, IndiaDepartment of Food Technology, Eternal University, Baru-Sahib, HP, IndiaMountain Research Centre for Field Crops, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir (SKUAST-K), Khudwani, Kulgam, J&K, IndiaDivision of Genetics, Indian Agricultural Research Institute, New Delhi, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir (SKUAST-K), Shalimar-Srinagar, J&K, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir (SKUAST-K), Shalimar-Srinagar, J&K, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Kashmir (SKUAST-K), Shalimar-Srinagar, J&K, IndiaBackgroundSince wheat varieties and breeding lines developed by plant breeders in the western Himalayan region (Kashmir) have received limited attention with respect to their physical and protein quality characterization, the focus of the study is to evaluate the diversity in grain, flour and the various protein fractions in newly released wheat genotypes grown in temperate regions of the Western Himalayas.MethodsThe present study investigated the grain and flour quality in various newly developed advanced wheat genotypes, viz., KWQ-21-1, KWQ-21-2, KWQ-21-3, KWQ-21-4, SKW 374, KWQ-21-6, KWQ-21-7, and SKW 357, along with two released varieties (Shalimar Wheat-2 and Shalimar Wheat-3). These wheat genotypes were studied for their functional, structural and protein profiling characteristics as per the approved AACC and AOAC standard methods of analysis.ResultsThe various physical parameters varied significantly (p ≤ 0.05) between wheat genotypes. Protein content varied significantly from 8.06 to 11.39%. All the studied genotypes/varieties showed significant variations (p ≤ 0.05) with respect to proximate composition, gluten content, SDS sedimentation value, falling number and solvent capacities. Dry and wet gluten content varied from 8.78 to 13.2% and 23.27 to 33.87%, respectively. Wheat genotypes exhibited moderate SDS-sedimentation values and solvent retention values, indicating that the genotypes have moderate gluten strength and may be more suited for chapatti or biscuit making. A high degree of polymorphism in the intensity and number of bands in the molecular range of 30.7–48 kDa corresponding to the low molecular weight glutenin subunit (LMW-GS) /α-, β- and γ-gliadin region was observed in the wheat genotypes. High molecular weight (HMW) proteins varied from 76.5 to 111.5 kDa. Correlation results showed that the flour characteristics were related to each other, which can ultimately affect the end product utilization of these wheat genotypes.https://www.frontiersin.org/articles/10.3389/fnut.2025.1604775/fullwheat genotypesprotein contentsolvent retention capacityfalling numberSDS-PAGE |
| spellingShingle | Taha Mukhtar Abida Jabeen Syed Zameer Hussain Raashid Ahmad Siddiqi Shabir H. Wani Anju Mahendru-Singh Tawheed Amin Quraazah A. Amin Mohmad Sayeed Bhat Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas Frontiers in Nutrition wheat genotypes protein content solvent retention capacity falling number SDS-PAGE |
| title | Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas |
| title_full | Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas |
| title_fullStr | Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas |
| title_full_unstemmed | Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas |
| title_short | Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas |
| title_sort | variability in grain flour functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of western himalayas |
| topic | wheat genotypes protein content solvent retention capacity falling number SDS-PAGE |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1604775/full |
| work_keys_str_mv | AT tahamukhtar variabilityingrainflourfunctionalpropertiesandproteinprofilinginnewlydevelopedwheatgenotypesgrownintemperateclimateofwesternhimalayas AT abidajabeen variabilityingrainflourfunctionalpropertiesandproteinprofilinginnewlydevelopedwheatgenotypesgrownintemperateclimateofwesternhimalayas AT syedzameerhussain variabilityingrainflourfunctionalpropertiesandproteinprofilinginnewlydevelopedwheatgenotypesgrownintemperateclimateofwesternhimalayas AT raashidahmadsiddiqi variabilityingrainflourfunctionalpropertiesandproteinprofilinginnewlydevelopedwheatgenotypesgrownintemperateclimateofwesternhimalayas AT shabirhwani variabilityingrainflourfunctionalpropertiesandproteinprofilinginnewlydevelopedwheatgenotypesgrownintemperateclimateofwesternhimalayas AT anjumahendrusingh variabilityingrainflourfunctionalpropertiesandproteinprofilinginnewlydevelopedwheatgenotypesgrownintemperateclimateofwesternhimalayas AT tawheedamin variabilityingrainflourfunctionalpropertiesandproteinprofilinginnewlydevelopedwheatgenotypesgrownintemperateclimateofwesternhimalayas AT quraazahaamin variabilityingrainflourfunctionalpropertiesandproteinprofilinginnewlydevelopedwheatgenotypesgrownintemperateclimateofwesternhimalayas AT mohmadsayeedbhat variabilityingrainflourfunctionalpropertiesandproteinprofilinginnewlydevelopedwheatgenotypesgrownintemperateclimateofwesternhimalayas |