Durum wheat composition

Most of the applications of HPLC for protein analysis deal with the storage proteins in cereals (wheat, corn, rice, oat, barley) and beans (pea, soybeans). HPLC has proved useful for cultivar identihcation, protein separation, and characterization to detect adulterations (illegal addition of common wheat flour to durum wheat flour) [107]. Recently Losso et al. [146] have reported a rapid method for rice prolamin separation by perfusion chromatography on a RP POROS RH/2 column (UV detection at 230nm), sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE), and molecular size determination by MALDl-MS. DuPont et al. [147] used a combination of RP-HPLC and SDS-PAGE to determine the composition of wheat flour proteins previously fractionated by sequential extraction. 

Table 11.3 Protein Composition and Mixograph Dough Development Times for Near-Isogenic Lines (NILs) of Tetraploid (Durum) Wheat Cultivar Svevo...

Ammar, K., A. J. Lukaszewski, and G. M. Banowetz. 1997. Effect of Glu-Dl (5+10) on gluten strength and polymeric protein composition in durum wheat. Cereal Foods World 42 610. 

P. Tosi, A. Giovangrossi, R. D Ovidio, F. Bekes, O. Larroque, J. Napier, and P. Shewry, Modification of the low molecular weight (LMW) glutenin composition of transgenic durum wheat effects on glutenin polymer size and gluten functionality. Mol. Breed. 16(2), 113-126 (2005). 

Landberg R., Kamal-Eldin A., Andersson R., Aman P. Alkylresorci-nol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products. Journal of Agricultural and Food Chemistry, 54 3012-3014 (2006). 

Most pasta products are produced from sanolina mixed with small quantities of salt and, in some instances, with egg products. Thus, the chemical composition of pasta is practically equal to semolina. In order to produce semolina, durum wheat is milled, and the pericarp, germ, and aleurone layer are removed (Chapter 7). Therefore, the refined milled product is practically devoid of fiber and fat, and is rich in starch (>75%) and protein (11%-13%). Fresh eggs or egg solids are used to manufacture some pasta and noodles in order to improve flavor, texture, and color. The use of egg upgrades protein content and quality, and also supplies phospholipids and essential vitamins and minerals. Table 17.13 depicts the chemical compositions of pasta products before and after cooking. 

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