|Xie, Feng - KANSAS STATE UNIV|
|Seib, Paul - KANSAS STATE UNIV|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 5, 2006
Publication Date: September 17, 2006
Citation: Seabourn, B.W., Xie, F., Seib, P. 2006. Correlation between gluten secondary structures and wheat end-use properties for early generation breeding lines using FT-HATR Mid-Infrared Spectroscopy [abstract]. AACC International Meeting. Poster Paper No. 233. Technical Abstract: The relatively recent advent of FT-HATR mid-infrared spectroscopy has provided a unique and simple tool for evaluating gluten protein secondary structures in dough. In a previous study we reported that dough optimum mixing time (MT) was closely related to gluten protein secondary structures that developed early in the mixing cycle. To more fully understand the role of gluten secondary structure in dough rheology, further investigation into the relationship between wheat gluten secondary structure and wheat end-use properties was carried out. A total of 55 hard red winter wheat flours with varying protein contents (8.7-14.2%) and MT (1.63 - 7.38 min) were scanned with 3 replicates for each sample by FT-HATR (4000 - 700 cm^-1) immediately after being mixed with a mixograph (MIXO) for 1 min. A total of 34 end-use properties of each sample were evaluated including milling, baking, noodle making, PPO, RVA, SKCS, Mixograph, and other analytical tests. The second derivative band areas at 1339 cm^-1 (alpha-helix), 1285 cm^-1 (beta-turn), 1265cm^-1 (random coil), and 1242 cm^-1 (beta-sheet) were highly correlated to MIXO MT, MIXO tolerance, baking MT, and LV potential. The band area at 1242 cm^-1 (beta-sheet) and MIXO tolerance had the highest correlation coefficient (r) -0.89. Crumb grain was negatively related to beta-sheet and beta-turn structures at 1242 cm^-1 and 1285 cm^-1 with r value -0.61, respectively. Multiple regression results showed that approximately 73%, 81%, and 70% of the total variance in MIXO MT, MIXO tolerance, and bake MT could be explained by the relationship between gluten secondary structures and these parameters, respectively.