In vitro digestibility of proteins from historical and modern wheat cultivars

Paridhi Gulati, Sandrayee Brahma, Robert A. Graybosch, Yuanhong Chen, Devin J. Rose

Research output: Contribution to journalArticle

Abstract

BACKGROUND: Previous research has suggested that proteins and other quality parameters of wheats may have changed over a century of wheat breeding. These changes may affect protein digestibility. The in vitro protein digestibility of breads made with 21 cultivars of wheat introduced or released in the USA between 1870 and 2013 was therefore evaluated. RESULTS: Protein digestibility increased with release year, but was not normally distributed; three older cultivars had significantly lower digestibility than the other cultivars: 42.0 ± 0.3 mol% (primary amino N/total N) versus 34.7 ± 0.7 mol%; P < 0.001. High molecular weight (MW) protein fractions increased and low MW protein fractions decreased with release year, but these changes were not related to protein digestibility. Thus, other differences in protein composition or other flour components may contribute to diminished digestibility of the three older cultivars. CONCLUSIONS: This study identified differences in protein digestibility among wheat cultivars that may have important implications for human nutrition. Further investigation is required to determine the specific characteristics that differentiate high- and low-digestibility wheat cultivars.

Original languageEnglish (US)
Pages (from-to)2579-2584
Number of pages6
JournalJournal of the Science of Food and Agriculture
Volume100
Issue number6
DOIs
StatePublished - Apr 1 2020

Keywords

  • SE-HPLC
  • Triticum aestivum
  • bread
  • gluten proteins
  • protein molecular weight

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

Fingerprint Dive into the research topics of 'In vitro digestibility of proteins from historical and modern wheat cultivars'. Together they form a unique fingerprint.

Cite this