Amelioration in gliadin antigenicity and maintenance of viscoelastic properties of wheat ( L.) cultivars with mixed probiotic fermentation.

Sourdough fermentation of twenty wheat cultivars was carried out using mixed probiotic culture ( UNI, LR/5 and ATCC 8014). The gliadin antigenicity was expressed in terms of its content in twenty different wheat cultivars. The gliadin proteins were characterized by SDS-PAGE and structural changes analyzed on FTIR spectrophotometer.

Gliadin protein antigenicity and health benefitting potential of Indian bread wheat ( L.) varieties.

Health benefitting potential of twenty leading wheat varieties was assessed for grain nutritional quality status in relation to antigenic reactivity level of gluten protein fractions. Among the nutritional parameters, macronutrients viz. starch, total sugar, total protein and gluten content were observed maximum in the varieties RAJ4120, RAJ4083, RAJ3077, and WH1021 respectively.