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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #147714
Title: POLYPHENOL OXIDASE ACTIVITY IN WHEAT GRAIN KERNELS, MEALS, AND FLOURS IN RELATION TO NOODLE COLOR

Author
item Chung, Okkyung
item PARK, S - KANSAS STATE UNIV
item SEIB, P - KANSAS STATE UNIV

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2003
Publication Date: 9/28/2003
Citation: Chung, O.K., Park, S.H., Seib, P.A. 2003. Polyphenol oxidase activity in wheat grain kernels, meals, and flours in relation to noodle color. Program Book of the 88th AACC Annual Meeting. Abstract No. 232. p.116. Meeting Abstract.

Interpretive Summary: Abstract for the AACC Annual Meeting to be held September 28 - October 2, 2003, in Portland, OR

Technical Abstract: Many studies revealed that darkening of noodles is related to the polyphenol oxidase (PPO) activity. The PPO activity of whole wheat, meal and flour was studied in relation to alkaline noodle color (L*) after 24 hr. We tested 72 hard red winter wheat samples, including 46 from the Southern Central Plain (SCP) and 26 from the Wheat Quality Council (WQC) grown in 2002. Whole kernel PPO was determined by the method of Anderson and Morris (2001), and milled wheat PPO by modifications of the method. The correlations (r, n=72) between kernel and meal, kernel and flour, and meal and flour PPO levels were, respectively, 0.72, 0.48, and 0.47 (P<0.0001). The PPO test reproducibility with meal had cv=2.0%, flour 9.8%, and kernel 12.4%. For the SCP set (n=46), the PPO was negatively correlated with noodle color (L*) using kernels (r=-0.57), meal (r=-0.67), and flour (r=-0.34, P<0.05), whereas the WQC set did not show significant correlations. Noodle color (L*) was correlated with flour protein content (r=-0.74) in the WQC set with a protein range of 10.4-14.7%, but not in the SCP set with a protein range of 11.1-13.4%.