ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1604775
Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas
Provisionally accepted
Taha Mukhtar1
Abida Jabeen1*
Syed Hussain1
RAASHID AHMAD SIDDIQI2
Shabir Hussain Wani3
Anju Mahendru Singh4
Dr. Tawheed Amin1
Quraazah A. Amin1Mohmad Sayeed Bhat1- 1Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
- 2Eternal University, Rajgarh, Himachal Pradesh, India
- 3Mountain Research Centre for Field Crops, Sher-e-Kashmir University of Agricultural Sciences and Technology, Anantnag, Jammu and Kashmir, India
- 4Indian Agricultural Research Institute (ICAR), New Delhi, National Capital Territory of Delhi, India
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The present study investigated the grain and flour quality in various newly developed advanced wheat genotypes, viz., SKW 374, and SKW 357,. The various physical parameters varied significantly (p≤0.05) between wheat genotypes. Protein content varied significantly from 8.06% to 11.39%. All the studied genotypes/varieties showed significant variations (p≤0.05) with respect to proximate composition, gluten content, SDS sedimentation value, falling number and solvent capacities.Dry & wet gluten content varied from 8.78% to 13.2% and 23.27% to 33.87%, respectively.Wheat genotypes exhibited moderate SDS-sedimentation values and solvent retention values, indicating that the genotypes have moderate gluten strength and may be more suited for chapatti or biscuit making. A high degree of polymorphism in the intensity and number of bands in the molecular range of 30.7-48 kDa corresponding to the low molecular weight glutenin subunit (LMW-GS) /α-, β-and γ-gliadin region was observed in the wheat genotypes.High molecular weight (HMW) proteins varied from 76.5 to 111.5 kDa. Correlation results showed that the flour characteristics were related to each other, which can ultimately affect the end product utilization of these wheat genotypes.
Keywords: Wheat genotypes, protein content, Solvent retention capacity, Falling number, PC= Protein content, DG= Dry gluten, WG= Wet gluten, AWC= Alkaline water retention capacity
Received: 02 Apr 2025; Accepted: 20 Jun 2025.
Copyright: © 2025 Mukhtar, Jabeen, Hussain, SIDDIQI, Wani, Singh, Amin, Amin and Bhat. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Abida Jabeen, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
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