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A note on the influence of kernel hardness on the extractability of wheat proteins
Author(s) -
Williams Philip C.,
McEwin Nola M.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740180502
Subject(s) - grinding , kernel (algebra) , food science , mathematics , particle size , chemistry , chromatography , biological system , biology , materials science , metallurgy , combinatorics
By using different grinding techniques, which resulted in whole wheatmeals ranging from 0.5 to 2.0 mm in particle size, it was shown that the amount of protein which could be extracted from the coarser meals was significantly less than that which could be extracted from fine meals. The standard error per determination was also higher for the coarser meals. The differences in extractability were significantly correlated with kernel hardness, but not with protein content. The significance of the findings is discussed in relation to modern colorimetric methods of protein determination.