TAILIEUCHUNG - Correlation between the protein content and mechanical properties of wheat

The mechanical properties of wheat varieties are important in the milling industry. This study investigated the correlation between the protein content of 5 wheat varieties and their mechanical properties of rupture force, energy absorbed and hardness. | Research Article Turk J Agric For 36 (2012) 601-607 © TÜBİTAK doi: Correlation between the protein content and mechanical properties of wheat Mehmet BAŞLAR1, Fatih KALKAN2, Mazhar KARA2, Mustafa Fatih ERTUGAY3 1 Department of Food Engineering, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, 34220 İstanbul - TURKEY 2 Department of Agricultural Machinery, Faculty of Agriculture, Atatürk University, 25240 Erzurum - TURKEY 3 Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum - TURKEY Received: ● Accepted: Abstract: The mechanical properties of wheat varieties are important in the milling industry. This study investigated the correlation between the protein content of 5 wheat varieties and their mechanical properties of rupture force, energy absorbed, and hardness. Based on correlation coefficients, a strong correlation was found between the protein content of all wheat varieties investigated and their mechanical properties. The correlation levels between the protein content and rupture force, energy absorbed, and hardness were r = , , and for X-X load orientation and r = , , and for Y-Y load orientation, respectively. Key words: Hardness, mechanical properties, protein content, wheat Introduction Wheat mainly consists of starch (60%-68%), protein (7%-18%), moisture (8%-18%), lipids (), cellulose (2%), and ash () (Matz 1991). In the first growth stage, protein accumulates and spreads within an endosperm to create a network. After protein accumulation, starch begins to accumulate within the protein network. If protein accumulation continues and starch accumulation ends quickly, the protein content of wheat will increase. The greater the amount of protein that accumulates and surrounds the starch, the harder and glassier the wheat will become (Elgün and Ertugay 2002). The mechanical properties of grain .

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