Possibilities of using near infrared reflectance/transmittance spectroscopy for determination of polymeric protein in wheat

Abstract

Possibilities of using near-infrared reflectance and near-infrared transmittance (NIR/NIT) spectroscopic techniques for detecting differences in amount and size distribution of polymeric proteins in wheat were investigated. To evaluate whether differences in polymeric protein due to genetic or environmental variations were detectable by NIR/NIT techniques, wheat materials of different background were used. Size-exclusion highperformance liquid chromatography was applied to detect variation in polymeric protein. Partial least squares regression gave high R 2 values between many protein parameters and NIR/NIT spectra (particularly secondderivative spectra of NIR 1100-2500 nm region) of flours, while no such relationship was found for whole wheat grains. Most and highest correlations were found for total amount of extractable and unextractable proteins and monomer/polymer protein ratio. Some positive relationships were found between percentage of total unextractable polymeric protein in the total polymeric protein and percentage of large unextractable polymeric protein in the total large polymeric protein and NIR/NIT spectra. Thus, it was possible to detect differences in polymeric proteins with NIR/NIT techniques. The highest amount of positive correlations between NIR/NIT spectra and protein parameters was found to be due to environmental influences. Some correlations were found for breeding lines with a broad variation in gluten strength and polymeric protein composition, while a more homogeneous sample showed less correlation. Thereby, detection of variation in amount and size distribution of polymeric protein due to cultivar differences with NIR/NIT methods might be difficult.

Detection of low-level gluten content in flour and batter by near infrared reflectance spectroscopy (NIRS)

“…NIR spectra obtained in batter samples are similar to those previously reported by Alava et al (2001) and Kaddour et al (2008) in bread dough mixing; and Bruun et al (2007) in gluten powder. The NIR spectrum obtained in flour samples was similar to that obtained by Paulsen et al (2003) in maize starch, and Scholz et al (2007) in wheat materials. There are few differences between the individual peaks of flours and batters ( Fig.…”

“…The use of NIRS for quality control of cereals is well established in the literature (Osborne, 2000) and has been introduced successfully as a rapid technique for grain (Miralbés, 2003;Scholz et al, 2007), flour (Baslar and Ertugay, 2011;Miralbés, 2004;Paulsen et al, 2003), dough (Alava et al, 2001;Kaddour and Cuq, 2011;Sinelli et al, 2008) and bread (Osborne et al, 1984;Sørensen, 2009). In wheat flours, protein fractions (gliadin and glutenin) have been predicted using NIRS techniques (Wesley et al, 2001).…”

Rapid analysis of chemical composition in intact and milled rice cookies using near infrared spectroscopy

“…Glutenin and gliadin are the protein fractions in gluten. As described by Albanell et al 10 and Scholz et al, 29 absorption bands in the region of 2000-2350 nm are related to gliadin and glutenin, which can be detected the presence of gluten in flours and batters. In addition, bands in the regions of 2055-2065 nm and 2175-2180 nm can be used to characterize the changes associated with protein accumulation and the gluten network formation from the interaction of gliadin and glutenin.…”

Nondestructive Testing for Wheat Quality with Sensor Technology Based on Big Data

“…The protein in wheat affects the quality of wheat flour. Scholz selects 6 different wheat backgrounds, each with a certain amount of flour or grains, and uses near-infrared reflectance spectroscopy and near-infrared transmission spectroscopy to detect the difference in the quantity and size distribution of wheat polymer protein possibility [ 40 ]. Baslar conducted experiments on 120 wheat samples from different regions of Turkey to determine the wet and dry gluten content and Zeleny sedimentation of the wheat [ 41 ].…”