Wheat proteins increasing protein content

The protein efficiency ratio (PER) of sesame seed protein is 1.86 (35). The PER value can be raised to 2.9 when sesame seed protein is supplemented with lysine (36). El-Adawy (37) added sesame products including sesame meal, sesame protein isolate, and protein concentrate to red wheat flour to produce flour blends. It was found that water absorption, development time, and dough weakening were increased as the protein level increased in all blends however, dough stability decreased. Sesame products could be added to wheat flour up to 16% protein without any detrimental effect on bread sensory properties. The addition of sesame products to red wheat flour increased the contents of protein, minerals, and total essential amino acids the in vitro protein digestibility also increased significantly. 

For measuring water absorption by the excess water method, the techniques developed by Janicki and Walczak (described by Hamm, 21) for meats and by Sosulski (22) for wheat flour are modified. Lin et al. (17) modified the Sosulski technique for use with sunflower and soy meal products. This modified procedure has been employed for much of the research on water absorption of plant protein additives. Water absorption capacities of a soy flour, two soy concentrates, and two soy isolates were compared by Lin et al. (17) to those of a sunflower flour, three sunflower concentrates, and one sunflower isolate. The percent water absorption of the soy products increased as the total protein content of the samples increased from flour to isolate. The soy flour absorbed 130% water, the soy concentrates absorbed an average of 212% water, and the soy isolates absorbed an average of 432% water. No calculations were made, however, that related the percent water absorbed to protein content of the samples. The sunflower products, though similar in protein content, did not respond in the same magnitude or direction as the soy products. 

Rye has an energy value intermediate to that of wheat and barley, and the protein content is similar to that of barley and oats. However, its nutritional value is reduced by the presence of several ANFs such as P-glucans and ara-binoxylans which are known to cause increased viscosity of the intestinal contents and reduced digestibility, and other undesirable effects such as an increased incidence of dirty eggs. These effects are more pronounced in hot and dry environments, which accentuate the rate of cereal ripening prior to harvest (Campbell and Campbell, 1989), as occurs in Spain and other Mediterranean countries. Rye may also contain ergot, which is a toxic fungus that reduces poultry health and performance. 

Eight combinations (types 1-8, Table 10.12) of Wx-Al, Wx-Bl and Wx-Dl proteins are possible in common wheats.257 Near-isogenic lines of the eight types of wheats showed apparent amylose levels of 3% to 25%, as determined by the blue color of the amylose-iodine complex.266 The amylose level in wheat kernels increases positively with the level of waxy proteins.257,269 271 In the double nulls, the Wx-Al protein in type 5 wheat produces —3% less amylose than the Wx-Bl and Wx-Dl proteins (types 6 and 7, respectively). In the single nulls, compared to the wild type (type 1), absence of Wx-Bl (type 3) reduces the amylose content by —2% compared to —1% for the absence of either of the other two waxy proteins (types 2... 

Normally there is very little fat in the feces. However, fat content in stools may increase because of various fat malabsorption syndromes. Such increased fat excretion is steatorrhea. Decreased fat absorption may be the result of failure to emulsify food contents because of a deficiency in bile salts, as in liver disease or bile duct obstruction (stone or tumor). Pancreatic insufficiency may result in an inadequate pancreatic lipase supply. Finally, absorption itself may be faulty because of damage to intestinal mucosal cells through allergy or infection. An example of allergy-based malabsorption is celiac disease, which is usually associated with gluten intolerance. Gluten is a wheat protein. An example of intestinal infection is tropical sprue, which is often curable with tetracycline. Various vitamin deficiencies may accompany fat malabsorption syndromes. 

An automated NIRS system capable of scanning individual grains containing late-instar larvae of S. oryzae, R. dominica, or S. cerealella at the rate of 15 kernels/min has been developed in the United Kingdom (Chambers et al., 1998). The system was effective and could detect the infestation irrespective of the type/class of wheat, its protein content (range 11.32 16.2%) and moisture content (range 10.0 13.2%). The minimum detectable size of the insects by NIRS varied between species. As identified by x-ray analysis, the NIRS system has been shown to detect R. dominica as small as 1.1 mm2 with 95% level confidence, whereas for S. oryzae it was 2.0 mm2, and for S. cerealella 2.7 mm2. For a particular insect species, the accuracy of detection increases as insect development proceeds. Accordingly, in S. oryzae the accuracy of detection of first instar larvae was 10%, second instar larvae 24%, third instar larvae 82%, fourth instar larvae 95%, and the accuracy was 100% for pupae and adults. 

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