Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition

Figures & data

Figure 1. Typical flow sheet for Ross experimental milling batch-type system.

BK= break, T = tailings, LG = low-grade, SIZ = sizings, M = middlings, LW = light wire, GG = grit gauze, XX = flour silk.

Table 1. NIR protein and moisture content of mill streams.

Mill streams	NIR Protein content (%)		NIR Moisture content (%)
	AS-2002	Inqulab-91	AS-2002	Inqulab-91
B1	13.00 ± 0.22^b	13.50 ± 0.25^b	13.30 ± 0.23^b	12.90 ± 0.12^def
B2	13.20 ± 0.36^b	13.60 ± 0.28^b	13.10 ± 0.20^c	13.10 ± 0.13^cde
B3	13.20 ± 0.32^b	13.50 ± 0.21^b	13.50 ± 0.29^a	13.90 ± 0.17^a
B4	16.00 ± 0.31^a	16.30 ± 0.30^a	12.60 ± 0.21^d	12.80 ± 0.12^ef
M1	10.20 ± 0.25^e	11.00 ± 0.51^de	13.40 ± 0.25^ab	13.30 ± 0.15^bc
M2	8.600 ± 0.19^g	10.60 ± 0.15^e	13.30 ± 0.26^b	13.20 ± 0.11^bcd
M3	11.00 ± 0.28^c	11.70 ± 0.12^c	13.30 ± 0.22^b	13.30 ± 0.13^bc
M4	9.60 ± 0.20^f	11.30 ± 0.14^cd	13.10 ± 0.21^c	12.80 ± 0.12^ef
M5	10.10 ± 0.17^ef	10.70 ± 0.17^e	13.00 ± 0.23^c	12.80 ± 0.13^ef
T1	10.90 ± 0.24^cd	10.70 ± 0.12^e	11.60 ± 0.22^f	12.10 ± 0.11^g
T2	9.60 ± 0.16^f	10.60 ± 0.15^e	12.00 ± 0.18^e	11.60 ± 0.09^h
Sizing	10.60 ± 0.26^cde	10.57 ± 0.13^e	13.40 ± 0.24^ab	13.50 ± 0.15^b
LG	10.20 ± 0.24^de	10.67 ± 0.11^e	12.57 ± 0.23^d	12.70 ± 0.11^f

Digits carrying different letters within same column are significantly different at α = 0.05

Table 2. NIR gluten and ash content of mill streams.

Mill streams	NIR gluten content (%)		NIR ash content (%)
	AS-2002	Inqulab-91	AS-2002	Inqulab-91
B1	30.00 ± 1.10c	31.00 ± 1.35d	0.98 ± 0.050a	0.70 ± 0.050a
B2	32.00 ± 1.20b	32.00 ± 1.45 cd	0.78 ± 0.040b	0.64 ± 0.040b
B3	32.00 ± 1.25b	34.00 ± 1.66b	0.62 ± 0.030c	0.50 ± 0.020c
B4	40.00 ± 1.28a	40.00 ± 2.00a	0.78 ± 0.050b	0.64 ± 0.030b
M1	25.50 ± 1.15gh	27.00 ± 0.96fgh	0.32 ± 0.021efg	0.28 ± 0.015f
M2	24.50 ± 0.75ij	26.00 ± 0.90 h	0.26 ± 0.020gh	0.23 ± 0.011 g
M3	27.50 ± 0.80d	32.33 ± 1.19c	0.45 ± 0.030d	0.37 ± 0.018d
M4	26.50 ± 1.15ef	28.50 ± 1.09e	0.36 ± 0.020e	0.37 ± 0.030d
M5	24.00 ± 1.05j	26.50 ± 0.91gh	0.29 ± 0.015fgh	0.30 ± 0.012ef
T1	27.00 ± 1.02de	26.00 ± 1.01 h	0.33 ± 0.020ef	0.33 ± 0.016de
T2	26.00 ± 1.01fg	28.00 ± 1.10ef	0.25 ± 0.010 h	0.36 ± 0.017d
Sizing	25.00 ± 1.06hi	27.50 ± 0.98efg	0.30 ± 0.020efgh	0.30 ± 0.011ef
LG	24.00 ± 0.92j	27.00 ± 0.90fgh	0.28 ± 0.035fgh	0.29 ± 0.013ef

Digits carrying different letters within same column are significantly different at α = 0.05

Table 3. NIR Zeleny value and fat content of mill streams.

Mill streams	NIR Zelney value (mL)		Fat content (%)
	AS-2002	Inqulab-91	AS-2002	Inqulab-91
B1	38.00 ± 1.25^c	39.00 ± 1.25^c	0.88 ± 0.021^efg	1.04 ± 0.090^bc
B2	39.00 ± 1.35^b	40.00 ± 1.56^b	1.03 ± 0.040^ab	1.10 ± 0.130^b
B3	41.00 ± 1.60^a	40.00 ± 1.52^b	0.94 ± 0.025^de	0.92 ± 0.040^cd
B4	41.00 ± 1.65^a	44.00 ± 1.76^a	1.09 ± 0.060^a	1.51 ± 0.150^a
M1	39.00 ± 1.28^b	37.00 ± 1.25^d	0.80 ± 0.020^h	0.77 ± 0.020^ef
M2	39.00 ± 1.38^b	37.00 ± 1.17^d	0.90 ± 0.020^def	0.75 ± 0.013^ef
M3	39.00 ± 1.35^b	37.00 ± 1.12^d	1.01 ± 0.030^bc	0.71 ± 0.010^f
M4	39.00 ± 1.40^b	36.00 ± 1.10^e	0.86 ± 0.025^fgh	0.92 ± 0.050^cd
M5	38.00 ± 1.38^c	36.00 ± 1.11^e	0.44 ± 0.015^i	0.86 ± 0.030^de
T1	37.00 ± 1.37^d	35.00 ± 1.06^f	1.08 ± 0.065^a	0.75 ± 0.015^ef
T2	38.00 ± 1.55^c	36.00 ± 1.08^e	0.96 ± 0.037^cd	0.94 ± 0.040^cd
Sizing	39.00 ± 1.05^b	37.00 ± 1.12^d	0.80 ± 0.035^h	0.96 ± 0.050^cd
LG	39.00 ± 1.15^b	36.00 ± 1.09^e	0.83 ± 0.050^gh	0.70 ± 0.011^f

Digits carrying different letters within same column are significantly different at α = 0.05

Figure 2. (a). Presence of 15 kDa band in mill streams B₁, B₂, B₃, B₄, M₁, M₂, M₃ (b). M₄, M₅, T₁, T₂, sizing and LG of AS-2002 (c). 15 kDa band in millstreams B₁, B₂, B₃, B₄, M₁, M₂, M₃, M_4. (d). M₅, T₁, T₂, sizing and LG of Inqulab-91.

Table 4. Correlation of friabilin with different chemical constituents of flour streams.

Parameters	Varieties	Zelney	Protein	Ash	Fat	Moisture	Friabilin
Gluten content	AS-2002	0.61	0.87	0.83	0.53	0.38	0.23
	Inqulab-91	0.89	0.88	0.78	0.66	0.50	−0.15
Zelney Value	AS-2002		0.81	0.35	0.23	0.92	0.29
	Inqulab-91		0.95	0.86	0.65	0.71	−0.13
Protein content	AS-2002			0.67	0.38	0.69	0.41
	Inqulab-91			0.96	0.54	0.78	0.06
Ash content	AS-2002				0.35	0.17	0.26
	Inqulab-91				0.46	0.80	0.12
Fat content	AS-2002					0.09	−0.30
	Inqulab-91					0.09	−0.02
Moisture content	AS-2002						0.40
	Inqulab-91						0.24

Table 5. Friabilin protein by SDS-PAGE in different mill streams of wheat varieties.

Mill Streams	Wheat Varieties
	AS-2002		Inqulab-91
	Availability	Intensity	Availability	Intensity
B1	P	Light	P	Light
B2	P	Dark	P	Light
B3	P	Light	P	Light
B4	P	Dark	P	Light
M1	P	Light	P	Light
M2	P	Light	P	Light
M3	P	Dark	A	Absent
M4	P	Light	P	Light
M5	P	Dark	P	Light
T1	P	Dark	P	Light
T2	P	Light	A	Absent
Sizing	P	Dark	A	Absent
LG	P	Light	A	Absent

P = 15kDa band Present A = 15kDa band absent; Light or dark depicting band intensity.